Vans Aircraft RV-4. Good times upside down but don't plan on packing much more than 200lbs of glaucoma medicine. If I have a copilot the cargo payload drops to 30lbs and co-pilot has to weight well under 200 lbs or the CG and stall recovery get Fugly.
:up: Invite a buddy over and watch a race while doing so. Invite some womens too because they will clean up.:up::up:
160hp O-320 that would LOVE some etoh free premium but can't get it in the corn belt. Did a top speed, averaged 4 quadrant at 8000 da and got 192 smph with a wood fixed pitch Warnke. Bought it, was building an -8 until the market went to poop and didn't seem worth finishing for a number of reasons. I'll trade with cash for a Mooney 201 and then we can carry plenty of medicine to Houston (mostly done with the fun flying, ready for 4 seats to cart the kids on vacation).
Just read about the new Mooney about to be released early this year in Flying magazine, that thing is gonna be a hot-rod. It set new speed records for piston-engine planes. The article was a really good read. Just have to get used to really quick speeds in the landing pattern. Things happen real quick.
Glaucoma my ass. You're still gonna kill their ass and you just want them stoned so they die with a smile on their little faces. Cruel killer! I'll take a couple of ribsteaks ok?:up:
my wife does.. not really my cup of tea, especially with wagyu. its great with grassfed angus though. I like my wagyu quickly seared. only time that i remember liking wagyu sous vided was when i tried wagyu flank that was sous vided for an hour at 140. then it was quick seared for a bit. i think she made it with an ancho chile rub.
(Only here does a thread about steak transform into a discussion about engines...) Had some Wag at American Cut last weekend... good stuff! I like to cook the more marbled cuts closer to medium. But filet, strips, flank - rare is key. Get yourself a good iron skillet, heat it as hot as you can get in on the grill, sear the steak on the iron for at most a minute each side. Finish on the open flame. I usually do an olive oil rub/fresh garlic, dust with cracked black pepper and sea salt prior to. :up:
well my wagyu do drink beer. so why not some ganj? old japanese cow folk always tried to raise their cattle in stress free enviroments. it was supposed to give better beef as stress releases toxins in the body that accumulates in the muscles of the animal. thats also the reason why massaging of the animal stops exactly 4 weeks before the slaughter.
puts a whole new meaning to fat cows at a spa day doesnt it? beer makes them eat more, gives better marbling, and helps them deal with the heat better. massages breaks down the tissue, gives better marbling, and releases toxins from the muscle.
My fave thing to do is cook to just under med rare, then lower my grill until the meat is almost touching the coals (I never use propane) and get a nice almost char on just the surface. You get a nice caramelized surface. MMMMM
