A high school friend had both a rather beat up old Norton Commando that also used a big Zener for the VR, and a Honda CB750 that was nice and flat out screamed. The Norton had (Solex, SU?) side draft carbs on it and one had a nasty habit of sticking open at full throttle. If the revs were high enough the factory kill switch would not stop the engine in a runaway situation, so he rigged an emergency switch by running a piece of rope from one plug wire, over the tank to the other plug wire. During a buzz run down the block a panic situation ensued so he yanked the rope and the business end of one plug wire caught him in the groin area causing a muscular contraction that separated him from the bike. He wound up in a grassy area with a bruised ego but no serious injuries. The Norton got some bent parts, and was repairable, but after that incident he never rode it again. He traded it for a dead 1958 Corvette, which he eventually destroyed. This was 1970 or 71 when neither the Norton or the Vette were collectibles. Of all the fast bikes in the neighborhood there was a younger kid that weighed maybe 100 pounds max who had a Kawasaki 500 CC 3 cylinder 2 stroke that smoked the Honda 750 and the Norton.
I found out if you get one drop on your jeans and your mom puts them in the wash, they come out with a 10" hole burned in them.
Also bought it as a 13 year old kid. Spilled it as I kept it in a container made of the "wrong" material. Went into my dads tool box. Oops...
Enter 2022 and try to buy either 99% ethanol, methanol or isopropyl alcohol in 1 liter bottles over here....
Enter 2022 and try to buy either 99% ethanol, methanol or isopropyl alcohol in 1 liter bottles over here....
Waiting for family to get ready for Xmas Eve trek to inlaws…stumbled into this thread.
Very amusing…the smell of things we do or have cherished in our experience.
I was a mechanic in a former life.
There is nothing I can remember that was as unique and beautiful to all my senses than the opportunity of being able experience starting and driving a vintage 4 cam Porsche that was lubricated with bean oil.
That unique smell…the sound…the thrill of riding in a 550 and RS60 made all the bloody knuckles worth every second.
One of my biggest thrills behind the wheel was being allowed to ring out a 1966 4 cam Carrera after having sorted it out for about a month following a full restoration.
Very amusing…the smell of things we do or have cherished in our experience.
I was a mechanic in a former life.
There is nothing I can remember that was as unique and beautiful to all my senses than the opportunity of being able experience starting and driving a vintage 4 cam Porsche that was lubricated with bean oil.
That unique smell…the sound…the thrill of riding in a 550 and RS60 made all the bloody knuckles worth every second.
One of my biggest thrills behind the wheel was being allowed to ring out a 1966 4 cam Carrera after having sorted it out for about a month following a full restoration.
Attachments
I think I know 6 or 7 words but I will listen to it. I prefer non-Englsh lyrics...then the song takes longer to get 'old' (or doesn't at all).
Always willing to explore musical adventures...
I lived in Bucharest for 3 years, but never liked the smell of that place , especially in the summer 🙂 Way too many cars...such a poluted air ..Bucharest today is the most poluted city in Europe.
Never studied Romanian but speaking Spanish, French, Italian and Portuguese (the other 4 Latin languages) helps me to understand 70% of written words, the problem being the Slavic origin ones.
Which can be inferred from context, so a book or newspaper is "readable".
Now spoken word, even less "humour" which has its own codes, remains beyond reach.
Which can be inferred from context, so a book or newspaper is "readable".
Now spoken word, even less "humour" which has its own codes, remains beyond reach.
Very interesting.
I see direct fire is more to "skin" the pig and remove hair, not for actual cooking , I see the raw meat inside, and then it´s cut up and cooked the normal way.
Here in Argentina we have the exact opposite: Asado con Cuero, meaning grilled cow meat keeping its skin , including hair intact.
It is very very very slow cooked (remember burnt hair smells ugly so it must NOT be burnt, not even close).
So Gauchos make some kind of "open oven" , only infrared radiation from above and below, temperature test is that griller must be able to put his hand inside that open oven near meat and stand the heat so I estimate meat is being cooked between 65 and 70C, but no more, at least on the hair side.
Meat side surpasses 100C (I see bubbling) but barely.
Notice meat is well done, we don´t like "rare" like Americans do, and so well cooked (5 to 7 hours at least) that meat can be pulled out if needed.
Very tender, very tasty, and the Gold Medal of open air over wood coal rgrilling.
I chop the beginning because these guys talk too much.
The end result can be seen from 7:46 on.
Last edited:
I'm not into eating too much pork...maybe twice a year...i'm mostly a fish guy...Most of that meat smoke dried and kept in cool dry places over the year or some pork fat is melt and the boilled meat is put into a large glass jar or bottle in thick melt fat which solidify and keeps any bacteria away.