Inside a 355 air box. This in under the air filter and also under the silver screen (pictured but moved out of the way) It looks like house insulation ? Does it even have a part number ? It is in 3 pieces under the screen in the picture, which compresses it and holds it in place with the 3 screws on the silver screen. Image Unavailable, Please Login
I tried removing it to see how it sounds and any performance improvements... nope... sounds really bad since there is a seep hole on the bottom of the box which makes whistling noises if the damping material is not there.
So the acoustic line is serious I have been here so long I can't tell if someone is pulling my leg or not. Of course my off the wall comments have not helped either. Part # If it has one the dealer is probably charging Tiffany prices for the stuff.
Give me a day or 2 my waybos are sweating here from the heat and humidity. Going to be chilling at the beach Surfs up Not only that my Kimchi exploded last night Image Unavailable, Please Login
Yeah it's really going good like lava My wife is addicted to this stuff, hotter the better [ame]http://www.youtube.com/watch?v=U77MuCDZpEE[/ame]
Thats how volcanoes start We got it from Dr Dave the korean guru along with fermented veggie broth, that stuff will set you free LOL I know Im off topic but we did this squid ink pasta with coreycep shrooms, still feeling it Image Unavailable, Please Login
My first wife was Korean, so should I take a guess I keep it in the fridge instead of the sun now, its like nitroglycerin in the sun ......very unstable.
Traditionally, they bury it in the ground for 3 months. The darkness, pressure and temperature (not to mention the recipe which varies from family to family) provides the unique flavor. As a result, traditional kimchee has different flavors from season to season and is named as such "winter kimchee", "summer kimchee", etc. I studied taekwondo from Koreans "back in the day" and learned about it from them.