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Sledgstone

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Blog Entries posted by Sledgstone

  1. Sledgstone
    I came across a website that was using vbulletin, but had a facebook chat bar.. I thought, wtf? But after looking around a bit, I stumbled across this site:
    http://www.cometchat.com/
    Interesting. I wouldn't mind having a feature like this on AC. It be like a built in instant messenger. Very spiffy.
  2. Sledgstone
    A while ago, I had some serious engine rocking problems and misfires happening with my car. The end result was a $700 repair bill at a local mechanic. Part of the repair work about $150 of it, was for replacing the valve cover gasket. Well, a few months after it was done, it started leaking oil and over the past 6 months it started leaking really bad, causing oil to leak down onto the exhaust manifold and cause grey smoke to come out from under the hood on a daily basis. Seeing as the valve cover already had a new gasket and still leaked, I figure the valve cover itself needs to be replaced as it has become warped with heat and/or damaged somehow.
    I went to the local pick n pull and found the only saturn that had the same valve cover as mine. I lucked out pretty good. I have pictures of the valve cover before and after cleaning and what the factory gasket (black gasket) looks like. Maybe I'll post those pictures in another blog entry. But why did I buy the valve cover at the scrap yard? Because it only costed $11 compared to the close to $400 the dealership wants.
    This tutorial isn't completely in-depth on how to change a valve cover gasket but it does cover all the steps. All I can say is that for a saturn, it is easier to change your valve cover than to change your front brake calipers and bleed the brake lines.
    1) First off, drive the car up onto car ramps (not those shitty plastic ones, unless you want a car to fall on your head), put an oil drain pan under the oil pan, drain the oil by removing the oil pan plug, then remove the oil filter and also let that drain. Then screw back on your oil pan plug and put on a new oil filter. I have no pictures of doing all that. X'D
    2) Disconnect your battery at the negative terminal. Now you'll want to mark the number order of your spark plug boots with duct tape and pull them out and set them to the side. Then disconnect the hose and unplug the pcv valve from the valve cover.

    3) Now you'll remove the bolts holding the valve cover on. I would take them off in the order as specified in the haynes/repair manual. Then take the valve cover off, be careful, its an oily mess. The old gasket should come off rather easy, but you might have scrape the gasket off the manifold or valve cover, if any rtv was used. This is a picture of the old valve cover and gasket (the gasket is blue).

    4) Here is a picture of the engine head after I cleaned it. You have to have a clean oil free surface for your gasket or else it will leak. I used Brakekleen and a rag.

    5) Here is another angle. I'm posting these next couple pictures because I didn't know where I was supposed to apply the rtv when replacing the gasket. All over the internet, people would say "where the timing chain cover meets the head." or "on the timing chain T-joints."

    6) Which are right here. I felt stupid. I've never messed with engines before and I didn't realize that the timing chain had its own cover that covered a large chunk of the engine on the passenger side.

    7) Here is another angle. If you can make it out from my blurry picture, there is a slight recess in this joint. That is what you want to definitely be filled in with rtv. When I applied rtv, I smeared it on with my thumb and made sure air didn't get trapped in it. Now remember, do not apply rtv until you are ready to put the valve cover on and tighten all the bolts! rtv sets very fast and you don't want to have it harden up before you put everything back together.


    8) This is the new slightly used valve cover from the scrap yard. I cleaned it quite a bit with engine degreaser and then with brakekleen the day before and then let it thoroughly dry. The gasket easily fits snug into the valve cover's grooves.

    9) These are the locations where I put a small amount of rtv to make sure I got a good seal. I also applied rtv to the engine head at the same spots so the rtv will grab itself when I put the valve cover on.

    10) And here is a picture of the valve cover bolts with their little gaskets on them. Remember to keep all the gaskets oil free!

    11) Now apply your rtv on those spots I pointed out, (I used the blue rtv), and then very carefully place the valve cover back on, without smudging your rtv! and then put the bolts back on by hand at first and then follow the tightening sequence as shown in your repair manual.

    12) Here is another angle of what it will look like properly tightened. My old valve cover was flush with the head which shows how warped it must have been, considering this one is a more uniformly even spacing all around.

    13) Now put those boots back on your spark plugs and reconnect the hose, pcv valve and then your negative battery connection.


    14) Then let your car sit for 24 hours so your rtv will fully cure. Once thats done, put in 4 quarts of oil and test the car for leaks.
    I just did this job yesterday and put oil in around 6 tonight. It looks like everything is holding up well. But I'm still keeping my eyes open for leaks. Hopefully I won't come across another problem related to this. x_x
  3. Sledgstone

    Looking to sell this POS

    By Sledgstone,

    We come to the conclusion that we will sell the Blazer. We'll end up taking a loss on the loan, but the vehicle's constant maintenance is not worth it. At the current rate of random repairs, we'll actually loose more money keeping the truck than taking the initial loss from a trade in. We're going to look into getting a full or mid size 4 door 4 cylinder sedan. 4x4 is a damn nice feature, but the maintenance and cost is pure hell.
  4. Sledgstone
    Instructions to make:
    Sledge's Grilled Sweet and Spicy Chicken Wings
    Ingredients:
    - Chicken Wings
    - Sledge's Sweet and Spicy Rib Rub
    Stuff you will need:
    - A good knife
    - Aluminum foil
    - Ziploc gallon storage or freezer bag
    - Grill
    - Tongs
    Instructions:
    1) Prepare your chicken wings! I consider one batch of wings to be about 2 or 2 1/2 pounds. This package is enough for two batches of wings.

    2) If you have never cut chicken wings before, start by grabbing the tip and stretching out the wing.. the muscle structure of the wing will stay stretched out while you hold it allowing for an easy cut.


    3) If you do not have a sharp knife that will easily cut through bone, then grab the wing and snap the drumette away from the wingette in the opposite direction you were cutting, like in this pic.. the bone will pop out of the cartilage thus separating the two pieces.

    4) Now just cut the skin/meat that is still connecting the two pieces.

    5) Now cut the wing tip off and discard it.


    6) Cut the rest of your batch of wings the same way and place all the pieces on a paper towel covered plate.

    7) Get a small bowl of Sledge's Sweet and Spicy Rib Rub ready and get a gallon size ziploc bag for shaking your wings in. Now use paper towels and dry each wing individually and place them in the ziploc bag in rows. Drying the wings can take a while, so go ahead and start your grill and get it heated up and cleaned.

    8) Sprinkle one side of the wings with the rub so they are coated, flip the bag over and coat the other side too.

    9) Close the bag with a bit of air in it, and shake that bag to make sure the wings are fully coated.

    10) You will want to cook your wings on the grill with indirect heat. Line up your wings on the grill on one side, then set the burners on your grill to high, except for the burner your wings are sitting on, turn that one off.


    11) After letting them cook for about 20 minutes, you will want to flip them over and let them cook another 20 minutes.

    12) Use a meat thermometer if you unsure if the wings are done or not. Chicken is done at 170 degrees. Depending on your grill and the temperature it is maintaining, you may have to cook them longer or shorter. Once they are done, put them on an aluminum foil lined plate and then cover them with another layer of aluminum foil and let the wings sit for a good 5-10 minutes. This way the wings will rest and retain their moisture.
    And here they are done!

    Additional tips:
    1) You can cook them faster by cooking them over direct heat, but you will have to flip them very often and the more you flip them, more of the seasoning will be burned off onto the grill surface. That is why I cook them slower to retain the most flavor.
    2) You can get the wings crispier by turning the burner underneath them on in the last 5-10 minutes of cooking. Just keep flipping them. But because this rub has sugar in it, the wings will want to burn quickly! So keep an eye on them and if they start charring up, lower the heat or take them off the grill!
  5. Sledgstone
    I tried Lay's Stax for the first time this week and got two different flavors. Original and Buffalo Wings With Ranch. The originals are nothing special. I used those as a base to evaluate the new flavor I was interested in. Original Lay's Stax taste just like Pringles Original except the chips are about 1 1/2 times thicker.

    Buffalo Wings With Ranch look exactly like they do on the packaging. One side plain with the other side flavored. The chips were very consistent with no one chip massively over seasoned and because of the packaging, not a single busted chip.

    The chips have a noticeable vinegar smell and taste with a very mild taste of buffalo along with an almost non-existent hint of ranch. Overall I was not impressed with these chips.
    Should you eat them?
    If you like vinegar with buffalo, try them out. If not, then pass on them. Just don't eat these with a group of people around or in the office because you might get complaints because the smell of vinegar is very powerful.
  6. Sledgstone
    I saw these at the store a couple weeks ago and decided to try them out. Cheetos Mix-Ups Cheezy Salsa Mix sounded like a nice mix of heat that would give my taste buds a good work out. Unfortunately, they left much to be desired. While the packaging looked great and the claim of hot spiciness lured me in, these cheese poofs did not deliver.

    Upon opening the package the smell was odd. A weird combination of aromas that I was not expecting. This product features 4 different flavors, Cheddar, Jalapeno Cheddar, Salsa Picante and Chipotle Cheddar.

    I'm a fan of the Cheetos Puffs and Crunchy Cheese Flavored Snacks, but this "Cheezy Salsa Mix" was disappointing. First off, because this bag features 4 flavors, all of the residual seasoning is coating all the individual flavors. The normal Cheddar Puff is coated in such a mess of flavoring that it tastes nothing like a normal cheddar puff. Thats one flavored ruined. Next up is the Jalapeno Cheddar.. the little green ones.. when eating jalapeno, I expect a bit of heat, but these puffs had nothing but a mild hint of jalapeno flavor. As for the Salsa picante.. based on the packaging, I was lead to believe these would be the hottest puffs. But no, while they had a nice flavor, there was no heat. At all. A single drop of tabasco sauce is hotter.
    The only thing this bag of snacks had to offer what the Chipotle Cheddar puffs. This was the most unique flavor I have tasted in a snack in quite a while. Unfortunately, the texture of this puff was horrible. The waffle shape along with the size of the bite wasn't all that great. In fact, I'm not entirely certain if I would like it as a separate product because of all the other flavors in the bag skewing my tastes.
    Should you eat this?
    No. I will not buy another bag of these and I don't recommend you even try them. It claims to be spicy, but this is not spicy at all. I did not care for this mixture of flavors and textures whatsoever. However, if Cheetos made the Salsa Picante or Chipotle Cheddar puffs into crunchy versions sold separately, they might have a decent product.
  7. Sledgstone

    Updating

    By Sledgstone,

    Me n lady have been working on the site and forum alot over the past week or so and now we have a new blog system. This seems kind of option heavy for the simple blog system I thought it was. eh, I'll mess with the settings some more and see what happens.
  9. Sledgstone
    We just got our 800 disk capacity dvd case in the mail today:
    http://www.cdrdvdrmedia.com/800pcs-aluminum-cd-box-white-128.html
    Now we can finally throw out half of these huge shitty dvd wallet/cases that have been falling apart since we first got them. Now I wonder how long it will take us to organize and catalog our entire collection of DVD-Rs full of anime fansubs.
  10. Sledgstone

    Pizza and Wings

    By Sledgstone,

    Instructions to make:
    2 Pizzas
    4-8 Servings of wings (depending on how many wings you eat)
    Ingredients:
    - Pizza crust mix or premade dough - 2x
    - Pizza sauce - 1 jar
    - Mushrooms - 2 small cans
    - Pepperoni - 1 package
    - Sweet italian sausage - 1 small package
    - Mozzarella cheese - 1 package
    - Chicken Wings - 4 or 4 1/2 pounds
    - McCormick buffalo wings mix - 2 packages
    - Large ziplock freezer bag - 1x or 2x if two different flavors of buffalo wings
    Instructions:
    1) Break apart sausage and form into small/medium size chunks and brown it.

    2) Prepare pizza ingredients and toppings. Cut mozzarella cheese into small chunks or shred it.

    3) Once sausage is browned, drain and let sit on paper towels to absorb more grease.

    4) Prepare pizza crust mix as per instructions or prepare premade pizza dough. (pizza crust mix is much better. This pic is the premade flattened dough.)

    5) Drink a shot of hypnotic/coconut rum to enhance cooking experience. (This step can be skipped.)

    6) Rinse off chicken and cut each wing into three pieces at the joints, throw away the wing tips and keep to two meaty pieces for the actual wings.

    7) Put half of your wings (2 pounds out of that 4 pound package) into a freezer bag and dump 1 package of buffalo wing mix into bag. Shake the chicken in the bag to coat all the chicken somewhat evenly.
    8) Use glass baking pan, line with aluminum foil, place chicken on foil and bake in pre-heated oven according to buffalo wing mix instructions.

    9) While chicken is baking, prepare pizza with sauce, and toppings as desired.

    10) Bake prepared pizza on the middle rack in your oven. 350 degrees for 15 or 20 minutes or longer depending on the amount of toppings you used. Cheese should start browning on edges. Remove pizza with oven mitts for pan style or use a large pizza spatula if baked directly on rack.

    11) When the wings are done, cut into a couple of them and make sure the meat is nice and white with no hints of pink to ensure they are cooked thoroughly. Remove the wings from the baking pan so they can cool on a plate. Prepare the baking pan with aluminum foil and bake the next batch of chicken wings while getting the next pizza ready.
    12) Finished wings

    13) Finished pan pizza

    14) Eat your pizza and wings!

    The pizza crust mix makes a much better tasting pizza dough. And I highly recommend the McCormick Original Buffalo Wings mix or the McCormick Garlic and Herb Buffalo Wings mix. Both are amazing.
  11. Sledgstone
    I bought a dump permit last weekend, and since then I have been so damn occupied with destroying old couch pieces, mattresses and other random crap to drop off at the dump I have had little free time to myself on the weekends.
    Fortunately, next weekend is the last weekend for the dump dropoffs. Unfortunately, it means I will have to spend the next couple days destroying some more mattresses and other crap so it'll fit in my blazer so I can make the last couple drop offs in time. With a 3 hour dump window it only gives you enough time to load your crap, drop it off and repeat until time runs out.
  12. Sledgstone
    My cordless drill's batteries have shit the bucket and instead of spending $30 on a single replacement battery, I put that money towards a new lithium powered cordless drill. It came with two batteries, a charger and a decent cloth case that has sturdy sides and decent bottom.
    Heres some pics of my old drill and my new one. In every pic, the old drill and it's accessories are on the left.
    Old case and new case:

    Inside the cases: (the old drill came with a dustbuster that worked like pure crap.)

    The old charger never indicated when the charge was full, the new one has status indicators and charges the battery in 40 minutes.

    The new battery is at least 1/2 the weight and size of the old one and maintains a charge 3 to 4x longer.

    The size and weight of the new one is 30% less than the old one.


    I picked up the drill at homedepot:
    Ryobi 12V Lithium Ion Drill Kit
    Model HJP001K
    http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100596701
    I haven't used it yet, but I'll update when I do.
  13. Sledgstone
    Instructions to make:
    St. Louis style ribs
    Ingredients:
    - Package of St. Louis style ribs - 2 to 3 lbs
    - 1/2 to 1 bottle of KC Masterpiece Original BBQ Sauce
    - 1/2 shot of Maker's Mark whiskey
    - Tablespoon of honey
    Instructions:
    1) Boil your ribs in water, they'll boil faster if you keep it covered. Once the water starts boiling, boil the ribs about 15 minutes to a 1/2 hour until they are mostly cooked. Or all the way cooked if you want. For these ribs, I boiled them about a 1/2 hour until their internal temperature was 175 degrees. Pork is fully cooked at 170 degrees, so these ribs were already fully cooked before I put them on the grill. (I use my little meat thermometer all the time now. )

    2) While the ribs are boiling, turn your grill on to start heating up and also, get your sauce ready. Usually I use just plain KC Masterpiece because when that sauce is cooked on the grill, alot of the moisture cooks out of the sauce and it thickens up perfectly for ribs. For this recipe, I used half a bottle of the sauce, squeezed in about a tablespoon of honey, and added half a shot glass of whiskey for a little kick. The alcohol will cook right out of the sauce, so it just adds flavor, like I said, a little kick.

    3) Once the ribs are finished boiling, remove them from the pot and let them cool off a little. You can refrigerate them for 15 minutes if you want, but I just let them sit out at room temperature about 5 minutes.

    4) Now that the grill is nice and hot, turn off the burner you'll be putting your ribs over (left burner is off in this pic) and keep the other burner on high. This will let the ribs cook with indirect heat. Put your ribs on the top rack of your grill, coat one side, flip it and then coat the other side. Close the lid and let the grill heat up those ribs for a good 10 minutes.

    5) Flip the ribs over and this time, heavily coat the top with sauce, let it pool up on it so it'll be really thick. Close it up and let it cook another 10 minutes. Flip the ribs again and repeat another thick layer, this time turn on the left burner on low to add more heat. Keep repeating this process one or two more times if you have enough sauce.

    6) Take the ribs off the grill, the sauce should be really thick now. Let the ribs cool down a couple minutes before you cut them.

    7) Look at those ribs. Enjoy!

    After eating these, the sauce does need a bit more sweetness to it. Add another tablespoon of honey or dissolve about a 1/4 cup of sugar into the sauce before putting them on the ribs.
  14. Sledgstone
    Ok, This took me most of my afternoons all last week and two weekends, including this past saturday and sunday. I took some pics, but I'm not posting them in this blog entry. I just wanted to get the work done and messing with a camera took too long so I didn't get many pics at all.
    Parking brake/emergency brake/e-brake update!
    After grinding the brake shoes down a bit so they'll fit inside the rotors smoother, I realized the adjustment pins were rusted to all hell and wouldn't function correctly anymore. Whenever I pushed on the e-brake inside the car, the shoes would only move a centimeter. $20 at advanced auto for the parking brake hardware kit and I got everything swapped out except for the metal pivot piece. The replacement piece for that was rediculously small and would no way in hell work in my opinion. So I got the old ones cleaned up, greased everything with a lithium grease instead of caliper grease so there would be lease junk in there to mess it up, and after a long while I got it all working good again by holding everything in place while smacking the shoe into place. And after that, I put in the new retaining clip and those shoes were held in place tight and when applied, they moved a half inch. Yay. All done with that.
    After fixing the e-brake, the car still pulsated when braking. Everyone says its rotors. Seeing as the back rotors looked like shit since the back plates tore one up and the caliper pins caused the pads and rotors to wear uneven, I replaced the rotors and pads. I bought the parts from Napa this time. I had to file down my brake pad holding brackets to get some rust off. I also had to lightly file down the ends (not the nubs) of the brake pads so they'd have movement once they were in the bracket. And get this, the NAPA brand rotors and pads were a higher quality than what I got at advanced auto parts or autozone and where a little over $100 cheaper! I'll only buy parts from NAPA from now on. BTW, the NAPA back rotors were different on the inside than the wagner ones I originally got from autozone. Inside the NAPA rotors, it was a smooth tapered gradient inside the hat, compared to the hard edged line of the crap rotors that kept smacking my e-brakes. I may not have had to grinded my e-brakes at all if I would have had these rotors from the beginning! Fuck you autozone! Also, after doing the backs, I bled the entire brake system.
    After the back rotors and pads were done, the e-brakes fully done, brakes bled... The car still pulsated while braking, but! All the noise in the back end is now completely gone and the braking was a slightly different pulsating now.
    Now that all the rotors and pads are all brand new, I noticed scuff marks on my new front rotors from the pulsating bullshit. So I figured it must be the calipers. The front wheels were a bitch to move compared to the rears with the brakes off. So I picked up the front calipers with bracket for $54 a piece at NAPA, $90 a piece if I remember right at advanced auto and autozone. Fuck both of them.
    I replaced the front calipers, just like I replaced the ones in my Saturn blog. Turns out the front calipers were not fully releasing. After getting the new calipers on, the tires moved much much easier when the brake was off.
    Guess what tho! The brakes still pulsated.. But once again, it was a slightly different pulsation again and this time with all the noise from all the bad braking parts gone, I was able to hear a distinctive electric motor noise kicking in with the pulsation. Turns out I have an ABS problem on top of everything. I pulled the two ABS fuses, (the ABS light comes on on the dash now). With the ABS disabled, the damn thing brakes perfectly fine now. YATTA!
    I've let the blazer sit the past couple days so I can check the brake fluid level to make sure theres absolutely no leaking going on at all. Other than that, I'll give it another test run this weekend to some local stores to see if all my vibration problems were fixed too. If not, then theres something else going on with that, but I'll get to that some other time if its a persistent problem.
    As far as I can tell, the ABS problem is probably one, if not both of the front ABS sensors. Each costing about $70 piece. As far as I'm concerned it can wait until we're closer to winter because I don't want to fuck with this truck anymore.
  15. Sledgstone
    The brakes have been pulsating pretty bad for about 2 weeks now. The pads looked good, so it must have been the rotors. I replaced the front rotors, brake pads and brake hardware clips yesterday and now it seems to be braking good again. I still have to give it a longer road test, but it is braking pretty solid now. BTW, rotors at NAPPA were $18 a piece while Autozone was $38 a piece. But for some reason the brake pads were actually cheaper at autozone than either NAPPA or advance auto parts. Surprised me.
    I'm not surprised I had to replace the brakes tho, they were the same pads and rotors that sat for almost 2 winters with the car. The bolts that held the caliper bracket on were rusted to all hell. Freeze off, an 18mm wrench and a rubber mallet and bam. I'm lucky the damn bolts didn't break.
  17. Sledgstone
    A single setting on my test vbulletin 4 (which uses a copy of this forum's databse) screwed up all my blog attachment images. And they've probably been screwed up for about a week. I just found out and it really annoys the hell out of me because if I remember correctly, the damn setting on vb4 wouldn't let me change the directory, it only said "Click here to import your blog attachments into the new attachments structure." So I clicked it thinking nothing of it. The images loaded, except here it is a week later I finally realize that it moved the images from the directory on the live forum instead of from the directory from the test forum. Damn! POS! At least I still have copies of everything and I should be able to fix everything by putting the copies back into the right folder. I hate it when a program makes me waste time.
  18. Sledgstone
    I replaced the thermostat today after work. Now that I had the right deep socket to get those threaded nut head bolts off the thermostat casing, I had no problem replacing it. The temperature seems to be reading correct now on the in dash gauge.
    But I still have an annoying ticking that happens when I start the car after its been sitting for a while. I have a feeling its an oil lifter, so I put some seafoam in the crankcase. I figure I'll drive it back and forth from work tomorrow and do another oil change to get the crap out. I used 'pennzoil synthetic oil/with cleaning additives' in my last oil change a week ago. I figure the engine will be pretty cleaned out with the cleaning additives in the oil along with seafoam, but the oil probably looks like crap already and will need to be changed again (especially since I put seafoam in it).
    If the engine still ticks after I change the oil again, then I'll have to take it to a mechanic to check it over. I hate cars.
  19. Sledgstone

    Juicy Lucy Burgers

    By Sledgstone,

    Instructions to make:
    Juicy Lucy burgers
    Ingredients:
    - Hamburger meat
    - Seasonings
    - 2 slices of american cheese per burger
    Instructions:
    1) Mix up your hamburger meat with some seasonings like season all, maybe some chopped onions. (look at my other burger recipes in this blog)
    2) Make some small hamburger balls to form into patties, one slightly bigger than the other. You have to make them smaller than normal because you will need two hamburger patties per burger.

    3) Use the larger ball of meat and make hamburger patty, then break up two slices of american cheese per burger and put it in the middle.

    4) Now make another patty and place it over the cheese and work the edges so the two burgers will cook together as one.


    5) Cook those burgers over a medium to high heat to make sure the inner part of the burger cooks all the way through.

    6) The burgers will shrink when cooking and the cheese will get very hot in the middle helping to cook the inside of the burger. One of my burgers busted at the seams. Instead of using 80% I should have gone with a 90% to reduce meat shrinking.

    7) Let the burgers cool a little so you don't burn yourself on the hot inner cheese.

    I spread the cheese around so you can see the cavity in the burger that is created when cooking them like this. If you can eat these burgers at the perfect cheese temperature, the cheese will flow with every bite and taste great.

  20. Sledgstone
    http://www.vbulletin.com/forum/showthread.php?363883-Internet-Brands-claims-against-Xenforo
    http://xenforo.com/community/threads/internet-brands-claims-against-xenforo.4727/
    Internet Brands, the parent company of vBulletin has filed a lawsuit against Xenforo because XF is developed by former vBulletin head developers and are directly competing with their product. Apparently there maybe contractual breaches from the developers former employment with IB. Of course, customers of vBulletin that were pissed off at vB/IB before are even more pissed off because of this lawsuit. The discussions in the private customer forum at vbulletin.com are only available to licensed owners so its pointless to post a link to it, but there are alot of aggravated customers complaining. Who will win the lawsuit? What software platform will become king in the future? And what about Invisionboard who is lurking in the shadows waiting to pounce on the weakened victor? The forum drama continues...
  21. Sledgstone
    but it is something I can never do.

    I watched Terminator 2 today. Classic. I've seen it so many times, but I don't think I'll ever get tired of seeing it. I caught most of T1 yesterday also, so I figure I might as well finish off the trilogy and watch T3: Rise of the machines later tonight. I love watching shit blow up.
  22. Sledgstone
    I've been watching Jay Leno this entire week and aside from Headlines, hes really not that impressive on his own compared to the previous month or two just before the writer's strike. His monologue has taken a hit and the first part of the show before he brings a guest in is boring now. As for Conan, he already sucked to begin with so now hes even worse. x_x I really can't imagine him taking over for Leno in the near future.
  23. Sledgstone

    Random AC updates

    By Sledgstone,

    I updated 4 different mods on the forum in preparation for the newest version of vB. I'm pretty forumed out at the moment. Maybe I'll make a new poll tomorrow or next week. blah.
  24. Sledgstone

    Tacos

    By Sledgstone,

    Instructions to make:
    A bunch of Tacos for serving 4-6 people.
    Ingredients:
    - Ortega taco mix - 2x
    - Ground beef - 2 to 2 1/2 pounds
    - Tomatoes - 3x
    - Lettuce - 1 package
    - Sour Cream 1x
    - Taco cheese (preshredded) - 1 package
    - Taco shells, Tortellias - 1 combo box (8 or more of each)
    - Ortega Taco sauce - 1 bottle
    Instructions:
    1) Cook meat as per instructions on taco mix packages.
    2) Prepare toppings while meat is cooking. Dice tomatoes, shred lettuce or cheese if not already packaged that way.

    3) Bake or microwave taco shells and/or soft tacos as per package.

    Assemble tacos. One or two tablespoons of meat per shell, add toppings to taste, use a little dash of the taco sauce for extra flavor or heat.

    I prefer the soft tacos. You can also pick up large tortellias for burritos and make large soft tacos out of them instead.. so good.
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