LDO

Hey thanks, Rat.

I have no problem with the surface finish. Not today's finish, anyway. I bought some parts years ago that looked like they were sand cast. I mean 1/8 scale parts with sand cast texture 8x bigger than it should be. My big concern is accurate shape and dimensions. I just got a 1930s coupe with a cowl that looks like the car has a fat lip and the whole area behind the rear window needs to be rebuilt.

I mean I would like to see the body before ordering. I wonder about the accuracy of it. I recently spent about $450 US on 3 resin 1/8 scale bodies. Two need lots of cleanup. One needs major surgery to look right. I'm not trying to insult you, but many people are hesitant to part with their hard-earned money because buying aftermarket parts can be a big gamble.

Yeah it's a beautiful car. There is a Hot Wheels of it. I wish there was a 1/24 kit.

Would love to see that 1930 coupe in 1/8 scale. I have a friend on the other side of the world asking about it. He has a real one that is magazine quality and a driver. He recently took it on a 1700 mile road trip.

There's a new subdivision in Austin with a Howlin' Wolf street. I believe there is also a Stevie Ray and Muddy Waters street in the same subdivision. Cool models, btw.

That is pretty darn cool.

I find this liqueur thing really fascinating. I'm wondering about making a fruit and nut combo. Two candidates that sound good to me are cherries and black walnuts, maybe with a tiny bit of vanilla, and cranberry with almond. I think I'll experiment with very small test samples before committing to the half-gallon jars. I mentioned this on another site, which went somewhere else entirely. One guy said the best infused vodka he ever had was done with garlic. He said it should make a great Bloody Mary. That reminded me of my olive oil infused with dried garlic and red chili peppers. I use that to sautee bite-size pieces of chicken to go in pineapple sweet & sour chicken. Anyway- I'm now wondering about garlic and chili infused vodka, for a chicken marinade. Alcohol helps flavor soak in, and what a flavor combo for grilled or smoked chicken.

Thank you. He was in business that long for a reason. He did quality work. Quality work does not mean beautiful work. If someone wants an ugly car...hey, the bills gotta get paid. I mean gee, Andy Di Dia bragged about spending $150k on his rolling turd. Whatever floats his boat.

All American Models custom 1941 Lincoln.

That is an every day thing in Texas. Giant tires, an extra foot or more of ground clearance. I think it looks stupid. It's also really annoying to have someone's headlights at eye level when driving a car or even a stock SUV like my 2002 Toyota 4Runner. It should be against the law to have headlights that high. It's a safety hazard. And stupid.

Oh yeah. I spent 4 years serving in Germany. Oh my gosh I love those chocolate covered cherries with brandy inside. The type sold here in the US are just too sweet with that syrup that's almost as thick as paste. I can not eat those.

Unbuilt AAM Duesenberg sedan conversion.

It's just infusing vodka with fruit and adding sugar. Good as a shot or in a cocktail. Mix with more alcohol or in something like tea or with ginger ale, lemon-lime soda...the possibilities are endless.

They are under a dark towel now. The instructions say to keep the jars in a cool, dry place. I wonder if wrapping them in cloth, and setting them in a tray of water with a fan blowing on them would keep them cooler. I read about doing that when brewing beer at home. The water will wick up and the fan will make it evaporate fairly quickly, lowering the temp. I should try that.

A while back, I picked up a book about making your own liqueurs at Half Price Books. Since I had some spare time and 4 half gallon Mason jars, I decided to try it out. From left to right; blackberry, blueberry, cherry, and raspberry. I bought way too much fruit, but I'm out of big jars. I'll get more jars tomorrow and make more. One will be tutti frutti, then more blackberry and raspberry. I had to leave room in these jars for 3 cups of simple syrup, which will be added in 2 weeks. I think that a shot of raspberry or blackberry would be perfect in a hot cup of Darjeeling tea on a cold morning. We'll see how it all works out.

I didn't know until I read this recipe that pickling is a preservative. I mean for cucumbers, sure, but seeing that people wait 4 months to open the jar definitely raised my eyebrows. I do like learning to cook/prepare food, though. I have made quite a few things from Alton Brown's "Good Eats". His sweet and spicy pickled carrots gave me the idea for the eggs. I have also made his Baklava several times. It was a huge hit when I took it to team trivia at a local sports bar. I have to confess; I'm also learning to cook more things because I'm really tired of poor service and food at fast food places. Which reminds me...you have got to try Korean BBQ Wings from America's Test Kitchen. Just see if you can catch that episode on a DVR. We have made them several times. They are better than any wings I have had at any restaurant EVER.

Yeah it's pub grub from before my time. I never got them in a pub/bar, though. When I was a kid, my dad would get me a pickled egg and a Coke when we stopped at a liquor store. It had been years since I had one (maybe 35 years) when I saw a small jar of them at the grocery store. I got them, but the store no longer carries them. They are hard to find around here.

It has sugar also. The reviews said that the eggs were not as hot as people thought they would be. Looking forward to it.

I did a search for Sweet & Spicy Pickled Egg Recipe. Found one with lots of positive feedback, so I'm trying it out. It has Jalapeños, Habaneros, Red Bell Peppers, Onions, and of course spices and vinegar. The first 1/2 gallon jar of 20 follows the recipe to the letter. A second jar will have beet juice and garlic. I can't wait to try them. The hard part will be the wait. Good thing I have a garage fridge. That way I don't have to see them every day.

Add a scale 6 feet to it. Just go nuts.

Use MEK and apply it with a paint brush. Transfer from the quart can to a small glass bottle.

Gotta go with the old guard here. I would like to see a '28/'29 Ford Tudor Sedan. If not a restored tool, then an all-new kit. I doubt an all-new kit would have a stock build option, but the aftermarket could take care of that. It has been popular as a hot rod for decades.

Btw I have an unbuilt kit in very good condition. As much as I like the '28/'29 Tudor as a street rod, part of me just doesn't want to drop a 331 Cadillac into this little piece of our hobby's history. Or Ford 4.6 DOHC with EFI stack injection and a Cobra IRS.

I would buy one. Maybe several. I really like the '28/'29 Ford. Pretty much all body styles. I really like the look of the cowl area. Onebof my favorite hot rods ever in the Ken "Posies" Fenical's Thunder extended cab chop top '29 pickup. It's a phantom body style; a Tutor sedan shortened into the extended cab pickup body. It is just awesome.