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Unread 04-25-2012, 09:10 AM   #46
swatson454
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You're just really trying to kill me, aren't you. Meany pants

Edit: I can be bribed into damn near anything with a good tater salad and yours looks awesome. Recipe???

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Unread 04-26-2012, 12:18 PM   #47
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Wife always makes the tater salad, it's seriously the very best I've ever eaten. Best part is, she usually makes a pretty big bowl of it, so seconds are not a problem I'll get her to write out the recipe and post it here for you....!
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Unread 04-26-2012, 06:32 PM   #48
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Well Shawn, I've got a little bad news, and some good if you look at it the right way! Seems I forgot the rules.... Julie says, no recipe until you tasted her "famous" potato salad for yourself and *try* to guess the secret ingredient. So, when you're up this way, a BBQ will be in order, and you can get the recipe in person!

I'm going to start on the long block this weekend, cleaning everything up, maybe by mid- to end of the week next week, I'll have it done. Then on to the heads. I'll probably need to quiz you some on degreeing the cam, if I can get a hold of my buddy to borrow his wheel. I'll let you know....
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Unread 04-28-2012, 07:44 AM   #49
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Well that offer sounds way too good to pass up. I'm looking forward to it


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Unread 05-17-2012, 07:12 PM   #50
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How are you doing over there, buddy? Progress?


Shawn
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Unread 05-17-2012, 08:41 PM   #51
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Hey Shawn, not much progress yet, Mom's day and all (you know), however, I did take an extra day after Memorial Day, so that weekend is MINE!!! I think I'll have enough time to get the short block done that weekend +1 holiday +1 extra bonus day. Then I'll really have to get after the heads and get them ready. I need to remind my friend at work to bring his cam wheel and extras so I can use them after I get the bottom plastigauged and installed!

Ready for a BBQ yet?
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Unread 05-19-2012, 03:49 PM   #52
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The easiest way (at least for me) is to install the cam first. When you do that, you're able to use your other hand to help guide the back of the cam into each journal as you make your way back. You poke your middle finger through the journal that the back of the cam needs to slide through next, slide the cam up against your finger and then use your finger to help lift and guide the cam into and through the journal. With the rotating assembly in the way, you can't do that.

It's also easier for me to only install the crank and #1 piston for the degreeing process. There's a lot less friction with only one piston in so it doesn't seem so jerky when you need to spin the crank a precise amount with your eyeballs fixated on a little dial.

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Originally Posted by danturner266 View Post
Ready for a BBQ yet?
Oh my God yes! This God-forsaken desert has broken 100* and it's been windy, dusty and crowded for a couple of weeks now. I really miss the Pacific Northwest

Besides, I've added the wifey's tater salad to my bucket list


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Unread 05-19-2012, 05:30 PM   #53
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Awesome tip on the cam first Shawn, I think I'll do that! Jules says, awesome too and is honored to make it on your "bucket list"!!! Last week I came home to this....a new batch, potatoes in the bottom, other ingredients on top, just about ready for mayo and mustard and the "secret stuff"....you are welcome here anytime!
2012-05-08_17-13-11_251.jpg  
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Unread 05-19-2012, 06:29 PM   #54
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Now that looks like a wonderful list of ingredients for a tater salad, 'sept for the missing eggs

I've used a wonderful potato salad recipe from Bobby Flay on many occasions and it's always been a hit. It's nothing like an original though. I searched for the recipe online but I can't find it. Maybe Bobby has changed the name of it from his book to what's online. I'll try to dig up my book and post it up for you. It's in "Boy Meets Grill" in case you have it. It's something along the lines of "warm potato salad with bacon vinegarette"... Hell, who knows. Either way, it's damn good and I'll look for it.

I wouldn't put it up against the missy's though. It's great with deeper red meats like Ribeye or even lamb chops but it'd kill chicken or pork. As great as it is, I'd still take a classic, home-made tater salad any day.


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Unread 05-19-2012, 07:06 PM   #55
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Eggs are in there! About half-dozen are boiled, 4 are chopped and mixed in, 2 are sliced and "beatifully" placed on top. I've always said, Presentation is Everything! Ribeyes, baby-backs, lamb chops, just let me know when you come back home and want to EAT!!!
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Unread 05-29-2012, 12:19 PM   #56
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Quote:
Originally Posted by danturner266 View Post
Eggs are in there! About half-dozen are boiled, 4 are chopped and mixed in, 2 are sliced and "beatifully" placed on top. I've always said, Presentation is Everything! Ribeyes, baby-backs, lamb chops, just let me know when you come back home and want to EAT!!!
Why do I have a feeling that she makes the best deviled eggs, too?

So tell me that you were able to step away from the grill long enough to make some progress on that poor, lonely 350.


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Unread 05-31-2012, 06:53 PM   #57
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Well Shawn, the poor & lonely 350 only got a little bit of part cleaning, as I was a little busy with another project. You can see why here:

http://www.jeepforum.com/forum/f8/sh...7/index13.html

Apparently I need motivation, can you head up to offer some?
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Unread 06-01-2012, 11:57 AM   #58
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Trust me, bud, if I was back in CDA, I'd show up with my degree wheel and a 12 pack of Jackleg Stout or Moose Drool and we'd go to town.


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Unread 06-02-2012, 02:46 PM   #59
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Gettin' ready....
snapshot_00626e42d9e9_20120602124447.jpg  
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Unread 06-02-2012, 05:38 PM   #60
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All mains are at .002, great news!!!
p1020095_small.jpg   p1020099_small.jpg  
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