Adrian_D

You need a bigger garage.

When I bought it everything looked excellent, no sign of any damage to the sill. Very low miles too. 2 years later ,the hack-job started to bubble up, the idiots who did it, did not coat the inside of the new metal with anything.

Extremely... Good thing I made a sheet metal brake when fixing the Miata. I had to fabricate and replace: sill corner, small section of the floor, inner braces and inner sill and by hand they would've ended up looking like shit. Excellent activities to pair with the sleeping schedule of a newborn

The NB2 is off for painting the rear quarter and the front bumper, just in time, as more and more people are posting ads they are looking for an NB2 And the wife's econobox is getting close to completion. This is what I faced after cutting the outer sill:

Nope, nothing fermented for Easter I think I'll ask my mother in law for some paprikosh next and I need to find an excuse to fire up the cauldron for a goulash

We don't use borscht at all here in the Transylvania (north-west of the country) but they use it in other of the country parts in soups. There's a possibility our ancestors met at some point though some polish food struck close to home

And I remembered another breakfast goodie, onion omelet: Slice several white onions, fry them in some vegetable oil until they soften/turn slightly translucent, then add enough beaten eggs to lightly cover them. A pinch of salt and you're good to go. Quick and easy, has a bit of sweetness from the onions. I usually use 1 large onion per egg. You can replace the onions with leeks and I highly recommend butter for frying the leeks.

BTW, your comment years ago about knife skills reducing time in the kitchen made the most difference to my cooking. Every time I'm near somebody cooking I volunteer to chop anything that needs chopped just to practice. 2 lbs of onions for a big goulash? I'm down, just wipe my tears from time to time.

It makes total sense

No need, just come over and I will share, there's plenty to knock out the entire gang here

It's clear you guys don't have strong enough schnaps. If you get hammered enough you don't need a headlamp

Donuts!

The sous vide seems like cheating to get a gourmet meal out in the woods Can't say I dislike the idea. I made a small grill for day trips with the Jeep. All the meat gets in the travel fridge and by the time we're hungry, it's all thawed up and ready to throw on the fire.

You're welcome Red bell peppers: Oval peppers: I don't know if this brand of pepper paste has gotten to that side of the world, but in case it did, you can substitute the peppers for a couple of tablespoons of this: As for chilis, whatever I find, nothing too hot, as the entire dish is more on the sweet side because of the heavy cream

Another crowd favorite for breakfast was what I call Kosher eggs (I know the "recipe" from an old hungarian lady my folks took care of): Hardboiled eggs, onions and sour cream. Served with bread on the grill or on a wood stove plate, YUM. No need to take care of the eggs, just let them boil and come back when you remember.

It's a more sweeter tasting and creamier goulash 2.5 gallon caulton 7 lbs of potatoes 5 lbs of chicken breast 2 lbs of carrots 7 big white onions 1 liter of heavy cream (I used from 15% up to 32%, the fatter, the creamier) 1-2 tablespoons of tomato puree 2-3 red bell peppers 2-3 red oval peppers Chili peppers depending on how hot you want it Heat the oil, then add: Onions Chicken, carrots, peppers after the onion is cooked a bit Potatoes and enough water to cover them, after the chicken is white Tomato puree Let it boil as long as needed for the potatoes to soften up a lot After you take it off the heat, add the heavy cream. We did it in-house on the stove, in a pot as big as needed and adjusted the quantities around the chicken The above quantities are what we use when going out in a large group (~10 people).

The in-laws are visiting for a month, I think I'll fire up the cauldron on Sunday, I can taste the chicken goulash now. Darn it, I'm hungry now...

YUGE grill and cauldron? IMO for an over the weekend camping trip, the cauldron is a must. Slow cooked goulash some strong alcohol, we did that on new year's eve a few times On a Jeep trip, one of the guys built the biggest grill he could fit in his cargo area. 20 people grilled their lunch on that grill

It is. Thanks for the offer, the guy wanted way too much for the entire engine, so I scored a manifold off ebay for $100 with shipping There aren't many parts which I can't find local. I had 3 Miatas at one point. My old NA, the new NB2 and a rolling shell NB2, which I bought for fixing my NB2 Bought the NB2 like this, for cheap, locally. Low mileage, 6 speed, best rear diff, A/C and the 1.8. Then I bought the roller NB2 for the front subframe The crashed NB2 looks like this now: And since the fucking justice system is taking 11 months to write a damn statement so I can drive the NA again, I'll turbo the NB2 and enjoy it until someone buys it for how much I want.

Such is life I found a guy parting out a Mazdaspeed Miata in South Bend

For the money I could get for the entire drivetrain I could buy a truck 5.3 from Germany.

I debated that, even a 5.3 swap but I won't be able to keep it legal that way :(((( That's why the Mazdaspeed manifold is good, I can mount the turbo low, get a heatshied over it and the pass the yearly inspection easy. K24 would be AWESOME.

Speaking of Mazdaspeed, I'm thinking of getting a turbo manifold off a Mazdaspeed Miata to turbo my new Miata on the cheap. Already got a better turbo than the factory one. Should be a proper death trap at 200whp...

You're getting rid of the big ugly?

4-post is huuuuge