///M5

Order them. $400 + your wheels and you get these: https://factoryreproductions.com/product-category/chevrolet/camaro/

I haven't worked since last Friday at 10am when I got a migraine.

Happy 3rd J :p

For $400 sell what you have and buy what you want, that is crazy.

I would be PISSED!

Not that it iant gorgeous there, just i have aeen a few things

Not mine lol

Text me an approximate eecipe. We get a shit ton of kale in our csa share

Pretty sure today I would just be a dirty old man and not desired like then.

Made me a rich ass student though. When you get on a plane and the exchange rate is 3 to 1 and you bring 6 months worth of living money and then a week later it was almost 200 to 1 you become king. Did I mention Russian women love Americans (or did then) and are hot?

Seeing all the Bud cups all over the Russian stadiums sickens me, although their beer is seriously fucking god awful...of course the last time I lived there was shortly after the wall came down so nearly nothing Western was available. It changed a bit while I was there, but only as much as it could since it went from non-free market to free market overnight while I was there. Somewhat unexpectedly as well so the transition wasn't instant.

Russia stands no chance today....but for some reason I think they may win.

So torn this time of year. Do stuff or watch the World cup. Sucks when the time of the games is made for Europe and not here.

Mmm, supercharger.

That is REALLY hot. If you don't have a thermometer you can wiggle the leg. It will let you know when it is done.

And the bones. Allows for killer stock.

Again, I dismember mine to cook each piece independently. Regularly I do the skin separate as well.

I saw a chart once that showed internal temperature versus time, but can't find it. This ought to answer your questions though Mikey. https://blog.thermoworks.com/2016/04/thermal-tips-simple-roasted-chicken/

I'd personally break it down. All the parts cook differently. By hen, i would assume a cornish hen but that wouldn't have enough meat for what you want to do. General rule of thumb with poultry is you need high heat (and some butter) to brown the skin and then the slower you cook it the better. I made chicken tonight, but never exceeded 145deg besides getting a crust on it.

That was a great movie...or so I remember from a LONG time ago.

Neal - that paint couldn't have looked like that when new.

Big hood

Both release better than my all clad teflon

I have no problems with getting an omelette to release from my lodge. The rougher surface hurts nonstick but is cheaper to make. My griswold is probably half the weight of my lodge and does EVERYTHING better.

My Griswald has a smooth cooking surface. It is a 1940-1955 era pan.