SSC Too A Tar A. It's a... basically precursor to modern lizards and snakes. Only 2 species left in the order.

While I agree that a revitalization of the bus would be fantastic, the powertrain in the SUV is what makes it. I don't care what they put it in, but that's my grown up work/play/service vehicle.

35mpg and a bajillion lb/ft of torque, yes, all day long.

That's how I've always said it...

The truth can be painful.

Correct. People who see their vehicle as an appliance, to get from A-B.

people who want a car with power everything, heated seats, a billion airbags, and a computer system that drives for you. So basically the entire market of car buyers minus the .001% of enthusiasts.

Definitely not a 4 door golf... wtf is wrong with him

If I had his money, I'd find an older audi/bmw/sexy wagon, and put the new 3.0L TDI motor and quattro drive train in it. Or put that in a TT... Either way, it would have a screaming diesel motor in it. If I could find one of those v10's they put in the touareg way…

Buy a mini fridge and 12 packs. You'll save money by spending money.

10% in my shitty city. Only works here and I think 2 other cities in the country.

That being said, if you drink, there's generally an additional liquor/beer/wine tax the state takes, so it might be acceptable to double the tax.

I think the easier method is to just double the first number in the total if it's 2 digits,…

It's all about the bubbles.

That 500+ degree grill doesn't really care if your meat is room temperature or 35 degrees F or 0*. Season it liberally before you put it on, and cook it.

When you take it off, LET IT REST, and you'll have a good steak. That's really the only trick to steak making, well, letting it rest and not constantly prodding it…

Medium rare is better, but I wouldn't go much past medium and consider it worthwhile.

If you flick the side of a soda can it will not fizz up as much.

Does that include testing pre-race and qualifying?

If you're forcing the knife in, you're doing something wrong.

1 medium shallot, diced small, 1 clove of garlic, also diced small, a few sprigs of thyme, some pink peppercorns, a cup or champagne vinegar and a half cup of cheap sparkling wine (prosecco or cava).

Let it marinate overnight and it will be perfect.

If you want to cop out and do it the old fashioned way, just slice up…

It's because gulf oysters are mediocre at best. They're more meant for frying and baking than eating on the half shell. True story.

As a person who shucks oysters (as a bartender... damn fine dining) I will recommend you get yourself a clam knife if you want to shuck oysters with ease. The skinny blade makes popping the hinge much easier, and also prevents more crap from getting into the meat.

Thank me later.

Also, Sewansecott, best oysters ever.…

Get some Sewansecott Oysters. You will not regret it. Salty up front, sweet finish, large medium size. Beautiful oysters. Completely changed my perspective on oysters.

PUT THE PHONE DOWN AND MOVE YOUR EYES UP