joeyjoejoejuniorshabadoo

that was a +25, current rims are +12's and of course they stick out a little... never said they didn't. tyres aren't really stretched, we are talking a 235/40/18 on a 9.5 - it's within the required specs of most tyres i run and only 1 size smaller than ADR's reccomend (245/40 legal minimum) greddy type s 6kg rear 8kg front (wound up to max) superpro castor bushes front and superpro camber bushes front and rear. selby's swaybars front and rear. superpro pineaple bushes (set for grip).and gteck rack spacers.

how times change fyp should be !

i take your spage bol... and raise you mine... 1 large carrot 2 brown onions 2 sticks celery 4 cloves garlic 500g pork mince 500g beef mince 12 vine ripened tomatoes (vine on) 1 jar tomato paste (300ml) 2 star anise 2 bay leaves 1 sprig of rosemary 3 sprig's thyme 1/2 bottle merlot Finely dice onion, carrot and celery. Heat heavy based pot with olive oil and cook onion, carrot and celery on a low heat for 10 minutes, stirring constantly. Mince garlic, add to pot and cook for 3 minutes, stirring constantly. Remove vegetables from pot and place aside in large bowl. Return pot to heat and turn up to full, add more oil and when smoking, add pork mince and salt fry pork mince until cooked through. Remove pork mince and add to bowl with vegetables. Repeat process with beef mince. Remove beef mince and add to bowl with pork/vegetables. Return pot to burner, allow to heat then add red wine and tomato paste*. Once red wine has boiled, add contents of bowl back into pot and bring to boil. While this is heating, roughly chop the tomatoes and add to pot. Into a clean muslin or chux cloth add bay leaves, star anise, thyme, rosemary, black peppercorns and the green tomato vines as well as any of the vegetable offcuts remaining. tie this off and add to pot. Simmer on the lowest possible heat for 90 minutes with a tight fitting lid on. Remove lid and muslin cloth, and cook until desired consistency is reached. Add salt and pepper to taste *Pour some of the wine into the bottle of tomato paste and shake it up to get the paste remnants.

EOTD getting 2 years out of a motor that costs less than 2k, getting limiter bashed at nearly 8k pushing out 300+rwkw is pretty farken good. really makes a good argument for not bothering to build a motor unless you are going for well over 350

I run 18x9.5+12 w 235/40/18 allround, tyres tucked. not cambered and not flared... I get no scrub... it's all in the guardwork

being a man ftw

well that's ok then

tell me about it.... on the + side I cook baller meals at home now lol haha i was soo thinking the same

let's leave who tuned them out of it as per sau guidelines. a 300rwkw engine will let go eventually, especially with track usage and it's not fair to the tuners to be receiving bad press because of this.

dude that looks like A shit

genuine drifteks

fkn lol... so true

i've never fallen off my car... ~jussayin

ARTZ? where you at?

he probably reads SAU and figured you'd be dumb enough /burn optima yellowtop

meh... jsut use 2 scissor jacks. note... do not use 2 scissor jacks

for the powah of the RB20... federal 595ss / kuhmo ku31 / falken ze912

after manual and DSG... yes

lol adis relaaaax man...iz jus jokes baby.... you know i still gots love for ya

skyline - s15 - mr 2 - mini cooper s - new beetle look man... you're half way there

i think the better question is why don't I have one... lol I've been asked shitloads of times, and it's like 30 seconds a week effort but in 7 years i have never been able to be f**ked lol

it'd probably be easier if i hadn't had it for 7 years

EVO VIII is the other option i'm looking at... this is 20k cheaper and probably faster than the golf R (but one with basic non epa worrying mods) think my mind is made up on selling the 33... it only sees 3-4 days a year of decent use now... i just dont think i can justify keeping it around for that