joeyjoejoejuniorshabadoo

for the myriad of things you are having done it would be a LOT cheaper to go elsewhere....

this, but with 2, both from the bottom if you can reach from the side

to eat

great... i just finished cooking pork and now all i want is eggs fuck you

crazy thin oil eh... i'm sure the LS9 will probably still require a 20w50 mineral oil

no i mean as is... people are getting higher numbers that yours. isn't yours on a fairly "conservative" tune?

your car has more in it anyway doesn't it?

it's about 30 litres i'd say and the brand is Nissan..... fo reel aaaaaaaaaaaaaaaaaaaaaaaaaahahahahahahahahaha

i hate seeing crashes like that... it makes you remember it can happen to anyone

my esky drops approx .5 - 1 deg per hour so not really... you can sear afterwards, works the same, as you are not putting enough cold meat in to drop the temp of all that water. I have done both ways, however sealing first works better for sous vide as the flavour of the searing penetrates the meat. even in professional kitchens with propper vaccuum sealers and circulators I seal the meat first

exactly... but my thinking is that it will be saved for the GTS or equiv... hence pointless to most people whereas the GS is accessable to those NOT on 200k lol

dont dissapoint me Ric....

but it's necessary

ay-ay-ron

I did it on a 200,000km 2.5lt motor that ran for 3 years

even the 427 would have only been say 300-320rwkw TOPS I dont think it will be beating leigh's 370rwkw in a hurry, and it will be the TOP model @ $100k + these are only guesses ofcourse

I cook most meat at 58c as per MY digital thermometer, and it comes out perfect every time, although my thermometer is pretty mangled as I have dropped it in the sousvide bath about 10 times and into a pot of 175c oil whilst deepfrying... I usually get my steak from the vic market, leave it in the fridge until dinner and then throw it straight in a HOT griddle pan for like 60 seconds on each side to get some caramelisation on there, then throw it into some ziplock bags, suck out all the air with a straw and lock quickly. drop it into the esky with the bag jammed in by the lid to hold the meat near the top of the water. set a timer for 45 - 60 mins and go watch tv or cook the other dinner bits come back an hour later and chuck the bag on the bench to cool a little. and let the protien strands relax cut the meat against the grain and throw on the plate with whatever sauce and sides I have made. 100% perfect medium rare rump steak that is as tender as all hell... every time

no you dont, all you need is a thermometer, a straw, zip tie freezeer bags, hot water and an esky I sous-vide almost all my red meat and a lot of other stuff at home, and I dont have a controller Nah, would be less... even with the capability to have that much power they will provide a detuned engine that can handle any fuel that idiots put in it, and then increase the output by like 5kw with each new model

better to spend your $$$ on cape grym ribeye and sous vide it truestory

not pregnant yet... just know we will be doing it again in a couple of years and i meant you could have been a wheelchair spaz, not just a bump on the head! be careful dude

^ REAGAN SMASH

Nah, not as yet, but always wanted a massive power blown V8 and with the second kid on the way, stepping up to a 5 star ANCAP falcon is always going to the a good idea. To be honest i'd prefer to strapa PD blower to a VE SVZ and style it myself, but it will probably be the same or cheaper to go the legal GS route do you have any idea how lucky you are? :0

yeah, after a decade of having modified cars and avoiding cops i'm ready to go stealth also.... DAT PD SC V8

exactly... bunnings lip it is lol well at least you are honest will do... GS > F6 as you can have ~400rwkw from a supercharged V8 and it's 100% undetectable F6 is great if you want to mod... but with close to 400 at the rears i'm not going to need to