Sledgstone

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Blog Comments posted by Sledgstone


  1. My exhaust pipe broke again. :( While that goop is good for holes and cracks, it wasn't strong enough to hold a rusted, broken pipe together. I took my car into the local shop and they replaced the flex pipe for me. $100. Not that bad compared to Midas or one of these other places that would say I'd have replace the entire pipe with the cadillitic converter attached for over $300 just for the part.

    Oh well. The quicksteel on the support bracket is holding fine tho. If that brakes again I'll just replace the bracket all together.


  2. Well, the quicksteel failed. I forgot its only good for up to 500 degrees. So the exhaust pipe broke on my way to work monday. I remember yelling "BITCH!" in the car and then turned back home. So I went to Nappa and I picked up this stuff from Napa:

    http://www.napaonline.com/MasterPages/NOLMaster.aspx?PageId=470&LineCode=BK&PartNumber=7651516&Description=Muffler+%26+Exhaust+Sealer+%26+Repair+Kit

    And unlike quicksteel, I didn't need to knead it. Its just a goop and was easy to spreed around the break. Its a good thing I was able to get the pipe to line up and stay put with a clamp while the goop dried, because it takes 2-4 hours to set. I ended up using an entire tube on this break, I went balls nuts and whiped the stuff all around the break to reinforce it. I let it set for over 24 hours because it was an entire tube. I don't think it needed that long, but it apears to be holding. But to top it all off I picked up a couple packs of muffler bandage tape and wrapped the entire damn thing up to re-inforce it. I think its holding because I drove it all day yesterday and it was fine. But just this afternoon the car started sounding loud again. If the pipe fully broke again I would know, but I do have a strong feeling another crack might have started up or it possibly broke all over again and the muffler tape is holding it in place. This car hates me. x_x Its one thing to nickel and dime someone to death, but when all the nickel and dime jobs run $300 a shot, it really forces you to cob-job things to make them work. I just hope this crap will hold up in the long run. I'm going to check out the pipe tomorrow in the daylight and see what kind of damage might be going on now.


  3. I used my new drill the other day with a circular sanding bit to smooth out the sharp edges of some wire shelving pieces I cut to make into an outdoor guinea pig cage. The drill worked great, provided plenty of power and it doesn't seem like it drained the battery in the slightest. The only problem I had was with the trigger. While pressure sensitive like most drills, you really had to put more pressure on the trigger than most other drills I've used. While this isn't a problem in short use, holding it in a long duration like sanding something started to weaken my finger a bit.


  4. Cool. Cooking on a pan can be pretty messy with 80/20 or 70/30 hamburger meat tho. All the fat pools up in the pan while the burger is cooking and it'll heat up and splatter like a bastard. If you cook it on a pan, go with 90/10 or ground steak meat. ^_^


  5. I bought yellow fin tuna yesterday! :happy: It was on sale for $11.99 a pound! x_x The package I bought was weighed wrong and I got two tuna steaks for $5. I'm going to try some tuna sushi and cut a couple pieces for sashimi and pray I don't get food poisoning from my local store for eating raw fish. :happy:


  6. Nice. :tup: Good Eats is a good show. Thanks for posting that link. :D I've read about mixing salt and more sugar into rice vinegar (and using less of it per cups of rice), but I've never tried that way before. Mainly because it depends on the rice vinegar you use. I liked his inside out roll and I think I'll try that one of these days. ^_^ I'm still hesitant to buy tuna and cut it myself. Those sushi knifes in japan cost so much because the sharper the blade is along with the skill of the sushi chef, they can create a cut of tuna or other fish so expertly it changes the texture and flavor of the completed sashimi or sushi. My guess is unless you've been eating those dishes your entire life, you'll never be able to taste the difference a single cut could make. *shrugs* I've always wanted to go to japan and try the different sushi bars to taste the differences tho. ^__^

    He made a good point about refrigeration. When you make sushi, eat it that same day or cover the plate of completed sushi with a moist paper towel to keep it fresh until later that day. I didn't know that part at first and I used to refrigerate my sushi leftovers and I always wondered why they didn't taste as good. The vinegar breaks down the rice in the frig.