RE: I've had the worst weekend ever...
Outdoorhunting, You and your dad are in my prayers. Dave
Posted on: 10/20/2009 3:02 AM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9187355

RE: I've had the worst weekend ever...
[quote]ORIGINAL: tommygun32 Life does get worse....I'm sittin here trying to write a eulogy that i need to delivery at my father's funeral....for which I'll be spending over 30 hours traveling half way around the world to get to. Cherish the moments mate......good or bad....this is life. [/quote] Tommygun32, Condolences on the loss of your father. Dave
Posted on: 10/19/2009 1:50 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9185487

RE: Labor Day cooking on the grill.
With crab it's generally a feast, dipped in melted butter. And pan fried oysters to round out the meal. If it's been a trip to the coast oysters on the half shell too. For leftover crab many people make a crab salad. I use leftover crab for omelets, usually adding a lot of crab. I also recommend crab with Egg Foo Young. I'm posting my top secret Egg Foo Young recipe. With crab I usually tone down the vegetables, use a lot of crab. Too much Gravy may overpower the crab for some peoples taste. Note my recipe beats the egg whites to peaks (the secret part) so you need a hand held or regular blender. Egg Foo Young Make gravy first. 2 Tablespoons oil 2 Tablespoons Flour 1 cup Chicken or beef broth, made from bouillon 1 Tablespoon Oyster or Hoisin sauce 1/8 Teaspoon white pepper Bring to boil, reduce heat and set aside. Dice equal amounts celery, onion, pre-cooked chicken. Shrimp or crab. The ratio of vegetable and meat mixture to mix with the egg will be 1-1-1 (celery-onion-meat) For Egg Foo Young on the “veggie� side, use 1/3 cup of the celery-onion-meat mixture per one egg For Egg Foo Young on the “eggier� side, use 1/4 cup of celery-onion-meat the mixture per one egg One egg makes one Egg Foo Young serving. Sauté vegetables until onions are clear, add pre-cooked meat. Separate whites from egg and beat whites to peak. Blend vegetable/meat mixture into separated yolks with a dash of salt. With rubber spatula fold yolks and vegetable/meat into the peaked egg whites. Drop in mixture as if making pancakes to heated frying pan with oil. Fry until brown, turn, fry until done. Pour gravy over Egg Foo Young and serve.
Posted on: 10/14/2009 12:04 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9172580

RE: Labor Day cooking on the grill.
It's good to hear they make quality paper. The Crown-Zellerbach West Linn Inn was really cool, like an old-time set from "Bonanza" with a big gold Crown-Zellerbach seal on the big doors leading into the restaurant. Crown-Zellerbach was great to keep that going, obviously giving back to the community providing jobs, and of course some advertising too. True about the crabs and lobster. We might have it a little better over here because lobster (because it's more expensive) comes in live. Crab on the other hand is less expensive and I can't imagine shipping live crab. The really great thing about crab is they're so plentiful. In the summer, and in good weather, we head to the coast, rent a little boat and go crabbing. The Nehalem Bay is my favorite for crabbing and over the years I've pretty much figured out the tides and where the crabs like to be. Raw chicken is my secret weapon. I zip-tie chicken wings to the bottom of my crab ring before heading over, then rent a couple more crab rings with fish heads which never do as well. The marinas cook your crabs for free, and you drive home, I stop for fresh oysters in the shell, then head home to shuck oysters and a feast of crab. That's the great thing about crab, you can always count on bringing some home, unlike fishing the rivers for steelhead or salmon. Cute story: The last time I went crabbing it was a date, a woman and her two young daughters. It was a great time, a new experience for them. But it was time consuming because the two little girls had to give names to every crab we threw back, and when you crab you throw a lot of little ones back. Males had to be named boy names, females girls names - it was a very formal process! lol. "Tony," "Tabatha," "Tom," and on and on! Every name in the book. They couldn't be named the same name! lol. It took longer to name the crabs than it took actually crabbing. But it was good, we came in with twice as much as we could eat, and it was the typical great feast. Sorry for the long post. Bottom line, go crabbing.
Posted on: 10/13/2009 9:25 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9171155

RE: Labor Day cooking on the grill.
The West Linn Paper Company fits in the restaurant conversation historically. It was formerly owned by Crown-Zellerbach and before they sold to James River they ran the West Linn Inn, a hotel/restaurant with a colorful history. Our family spent our first night in Oregon at the West Linn Inn. They tore down the Inn in the '70s but the restaurant kept going for awhile, we lived one city over in Lake Oswego and enjoyed many special occasions at that restaurant, as many families did. It was a restaurant steeped in local history and tradition, everyone was sorry to see it go.
Posted on: 10/13/2009 2:22 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9169995

RE: Labor Day cooking on the grill.
Dave, there's certainly something to be admired about Vegetarians. I decided to be a Vegetarian in college. I was doing pretty good through breakfast and lunch. At dinner I broke down at the Taco Bell drive-thru, and that was my first day! [:)] My tenure as a Vegetarian is 1/2 day. One of my best friends back then was a strict Vegetarian, I know very well the nuances of accommodating a menu. I can't imagine working it out in marriage, but a woman is always first, which means you eat a lot of egg plant at home. [;)] Seriously, congratulations on the work it takes for both of you. If you're ever in Portland, for a great steak go to the Ringside on Burnside. There's lot's of paper mills over here. And good food in the PNW. Thanks for the info on steak restaurants in MN and Chicago. Sorry about the Twins. Tommygun32, It's good you went home alone. For obvious and all the best reasons. Wineries in Chile started really being noticed in the early '90s. They make a great Cabernet. Closer to home, after I retire I'd like to open an authentic Sonoran style Mexican restaurant here in the NW. Not for profit, just to give these poor Oregonians a taste of great Mexican food. These poor lost souls lol.
Posted on: 10/13/2009 12:16 AM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9168618

RE: Seagull Edge 540 46
Thank goodness you had enough airspeed and altitude to turn back and land without damage. After adjusting an engine, I follow the rule I learned when I started flying - Hold the airplane up semi-vertically, keeping your head and body completely behind the prop and have someone give it full throttle. Hold the airplane there for about 5-10 seconds just to be sure it's running right. Once an engine is dialed in I don't do this. Good luck on the next flight! Make sure you have a good 4 cycle glow plug, I try and stay with the Fox Miracle.
Posted on: 10/12/2009 12:20 AM by Author "WestCoastFlyer" in the forum "ARF or RTF"
http://www.rcuniverse.com/forum/fb.asp?m=9165565

RE: Labor Day cooking on the grill.
Tommygun32, seriously, you should think about opening a restaurant someday. I grew up with Armenian food from one side of the family and lamb was of course prominent. I wonder about the balsamic vinegar in your recipe? Balsamic can be overpowering, evidently the long cooking time and the beans reduce the intensity of your balsamic in this recipe? Your lamb recipe reminds me of when I was in Orlando a few years ago. My friends set me up with a date with a beautiful woman, we were out late and hungry, the only restaurant we could find open was a little fine gourmet establishment. I ordered rack of lamb, the portion was so minuscule I determined the restaurant ordered their meat from ranchers raising tiny miniature herds of lamb, and over $200 later plus tip it was out the door hungry and looking for a burger joint. Another time at another fancy restaurant (Dr. Ruth the tiny sex TV expert was at the next table so it had to be great, right?) at insane crazy prices I ordered the salmon. A can of tuna would've had more actual food content and seriously tasted better. If I want a small piece of raw salmon I'll get sushi. This piece of salmon was so tiny, reading glasses would be needed to discern the salmon from the small multi-colored beans it rested on (the presentation mimicked a salmon on a river bottom) with spindly leafy greens rising up from the beans like seaweed. But it was worth the money, because I've never seen anything more ridiculous in my life. And on the flip side of the coin I've enjoyed spending large sums of money in a small gourmet restaurant that actually did have exceptionally great food, but they quickly went out of business because they weren't trendy. There's a moral of the story regarding restaurants somewhere in there, sorta like the Emperors New Clothes. Which is why guys like tommygun32 go out of their way to figure this recipe stuff out because it would cost a fortune to seek out and eat at great restaurants all the time.
Posted on: 10/11/2009 10:34 AM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9163531

RE: Seagull Edge 540 46
[quote]ORIGINAL: ecflyers Thanks for all the advice. I think I have them pritty close now. One thing was I had way to much throw,My high rate was around 2in. So a little off is a lot off at the end point of 2 inches. All I like is balancing this sucker and I be ready to test fly this baby. This sure is a good looking plane when finished.. Thanks again guys.. Is everyone doing CG at the fusalage instead of at the wing tip [/quote] Not sure about everyone because of the former wingtip CG comment, but ecflyers you should measure on the fuselage. Mark a straight line down under the wings from the leading edge of both wings on the fuselage. From that line, measure back 3 3/8" or 8.6 cm and put a mark there. That is your starting CG. It'll be stable there.
Posted on: 10/11/2009 1:31 AM by Author "WestCoastFlyer" in the forum "ARF or RTF"
http://www.rcuniverse.com/forum/fb.asp?m=9163033

RE: Seagull Edge 540 46
[quote]ORIGINAL: reeseman9 ecflyers, it depends on how the halves mismatch. If one is higher than the other deflecting up then lower deflecting down then adjusting the throw as westcoastflyer described will work. If one is higher up or down then you may need to adjust the servo arm angles. I had to do this on mine which is why I mixed them. [/quote] True Reeseman9, I assumed he'd use
Posted on: 10/10/2009 1:41 PM by Author "WestCoastFlyer" in the forum "ARF or RTF"
http://www.rcuniverse.com/forum/fb.asp?m=9161802

RE: Seagull Edge 540 46
[quote]ORIGINAL: ecflyers Well got the Edge 540 put together,but having trouble getting the 2 elevator servos to match. I have the Fataba 7cap transmitter and I can't get the 2 servos to mix. I put the Y harness on it and got them even,now when I go to full up or down they don't move even. Does anyone have any idea's. The only other thing I can think of is to do it the way my skybolt is set up. It has the 2 push rod's soldered together to one push rod like a y and run to one servo. That would take some modifing though. Please help!!! [/quote] ecflyers, this can be an easy fix! The horns on the underside of the elevator are threaded rod. Unhook the clevis pin to the plastic connector on the threaded rod. Adjustment and matching the the two servos can be accomplished by screwing the plastic connector on the threaded rod inward toward the elevator for more throw, outward for less throw. You'll also have to adjust the length of the control rod. It may take you a half hour or an hour to do it, but you can mechanically make the elevators work evenly by making those adjustments.
Posted on: 10/9/2009 11:54 PM by Author "WestCoastFlyer" in the forum "ARF or RTF"
http://www.rcuniverse.com/forum/fb.asp?m=9160882

RE: Labor Day cooking on the grill.
Top of the sixth, game 2, Twins up 1-0! The Yankees have better pitching, hopefully your hitting gets past the Yankees. As a Dodger fan I hate the Yankees. Go Twins! Actually, I do like the Twins. Good luck in the Yankee series. Edited to add Friday night: Sorry about that game Dave, Yankees now 2-0 in the series.
Posted on: 10/9/2009 11:22 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9160332

RE: Labor Day cooking on the grill.
Dave, what the Vikings Defense did to the Packers shows the difference between the Vikings and Rams. The week before the Rams couldn't get anywhere near Rogers and yet the Vikings D blows them up. A friend of mine lives in Savage, MN, we talk at least a couple times a week. He's a huge Viking fan and he says the Vikings have a tendency to play down to the level of their opponent and so the first Qtr. may be close, but the Rams are a bad team because of lack of talent due to poor drafts and salary cap, so unless a miracle ensues the Vikings will crush the Rams Sunday.
Posted on: 10/9/2009 12:59 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9159293

RE: Labor Day cooking on the grill.
I looked him up, Jared Allen already has 6.5 sacks this year and three forced fumbles! He should have a career day against the Rams. This years Rams offense is the worst NFL offense I've ever seen.
Posted on: 10/8/2009 8:05 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9157545

RE: Labor Day cooking on the grill.
[quote]ORIGINAL: tommygun32 PS. When i finally make that move back to the States, I'm going to make a point of making a road trip to your area for a proper tailgate party. [/quote] Sounds like a good plan. With the Rams as one of the worst teams in football the only thing good thing about Sunday is getting together with my son, brother and nephew, all die-hard Rams fans (my brother and I grew up in SoCal) and of course going overboard on tailgate food. Brats are on the menu this week, they were on the menu last week but wings ruled the day and I froze them for this Sunday. And of course your Chargers will always have good teams, so you'll have to pick a day when the Chargers play an afternoon or night game with the Rams in the morning. Check out my post #9 in this thread, the Bacon Explosion, we'd never had anything like it, we loved it. Another guy I know tried it, he didn't like it, but most people seem to love it. Just looking at the picture just about gives you a heart attack - bacon and sausage! We made that on NFL draft day this year. From weighing myself that morning to weighing myself that night I gained 8 pounds. Of course a lot of that was liquid refreshments, but it took two weeks to get back to my normal 160! In other words we, or I should say I, have a tendency to overdo it, and laughably I really have to watch what I eat between Sundays in football season. It's pathetic of me to have to watch what I eat during the week, but that's what I do to enjoy our DirecTV tailgates, pure fun. Rams play the Vikings on Sunday, our O-line is playing so poorly we'll be lucky to have a healthy QB on the roster by the end of that game, but what the heck, we'll have a great day in spite of the Rams, although the Viking defense will probably knock at least one of our QB's all the way into next week so not looking forward to that.
Posted on: 10/8/2009 4:52 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9157009

RE: Labor Day cooking on the grill.
[quote]ORIGINAL: tommygun32 WestCoastFlyer Have you ever made this sauce without the meat, but then while the sauce simmers, add about 1/2 - 1 rack of baby back ribs? Take the ribs out before serving (cooks treat). [/quote] That would be interesting! I've never considered a primarily tomato sauce with ribs because when I do ribs I either use a glaze type sauce (corn syrup) like Sweet Baby
Posted on: 10/8/2009 12:36 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9156408

RE: Seagull Edge 540 46
ecflyers, I don't know about the 7C. Post your question in the Futaba support forum and they'll let you know about your radio, and your options.
Posted on: 10/7/2009 10:48 PM by Author "WestCoastFlyer" in the forum "ARF or RTF"
http://www.rcuniverse.com/forum/fb.asp?m=9155392

RE: Seagull Edge 540 46
ecflyers, reeseman9 gave you good solid advice. Start at 8.6 cm measured from the LE under the wing at the fuse and it'll be very stable, it'll land as resseman describes at this CG. It does float on landings at factory CG - but for regular flying start at 8.6 cm. It's a short coupled airplane and the CG range is relatively small. Regarding props, I've used 13x6, 13x8 and 14x6 with my 80, 14x6 the most on this model, but mine has fairly tall carbon fiber gear so not sure about clearance with the stock aluminum. As always, match the prop to the model to get that comfort feeling. Yes regarding mixing the two elevator servos. What type of radio do you have? If it's a 9C I'll post the simple Futaba instructions to make that happen.
Posted on: 10/7/2009 12:50 AM by Author "WestCoastFlyer" in the forum "ARF or RTF"
http://www.rcuniverse.com/forum/fb.asp?m=9152948

RE: Labor Day cooking on the grill.
Thanks Tommygun32, I'll give your recipe a try when we get into Spaghetti season, otherwise known to me as "Winter." Here's my Spaghetti sauce for anyone that feels like trying a new sauce, and I included a fool proof garlic bread. I think the carrot in your chef friends' sauce is really important Spaghetti Sauce I use use Hunts or Contadina tomato sauce and tomato paste. Tomato Puree is a good substitute for tomato sauce. The carrot, along with the brown sugar and Basil, neutralizes the bright acidic taste of tomato paste and the alcohol in the red wine also neutralizes the bright taste by chemically bringing out more flavors from the tomatoes. Start the Spaghetti sauce by frying in a large sauce pot: 1 small yellow onion chopped fine 4 fresh medium size cloves pressed garlic Use just enough Olive oil (1-2 Tbsp) Fry until onions are clear or a lot of steam is coming out of the pot. Add to sauce pot: 1 6 oz can Hunts or Contadina tomato paste 3 Tbsp finely grated carrot (1 medium carrot) 1/4 cup dry red wine - Cabernet 2 tsp brown sugar 1 Tbsp typical “Italian� seasoning. (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, Basil.) 1/2 tsp salt 1/4 tsp crushed red pepper 1/2 can Hunts or Contadina tomato sauce from a 29 oz can (the other half is used in next step) Bring to boil, then simmer while the meat is fried in the next step, or meatballs made and fried. In separate pan fry 1 1/2 lb hamburger, sausage or meatballs. Drain off all grease/moisture. Add to sauce pot: Hamburger, sausage or meatballs 2 large 29 oz cans Hunts or Contadina tomato sauce (one of the cans has already been opened) 1 Tbsp dried Basil 1/4 tsp Oregano 1 Tbsp Parmesan cheese Bring to boil then reduce to simmer/just before boiling point 2–3 hours uncovered or slightly covered. I usually simmer 4 hours. Old time Italian Chefs cook for 7 hours. Skim any grease or water from top of sauce as it simmers. 1 1/2 hours before serving boil hot Italian or regular Italian sausages in water just covering sausages. Turn occasionally. Boil until water is gone and sausages are cooked. Do not add sausages to sauce. Put a little sauce over the sausages and keep to one side on low heat until ready to serve on the plate with spaghetti. Garlic Bread Melt 3/4 cube butter with 4 large cloves crushed garlic for small size baguette, 1 cube for larger baguette. Cut baguette in pieces and then cut each piece lengthwise. Spread butter and garlic on each piece. Make sure top crust side edges have a little butter or they will burn later on the side under the broiler. Wrap in foil, bake 20-25 minutes at 350. Remove from foil, lightly sprinkle with Parmesan cheese. Right before serving broil 1-2 minutes 6� from broiler or just until they start to burn. Basic shopping list 1 1/2 lbs hamburger Pack of raw Italian sausages mild or hot 1 small yellow onion Carrots Garlic Bottle of Cabernet 1 small can tomato paste 2 29 oz cans tomato sauce Spice jar of Italian seasoning Oregano Basil Parmesan cheese Spaghetti noodles 1 small Baguette French bread Butter Dave
Posted on: 10/5/2009 11:49 AM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9148162

RE: Labor Day cooking on the grill.
Tommygun32, good to hear! I'm interested in your bolognese sauce, I'll post my spaghetti sauce recipe and see if there are similarities. One super important thing I've learned about spaghetti sauce is that it's absolutely vital to do something to neutralize the "bright" taste of tomato paste or tomato sauce. Some restaurants use tiny amounts of baking soda to neutralize that bright taste, I recognize the flavor baking soda makes the sauce, I used to do it too, but now I personally don't like it. I've read some old Italian women use a little brown sugar, which seems like it wouldn't work, but in fact it does work and doesn't make the sauce sweet. Over time I've developed my spaghetti sauce recipe to include four ingredients that all contribute to neutralizing that bright tomato canned taste - all in small amounts: Brown sugar, very finely grated carrot (no kidding it works) Basil and the chemistry of wine works. I'll post that recipe later, Rams are coming up in a few minutes.
Posted on: 10/4/2009 3:52 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9146066

RE: Goldberg Extra 300
Brian, in the pictures your fiberglass parts look to be of very high quality. Good choice on going that way for the cowl and wheel pants. It'll be coming up on my Goldberg's fifteenth birthday in a year or so and I estimate I've glassed cracks inside my ABS cowl and pants around a dozen times. Those ABS parts just don't hold up at all.
Posted on: 10/4/2009 3:29 PM by Author "WestCoastFlyer" in the forum "Kit Building"
http://www.rcuniverse.com/forum/fb.asp?m=9146023

RE: Goldberg Extra 300
Great news, let the good times roll!
Posted on: 10/2/2009 3:33 AM by Author "WestCoastFlyer" in the forum "Kit Building"
http://www.rcuniverse.com/forum/fb.asp?m=9140561

RE: A couple 4 stroke set up questions
For four strokes with cowls I've always used flexible electrical conduit as a long exhaust pipe, exiting under the airplane just at the rear of the cowl. This way not much cowling is cut and provides a clean exit of exhaust. I slip the conduit over the muffler or header and attach with a hose clamp or two very very tight, and at the exiting end the conduit must be secured to the airframe or it will vibrate like there's no tomorrow. This also means the conduit inside the cowl will probably run very close to the inside of the cowl. Over time heat from the exhaust (the conduit) will burn and damage the cowl. I've successfully solved this issue by epoxying in double layered strips of aluminum foil directly to the inside of the cowl for protection where the conduit is near the cowl, and it works like a charm to deflect the heat.
Posted on: 10/1/2009 10:10 PM by Author "WestCoastFlyer" in the forum "Beginners"
http://www.rcuniverse.com/forum/fb.asp?m=9140050

RE: Labor Day cooking on the grill.
PM sent. I like your RCU cookbook idea for charity. I'm sure all of us could write a cookbook worth paying for. But, it would take someone with a lot of energy, time and skill/knowledge of publishing software to make it look good. I don't have the time nor the software publishing skills for this. Also, to cover the initial cost of printing and binding (those plastic spiral bindings Kinkos does would be great) we'd almost need everyone whose recipes are in the book to make a publishing donation. Anyway, good idea. True about giving up a recipe publicly. There are some I wouldn't, and some I can't, due to being a recipe from a chef or baker.
Posted on: 9/29/2009 10:59 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9134703

RE: Can't find employment, Ideas for self employment ?
I like NCBrit's idea. One of my family members got his start in IT working for an alarm company. It might not be the most glamorous business, but Fall is coming up and you could offer Fall Cleanup Services. Lots of people need help with leaves, fallen branches and general cleanup going into Winter. Advertising would be cheap, "Sunny's Fall Cleanup Specials" etc, and post in Craigslist (older people are catching on to Craigslist) or advertise in your local newspaper. All you need is a pickup, tools and a good gas powered leaf blower. If you already have all that stuff I think you might do pretty good. It'd be hard work but the exercise would be great. And if you have any gardening skills you'd get repeat customers next summer. The good Gardeners around here do pretty good, and who knows, maybe eventually you could grow it into a business and hire labor to do the work. House painting is another one of those fairly hard work deals where you can make money and eventually hire crews, but depending on your area this might be the wrong time of year for that. But first maybe check out want ads for IT related jobs. Hospitals, Government, big companies is where you'd want to look I think.
Posted on: 9/29/2009 7:49 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9134151

RE: Labor Day cooking on the grill.
[quote]ORIGINAL: tommygun32 WestCoastFlyer....I hear you about the Texas attitudes towards Chili..[:D] Both my Grandparents moved to San Diego from Texas before WWII. And I'll tell you, wars could be fought over how to make the ''right'' Chili. Bean / No Beans, Minced or chucked (cubed), Hot/Med/Mild, fresh chilis/dried/powdered, roasting spices before adding or not, beer
Posted on: 9/28/2009 9:40 PM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9131533

RE: Labor Day cooking on the grill.
[quote]ORIGINAL: tommygun32 WestCoastFlyer....no worries at all. That was sort of said in a tongue-in-cheek fasion. Yes, learning a ton about different ingredients, methods, spices and herbs out here. Authentic Arabic, Indian and all the different regional Indian stuff, Sri Lankan, Thai, British, Filipino....all kinds. But of course when we do the office pot-luck-lunches, its always my Chili
Posted on: 9/28/2009 2:54 AM by Author "WestCoastFlyer" in the forum "The Clubhouse"
http://www.rcuniverse.com/forum/fb.asp?m=9129157

RE: Goldberg Extra 300
Happy Birthday Brian! Dave
Posted on: 9/26/2009 1:43 AM by Author "WestCoastFlyer" in the forum "Kit Building"
http://www.rcuniverse.com/forum/fb.asp?m=9124791

RE: Why the AMA is not growing...........
[quote]ORIGINAL: The Toolman You know my ck is in the mail for ABCA don't ya? I want my 5 year patch also...[:D] [/quote] Hi Ron, yes, I’m told that went out. The ABCA is similar in structure to the AMA, with the difference ABCA allows an opt out of the monthly magazine and they give 5 year patches. As many here know, and please pardon the bragging, Ron The Toolman and I took 2nd place two years ago in Team Comp Pro for Team Budweiser at the World Championships in Dubag, Ohio. There is such beauty in the whirrrr of a long distance flipped bottle cap. There is no truth to the rumor Ron or I had anything to do with the unfortunate simultaneous eye strike suffered by the eventual first place winner, Douglas “Patches� Callahan. And you know, ABCA faces many of the same issues as the AMA; Declining membership, grumpy members, lack of voting interest and of course the switch from bottles to cans, which nearly decimated the organization in the mid sixties. ABCA came back by following the most important rule: Support the sport. 103/17 a porcelain license plate. That really is cool. And desperately clinging to keeping this on topic, (the historic perspective of ABCA should be enough) I wonder how an organization like ALPCA keeps it's membership up? Like most I'd guess, the org is a reflection of interest from the general public, same as the AMA.
Posted on: 9/25/2009 9:49 PM by Author "WestCoastFlyer" in the forum "AMA Discussions"
http://www.rcuniverse.com/forum/fb.asp?m=9124335

RE: Why the AMA is not growing...........
. AMA won that competition. Personally, I think westcoastflyer only expresses his personal feelings
Posted on: 9/25/2009 5:57 PM by Author "WestCoastFlyer" in the forum "AMA Discussions"
http://www.rcuniverse.com/forum/fb.asp?m=9123831