SOLVED! Post 2853 Leaking Injectors, Dealer Techs Rock! Extended Cranking after Engine Swap 3.4L 5vz

@keakar , didn't you say you make awesome crab cakes? I really want to try making them. Got a good recipe you can share?

Also, anyone know how the heck to make steamer clams? I've been craving those like crazy lately. Never made them at home before though. I suppose a quick google search would tell me, but I prefer consulting here on all topics first, whether it's seafood recipes or MPG.

And final seafood question - how about razor clams? How the hell do you make those?

Trying my best to avoid massive weight gain from quitting smoking, but it's a real challenge. Definitely even more interested in food now, which I didn't think was possible.

 

And.........................park time in the Taco, hurray!! I still get a serious kick out of driving the Taco every freaking time I start it. So silly but it's true!!

I still can't get past the irony of going from the Civic, with no AC, no drinkholder, busted sunroof, crumbling foam seat, peeling paint, and 2 door misery to a luxury 4 Runner that just screams elegance. It is really pretty hilarious actually, especially thinking there's a really good chance they will live side by side for years to come.

 

A few pics of what will hopefully be our new ride!!

One thing I've noticed on this vehicle as well as that 03 Taco we looked at - no charcoal canister! Or at least not in same place or looks different or?????? TW, what's up with the CC?

Also, Eric couldn't tell what kind of shocks are on there. Does that photo tell any of you anything about the shocks? I asked Eric what kind they were while we were looking at it with the guy, and he yelled from the under the vehicle, "Can't tell, too dirty under here!" I was CRINGING for the sake of the guy that owns it, as he obviously takes a ton of pride in keeping the vehicle super nice. He just got real quiet for a few minutes, like he was silently kicking himself for not cleaning the underneath. Felt like telling him, "cheer up, just look under the Taco!"

Still thinking about taking it to noahpete for inspection just to be even more sure it's a good decision.......since the seller didn't seem ruffled by that request when we first brought it up, figure it's worth whatever small fee it might cost to have that additional peace of mind. Would be nice to get whatever details we can on the condition of specific components so we have a sense of what to watch for/anticipate. Plus he'll likely work on it for us if anything major happens, so he needs to meet the new family member eventually anyway

 

CC is under the truck next to the gas tank.

 

I call it edible, you decide. the recipes are about all the same with just minor tweaks and if you like a little kick, then add 1 teaspoon cayenne pepper to them. they don't like things pepper like I do so its not in the recipe.

everything is precooked so you can eat it right out the bowl and lick your fingers when your done.


Karl's Crab Cakes

INGREDIENTS:
4 cups or 2 pound crab meat (precooked and picked for cartilage)
1 whole stick of butter
1 large yellow onion (1/4 cup) (chopped fine)
1 level teaspoon salt
2 whole eggs (large)
3-4 heaping tablespoons mayonnaise
3 cups plain bread crumbs (15oz can)

STEP 1
In a frying pan, melt one whole stick of butter and sauté the onions in it until they turn clear, then let cool.

STEP 2
In a large mixing bowl add the two eggs and mayonnaise, stir until the mixture is creamy smooth. now add the salt and stir that in, then pour in the melted butter and onions and mix it all together very well. Fold in the crab meat carefully to get it coated well but try not break it up too much and then add in the bread crumbs last..

Step 3
Shape into meatballs or patties of whatever size you like and then without letting them touch each other, freeze them on a non-stick tray or sheet of wax paper to prevent sticking. (if they touch you may not be able to separate them)

They are ready to eat as-is so just bake or deep fry until brown.

Yields about 30 two finger meatballs or 24 patties 3" x 1/2"


Karl's Shrimp Cakes

INGREDIENTS:
4 cups or 2 pounds boiled seasoned shrimp tails (cut into 1/4" bits)
1 whole stick of butter
1 large yellow onion (1/4 cup) (chopped fine)
1 level teaspoon salt
2 whole eggs (large)
3-4 heaping tablespoons mayonnaise
3 cups plain bread crumbs (15oz can)

STEP 1
In a frying pan, melt one whole stick of butter and sauté the onions in it until they turn clear, then let cool.

STEP 2
In a large mixing bowl add the two eggs and mayonnaise, and stir until the mixture is creamy smooth. now add the salt and stir that in, then pour in the melted butter and onions and mix it all together very well. Mix in the shrimp meat first to get it coated well and then add in the bread crumbs last.

Step 3
Shape into meatballs or patties of whatever size you like and then without letting them touch each other, freeze them on a non-stick tray or sheet of wax paper to prevent sticking. (if they touch you may not be able to separate them)

They are ready to eat as-is so just bake or deep fry until brown.

Yields about 30 two finger meatballs or 24 patties 3" x 1/2"


Karl's Fish Cakes

The best type of fish to use for this is something more firm textured like redfish or drum but any kind of fish will do.

INGREDIENTS:
4 cups or 2 pounds poached boneless fish fillets (break into lumps of meat)
1 whole stick of butter
1 large yellow onion (1/4 cup) (chopped fine)
1 level teaspoon salt
2 whole eggs (large)
3-4 heaping tablespoons mayonnaise
3 cups plain bread crumbs (15oz can)

STEP 1
In a frying pan, melt one whole stick of butter and sauté the onions in it until they turn clear, then let cool.

STEP 2
In a large mixing bowl add the two eggs and mayonnaise, and stir until the mixture is creamy smooth. now add the salt and stir that in, then pour in the melted butter and onions and mix it all together very well. Fold in the fish meat carefully to get it coated well but try not break it up too much and then add in the bread crumbs last.

Step 3
Shape into meatballs or patties of whatever size you like and then without letting them touch each other, freeze them on a non-stick tray or sheet of wax paper to prevent sticking. (if they touch you may not be able to separate them)

They are ready to eat as-is so just bake or deep fry until brown.

Yields about 30 two finger meatballs or 24 patties 3" x 1/2"

 

Wow, thanks buddy!! I knew I came to the right place!!! Can't wait to try these, sounds YUMMY!!

Do you guys realize we've become our own little self sufficient community here? Somehow between all of us, we have answers to damn near everything under the sun!! This is awesome

 

Aww, c'mon guys. No "wow that 4Runner is a beauty" comments? Is it because this is TACOMA world and not 4RUNNER world? Or are are you all jealous of my new heated seats?!??!?!

 

I guess I'm forced to do some G & D tonight. You guys are making me hungry.

Taking some time off on the deck, gonna wait until the gazebo package shows up before I move into stairs and rails. Too, fucking hot anyways.

We are going to get a tiki hut style kit. It's going to look awesome!

 

That sounds really cool!!

 

WOW! Nice looking Tacom, uh 4Runner!

 

I refuse to compliment that sweat looking 4runner until I see a civic in flames

 

@keakar , I'm gonna try substituting steel cut oats instead of bread crumbs in the crab cakes recipe, because I have a massive Costco sized bag and am always looking for new recipes to use them in (plus I'm outta bread crumbs!). Trying to decide if I should grind 'em up in the food processor a little first, what do you think? Are the bread crumbs you use a pretty fine texture, like coarse flour, or ? Going to try making them and hopefully some steamer clams on Saturday evening, with some nice white wine!!

Guess what else I'm making to go with the grilled chx tacos and strawberry margs tonight? Seafood Margaritas!! It's bay shrimp, crab, orange and lime segments, mango, cilantro, lime juice, and little tortilla chip twists on top for garnish. We served them at this fancy seafood place I worked at in Seattle one summer like 10 years ago and they always looked SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good!! Meant to try making one all these years. Doing this!

 

I would like a tuna colada and a couple waitresses to go...hold the dressing, please.

Yep, I've been drinking. Don't judge me.

 

the bread crumbs I buy at the store are fairly fine, like cornmeal so run em through the food processor. they are mainly there to give it mass and hold it together with the egg plus absorb moisture.

you can use anything as substitute I guess even crackers but the oats might make it taste funny like oatmeal patties. remember, the meat you use doesn't have a strong flavor of its own to overcome any other strong flavors you put in it so keep that in mind. plain bread crumbs have no flavor, cracker crumbs have no flavor, oatmeal is a strong flavor

 

Excellent point. You ever consider being a chef? Seriously, I would not have thought about that. Thinking of stuff like that comes with lots of good experience cooking good stuff.

 

Dude, that sounds really gross. I don't even like pina coladas, but a TUNA colada???????

Anyone else notice these new dudes?

 

well originally I used 2 onions in the recipe and it ended up tasting like onion patties so that's why I know to watch strong flavors lol.

this is another one I like to make but you can hurt yourself with this one



Karl's Sauce Piquante

1-1 1/2 lbs of beef (stew meat) cut into 3/4" bite sized bits (or pork)
1-1 1/2 lbs Veron smoked sausage (sliced and halved)
2 or 3 large yellow onions (chopped fine)
2 or 3 heaping tablespoons minced garlic (2-3 regular cloves)
4 cups water
1 can beef gravy (skip this for seafood)
2 large (15oz) can diced or chopped tomatoes (plus liquids)
1 small (6-8oz) can tomato sauce
1 or 2 large (15oz) can chopped mushroom pieces (without liquids)
2 teaspoon Worcestershire sauce (skip this for seafood) (use soy sauce for poultry)
3 heaping tablespoons parsley
1 teaspoon each (oregano, thyme, rosemary)
2 teaspoons salt
1/2 cup all purpose flour
1/4 cup veggie oil


NOTE 1 - For poultry substitute 3 lbs poultry meat for sausage and beef, then skip step 1 and pre-cook, de-bone and cut into bite sized 3/4" chunks and instead of using the beef gravy and worcestershire sauce, just use a can of turkey gravy or cream of chicken soup, whichever matches the meat best and use soy sauce instead of worcestershire sauce.


NOTE 2 - For Seafood substitute 3 lbs seafood meat for the sausage and beef, then skip step 1 and add 1/4 teaspoon of liquid crab boil seasoning to the 4 cups of water in the pot and move on to step 2 but don't add the beef gravy or worcestershire sauce. Seafood meat only goes in when the dish is finished and then simmer for another 5 minutes to blend flavors.


Directions:

1. In a large, heavy pot like a 5 quart Dutch oven, add 4 cups of water to pot and bake the beef or pork roast in a pre-heated oven @ 350 degrees for 1 hour then remove the meat and let cool before cutting it up. (leave liquids in the pot)
   
   
2. Place the pot on stove at medium heat and add in the onions, garlic, parsley, and all seasonings and cook until onions turn clear while you make a roux with the flour and oil in a separate pan and then add it and all remaining ingredients except for the meat and simmer for 15 minutes.
3. now add the meat and smoked sausage and bake in a pre-heated oven @ 350 degrees for 1 hour more or until all meat is tender and your done.

 

Hell, serve those onion patties with K's tuna colada's and you've got a real barf-fest!!

 

The best defense is a great offence.it goes the same for bad breath.

 

Uh oh. You guys are gonna kill me.

I changed my mind about the 4R. Again. This change came about after a bit more analyzing, @koditten Cuz I hadn't done enough of that yet

Thinking an Outback is the way to go for us right now. Main reason is MPG difference. And 3 vehicles just doesn't make sense for us - we have no need for 3, so why spend extra every month to have 3? And replacing the Civ with the 4R then having 2 serious gas guzzlers doesn't make much sense either, when Eric commutes enough miles per month that MPG matter for us. Yet the Outback could handle some light off road stuff if we were ever suddenly stuck without the Taco for whatever reason. Until we were able to repair/replace with another Taco, the Outback would be a nice 2nd vehicle to have compared to a Civic in terms of where we could go, yet it would kick ass over a 4R on MPG for daily commuting. And an Outback doesn't give me that same horrid mid life crisis feeling of buying another super practical boring Civic for a reasonable price and driving it for the next 7 billion years and make sure it is grey inside and out. Yay. An Outback gives me the convenient back door for dog/grocery loading that a Civic wouldn't. Better clearance than a Civic for rough roads, and also for being able to see in the glare of other people's headlights. Basically it seems like it has some of our favorite things about a Civic and some of our favorite things about a 4R/Taco. Sure, if money was no object at all, I suppose I'd have like 7 4Runners and 15 Tacos (all the appropriate generations of course) and never think about what gas costs. Might feel a bit guilty for my good ol' it's-the-American-way excessive consumption of oil products, but I'd probably somehow struggle through that part and indulge in spite of it, being the typical American I am

Anyway - point is, the Outback kinda feels like a compromise between the ultimate practicality/cost effectiveness of a Civic and the ultimate fun mobile-ness of a 2nd Taco or a 4R. Thoughts?

Bring on the "constructive criticism" TW!! Let's hear it, I'm armed and ready!!

Happy Thursday TW peeps!!

PS: Today's high is ONE HUNDRED AND FOUR. Unheard of in Portland area!!! Might not make it to the park today, too hot already!