LDO

A Connie? I did not know that. Beautiful plane. Btw- a flight on a 747 is on my bucket list. Destination is not important. I called a travel agent and told her that. The only 747 flights out of Austin are British Airways nonstop to London. I may take a long weekend for a couple of nights over there in a few months.

I would love to pull into a gas station and get a Snickers bar and a coke, but I'm overweight. I have type 2 diabetes and high blood pressure. It would do me a lot of good to lose weight. I take my lunch to work. I'm eating better and saving money. A lot of money. Fast food breakfast and lunch plus a snack later in the day adds up. Calories and dollars.

If it's ok with Steve, I'd like post photos of home made food, whether a whole meal or not. Steve- let me know if pics like these are cool in this thread. Wasabi and Soy Sauce Almonds. Inspired by a pack I bought at a convenience store...and the price of $1.79 for a 1.5oz bag, I looked for a recipe. It called for a tablespoon of water, but no soy sauce, so I made a substitution. They're good, but I will add more Wasabi powder next time. A much healthier snack than a candy bar or fried fruit pie. I'll add a small bag to my lunch.

But hey- if you like the cars but don't like the engines, just put an ad in the Wanted section for whatever engine you like. Lots of us have a big stash of parts and are willing to help others find what they need.

The steering column folded forward and up while the driver got into place, then folded down above the driver's legs. Eating position was obviously laid pretty far back. Someone recently posted footage of it driving down a narrow city street. Another wild car from around the same time was the Pininfarina 512S Speciale. A concept car built on a Ferrari race car chassis.

It's the Lancia Stratos Zero. A factory concept car from around 1970.

12k and the surface finish of 3D printed parts? No thanks. Not that I could afford it, but still.

I'm not sure about the lamination being curved. It's not in my hands yet. I think it may be an illusion, exaggerated by the profile of the Monte Carlo cheekpiece. Here's the other side: I didn't ask if it is converted to cock on opening. If not, I'll do it. I like this stock, too. The rifle is built on a Savage single shot. McGowen barrel chambered in 338 Edge. One-off muzzle brake. It's a walnut and maple laminate target stock, covered with several coats of automotive clear. The wood is very plain, no fancy figure. I would love to do this with highly figured flame/quilted maple and some nice walnut.

I wish I could find pics of a hubby store myvdad took me to when I was a kid in the '70s. It was called Hobby Hub, somewhere in the Dallas/Fort Worth area. The memories are kind of vague, but it was a fascinating place for a kid who lived on a farm. No cable TV, internet. Only 3 or 4 channels of TV at all. Models were a great hobby.

I like old military bolt-action rifles, and the sporter (hunting/target shooting) rifles made from them. I just bought this one tonight. It's a Remington Model 30 Express (the factory sporter version of the 1917 Enfield). It has a custom barrel that is single point cut and chambered in .358 Norma Magnum. The stock is a one-off in laminated walnut. I just couldn't resist. It will probably never go hunting. IMHO, hunting is just too expensive in Texas. For the price of hunting land access for a weekend, I could fill a freezer with ribeyes. That's nuts.

I got one at Hobbytown USA.

Brought to you by the same guy who had the last Enzo rebodied as a one-off P4/5.

We should start a thread about food pics, to avoid hijacking this one.

Nerd pictures? OK. Cranberry/Ginger Clafoutis (something between cake and custard). Recipe from a magazine. New England Clam Chowder. Robert Irvine recipe. (Food Network). Oh my gosh this is so good) Savory Crepes. Mushroom and onion filling. Alton Brown recipe. Also asparagus wrapped in prosciutto. Something I first tried in Germany.

I like the Rothman's clone, too.

Use the Lincoln 4-cam V8 out of the AMT '32 Phantom Vicky for your '66 Fairlane. Reliable horsepower and a Ford in a Ford. Or use a GT500 engine for more horses.

I like learning to cook. No formal training, just cooking shows and internet. I have made quite a few things from Alton Brown's "Good Eats" TV show. All turned out well,bout I cutvdown on the amount of syrup that goes over his Baklava recipe. I made some good Kung Pao chicken from an internet recipe. You have got to look up the recipe for Korean BBQ wings from America's Test Kitchen. Best wings I have ever had.

Holding the clock.

There's one on ebay right now, described as brand new. It's in Japan. I have no idea if it was recently reissued. $208 delivered.

This one was not, but it had a lot of features we wanted. You can spend less if all you want is a vacuum hose. I do wonder if it will pull enough vacuum to do what you want.

Ooh! Wait! Corvette hearse.

I don't know how much vacuum thing pulls, but I would guess that it's not too much, since the manufacturer also makes the plastic containers that are marketed to anybody who wants them. I think it would be cool to try a stronger pump and a vacuum chamber for other food experiments. I have made spicy pickled carrots several times. The recipe says to refrigerate for 2-7 days. It would be interesting to find out if a vacuum would get good results on the same day. Btw the recipe is from Alton Brown's old show, Good Eats. You can catch reruns on The Food Network. It's a small recipe, just one jar. I have multiplied the recipe and canned them in Mason jars so they keep longer. They get hotter as time goes by. I once found a couple of jars that were about a year old. They were just too spicy for me. Here's a pic from foodnetwork.com. I lost my old pics.

I got a new vacuum sealer a few days ago. This one has a vacuum hose for sealing hard containers, instead of bags only. Mom wanted to make pickled onions last night, so we put them in a vacuum. Opened them up 10 minutes later and they were good to go. This was a recipe for something that justvsits for an hour or so, but still, the vacuum helped. We could see tiny bubbles coming outbox the onions, and those bubbles got replaced with pickling solution. I also tried a party snack ibhad read about a long time ago; thin slices of apple in vodka. We saw a lot of bubbles coming out of these. I opened the containear after just a minute or so and those things were saturated. Too strong for me. It was really just for curiosity. I don't throw wild parties and just don't drink a lot. I got out of control a few times as a younger man and those days are over.

Regarding the surface finish; I wonder about using a different material with a smoother finish. It may be brittle, but I also wonder about reinforcing the inside with a very thin layer of fiberglass.

Hey thanks, Rat.