Corvette-Guru.com :: Forum

Re: Wednesday Chat 03.10.10 [by teebee]

Wed, 10 Mar 2010 21:00:08 -0000

Off Topic:: Wednesday Chat 03.10.10
I think that is more in line with what my buddy paid.

Re: 12hrs of Sebring [by shakedown067]

Wed, 10 Mar 2010 20:54:51 -0000

Road Racing and Autocrossing:: 12hrs of Sebring
Quote:

KPotter wrote:

Looking forward to meeting a few Gurus while down there. Look for a bald headed old fart with way too much camera equipment. Probably wearing some sort of Sprint Car t-shirt.

I'll keep an eye out, but that'll match about half the people with cameras. LOL

Re: getting ready for the clutch [by pr0zac]

Wed, 10 Mar 2010 20:43:52 -0000

C4 Technical:: getting ready for the clutch
i have a fidanza flywheel and a carolina stage 3. that thing BITES. it will hold anything you throw at it but i would like something a little less abrasive. its either on or off. 12lb flywheel isn't much fun trying to drag race cause it would bog even with a 2 step limiter unless you really revved it up. the camaro thing is not a direct bolt in affair.. it needs to be machined down first.

Re: Yea -- Pizza [by BillH]

Wed, 10 Mar 2010 20:29:52 -0000

Off Topic:: Yea -- Pizza
Quote:

bastet44 wrote:
When the weather changes from winter to summer, will that affect the crust at all?

Yes but it's the humidity levels and you may have to adjust the hydration level (don't ask) of the dough.

I got tired of the local pizza crusts, even the Italian Mon&Pops. All thse places make nice, sorta tasty pizza but not like you wouald get from Lombardi's in NYC.
So I started a year ago, from a cookbook and got a sticky mess that I couldn't get off my fingers, tasted too bad to eat (cardboard). Then went to FoodTV, Emeril's and even both recipes from our fave Alton, weren't any better.

Then I went to pizzamaking.com. Don't go there, they are absolutely insane. I've spent hours and hours there trying to come up with one recipe for NY style.
And finally did.

Now, I can weigh ingredients, mix and kneed a dough ball in 10 minutes. And this dough doesen't stick to your hands at all, comes out just like the pizza shop, has flavor, crunchy on the bottom and chewy in the middle.
And a 13 inch pizza costs me $4 vs the shops.

I also make my own sauce.

If there's any interest, I can post my "how to".

Re: My boss sucks [by TommyT-Bone]

Wed, 10 Mar 2010 20:21:41 -0000

Off Topic:: My boss sucks
I've had a couple if asshat bosses but there were usually easier targets around than me. Keep him off balance. Play by the rules and use the rules against him when possible. Do your job and nothing extra. Do what they legally say to the letter. Hum, smile and joke with your friends. Pisses some people off when your happy go lucky.

Re: Compliments never hurt [by TommyT-Bone]

Wed, 10 Mar 2010 20:10:59 -0000

Corvette Chat:: Compliments never hurt
Time to celebrate. Buy something special for the Vette.

Re: It's a Special Day [by TommyT-Bone]

Wed, 10 Mar 2010 19:59:57 -0000

Off Topic:: It's a Special Day
Walker... Texas Ranger

Special Day for me too but in a sad way. My father died on this date in 1968. Death by alcohol. It's also my deceased sisters birthday. She was in her late 30's when she was taken by AIDS. Ah, but....... These Are the Days of Our Lives.

Re: Corey Haim Dies [by biggrizzly]

Wed, 10 Mar 2010 19:56:10 -0000

Off Topic:: Corey Haim Dies
Lost Boys was one of my favorite movies in College. I think I still have the soundtrack which was a noted favorite.

Re: Tire Size changed gearing [by jhammons01]

Wed, 10 Mar 2010 18:38:14 -0000

C4 Technical:: Tire Size changed gearing
GSD3???

Re: Getting a dynotune - suggestions? [by biggrizzly]

Wed, 10 Mar 2010 18:31:28 -0000

C4 Technical:: Getting a dynotune - suggestions?
Quote:

jimmymack wrote:
Thanks for that baseline number Don, now I feel a lot better.

I have read posts on CF where guys have claimed 275 from stock LT1s but I would think they were built on Monday and just broken in nicely. Also the 6 speed will show a bit more.