New England B.S. Thread

Any seat of the pants changes? Everything I've read says some noise and placebo effect, but I can't lie that I haven't thought about it more than once.

 

Hey welcome

I was looking for something else and saw this Maybe you can talk them down a bit but I think thats what you're looking for?

I would say you are welcome to mine but its got a little damage, I got rear ended last week and I am between rear bumpers since Geico is basically giving me an allowance for what I want to get, still deciding on some options

 

It adds more of a rumble, especially with open windows. I honestly don’t feel a performance difference. In terms of truck mods, I’d rate it a 6/10. The pro exhaust was a bigger difference but they pair well.

 

Well I'm screwed...The powers steering is leaking from the hard line to the rack...



This hard line is not sold independently...

 

make one out of brake line

 

JB weld?

 

I’d just replace the rack. It’s not that bad to do and that one is toast imo

 

Yea rack and all new lines. If that failed its not going to be long til you get other failure points showing up

 

This is pretty much what happened to me. I replaced my entire rack and did not think about replacing this hardline until we found that when we took it off, the line was seized to itself. We ran to AutoZone and they had a replacement hardline in stock for $90.

 

@GarlicFarts

https://phys.org/news/2023-10-flours-sourdough-fosters-bacteriaand-flavors.amp

It's SCIENCE!

 

YES! This is exactly what I get at when I talk about old starters. It's really cool that, "technically" that starter is from your grandmother 50 years ago, but mine is 1 year old and it's all about the flour. If we switch to the same flour, they'll be the same within only a couple weeks. It's a cool factor with no substance.



"One surprise was that rye flour fostered a much wider diversity of bacteria than any other type of flour," McKenney says. "We found more than 30 types of bacteria in the rye starters at maturity. The next highest was buckwheat, which had 22 types of bacteria. All of the other flours had between three and 14."

Looks like I might have to try some rye flour and see what happens.

 

@Merling Thanks man, That's exactly what I am looking for. I just messaged him!!!

 

@Brownmatthall I'll probably see you around sometime considering I moved away from my home town of Salem to up yond'ah in the Salisbury/Amesbury area but im always down to see my family and friends in the Salem, Peabody, Beverly and Danvers area!! By the way awesome truck man!!

 

Yesterday’s mini project! About three months ago I found a 1/64 scale 1st gen and decided to make a replica(almost) of mine. Finally found a home for it!

 

Speaking of Salem...watch out for that Ergot

 

Don't know the area at all. Let me know if this is sketch city

 

The city? Definitely haha. That area just be careful at later at night. Holyoke was in the top 100 most dangerous cities in the US

 

Show's at 8, street parking. It's a Thursday, I don't think it'll be too bad?

 

I'd just be more concerned when leaving. Should be able to get back to the highway quickly though

 

Made it up to Acadia this weekend to Winter Harbor and the Schoodic Peninsula. We avoided most of the leaf peepers and took in some fall colors, relaxed hiking, the granite lined Maine coast and a nice sunset.