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Yo, Freakin
On Feb 18, 5:45*pm, John H. wrote:
On Mon, 18 Feb 2008 10:39:46 -0800 (PST), wrote: On Feb 18, 1:31*pm, wrote: On Feb 18, 8:30*am, wrote: On Feb 17, 2:11*pm, wrote: On Feb 17, 1:56*pm, wrote: On Feb 17, 12:27*pm, wrote: On Feb 17, 12:03*pm, wrote: On Feb 17, 10:30*am, John H. wrote: On Sun, 17 Feb 2008 06:56:51 -0800 (PST), wrote: On Feb 16, 12:36*pm, wrote: On Feb 16, 12:25*pm, wrote: On Feb 15, 8:49*pm, John H. wrote: On Fri, 15 Feb 2008 17:09:13 -0800 (PST), wrote: On Feb 15, 6:13*pm, wrote: On Feb 15, 1:30*pm, wrote: Catch the truck race tonight if possible. I watched the Daytona truck race last year and it was unbelievable! Those guys race there guts out trying to make a name for themselves, as well as to try to beat the old timers that are there. Oh yeah, I finally decided to have a 12 YO show me how to use the alarm on my phone;) My POS cable provider does not carry speed on my package.. this sucks.. Holy ****! I read this, turned on the race, the damn pickups start smacking the **** out of each other, and one goes down the track looking like a friggin' meteor! They went to a commercial, but there were a bunch of wrecked pickups at Daytona. Hopefully no one got hurt. -- John H Yep, that's racin'!- Hide quoted text - - Show quoted text - I do get todays race on espn2... I think I get speed too if I screw with the settings to decode the other cable input.. Did it once but we ended up with some porn and reversed our direction on the settings.- Hide quoted text - - Show quoted text - Gentleman, START YOUR .............ENGINES!!!!! Got some baby backs ready for the smoker.....will be done at the drop of the green flag! Loogy, I know what I'm about to tell you may sound like heresy, but you might give it a try. Cook some ribs in a crockpot. Spread the sauce on 'em, put 'em in the pot, and cook for about 8-9 hours on low. Good eating. Not as good as BBQ'd, but more tender and not bad. A good way to cook 'em if you don't want to mess with cooking much. -- John H- Hide quoted text - - Show quoted text - Well, actually what I do is kind of sort of similar. I put my rub on the ribs, smoke at 200F for about 3 hours, then slather the sauce on them, wrap in aluminum foil, back on the smoker (or a 200F oven) for another hour or so. They are very tender that way, you have to watch out, they'll get so tender when you pick up a bone, the meat falls right off.- Hide quoted text - - Show quoted text - I guarantee if you brought your temp down to 170 from 200 they would do just fine.. When I am done smoking Kielbasa it is still pink in the middle, throws folks off sometimes, but it is cool to eat.- Hide quoted text - - Show quoted text - 200 works just fine! I've actually won local contests with my ribs. One once with my butts, too. It's actually kind of hard to find raw (not precooked) Kielbasa around here. One butcher I know carries it so I get a bunch every time I go in the place. I've got to think about getting another smoker, mine has had many hundreds of pounds of meat cooked on it and has seen better days. I like it though, because I can fit half of a small hog on it.- Hide quoted text - - Show quoted text - I have brought immigrant Polish to tears with my kielbasa... "Just like my mom used to make in the old country" is usually muttered at one point or another. I make it myself, along with a couple of pretty good sausage recipes too.. But the kielbasa recipe and smoker both provided by my father in law do the deed well..- Hide quoted text - - Show quoted text - I'd like to try making some. I make venison sausage every year.- Hide quoted text - - Show quoted text - I feel badly that I can not share the recipe yet, as I usually share any recipe except this one and my shrimp scampi. I am just like that, I share great fishing spots too;) ****es some of my buds off;) Sounds funny but I promised my FIL that I would not pass the recipe along, even to my own kids until he was "gone". That was the deal for the recipe and the homemade smoker. I was only the second person he ever let watch him make it, the other was a relative in Poland, decades ago... I don't really know why but I think he always dreamed of going into the business.- Hide quoted text - - Show quoted text - I've got a lot of recipes that my aunt, who raised me, made. She didn't need recipes they were in her head, and she couldn't really tell you you had to watch! It amazes me to this day. Her corn fritters were the best thing in the world! I do need a good corn fritter recipe, Loogy. You'd make a yankee in Virginia damn happy if you posted it. Unless you made life and death promises to your aunt that is! -- John H- Hide quoted text - - Show quoted text - Being a yank, I'll bet you know what milk gravy is too? |
Yo, Freakin
On Feb 18, 5:34*pm, HK wrote:
BAR wrote: HK wrote: JimH wrote: wrote in message .... On Feb 18, 1:57 pm, wrote: On Feb 18, 1:52 pm, "JimH" wrote: wrote in message news:f88d8a49-49b5-4727-8a75- I have brought immigrant Polish to tears with my kielbasa... ================ Were they crying for you because it is so small?? ;-) Just like your brother in stupidity and lies, Harry. You are infatuated with genitalia. Especially male genitalia. As he should be, mine is pretty impressive;) =================== Booger needs to find the sense of humor he somehow lost. *;-) It's 73F here right now...I'm going to take my wife out for lunch down by the bay in 10 minutes and then a walk along the beach. Why do we care and why do you think we care about what you do? I am getting ready to go take a crap. Full-up with it, eh?- Hide quoted text - - Show quoted text - I wonder if Harry took his Dr. Dr. wife to his Zimmerman like lobster boat for lunch? |
Yo, Freakin
On Feb 19, 8:49*am, wrote:
On Feb 18, 5:45*pm, John H. wrote: On Mon, 18 Feb 2008 10:39:46 -0800 (PST), wrote: On Feb 18, 1:31*pm, wrote: On Feb 18, 8:30*am, wrote: On Feb 17, 2:11*pm, wrote: On Feb 17, 1:56*pm, wrote: On Feb 17, 12:27*pm, wrote: On Feb 17, 12:03*pm, wrote: On Feb 17, 10:30*am, John H. wrote: On Sun, 17 Feb 2008 06:56:51 -0800 (PST), wrote: On Feb 16, 12:36*pm, wrote: On Feb 16, 12:25*pm, wrote: On Feb 15, 8:49*pm, John H. wrote: On Fri, 15 Feb 2008 17:09:13 -0800 (PST), wrote: On Feb 15, 6:13*pm, wrote: On Feb 15, 1:30*pm, wrote: Catch the truck race tonight if possible. I watched the Daytona truck race last year and it was unbelievable! Those guys race there guts out trying to make a name for themselves, as well as to try to beat the old timers that are there. Oh yeah, I finally decided to have a 12 YO show me how to use the alarm on my phone;) My POS cable provider does not carry speed on my package.. this sucks.. Holy ****! I read this, turned on the race, the damn pickups start smacking the **** out of each other, and one goes down the track looking like a friggin' meteor! They went to a commercial, but there were a bunch of wrecked pickups at Daytona. Hopefully no one got hurt. -- John H Yep, that's racin'!- Hide quoted text - - Show quoted text - I do get todays race on espn2... I think I get speed too if I screw with the settings to decode the other cable input.. Did it once but we ended up with some porn and reversed our direction on the settings.- Hide quoted text - - Show quoted text - Gentleman, START YOUR .............ENGINES!!!!! Got some baby backs ready for the smoker.....will be done at the drop of the green flag! Loogy, I know what I'm about to tell you may sound like heresy, but you might give it a try. Cook some ribs in a crockpot. Spread the sauce on 'em, put 'em in the pot, and cook for about 8-9 hours on low. Good eating. Not as good as BBQ'd, but more tender and not bad. A good way to cook 'em if you don't want to mess with cooking much. -- John H- Hide quoted text - - Show quoted text - Well, actually what I do is kind of sort of similar. I put my rub on the ribs, smoke at 200F for about 3 hours, then slather the sauce on them, wrap in aluminum foil, back on the smoker (or a 200F oven) for another hour or so. They are very tender that way, you have to watch out, they'll get so tender when you pick up a bone, the meat falls right off.- Hide quoted text - - Show quoted text - I guarantee if you brought your temp down to 170 from 200 they would do just fine.. When I am done smoking Kielbasa it is still pink in the middle, throws folks off sometimes, but it is cool to eat.- Hide quoted text - - Show quoted text - 200 works just fine! I've actually won local contests with my ribs. One once with my butts, too. It's actually kind of hard to find raw (not precooked) Kielbasa around here. One butcher I know carries it so I get a bunch every time I go in the place. I've got to think about getting another smoker, mine has had many hundreds of pounds of meat cooked on it and has seen better days. I like it though, because I can fit half of a small hog on it.- Hide quoted text - - Show quoted text - I have brought immigrant Polish to tears with my kielbasa... "Just like my mom used to make in the old country" is usually muttered at one point or another. I make it myself, along with a couple of pretty good sausage recipes too.. But the kielbasa recipe and smoker both provided by my father in law do the deed well..- Hide quoted text - - Show quoted text - I'd like to try making some. I make venison sausage every year.- Hide quoted text - - Show quoted text - I feel badly that I can not share the recipe yet, as I usually share any recipe except this one and my shrimp scampi. I am just like that, I share great fishing spots too;) ****es some of my buds off;) Sounds funny but I promised my FIL that I would not pass the recipe along, even to my own kids until he was "gone". That was the deal for the recipe and the homemade smoker. I was only the second person he ever let watch him make it, the other was a relative in Poland, decades ago... I don't really know why but I think he always dreamed of going into the business.- Hide quoted text - - Show quoted text - I've got a lot of recipes that my aunt, who raised me, made. She didn't need recipes they were in her head, and she couldn't really tell you you had to watch! It amazes me to this day. Her corn fritters were the best thing in the world! I do need a good corn fritter recipe, Loogy. You'd make a yankee in Virginia damn happy if you posted it. Unless you made life and death promises to your aunt that is! -- John H- Hide quoted text - - Show quoted text - Being a yank, I'll bet you know what milk gravy is too?- Hide quoted text - - Show quoted text - My bud comes up from St. Pete area at Christmas a lot, his wife left my kids with a taste for bisquits and gravy.. I had been telling them about it for years.. |
Yo, Freakin
On Feb 19, 9:16*am, wrote:
On Feb 19, 8:49*am, wrote: On Feb 18, 5:45*pm, John H. wrote: On Mon, 18 Feb 2008 10:39:46 -0800 (PST), wrote: On Feb 18, 1:31*pm, wrote: On Feb 18, 8:30*am, wrote: On Feb 17, 2:11*pm, wrote: On Feb 17, 1:56*pm, wrote: On Feb 17, 12:27*pm, wrote: On Feb 17, 12:03*pm, wrote: On Feb 17, 10:30*am, John H. wrote: On Sun, 17 Feb 2008 06:56:51 -0800 (PST), wrote: On Feb 16, 12:36*pm, wrote: On Feb 16, 12:25*pm, wrote: On Feb 15, 8:49*pm, John H. wrote: On Fri, 15 Feb 2008 17:09:13 -0800 (PST), wrote: On Feb 15, 6:13*pm, wrote: On Feb 15, 1:30*pm, wrote: Catch the truck race tonight if possible. I watched the Daytona truck race last year and it was unbelievable! Those guys race there guts out trying to make a name for themselves, as well as to try to beat the old timers that are there. Oh yeah, I finally decided to have a 12 YO show me how to use the alarm on my phone;) My POS cable provider does not carry speed on my package.. this sucks.. Holy ****! I read this, turned on the race, the damn pickups start smacking the **** out of each other, and one goes down the track looking like a friggin' meteor! They went to a commercial, but there were a bunch of wrecked pickups at Daytona. Hopefully no one got hurt. -- John H Yep, that's racin'!- Hide quoted text - - Show quoted text - I do get todays race on espn2... I think I get speed too if I screw with the settings to decode the other cable input.. Did it once but we ended up with some porn and reversed our direction on the settings.- Hide quoted text - - Show quoted text - Gentleman, START YOUR .............ENGINES!!!!! Got some baby backs ready for the smoker.....will be done at the drop of the green flag! Loogy, I know what I'm about to tell you may sound like heresy, but you might give it a try. Cook some ribs in a crockpot. Spread the sauce on 'em, put 'em in the pot, and cook for about 8-9 hours on low. Good eating. Not as good as BBQ'd, but more tender and not bad. A good way to cook 'em if you don't want to mess with cooking much.. -- John H- Hide quoted text - - Show quoted text - Well, actually what I do is kind of sort of similar. I put my rub on the ribs, smoke at 200F for about 3 hours, then slather the sauce on them, wrap in aluminum foil, back on the smoker (or a 200F oven) for another hour or so. They are very tender that way, you have to watch out, they'll get so tender when you pick up a bone, the meat falls right off.- Hide quoted text - - Show quoted text - I guarantee if you brought your temp down to 170 from 200 they would do just fine.. When I am done smoking Kielbasa it is still pink in the middle, throws folks off sometimes, but it is cool to eat.- Hide quoted text - - Show quoted text - 200 works just fine! I've actually won local contests with my ribs. One once with my butts, too. It's actually kind of hard to find raw (not precooked) Kielbasa around here. One butcher I know carries it so I get a bunch every time I go in the place. I've got to think about getting another smoker, mine has had many hundreds of pounds of meat cooked on it and has seen better days. I like it though, because I can fit half of a small hog on it.- Hide quoted text - - Show quoted text - I have brought immigrant Polish to tears with my kielbasa... "Just like my mom used to make in the old country" is usually muttered at one point or another. I make it myself, along with a couple of pretty good sausage recipes too.. But the kielbasa recipe and smoker both provided by my father in law do the deed well..- Hide quoted text - - Show quoted text - I'd like to try making some. I make venison sausage every year.- Hide quoted text - - Show quoted text - I feel badly that I can not share the recipe yet, as I usually share any recipe except this one and my shrimp scampi. I am just like that, I share great fishing spots too;) ****es some of my buds off;) Sounds funny but I promised my FIL that I would not pass the recipe along, even to my own kids until he was "gone". That was the deal for the recipe and the homemade smoker. I was only the second person he ever let watch him make it, the other was a relative in Poland, decades ago... I don't really know why but I think he always dreamed of going into the business.- Hide quoted text - - Show quoted text - I've got a lot of recipes that my aunt, who raised me, made. She didn't need recipes they were in her head, and she couldn't really tell you you had to watch! It amazes me to this day. Her corn fritters were the best thing in the world! I do need a good corn fritter recipe, Loogy. You'd make a yankee in Virginia damn happy if you posted it. Unless you made life and death promises to your aunt that is! -- John H- Hide quoted text - - Show quoted text - Being a yank, I'll bet you know what milk gravy is too?- Hide quoted text - - Show quoted text - My bud comes up from St. Pete area at Christmas a lot, his wife left my kids with a taste for bisquits and gravy.. I had been telling them about it for years..- Hide quoted text - - Show quoted text - Sausage gravy!! My kids like good old southern breakfasts. Here's a funny side story. My son, who's 9 and of course, VERY active, playing and running around in the woods until dark every night, etc. was always running out of money in his MealPay account. We put the same in our daughters account, but was always getting a low account email just for him. Asked him about it, and it's because he gets a breakfast at school, not just lunch. But the funny part is, he eats a breakfast at home, too! At least a decent size bowl of cereal, or a bagel with cream cheese, or an egg sammich, etc. Then the little so and so goes to school and eats another breakfast! |
Yo, Freakin
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Yo, Freakin
wrote in message ... On Feb 18, 4:42 pm, "Sam" wrote: The bump draft is alive and well, 3 and 4 wide racing all day long, The bump draft is relatively new and disliked by the majority of drivers. It was even illegal for most of NASCAR's history. They (and I ) would much rather see the cars with more horsepower to put the emphasis on driver ability, and not whether or not someone is behind you to push you down the track. The drivers go around Daytona with their foot to the floor for the whole race and there is virtually no difference between straightaway speeds and speeds in the turns (boring). Hell, they were going 20-30 miles an hour around the track 10-20 years ago. Or are you one of those that only gets joy out of the wrecks? Not at all. (though I would make an exception if you and Harry were strapped to the hood ) |
Yo, Freakin
Sam wrote:
wrote in message ... On Feb 18, 4:42 pm, "Sam" wrote: The bump draft is alive and well, 3 and 4 wide racing all day long, The bump draft is relatively new and disliked by the majority of drivers. It was even illegal for most of NASCAR's history. They (and I ) would much rather see the cars with more horsepower to put the emphasis on driver ability, and not whether or not someone is behind you to push you down the track. The drivers go around Daytona with their foot to the floor for the whole race and there is virtually no difference between straightaway speeds and speeds in the turns (boring). Hell, they were going 20-30 miles an hour around the track 10-20 years ago. Or are you one of those that only gets joy out of the wrecks? Not at all. (though I would make an exception if you and Harry were strapped to the hood ) Tell me, Sam, other than the fact that I mostly ignore you, what's your issue here? Am I competing with your boating-knowledge-packed posts? |
Yo, Freakin
On Feb 19, 1:31*pm, "Sam" wrote:
wrote in message ... On Feb 19, 12:06 pm, "Sam" wrote: wrote in message ... On Feb 18, 4:42 pm, "Sam" wrote: The bump draft is alive and well, 3 and 4 wide racing all day long, The bump draft is relatively new and disliked by the majority of drivers.. It was even illegal for most of NASCAR's history. ---------------------------------------------------------------------------*---------------- You're kidding, right?? If you really knew, then you'd know that bump drafting was around a long, long time ago. ---------------------------------------------------------------------------*---------------- Not in it's current incarnation. Until recently, if you bumped the person in front of you on every lap you would have eventually been black flagged, or fined. If it's blatant and wreckless they still will. They (and I ) would much rather see the cars with more horsepower to put the emphasis on driver ability, and not whether or not someone is behind you to push you down the track. ---------------------------------------------------------------------------*------ And because they are all on the playing field, they'd still be drafting and bump drafting. They'd just be doing it at speeds greater than they are now. ---------------------------------------------------------------------------*------ They would be going faster down the straightway, and would actually have to lift off the gas/use brakes and plan entry angles prior to the corners. At this point they come into the turns wide open, never need brakes, and it is virtually impossible to overdrive the car into the corner unless there is a problem. Not true at all. If there is a car anywhere around them, they'll lift. They have to when they don't have the whole racetrack. In the old days when they'd be single file, THAT was boring. Three and four wide is as exciting as it gets. Hell, ask the old timers like DW and they'll tell you as much. The drivers go around Daytona with their foot to the floor for the whole race and there is virtually no difference between straightaway speeds and speeds in the turns (boring). Hell, they were going 20-30 miles an hour around the track 10-20 years ago. ---------------------------------------------------------------------------*-------- Bull****. Drag alone makes the cars drop 15 miles an hour or so in the corners. *---------------------------------------------------------------------------*--------Mid to high 180's down the stretch and *low to mid 180's in the cornersdoesn't add up to 15 mph in my book.- True, but that's not the speed in race trim. ---------------------------------------------------------------------*------------------ And they lift more than you think they do. More of it has todo with handling than horsepower. Daytona's quite bumpy and always hasbeen. Not too terribly long ago they didn't have the shock/springtechnology nor front steer cars. The speed were kept down by having tolift in the corners. Now with the teams able to use front or rearsteer cars, incredible advances in shock technology, coil binding iscommon, the seven post machine making it possible to test cars in alab under actually races conditions for different tracks. and the listgoes on....---------------------------------------------------------------------*------------------- They *do not* lift off the gas at Daytona unless there is a problem with thecar or they're about to run someone over. They most certainly do! |
Yo, Freakin
On Feb 19, 1:49*pm, wrote:
On Feb 19, 1:31*pm, "Sam" wrote: wrote in message ... On Feb 19, 12:06 pm, "Sam" wrote: wrote in message .... On Feb 18, 4:42 pm, "Sam" wrote: The bump draft is alive and well, 3 and 4 wide racing all day long, The bump draft is relatively new and disliked by the majority of drivers. It was even illegal for most of NASCAR's history. ---------------------------------------------------------------------------**---------------- You're kidding, right?? If you really knew, then you'd know that bump drafting was around a long, long time ago. ---------------------------------------------------------------------------**---------------- Not in it's current incarnation. Until recently, if you bumped the person in front of you on every lap you would have eventually been black flagged, or fined. If it's blatant and wreckless they still will. They (and I ) would much rather see the cars with more horsepower to put the emphasis on driver ability, and not whether or not someone is behind you to push you down the track. ---------------------------------------------------------------------------**------ And because they are all on the playing field, they'd still be drafting and bump drafting. They'd just be doing it at speeds greater than they are now. ---------------------------------------------------------------------------**------ They would be going faster down the straightway, and would actually have to lift off the gas/use brakes and plan entry angles prior to the corners. At this point they come into the turns wide open, never need brakes, and it is virtually impossible to overdrive the car into the corner unless there is a problem. Not true at all. If there is a car anywhere around them, they'll lift. They have to when they don't have the whole racetrack. In the old days when they'd be single file, THAT was boring. Three and four wide is as exciting as it gets. Hell, ask the old timers like DW and they'll tell you as much. The drivers go around Daytona with their foot to the floor for the whole race and there is virtually no difference between straightaway speeds and speeds in the turns (boring). Hell, they were going 20-30 miles an hour around the track 10-20 years ago. ---------------------------------------------------------------------------**-------- Bull****. Drag alone makes the cars drop 15 miles an hour or so in the corners. *---------------------------------------------------------------------------**--------Mid to high 180's down the stretch and *low to mid 180's in the cornersdoesn't add up to 15 mph in my book.- True, but that's not the speed in race trim. ---------------------------------------------------------------------*-----*------------- And they lift more than you think they do. More of it has todo with handling than horsepower. Daytona's quite bumpy and always hasbeen. Not too terribly long ago they didn't have the shock/springtechnology nor front steer cars. The speed were kept down by having tolift in the corners. Now with the teams able to use front or rearsteer cars, incredible advances in shock technology, coil binding iscommon, the seven post machine making it possible to test cars in alab under actually races conditions for different tracks. and the listgoes on....---------------------------------------------------------------------**------------------- They *do not* lift off the gas at Daytona unless there is a problem with thecar or they're about to run someone over. They most certainly do!- Hide quoted text - - Show quoted text -- Hide quoted text - - Show quoted text - Hey Loogie, if the guy don't like racin' let him go... no biggie. |
Yo, Freakin
wrote in message ... On Feb 19, 1:49 pm, wrote: On Feb 19, 1:31 pm, "Sam" wrote: wrote in message ... On Feb 19, 12:06 pm, "Sam" wrote: wrote in message ... On Feb 18, 4:42 pm, "Sam" wrote: The bump draft is alive and well, 3 and 4 wide racing all day long, The bump draft is relatively new and disliked by the majority of drivers. It was even illegal for most of NASCAR's history. ---------------------------------------------------------------------------**---------------- You're kidding, right?? If you really knew, then you'd know that bump drafting was around a long, long time ago. ---------------------------------------------------------------------------**---------------- Not in it's current incarnation. Until recently, if you bumped the person in front of you on every lap you would have eventually been black flagged, or fined. If it's blatant and wreckless they still will. They (and I ) would much rather see the cars with more horsepower to put the emphasis on driver ability, and not whether or not someone is behind you to push you down the track. ---------------------------------------------------------------------------**------ And because they are all on the playing field, they'd still be drafting and bump drafting. They'd just be doing it at speeds greater than they are now. ---------------------------------------------------------------------------**------ They would be going faster down the straightway, and would actually have to lift off the gas/use brakes and plan entry angles prior to the corners. At this point they come into the turns wide open, never need brakes, and it is virtually impossible to overdrive the car into the corner unless there is a problem. Not true at all. If there is a car anywhere around them, they'll lift. They have to when they don't have the whole racetrack. In the old days when they'd be single file, THAT was boring. Three and four wide is as exciting as it gets. Hell, ask the old timers like DW and they'll tell you as much. The drivers go around Daytona with their foot to the floor for the whole race and there is virtually no difference between straightaway speeds and speeds in the turns (boring). Hell, they were going 20-30 miles an hour around the track 10-20 years ago. ---------------------------------------------------------------------------**-------- Bull****. Drag alone makes the cars drop 15 miles an hour or so in the corners. ---------------------------------------------------------------------------**--------Mid to high 180's down the stretch and low to mid 180's in the cornersdoesn't add up to 15 mph in my book.- True, but that's not the speed in race trim. ---------------------------------------------------------------------*-----*------------- And they lift more than you think they do. More of it has todo with handling than horsepower. Daytona's quite bumpy and always hasbeen. Not too terribly long ago they didn't have the shock/springtechnology nor front steer cars. The speed were kept down by having tolift in the corners. Now with the teams able to use front or rearsteer cars, incredible advances in shock technology, coil binding iscommon, the seven post machine making it possible to test cars in alab under actually races conditions for different tracks. and the listgoes on....---------------------------------------------------------------------**------------------- They *do not* lift off the gas at Daytona unless there is a problem with thecar or they're about to run someone over. They most certainly do!- Hide quoted text - - Show quoted text -- Hide quoted text - - Show quoted text - Hey Loogie, if the guy don't like racin' let him go... no biggie. --------------------------------------------------------------- I love racing- just can't stand restrictor plate racing (the drivers hate it too) . As for Loogy, he can't even admit the fact that they go around Daytona without lifting, so there's no sense continuing with him. |
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