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Thunderbird Club

#304,203
GonePlaid said:
IME, most 'drivers' seem reluctant to fully turn the steering wheel. Dunno why. I haven't owned anything with a manual trans since ~1995, but it wouldn't do that(tandem axle Freightliner, 350 HP, 9speed direct)
AFA Milton, I'm outta the forecast direct path, but we're gonna get an arkload of rain. I'm 'supposedly' just outside of the flood zone. We'll see.
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Good luck with it Mike
 
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#304,204
GonePlaid said:
I would venture a guess that a large percentage of drivers have no idea wuttinnahell a 3-point turn is. Used to be a part of the driver's test in FL-back when I got my license...In 1961!
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I'm pretty sure the knowledge and skill level is nowhere near what was required even 30 yrs ago. I think I got 99% on the written on one and 98% on the other and think I could better my scores today. The written question I got "wrong" was, if you are driving at night is approaching, should to look at the white line or the yellow? White was correct (as lights could affect your vision). I put yellow because I wanted to see and make sure the approaching car stayed on their side of the yellow. I understood their point, but something about a head on collision seemed more important. Recall back then lights were not all that bright.
 
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#304,205
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#304,206
RedVee said:
It is a fatty meat.
Great as a roast leg which used to bd a common Sunday lunch, shoulder (esp in Greek restaurants).
Growing up cutlets were popular and forequarter chops we had every week.
Lamb rump is nice, and lamb shanks with mash and gravy is super nice.

One thing I like to do is to get a lamb leg butterflied by a butcher. Marinade in olive oil, lemon juice, garlic and rosemary. Cook it on the bbq grill. Takes half the time of a full thickness leg and tastes great sliced. I always try and get the bits with the burnt edges.
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Fatty? That explains why I don't eat it. I never eat fatty foods.



I don't breath air either. :smug:
 
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#304,207
MCF said:
We’re down in Newport for the week. I was checking out the OC Craigslist to see what people are trying to sell. Talk about sticker shock. Crazy asking prices.

I don’t care if this one was made in Japan by the Emperor’s private bass builder. Seriously?
[Invalid or Expired Link Removed]
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Yes seriously. FTR - these early '80s MIJ Squier's are very well made (way better than '70s CBS Fenders that are getting over that price currently) and have been garnishing high prices for a while. Late CBS/Fender's early '80s ('82 to be exact at the Fujigen workshop) basses/guitars were only made in Japan then through the transition back to Fender employees in '85. Not crazy if you know what you are dealing with considering vintage prices across the board. At that time and to this day - Japan produces some of the most high quality instruments ever made.
 
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#304,208
RedVee said:
It is a fatty meat.
Great as a roast leg which used to bd a common Sunday lunch, shoulder (esp in Greek restaurants).
Growing up cutlets were popular and forequarter chops we had every week.
Lamb rump is nice, and lamb shanks with mash and gravy is super nice.

One thing I like to do is to get a lamb leg butterflied by a butcher. Marinade in olive oil, lemon juice, garlic and rosemary. Cook it on the bbq grill. Takes half the time of a full thickness leg and tastes great sliced. I always try and get the bits with the burnt edges.
Click to expand...
I always go for the burnt edges on meat.
 
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#304,209
GonePlaid said:
IME, most 'drivers' seem reluctant to fully turn the steering wheel. Dunno why. I haven't owned anything with a manual trans since ~1995, but it wouldn't do that(tandem axle Freightliner, 350 HP, 9speed direct)
AFA Milton, I'm outta the forecast direct path, but we're gonna get an arkload of rain. I'm 'supposedly' just outside of the flood zone. We'll see.
Click to expand...
You know what to do with those basses!
 
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#304,210
GonePlaid said:
IME, most 'drivers' seem reluctant to fully turn the steering wheel. Dunno why. I haven't owned anything with a manual trans since ~1995, but it wouldn't do that(tandem axle Freightliner, 350 HP, 9speed direct)
AFA Milton, I'm outta the forecast direct path, but we're gonna get an arkload of rain. I'm 'supposedly' just outside of the flood zone. We'll see.
Click to expand...
Hope the best for you Mike - stay dry
 
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#304,215
On a Finnish TV this morning:
20241008_093201.jpg
 
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#304,217
JIO said:
Yes seriously. FTR - these early '80s MIJ Squier's are very well made (way better than '70s CBS Fenders that are getting over that price currently) and have been garnishing high prices for a while. Late CBS/Fender's early '80s ('82 to be exact at the Fujigen workshop) basses/guitars were only made in Japan then through the transition back to Fender employees in '85. Not crazy if you know what you are dealing with considering vintage prices across the board. At that time and to this day - Japan produces some of the most high quality instruments ever made.
Click to expand...
And i agree Geo, you can pay a lot more for an MIA , and not have quite the quality.
And those particular years are highly sought after.
 
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#304,218
GonePlaid said:
Thanks. I'm keeping my head down.
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Your '67(ish) NR can come and stay here.


...Oh, sorry. You can too. You are important as well. But don't forget the NR if you come. Because they are rare and all that. Not that I want to play vintage NR because I never have or anything.

Looks like you'll miss most of it from the last I saw. But not rain. Seems like you might be getting some even now and for several days.
 
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#304,219
JIO said:
Yes seriously. FTR - these early '80s MIJ Squier's are very well made (way better than '70s CBS Fenders that are getting over that price currently) and have been garnishing high prices for a while. Late CBS/Fender's early '80s ('82 to be exact at the Fujigen workshop) basses/guitars were only made in Japan then through the transition back to Fender employees in '85. Not crazy if you know what you are dealing with considering vintage prices across the board. At that time and to this day - Japan produces some of the most high quality instruments ever made.
Click to expand...
Asking prices are nuts.
 
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