Isn’t everything edible only edible once? :)

Ooo, a ‘63 Falcon was my dream car when I was in high school. We used to pass one parked by a farmhouse every day riding the bus to school. I just liked the look of it. The ‘64 got a little bit more angular, but I liked the curves of the ‘63.

There has been a weird shortage of pork & beans locally for some reason. The only kind in stock were those Campbell’s like in the lead picture. They taste weird, and I can’t recommend them. They have a really strange chemically taste to them. I was happy to finally find other brands available again the other day. My…

Yeah, that #4 wire especially gets hot. I put a coil and wire heat shield on soon after I bought it new, so I haven’t had a problem with them. A few years ago I installed factory Neon cruise, and I had to shield the wires for that where they run above the turbo, too. I’ve really enjoyed this little car. Almost 19…

Chrysler ran into that kind of packaging issue with the manifold for the PT Cruiser. Essentially the same engine in the SRT-4, but there, with the manifold in front, it’s a breeze to change the plugs. I change the plugs in the SRT every year. Turbos are hard on plugs.

My parents have a Taurus, and I have a Fusion. I always thought it seemed like I had more room in my Fusion, and was surprised to find that, yes, the Fusion does have slightly more interior space. I really have been happy with it. 2016 model, 2.0L turbo, pretty loaded, well-designed interior IMO.

Oh, you can make it work, but you have more fat than you really need in the result. It’s the starch in the flour, of course, that does the thickening, and the fat is there to lube it up and keep it from clumping.

I had heard to use equal amounts of fat and flour to make roux, but I always ended up using a lot more flour. It was a revelation for me when I finally learned that it’s equal amounts by weight, which ends up being around 3 times as much flour by volume. Although these days I never measure to make roux; you can tell…

That’s real focus to get it up to 65 mph.

Ah, didn’t notice that. At one point didn’t things like this say something like “Originally posted ___” at the top?

On the subject of dip, I found I can make a very good French onion type dip by dicing and toasting onion, then mixing it with sour cream, onion powder, salt, and some mayo. The mayo is critical to getting the right flavor and texture.

I have my cable modem and network equipment on a backup battery that can keep them running for several hours. Amazon Basics has some reasonably priced ones that are fine. With any battery backup system like this, you’ll probably need to replace the battery every 2 or 3 years. Like all batteries, they eventually lose…

I like a few burned bits of popcorn mixed in with the rest. The bitter taste of the charred pieces are a nice contrast to the salty and slightly sweet taste of the rest of the corn.

But it’s at least 10 times better than Murderville.

This is the actual sign at the exit for my town:

Oh, I’m using an ad blocker, too. Just explaining that that’s why the (probably Amazon) links and text aren’t showing up in articles like this.

Your ad blocker isn’t displaying the link and text that are there.

Your ad blocker isn’t displaying the link and text that are there.

This definitely wouldn’t be for everyone, but I relocated the antennas for my router. For various reasons, it was better for me to leave the router where it is, but I bought some high-quality, high-frequency coax cables, and moved the antennas to the room above where the router is. For me the slight signal loss of the…

Right after Roy Orbison died in 1988, just a couple of months after The Traveling Wilburys Volume 1 was released, I bought two copies. One I listened to, and the other I left wrapped in plastic and have kept it that way ever since. It’s even still in the original Record Bar bag with the receipt. It looks like it’s…