308 gt4 belts

mate you could go another year or two with that sort of mileage but it would be better to drive the car more often if possible.

 

i think anything under 5 years/20k is just a peace-of-mind issue.

now get that thing on the streets before i chop it up for spares.

 

love to... though mostly just delivering to ME.

 

J Lo in da house! actually, i just got up an hour or so ago, trying to decide between steak, yiros, or pizza for "breakfast"... starting to look like pizza it is.

sometimes i feel a little weird asking a stranger if i can have an Italian family....

 

Ash if you come up to Sydney I'll cook you Spaghetti Vongole.Nothing like good ol traditional wog food!

 

to me, "traditional" wog food is served by a 4'9" scary old italian lady with a goatee who'll smack the crap out of you with her shoes and squawk random italian words at you like a seagull when she catches you tasting the sauce. then just as you're 2/3 through your fourth helping, brings another plate piled even higher than the last three, saying "Eat. EAT!".

but i'd be honoured to try your spagbol.

 

Mate you must of met my Aunty in Italy!

 

OK you ask you get.This is my renowned recipe for spaghetti vongole.My family have been involved in Italian restaurants since 1977 and my brother still owns a restaurant where my mother is the chefThis is the recipe for two people.OK first the ingredients:You will need a pack of Barilla spaghetti No5.Half a kilo of fresh vongole.Fresh garlic and fresh chilli.Olive oil and white wine and if you like some oregano.Get the vongole out of the fridge and put them into a strainer.Run some water over them then strain the excess water off.Put them onto a clean tea towel and pat them dry.Grab a large enough saucepan with a lid and pour olive oil into it,about 2 or 3mls deep.Heat the oil up.To test if the oil is hot enough, put your finger under water and flick it into the pan and when it sizzles then the oil is hot enough.Then put all of the vongole into the pan and cover them with the lid.Let them cook for a couple of mins.When about half of them have opened up put about 2 cloves of crushed garlic(Using a garlic crusher) and 1 sliced chilli into the pan.(If you like it hotter add more chilli)Let them cook and once you see the garlic starting to tan then add some white wine.Once most of them have opened up then turn off the heat.Open the rest of the unopened vongole with a knife and holding them with tongs.The whole vongole cooking time should take about 5-6 mins.In the mean time bring a pot of about 2-3 litres of water to boil.Add about a teaspoon and a half of salt and when it boils then add about 350 grams of spaghetti.When the water starts to boil again set a timer for 8mins(This is how I like my spaghetti.If you find it to raw, leave it on for another min)Frequently stir the spaghetti and when ready strain.At the same time turn the heat on the vongole and put the spaghetti back into the pot.Then pour all the vongole onto the spaghetti and add some oregano if you like and stir.Then serve into two plates and eat up.If you follow this recipe and use the same ingredients,the person you cooked for will come back for more.Now for the Ferrari related part of the post,When you have finished dinner cap off your Italian meal with a drive in your Ferrari!Hope you enjoy

 

man, you guys are makin me FAT!

everytime i come for a browse the subject turns to food, so i get hungry and go out and stuff my face.

now i gotta go out and get some fasta pasta or something.

 

"Ash follow the recipe and the food will come!"

 

Grazie chiavare

 

the kitchen in my current place is a sh!thole, i used to like cooking till i moved here a few months back. the only stuff i cook here is whatever can go on the barbie, which 90% of the time is a big fat bleeding steak. on the up-side, i'm like 12kg lighter coz it's just too much hassle.

if i need to dirty up more than one thing to make dinner, it's easier to go out for it, and cheaper too, it normally costs me twice as much to eat at home as you can never buy just enough of something for a single meal.

 

Goobs, just to get back to the thread I changed the belts on mine every 2 years although I could get away with 3, peace of mind concept .

By the same token I had fiat 124sports for many years and changed the belts religiously at 20,000 kms as my brother use to do all the alfa,fiat dohc engines for the dealers in the west of Sydney and he swore by the 20,000km belt change as he did a lot of engines where the cheap owners didn't do the belts and he saw many break in the early 20Ks.

I think you should leave it so you can buy my engine when yours go boom

The VERy important thing from my experience is for the belt tensioners and the bearings to be in perfect condition (expensive but VERY necessary to be in good cond)

 

hey that's slated for my X project... i just have to save up for another slab of VB.