I will bring R134 manifold. If you want a top up bring a can of R134 from autoparts store. If you want to bleed it all out and suck it down bring a couple of cans. Check your manual I forget exactly the number of ounces of 134A. I have had 2 550's still own one. If you want me to drive yours to feel the 3/4 I'm happy to do so. gearbox oil is pretty easy. Never saw a copper washer I could not anneal and reuse in a pinch. If you want new buy some now. Pick your fluid. mobil 1 gearbox oil has been good to me. Some swear by redline...I say pick your poison. I work on a lift so all this is easy for me. Hardest thing is to get the trays off the underside and get the car on jack stands. You figure that out the way you like it since no lift at Vinces. Could we convince a certain someone to bring over his portable mini lift?
FBB, I already bought a canister of R134, but I've been too busy to do anything with it. I'll bring that and another. But if there is a leak, that will have to be fixed first. Dino of Luciano's changed all the fluids just before I bought the car. I now seem to have an oil leak under the oil tank. Yeah, I'd like to get another perspective on the synchros. After that drive, I'm thinking of changing the gearbox oil, anyway.
Shoot me an address I'll be the there. And just to complicate things further, I have a dual Swedish/Australian citizenship
We're gonna need a flat Dayan I think ... Dave, thanks in advance for the offerings. We'll shoot some pix for you if we're not to drunk. Hey guys, I need a turkey count for the fryer. How many? Usually its me, FBB and Peter. Anyone else? Jeff, didn't we do one for you? It only takes 45 minutes to burn, er cook.
I'm recommitting for the turkey count. How much turkey do we need? Mine's there for eating, not bringing home (well maybe just a bit if there is some left over).
Vince, Have you already bought your turkey? We need to have turkeys the same approximate size for the amount of oil you are boiling. So what size range do you want? This might be a hard time to try and find turkeys but I don't know.
Vince, I will bring dessert and a side if that is alright. Or, I can bring additional beer/wine/liquor.
Okay, answered in order: Jeff, turkeys at Ralphs on Rolling Hills road - that's where FBB got one last year. Otherwise, Von's at Crossroads Center had some. Peter, max weight is 15 lbs., 14 is best. We have my turkey but we can ALWAYS use another one (FBB is attending). FBB, I do have a turkey that I wisely bought when they were last on sale in December of January (thank you Peter for that suggestion!). Maz, feel free to bring whatever you'd like. Halibut is a specialty of mine, but that's a BBQ thing I will gladly do for you. Just let me know how many lbs, because I have a recipe. You know Stooges and desert, so ... Luke, whatever you decide is fine. Sides are always good, particularly if they are green since Stooges don't usually eat healthy. Resist stuff that spoils, such as with mayonnaise, because the dishes usually stay out. German potato salad is nice and goes well with German beer, eh? Vince
I'm good with grilling fish "just right". Just cooked and off the grill is the best with weaker charchol after the chicken wings are done. I can taste it already...yum!
Seriously? Wow! You went fishing or something? Recipe: Halibut to be cooked over indirect flame, skin side down, on charcoal in a foil "boat". Cover with EVOO. Then smother fish with chopped garlic, ginger, green onions, sea salt, ground pepper and a touch of soy. Sometimes, I score the fish to add surface area for the toppings. Grill about 13 minutes for 3/4" thickness. Pull from flame and pour hot EVOO over the garnishes and fish. Serve with some soy sauce. Amazing.
Sounds fabulous but the halibut is filleted with no skin. Would you like 1 1/2 lbs halibut with no skin and 1 1/2 lbs salmon filleted but with skin. Your choice . I thnk either one will be great. fish is from Alaska trip
Since its in a foil boat, you should still be able to cook the halibut as you suggested. maybe a little less cooking time and double up on the foil.
Just halibut please. Not a salmon fan and do not have a recipe. No skin is no biggie. cooks just the same either way. Looking forward to it.
I have 2 frozen. A 14.25 lb. and 13.25 lb. One was planned for Vince's and the other for the Fall Stoogeapalloza. If you are in desperate straights, let me know and I may be able to part with one with the understanding that you would try to replace it prior to the October event or commit to bringing something equally Stoogie for the Fall event in its place.
