I'm thinking replace the front shock rebound rubbers with pototo(no e)s.
Mashed?
At 12:31 PM 1/19/2000 , William M. Gilroy wrote:
>"Graziano, Michael" wrote:
>>
>> This has to be one of the funniest things I've ever heard. Recipes ala the
>> engine compartment. The non-lbc driving public already thinks we're nuts.
>> Imagine if this got out....
>>
>> Mike
>>
>> PS: I like my steaks well done. 45 minutes on the fender well to the left
>> of the exhaust manifold (It's on the left of the engine in spitfidgets) with
>> a little Peter Luger sauce make for a nice meal on arrival to where ever I'm
>> going. I also suggest making baked potatos to go along with the steak. 38
>> minutes at 55 MPH. Not a minute longer.
>>
>
>You have to add AC since Luger's sauce must be refrigerated. Has anyone
>figured
>a way to flip you steak without stopping the car?
>
>Oh yeah, you can dry beef jerky on the fan. 3 days at 30 to 60 MPH in 40 to
>100 degree weather. Jerky drying is not a science and it is not really
>cooking,
>it just takes time. Use common sense about how much jerky you put on the fan
>and remember to balance the load.
>
>Bill Gilroy
>77 Midget
>90 Shar-Pei
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