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Check out their site, Accessories. I don't know if the battery comes with terminals, but you can just use a bolt and a ring terminal.

I feel your pain. Holy signature batman... Thank god for adblock D: In my Signature?? Mmm, what about it?

Chicken browned, now in oven.

I would suggest for you to look for used equipment. Sundown amps and speakers can be found with some searching around for cheaper than new. Just invest some time in the background of the guy selling the stuff. You can also get on a pre-order from Sundown. Or b-stock sa-8's for 85 each. I say leave the Optima you have now and see how your voltage is hanging. It depends on you listening habits, if you like to bang it for longer periods and the voltage gets pretty low you will obviously need to invest in a better, larger battery. Check this thread out, because I saw you were wondering what battery to get for the according wattage. Make sure it fits too. http://www.soundsolu...tery-do-i-need/ and this http://www.soundsolu...ries-different/

Nothing to do with what you posted but 1. I knew a chick from Kazakhstan 2. Why the hell don't we do date by year/month/day? To me doing month/day/year is like saying I have $606 dollars added on to $20110000. And when you file something by the date on a computer things get all fuxored if you leave the date at the end and you ended up filing for multiple years Day / Month / Year is much much better Fuck yeah, Europe.

Funny, one of the banners is from there.

Going to cook the chicken in a moment.

I feel your pain. Holy signature batman... Thank god for adblock D:

^ or the new SD line, if he has the time to pre-order and wait for them to come.

It was sold before I even had a change to change a speaker in the door... Batteries and bigger alternator is what you upgrade if your voltage is dropping. You may go with just one better battery or many, depends on your system load. When people put a big system in their car it demands more so that's the way you power it up. About the car.. well it was not my type anyway. No room for big 18's What I would do if I had a MR2 is search for a subwoofer that is suited for a sealed type of an enclosure, make sure it's box can fit behind the seat and build a good front, no need for a rear. One company you can look into is Sundown Audio. I've read numerous positive comments about their products and I've dealt with the owner himself, very cool guy. I'm working on shipping my stuff from him soon and I'll have a proper look on his products.

We had a MR2 in your family for a while. Fun car. I did some research into a system for it, even thought about a wall. lol. There is not much space behind the seats, but there is some. I had a plan on building an enclosure in the front trunk and making a hole through the firewall and placing the port there. But I don't know how that would change the cars handling. Sell the capacitor and invest the money in something else. It's useless. Here are some pictures I found when I was looking into it(sorry seems like I have deleted some, since we sold it... fucker totaled 3 days after he bought it. Will look for more tho). Edit : no need for me to copy and paste pictures, here are some links http://www.google.co...=og&sa=N&tab=wi http://www.google.com/search?um=1&hl=en&safe=off&biw=980&bih=506&tbm=isch&sa=1&q=mr2+audio&aq=f&aqi=&aql=&oq=

More questions. I am going with chicken breasts. Do I brown it both sides or only one? If one do I flip it over so the browned part is facing down? My iron cast has handles that will melt in the oven. Is it ok if I place the meat in a "large baking dish"(that's what my dictionary said lol) for the rest of the cook.

Тhank you for making sense. Stupid language barrier.

Glass top? Still need a direction for what sort of sauce you are a fan of.... Mine is something similar. I'll let you choose a sauce for me, maybe some of your favorite? Sorry, didn't realize glass top for the pan. LOL. Pretty much I never use lids. I'll tell you how I choose. Get home, pull protein out of fridge, prep sides, put protein in pan, look for flavorful liquids in fridge. Cook protein, remove from pan, deglaze with said liquid, add seasoning, reduce, add thickener (usually butter or cream), pour over protein. Water works, but brings no flavor therefore things like: stock (any animal is fine as long as the smell matches okay to you), red wine, white wine, beer, any combination of the above. Do be wary on beers though, they are hard to choose appropriately. And considering I mostly drink red wine we've had some funny colored sauces before. I live alone so the fridge is kinda empty. Questions: Prep sides- do what? Deglaze with said liquid- do what? Reduce- do what? Are stock cubes ok? If yes, I'll go with it. I put some oil in the pan and cook the meat, nothing more on that part? Sorry Teo, that wasn't meant to be directions...yet. Just stating how I'd choose what I'd make. I am not one that really cooks with recipes so generally speaking I am a little concerned of giving you amounts without knowing what you'd like. Sean, I said whatever you like for me. Just pick something you like and give me some directions, damn it. I have a good perception on what, when and how much, but need a little push. It's not like I am going to wall my car, it's food. If it tastes bad, fuck it, I'll throw it away and try again. Tell me what you do with the meat after you have cooked it with the pan. I will follow it and if I like it, ok, good, excellent. If there is something I don't like or think it can be done differently, I'll do it my way.

Glass top? Still need a direction for what sort of sauce you are a fan of.... Mine is something similar. I'll let you choose a sauce for me, maybe some of your favorite? Sorry, didn't realize glass top for the pan. LOL. Pretty much I never use lids. I'll tell you how I choose. Get home, pull protein out of fridge, prep sides, put protein in pan, look for flavorful liquids in fridge. Cook protein, remove from pan, deglaze with said liquid, add seasoning, reduce, add thickener (usually butter or cream), pour over protein. Water works, but brings no flavor therefore things like: stock (any animal is fine as long as the smell matches okay to you), red wine, white wine, beer, any combination of the above. Do be wary on beers though, they are hard to choose appropriately. And considering I mostly drink red wine we've had some funny colored sauces before. I live alone so the fridge is kinda empty. Questions: Prep sides- do what? Deglaze with said liquid- do what? Reduce- do what? Are stock cubes ok? If yes, I'll go with it. I put some oil in the pan and cook the meat, nothing more on that part?

Еxcellent videos posted in this thread. Nice to see someone with camera and editing skills rather than shooting rattling shit.

That's a big kitchen.

Nope, just the way you've been thought. I tried it (I was doing it wrong) and it's better.

So here is a lil tutorial for all the people that are not into computers so much or just can't figure it out at the first time. 1. You upload the picture somewhere. If you have it already uploaded that's half of the work. 2. You copy that pictures link. 3. You paste that link between 4. Enjoy. Known sites to upload - ImageShack� - Online Media Hosting TinyPic - Free Image Hosting, Photo Sharing & Video Hosting IMAGE HOSTING - ImageHosting.gr Mobile Photobucket Here are pictures of the how-to: 1. First you go to your site for upload. I choose IS for typical ups. You click browse and a window shows up. From there you choose one or more pictures. For more that one you can hold ctrl and click the ones you want or just select with the mouse. browse, choose image or images and hit open. 2. After you hit Open you click Upload Options / Resizing >> and it must look like the picture below so it does not resize your big pictures to some small ones. Then click Upload Now... 3. After the upload is finished you get this page. You need to click Direct link and it will direct you too the image inself. 4. You copy the images location. 5. You go to the forum, click to post a new reply or thread and you will see next to the smiley face there is a picture with a tree. You click that, paste the pics link there and hit Insert Image 6. You are done. It should look like this. Your link, the code on both sides. And here she is

Glass top? Still need a direction for what sort of sauce you are a fan of.... Mine is something similar. I'll let you choose a sauce for me, maybe some of your favorite?

So hot plate and cast iron it is. What else do I need? Oil and some spices? Should I put the glass top on for faster cook time? Flip it only when one side is done? How do I know it's ready?

Честит Рожден Ден

Sleep time, talking to you later.

Wait, there is a difference between a stove and an oven?