///M5

Don't know if I had commented on here. Drove a 15 SS Camaro convertible and a 15 GT convertible back to back. The Mustang made the Camaro feel like it was designed in the 60's. Amazingly horseshit in comparison. I expect that the new one built on the ATS platform may catchup, but the difference was absurd. I also expect the new Camaro to be too small. Have hope though.

What made her ill?Curious as well.Apparently there was a hole in the intake tube drawing in unmetered air. I think I would have heard that, but WTF do I know.I just can't see it affecting A/F that much, especially since she runs RICH. Did it just fire a code or how did you notice? Fuel trims just not able to adjust?*not that it matters, I am just curious since I am trying to learn more and more about modern ecu's I don't know specifically how the computer manipulates it, drove as if it was only firing 4 holes. If you've ever lost a cylinder, you'd understand. It then lit the little wrench light on the dash. Third time it did it,the MIL light came on. I honestly think the previous owner did all the mods over the winter,then just traded it in before having it tuned. Almost as if he knew he wasn't going to keep it,so why dump any more money into it. forced computer limp not being able to compensate the trim on the cylinders? Surprised it didn't fire a code sooner I'll know for certain in a few weeks. I'll be able to view everything ät the tuner and I'm going to try to recreate the issue while on the dyno. Not that anyone targets exactly stoich, but your stock O2's are only good from what 14.4 to 15:1. (at least that is what I read the range is on the GM units). Beyond those ranges your computer can't adjust right. Not sure if on the Ford it flips to Speed Density then or not? If not, then if your metering is off by a whopping 3% it will cause issues. If you ignore laminar flow disturbances and other friction 3% of an 80mm Intake is 2.4mm. Obviously any hole near that size should trigger the computer to say it is confused. Definitely curious what it equates to once you have a wideband on. Real easy to log that. Does your tuner use HPTuners or something else? If it is HPT and he pulls logs I can give you the software to read them (free just need a disk, pay to rip tunes). I know personally I'd love to see a before and after. Trying to learn this shit and the more logs I can read and settings the better. He may not want to share though, I understand either way. Plus my next car may be a Mustang so that makes me even more interested.

welcome to the south where the food, well, sucks

Punch is real pizza. Pepperoni is an American monstrosity and fucking gross. A nice salume though I dig hardcore

What made her ill?Curious as well.Apparently there was a hole in the intake tube drawing in unmetered air. I think I would have heard that, but WTF do I know.I just can't see it affecting A/F that much, especially since she runs RICH. Did it just fire a code or how did you notice? Fuel trims just not able to adjust?*not that it matters, I am just curious since I am trying to learn more and more about modern ecu's I don't know specifically how the computer manipulates it, drove as if it was only firing 4 holes. If you've ever lost a cylinder, you'd understand. It then lit the little wrench light on the dash. Third time it did it,the MIL light came on. I honestly think the previous owner did all the mods over the winter,then just traded it in before having it tuned. Almost as if he knew he wasn't going to keep it,so why dump any more money into it. forced computer limp not being able to compensate the trim on the cylinders? Surprised it didn't fire a code sooner

...or keep what you have as you won't hear a difference

What made her ill?Curious as well.Apparently there was a hole in the intake tube drawing in unmetered air. I think I would have heard that, but WTF do I know. I just can't see it affecting A/F that much, especially since she runs RICH. Did it just fire a code or how did you notice? Fuel trims just not able to adjust? *not that it matters, I am just curious since I am trying to learn more and more about modern ecu's

Your sole is the bottom of your shoes, your soul is what you were talking about. I was just building off of that.

Step in some shit?Might have offered to jump in. Bad pun. Sole /= Soul.

What made her ill?

Getting all sorts of women to eat Mieng Kum is fun!

If you guys want to see my feeble attempts at learning XML, they can be found here. http://www.mp3car.com/driveline/158525-portrait-skin-editing-log-questions-800-x-1280-a.html

My favorite Tofu dish is Agedashi Tofu. My kids FIGHT over it. UBER yummy. That requires Dried Bonito Flakes and Sea Kelp though. Good luck finding those, lol.

Step in some shit?

And really it is a salad and not a wrap, but Mieng Kum is a very Thai appetizer that I took some inspiration from as well. That would also include dried shrimp and some other tidbits. For shrimp paste I actually just pulverize some whole dried shrimp that are in my pantry. I tried to simplify things a bit...

The tofu dish I made up. I am addicted to Laotian Larb and this was my take on making something similar for a gluten free vegetarian. It may be a dish from Laos, but it is found all over SE Asia but very dominantly in Thailand. The Thai use a way different fish sauce but it is also yummy. Steak or Duck please.

The tofu will be REALLY plain without the sauce as I didn't tell you how to season it. But texturally it will be nice. I would bet you can get this locally: https://thrivemarket.com/thai-kitchen-green-curry-paste?fee=1&fep=1686&utm_source=google&utm_medium=pla&utm_campaign=Default%20Category%2CFood%2CFood%20%3E%20Meal%20Ingredients%2CFood%20%3E%20Meal%20Ingredients%20%3E%20International&utm_content=737628004003-Green%20Curry%20Paste&gclid=CjwKEAjwluetBRD98L639p35p0QSJACC8BlKIKUSzmZZWpBoz4lL2_P2tRXrrjU4ikv04hSZY7ZyMBoCCF_w_wcB It is actually an okay product. Considering how much other stuff I have you do that is an acceptable shortcut. Btw, most Thai restaurants are too lazy to make their own. It surely kicks it up a notch and can be much better, but there are a lot of steps already. On that note, I always also put Kaffir lime leaves in mine. I left those out as I know you can't get them where you are. I've only seen them one place locally, but they are always in my freezer. Kaffir lime juice is better than normal as well, but good luck with that, lol. I'd also use Thai Basil over normal...but don't expect you can get that and normal is a reasonable substitute.

Shocks are dampers. Dampers are NOT meant to support anything. There are exceptions and I know nothing of the rear end of Exploders, but I'd expect it to be springs. Do you have something big and heavy on one side or does it just have the lean either way?

So prep time, not sure. I made the above with a scratch made curry paste and a chocolate cake all in about 45min. The cake takes 20 min to bake, the tofu does as well, as does the rice. Key there is to get teh cake in the oven, then do ALL the prep work for everything else so you can cook the rice/tofu while you make the stir fry. If you don't have everything prepped and ready you won't make it. Overall prep time via the knife for me on the above is about 5 minutes. You might want to allocate 30.

All measurements above are me just dumping things together. I tried to be approximately correct but I taste everything along the way and adjust so it is hard to state volumes. I am sure that will taste better than pretty much any green curry at any Thai restaurant you've been to. One word of note on the curry paste. Taste the curry and keep adding until there is enough. If you use mine and you have really hot peppers you may even want to reduce the peppers from 15 to 3 if you don't have a palate that can take heat. I remove a crapton now that I have kids i think I only used 5 or so yesterday. Normally you'd use fresh, but I have dehydrated ones that I rehydrate since my BIL grows them for me.

I probably should go re-read that as I am just typing off the top of my head. It is possible that I am leaving something out. If someone is actually going to make it, let me know the day before or so and I will proof read.

I love carrots! All kinds. You can slice some and stir fry them in the curry. Probably more common than the mushrooms, but I am never conventional.

Thai Vegetarian Green Curry Veggies: Blanch a couple handfuls of green beans – haricot vert or chinese long beans preferred -> al dente Stir fry the beans just to get some color on them. They should still snap Stir Fry 2 Portabello mushrooms in bite size pieces Stir fry a bag of spinach leaves that have been mildly chopped Stir fry an onion cut into 1” squares --each veggie should be stir fried on its on and then placed in your serving vessel (you could also at this time stir fry some cubed chicken thighs if you need protein or double up on the crispy tofu). Also you ALWAYS salt EVERY step in the process which means all the veggies as they cook. ONLY use Kosher salt or this will fail miserably. Sauce: Turn 4-6 cloves of garlic into paste Juice a couple tbsp of ginger/galangal ( http://www.amazon.com/gp/product/B000KKK4YC/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER helps a shit ton) Combine and add a tbsp or two of water to the garlic mixture so it doesn’t burn. Add to wok on medium heat until it is very fragrant. Then add a couple tbsp of Thai Green Curry Paste. Saute in the wok briefly. Add one can of coconut milk (full fat please), a glug of rice vinegar, a glug of soy sauce, and 2 tsp of turbinado sugar. Taste if it needs more acid up the vinegar. It will also potentially need some salt. Bring it to a boil. Add the veggie mixture from above and serve. Thai Green Curry Paste: 1 tbsp cilantro stems 1 tbsp coriander seed ½ tbsp cumin seed Thumb sized hunk of galangal 1 head of garlic Half cup of chopped basil 10 peppercorns Tbsp of kosher salt 1 stalk of lemongrass chopped/sliced 2 shallots 1 tsp of shrimp paste 3 glugs of fish sauce Juice of half lime 1 tsp or so of turbinado sugar 10-20 Thai green chilies Roast all dried ingredients in a pan, then blend in a $15 coffee grinder. Put all other ingredients in a suribachi and grind together. If you need liquid use some of the coconut milk you will turn into the curry later. Serve with steamed rice. Even though this is Thai, I would classically pair this with a Japanese short grain rice as I think the stickiness mates nicer wtih the curry. If you want rice for the wraps, you would normally steam sticky rice for them.

Thai Tofu Lettuce Wrap Wrap contents: Julienne 2 carrots & a cucumber Clean some cilantro Diagonal cut a bunch of green onions (green part) Clean Bibb/Green leaf lettuce for wrap Take a package of extra firm tofu. Cut it in half (thickness) squeeze lightly between paper towels. Set on a thick bed of paper towels, cover with paper towels and add a top that can compress the tofu with a couple pounds of weight for a couple hours. Lightly toss tofu in a couple tablespoons of soy sauce and then sprinkle arrow root over the top of them. Put a couple tablespoons of olive oil in a baking sheet. Plop the tofu on and roast in the oven at 350F for 20-25minutes until golden brown flipping once halfway through. Sauce (need a tbsp per wrap or so): 3 glugs of soy sauce (around a tbsp per) 2 tbsp of ginger juice (grated with pulp) 2 tsp of sugar Sambal Oelek to taste. I like a lot as this dish NEEDS heat Glug of Mirin (tbsp or so) Juice of half a lime *note I measure nothing so if it is too acidic up the soy/mirin/sugar. If it is too salty up everything but the soy. Assemble the wrap: Lettuce / Tofu / Carrot / Cucumber / Green Onion / Cilantro / Sauce Eat

Goals need to be dynamic enough that you never reach them completely, but get far enough along to be satisfactory.