///M5

even just the shaft from here http://www.amazon.com/Armstrong-64-700-8-Inch-Adapter-4-Piece/dp/B004E7KISY/ref=sr_1_8?s=power-hand-tools&ie=UTF8&qid=1408385041&sr=1-8&keywords=socket+to+box+end+adapter

Did better than me. Those seem to be the cheapest optoin too.

If I had a 1/4" breaker bar it would have fit. Constrained based on the diameter of the ratcheting portion of the head. I may not be as mechanical as you, R1, or Seth but I am not a retard. I tried every combination of everything I could. If I had a double offset box end it would work. Mine are offset about 1" or so, need 2" to clear the sheet metal around the motor. There are other times where something like this would have been useful. Definitely a worthy buy for the future IMO.

Where do I find these or what are they called? *Found them based on the pic here: http://www.leevalley.com/US/wood/page.aspx?p=59489&cat=1,43411,43417 Will buy from there if I can't find them in a more logical spot.

I have some of those, but you can't apply that much torque to a 6mm "bolt"

Speaking of. Has anyone seen a socket extension that you can grab with a wrench? Said bolt was in a spot that I couldn't get a box end, an offset box end, or a socket wrench on. Socket fit fine. If I could have a little 1/2" square rod that was 1.5" tall I would have had it out in seconds.

Would have been half that if it weren't for one bolt

Got a hair up my ass and pulled the IQR motor this morning. 80min from start to finish isn't bad.

Ha, worth it for what? You guys will probably laugh, but in my life time I've bought way more pro audio drivers than car audio ones.

I just threw up in my mouth http://www.parts-express.com/eflyer.aspx?utm_source=Retail&utm_medium=Email_Newsletter&utm_content=View+In+Browser&utm_campaign=email081814L

/\ makes me miss Singapore

Can you make the thread, post it with images without the tags? If so, I can edit the thread and add the bracket_img_/_bracket for you. If you want to see the context, here is an image posted (just Quote my response and you'll see the right way to post it) /\ from photobucket. While looking at the pic in photobucket click direct and then do a CTRL-C (Copy) and come into the thread and hit CTRL-V (Paste)

My condolences to your truck.

Ok, the problem not but knowing the resolution

Nice.

Again, changing drivers is not going to make things "cleaner". Changing your subs isn't going to net you anything but less money. The Ti is really durable as well, perhaps moreso than the W6.

Pairing yours up?

Skin side down? Do I sear both sides? I always seem to end up with a burnt crust on fish when I try to go super hot and a lot of times I get some stick. Do I need to go hotter? Also when I go REALLY hot it seems like butter/ olive oil seems to burn. Also, it seems unless I have a lot of oil, when I cook hot the fond ends up burning as well before I can make a pan sauce. I assumed your removed the skin. Need to keep the fat moving. I go full throttle on my 22,000 nth burner

A good sauce needs both fat and acid, but which types are easily swapped.

I really like lemon and garlic with halibut. If you make a garlic paste, dilute it in a tablespoon or two of lemon juice and then emulsify it with a tbsp of olive oil you can throw that in the pan when it goes into the oven. Good time to add things like: artichoke hearts, cherry tomatoes, kalamata olives, caperberries or the like to the pan.

Grill like a steak, but oil the fish AND the grill. Sear and turn the temp down...

Easiest is to wash it twice, dry it like hell with paper towel, liberally salt with kosher, preheat oven to 350F, get an oven safe saute pan really hot add a heavy table spoon of olive oil and butter into the pan (AFTER it's hot) and immediately add the fish. If you have gas, I'd then tilt the pan and grab a tablespoon and as the fat slides to the bottom of the pan spoon it over the fish. This will keep it from burning in the pan and allow you to keep it on high to promote a crust as fast as possible. As soon as said crust is on the fish throw the pan in the oven for 5-10min until the fish is medium rare. Should pull apart with a fork, but barely. Tons of variations on how to sauce the pan from here, but most important first crack is to focus on the fish. Will be yummy if not overcooked.

In or out?

John, I have done several tables like this and some park benches with inlays. This is where I get all my stuff. They have the best prices, fanstastic products and are EXTREMELY helpful. http://stores.ebay.com/AeroMarine-Products?_trksid=p2047675.l2563 just checked that is what I have to

Denford, nice. Best looking standard din h/u of all time. Output clarity doesn't suck either