///M5

That's better, is it driveable or are you going to part it out. Why 92 cents, lol?

No, and they cannot show me a comparable. One of the comparables was from August 11.....before I was even in the accident and they can't even show me the add they saw it in. Fuckers. That is BS, they need to be able to replace it.

Heat rises dude. You need to make smoke and then cool it.

with a real fire anyway. And external smoke generator/fan setup and the BGE will get you there though.

It isn't easy to keep smoke going at 60deg...

Ok, not ultra high fat content meat...but even then it can be good

Gotta do the same on every meat that si safe to eat that way

Aargh, I fucking hate and don't understand antennas. I have a USB FM dongle. Has an MCX connector and a little external whip antenna. It is NOT enough for in car use. Before buying other shit I'd like to cost effectively test a better antenna. Figured I should buy an MCX to Euro antenna plug so that I'll have what I need later and then a Euro connector and "build" my own or preferably buy cheaply an antenna. Frankly I don't know what the fuck I am doing though. If I could buy something for $10-15 it'd be en route even if I have to throw it away...

Some better plating is in order, but from seeing the ingredients I KNOW I want to eat it.Let's see. . . . I absolutely HATE salmon, and I am allergic to eggs. . . Ever try smoked salmon? Again, as long as it is cold smoked it's yummy. Smoked to cooked is bleh.

How do you eat the neck bone? I make stock with mine. *wasteful

I love and hate XBL at the same time. Almost requires a level controller.

Salmon is equally problematic to Tuna, in some regards worse.

Fuck dude, rattle can it and purposely do a shitty job. Faux panel/box around the port and nothing else. Make them change the rules again! rofl

Time to build a faux box around your port. :duh:

I eat turky hearts all day long. Gizzards are my favorite. I even like them tough and grisly. Reminds me of thanksgiving.Do you cook gizzards? I've never had a good one, but am ALWAYS open to anything that anyone likes. I love food, but textures sometimes not.

Some better plating is in order, but from seeing the ingredients I KNOW I want to eat it.Let's see. . . . I absolutely HATE salmon, and I am allergic to eggs. . .... hmmmmm. Not a good dish for you. Best to just eat pussy then. I understand the hate though. I used to as well until I found out how it was raw. That changed things forever. Now I can eat it cooked as well, just not Fargo, ND cooked. If it isn't medium rare or less it is not an edible fish. So terrible dry.

Worst meal I ever had was venison heart at a girl friends house in 7th grade. It was the driest most overcooked piece of meat that has ever touched my tongue. Too bad too as it set me back years from trying it again all due to a shitty cook.

Never had foie gras as a dish either. Just in other dishes.It isn't the dish, ultra heavy garnish sort of. You are making me want to crack open a bottle of chardonnay atm... I am confused. For me I use bacon as a heavy garnish, so I could see the foie used like that, but what's with the chards? match butter with butter And generally speaking I am not a white wine drinker

Yep, as in WAY TOO FUCKING MUCH. It'll only detract and not help. KISS first, then see.

TMI? Not for the hop surely. Why would you ingest black ink?Squid ink is yummyI have no idea how much it added to the pasta. I also wish the urchin was more prominent. I couldn't really define the flavor. I don't know what it tastes like as a smell or memory. Well with Urchin when you really taste it you'll know. It is a BAD time of year for it. REALLY BAD. For that reason they probably pull the amount they use.I think I have had it in Japanese food. Do they make a sushi with it? Nigiri style all wrapped up in little tubes? Nori ribbons? Yes, call Uni. Served like they do salmon eggs. Little bed of rice, pile of Urchin guts, wrapped in seaweed. When the water is cold and its FRESH its great. It goes bad FAST.

TMI? Not for the hop surely. Why would you ingest black ink?Squid ink is yummyI have no idea how much it added to the pasta. I also wish the urchin was more prominent. I couldn't really define the flavor. I don't know what it tastes like as a smell or memory. Well with Urchin when you really taste it you'll know. It is a BAD time of year for it. REALLY BAD. For that reason they probably pull the amount they use.I think I have had it in Japanese food. Do they make a sushi with it? Nigiri style all wrapped up in little tubes? Nori ribbons? Yes, call Uni. Served like they do salmon eggs. Little bed of rice, pile of Urchin guts, wrapped in seaweed. When the water is cold and its FRESH its great. It goes bad FAST.

Never had foie gras as a dish either. Just in other dishes.It isn't the dish, ultra heavy garnish sort of. You are making me want to crack open a bottle of chardonnay atm

Too trendy for travail unless they do a kick on organs. I made my Marketing Coordinator try some at a French restaurant in OC, afterwards I told her what they were. She actually thanked me Was shocked as she is a 20 something high maintenance female and I got her to eat them. Curious what "sweetbread" they serve since they can be thymus, pancreas, tongue, and of course testicles. I've seen heart labeled that way to which is the least appealing, but I'll blame the chef in that regard. Had some AWESOME tongue at Victory 44 btw.

TMI? Not for the hop surely. Why would you ingest black ink?Squid ink is yummyI have no idea how much it added to the pasta. I also wish the urchin was more prominent. I couldn't really define the flavor. I don't know what it tastes like as a smell or memory. Well with Urchin when you really taste it you'll know. It is a BAD time of year for it. REALLY BAD. For that reason they probably pull the amount they use.

Maybe DC is a better choice.