I do sort of wonder how this is going to play with some of those uncomfortable with religion. Obama segues from the universal concepts of compassion and empathy into a pretty clear expression of his faith.

It is a surprisingly direct engagement for a presidential candidate. In the setting and context it seemed appropriate, but at the same time it was quite bold.

Something tells me this might be a well-discussed speech. But it should pretty much put that Muslim question behind him.

Are you going to cut out the block posts to blogs you don't like, or do you want some more of your own medicine? I don't want to mess this nice post up, so if you're through fucking with people like Seaton, we can call it a night, kgb.

Okay. Here you go. Cut out the fascist tactics and let's get back to blogging like reasonable folks.

You know, I've recently been working on old Chevrolet cars. Something interesting is that most of them come with either a 235 or 216 inch straight six engine. Some of the later models came with a 265 V-8 but those are pretty rare. A nice thing about the engines is that they all pretty much took the same carburetor.

This is the single barrel Rochester. By now, I have been required to rebuild a ton of these suckers and I have a few tips that might be helpful.

First, every single one of them uses the same rebuild kit. After tracking down half a dozen specific model numbers I figured it out. Just tell the Nappa guy they are all the same ^^%*% thing - give me one. He'll probably respond - but I need a year and model number. Tell him to pick a 1953 Bel-Air with a 235 and it should do the trick.

These suckers seem to need a rebuild every couple of years, but this also might be a result of the entire fuel system being 50 years old. Usually you just need to clean out the jets and replace the stop-ball and spring. Interestingly enough - once I lost the spring and didn't have a rebuild kit handy. After disassembling half-a-dozen ball point pens, I found a spring from one that seemed to work great. Ultimately I replaced it with the correct part, but I was proud of my alternative-engineering prowess, so thought I'd take a moment to brag about it.

Beyond that, I'd just like to say that the 235 is a brutally solid engine. We bought an old 1955 (series 1) 3100 truck, and got it on the road. After hauling several cars and 2 tractors, the thing finally blew a head gasket. When we took the heads off, it turns out that the engine had been running with a quarter-inch hole in the top the #6 cylinder and a stuck valve. And it still hauled like crazy! This actually is the first motor that we've tried to do a complete rebuild on. It's almost on the road now. We replaced the pistons with .30 over stock, redone the whole bottom end, and repainted or powder coated most everything.

It's back in the truck now, and just awaiting a couple of extra hoses. Hopefully mu buddy gets off his butt and we can get it done next weekend - the damn thing is taking up half my garage! As a computer programmer, you can never actually touch what you create with your hands - it's fun sometimes to work on a physical system such as a motor. It's pretty cool that there are so many projects that can be found so inexpensively in the area.

Posted by kgb999
June 15, 2008 6:41 PM | Reply | Permalink
The motor really had a hole in the top of the #6 piston - I always make that mistake (calling pistons cylinders) dunno why.

Posted by kgb999
June 15, 2008 6:50 PM | Reply | Permalink
Seriously, still seeking the best German Potato Salad and homemade B-B-Q sauce recipes.
Happy Fathers Day to all Dads.
Question for the day: "If someone posts a blog of nonsense and if nobody acknowledges it - does it really exist?"

Posted by Aunt Sam
June 15, 2008 7:11 PM | Reply | Permalink
German Potato Salad Recipe

This German potato salad includes diced potatoes, bacon, hard cooked eggs, vinegar, and green onions.

INGREDIENTS:

* 12 slices bacon
* 2 sliced hard cooked eggs
* 6 cups hot diced cooked potatoes
* 3 tablespoons granulated sugar
* 1 tablespoon cornstarch
* 1/2 teaspoon salt
* 1/3 cup vinegar
* 3/4 cup water
* 2 tablespoons sliced green onions
* chopped parsley for garnish

PREPARATION:
Dice 6 slices of the bacon. Fry diced bacon along with the 6 whole slices in a heavy skillet. Remove whole slices to drain on paper towels; set aside.

Combine sugar, cornstarch, salt, vinegar, and water; slowly add to diced bacon and bacon grease in the skillet, cooking and stirring constantly over medium heat until thickened.

Pour over hot potatoes and eggs; add green onions and toss lightly to mix. Garnish with bacon slices and a little chopped parsley; serve hot.
German potato salad serves 6.

Posted by kgb999
June 15, 2008 7:22 PM | Reply | Permalink
Oh God DAMN! Nothing says summer to me like German Potato Salad. The combination of bacon, green onion and vinegar....mmmmm...I could live on that stuff.

Posted by CarolBG
June 15, 2008 7:40 PM | Reply | Permalink

Thanks. I don't think I've ever seen this recipe, corn starch to bind/thicken dressing is new to me. I'll make it this week. Now, about that B-B-Q sauce!

Posted by Aunt Sam
June 15, 2008 8:06 PM | Reply | Permalink
Source:
Rev. Frank Purvis of Hassel, North Carolina

Serves/Makes:1 quart plus

Ingredients

* 1 quart (950 ml) cider vinegar
* 1/4 lb (.1 kg). melted butter
* 1/3 cup (80 ml) onion, minced
* 1/3 cup (80 ml) tomato paste
* 2 tbsp (30 ml). Worchestershire sauce
* 2 tbsp (30 ml). soy sauce
* 2 cloves minced garlic
* 1 tsp (5 ml). freshly ground black pepper

Preparation

* Combine all ingredients, cook and stir over low heat for 15 minutes.
* Remove from heat and use as a basting sauce for grilling meats.
* Also as a dipping sauce when serving the meats.

-------------------------------
Description:
MUSTARD BASED BARBEQUE SAUCE

Source:
FARMER'S ALMANAC

Ingredients

* 3/4 cup (175 ml) yellow mustard
* 3/4 cup (175 ml) red wine vinegar
* 1/4 cup (60 ml) sugar
* 1-1/2 tbsp (20 ml) butter
* 2 tsp (10 ml) salt
* 1/2 tsp (2 ml) worcestshire
* 1-1/4 tsp (6 ml) black pepper
* 1/2 tsp (2 ml) Tabasco

Preparation

* combine ingredients in saucepan.
* simmer 30 minutes over low heat.
* Let stand 1 hour before using.
* Refrigerate unused sauce.

Comments
This is a little different than the normal barbecue sauce. In South Carolina this is the normal. I love it. My family eats it on everything from hamburger to ribs. If you dont like spicy you can leave out the hot sauce. ENJOY!!!!
---------------------------------------------
Source:
Chuck's Collection

Serves/Makes:3 cups

Ingredients

* 2 cups (475 ml) cider vinegar
* 2/3 cup (150 ml) ketchup
* 1/2 cup (125 ml) brown sugar
* 1 tbsp (15 ml). Tabasco
* 1 tbsp (15 ml). lemon juice
* 1 tbsp (15 ml). Worchestershire sauce
* 2 tbsp (30 ml). butter
* 1 tsp (5 ml). red pepper flakes
* 1 tsp (5 ml). dry mustard
* 1/2 tsp (2 ml). salt
* 1/2 tsp (2 ml). black pepper

Preparation

* Combine all ingredients.
* Cook for 30 minutes over medium low heat.
* Allow to cool before using

-----------------------------------------------
Source:
Terri Mckibbon

Serves/Makes:6 or more

Ingredients

* Ribs:
* 6 lbs (2.7 kg). pork baby back ribs
* 4 oz (112 grm). tap water
* 3 cups (700 ml) barbecue sauce
* Barbecue Sauce:
* 1-1/2 tbsp (20 ml) olive oil
* 2 oz (56 grm). Spanish onion, chopped
* 1 oz (28 grm). scallion, chopped
* 2 oz (56 grm). fresh green pepper, chopped
* 2 cloves garlic, minced
* 1-1/4 oz (35 grm). brown sugar
* 2 tsp (10 ml). chili powder
* 2 tsp (10 ml). dried oregano
* 1 tsp (5 ml). ground cloves
* 1 tsp (5 ml). cayenne pepper
* 1-1/2 oz (42 grm). paprika powder
* 1 tsp (5 ml). dry mustard
* 2 oz (56 grm). lemon juice
* 3 oz (84 grm). Worcestershire sauce
* 3 oz (84 grm). red wine vinegar
* 1-1/2 cups (350 ml) crushed tomatoes
* 4-1/2 oz (126 grm). chile sauce
* 1-1/2 oz (42 grm). ketchup
* 3 oz (84 grm). grandma molasses
* 1-1/2 oz (42 grm). honey
* 1-1/2 oz (42 grm). Crystal Hot Louisiana sauce

Preparation

* Sauce:
* Heat oil in pot.
* Add onions, scallions and peppers and saute.
* Add garlic, sugar, and remaining dry ingredients.
* Add liquid ingredients and continue to stir.
* Simmer 3 hours, until flavor mixes well.
* Ribs:
* Remove back sinew of ribs and sear on hot grill, both sides.
* Place ribs in roasting pan.
* Combine water and sauce and pour over ribs.
* Bring to boil on stove and cover with foil.
* Place in 350 degree (175 C.) oven until tender, but not falling off bone.
* Cool before serving.

Comments
Serve with plenty of napkins.

Excellent Dish.

Posted by kgb999
June 15, 2008 7:28 PM | Reply | Permalink

WOW! Thanks so much. Um, not to press my luck but do you know where can obtain good homemade ranch dressing recipe? And are there any recipes u are seeking? Again, thanks.

Posted by Aunt Sam
June 15, 2008 8:14 PM | Reply | Permalink

Posted by Julian Smith
June 15, 2008 10:36 PM | Reply | Permalink

You know, I've recently been working on old Chevrolet cars. Something interesting is that most of them come with either a 235 or 216 inch straight six engine. Some of the later models came with a 265 V-8 but those are pretty rare. A nice thing about the engines is that they all pretty much took the same carburetor.

This is the single barrel Rochester. By now, I have been required to rebuild a ton of these suckers and I have a few tips that might be helpful.

First, every single one of them uses the same rebuild kit. After tracking down half a dozen specific model numbers I figured it out. Just tell the Nappa guy they are all the same ^^%*% thing - give me one. He'll probably respond - but I need a year and model number. Tell him to pick a 1953 Bel-Air with a 235 and it should do the trick.

These suckers seem to need a rebuild every couple of years, but this also might be a result of the entire fuel system being 50 years old. Usually you just need to clean out the jets and replace the stop-ball and spring. Interestingly enough - once I lost the spring and didn't have a rebuild kit handy. After disassembling half-a-dozen ball point pens, I found a spring from one that seemed to work great. Ultimately I replaced it with the correct part, but I was proud of my alternative-engineering prowess, so thought I'd take a moment to brag about it.

Beyond that, I'd just like to say that the 235 is a brutally solid engine. We bought an old 1955 (series 1) 3100 truck, and got it on the road. After hauling several cars and 2 tractors, the thing finally blew a head gasket. When we took the heads off, it turns out that the engine had been running with a quarter-inch hole in the top the #6 cylinder and a stuck valve. And it still hauled like crazy! This actually is the first motor that we've tried to do a complete rebuild on. It's almost on the road now. We replaced the pistons with .30 over stock, redone the whole bottom end, and repainted or powder coated most everything.

It's back in the truck now, and just awaiting a couple of extra hoses. Hopefully mu buddy gets off his butt and we can get it done next weekend - the damn thing is taking up half my garage! As a computer programmer, you can never actually touch what you create with your hands - it's fun sometimes to work on a physical system such as a motor. It's pretty cool that there are so many projects that can be found so inexpensively in the area.

Posted by kgb999
June 15, 2008 6:41 PM | Reply | Permalink
The motor really had a hole in the top of the #6 piston - I always make that mistake (calling pistons cylinders) dunno why.

Posted by kgb999
June 15, 2008 6:50 PM | Reply | Permalink
Seriously, still seeking the best German Potato Salad and homemade B-B-Q sauce recipes.
Happy Fathers Day to all Dads.
Question for the day: "If someone posts a blog of nonsense and if nobody acknowledges it - does it really exist?"

Posted by Aunt Sam
June 15, 2008 7:11 PM | Reply | Permalink
German Potato Salad Recipe

This German potato salad includes diced potatoes, bacon, hard cooked eggs, vinegar, and green onions.

INGREDIENTS:

* 12 slices bacon
* 2 sliced hard cooked eggs
* 6 cups hot diced cooked potatoes
* 3 tablespoons granulated sugar
* 1 tablespoon cornstarch
* 1/2 teaspoon salt
* 1/3 cup vinegar
* 3/4 cup water
* 2 tablespoons sliced green onions
* chopped parsley for garnish

PREPARATION:
Dice 6 slices of the bacon. Fry diced bacon along with the 6 whole slices in a heavy skillet. Remove whole slices to drain on paper towels; set aside.

Combine sugar, cornstarch, salt, vinegar, and water; slowly add to diced bacon and bacon grease in the skillet, cooking and stirring constantly over medium heat until thickened.

Pour over hot potatoes and eggs; add green onions and toss lightly to mix. Garnish with bacon slices and a little chopped parsley; serve hot.
German potato salad serves 6.

Posted by kgb999
June 15, 2008 7:22 PM | Reply | Permalink
Oh God DAMN! Nothing says summer to me like German Potato Salad. The combination of bacon, green onion and vinegar....mmmmm...I could live on that stuff.

Posted by CarolBG
June 15, 2008 7:40 PM | Reply | Permalink

Thanks. I don't think I've ever seen this recipe, corn starch to bind/thicken dressing is new to me. I'll make it this week. Now, about that B-B-Q sauce!

Posted by Aunt Sam
June 15, 2008 8:06 PM | Reply | Permalink
Source:
Rev. Frank Purvis of Hassel, North Carolina

Serves/Makes:1 quart plus

Ingredients

* 1 quart (950 ml) cider vinegar
* 1/4 lb (.1 kg). melted butter
* 1/3 cup (80 ml) onion, minced
* 1/3 cup (80 ml) tomato paste
* 2 tbsp (30 ml). Worchestershire sauce
* 2 tbsp (30 ml). soy sauce
* 2 cloves minced garlic
* 1 tsp (5 ml). freshly ground black pepper

Preparation

* Combine all ingredients, cook and stir over low heat for 15 minutes.
* Remove from heat and use as a basting sauce for grilling meats.
* Also as a dipping sauce when serving the meats.

-------------------------------
Description:
MUSTARD BASED BARBEQUE SAUCE

Source:
FARMER'S ALMANAC

Ingredients

* 3/4 cup (175 ml) yellow mustard
* 3/4 cup (175 ml) red wine vinegar
* 1/4 cup (60 ml) sugar
* 1-1/2 tbsp (20 ml) butter
* 2 tsp (10 ml) salt
* 1/2 tsp (2 ml) worcestshire
* 1-1/4 tsp (6 ml) black pepper
* 1/2 tsp (2 ml) Tabasco

Preparation

* combine ingredients in saucepan.
* simmer 30 minutes over low heat.
* Let stand 1 hour before using.
* Refrigerate unused sauce.

Comments
This is a little different than the normal barbecue sauce. In South Carolina this is the normal. I love it. My family eats it on everything from hamburger to ribs. If you dont like spicy you can leave out the hot sauce. ENJOY!!!!
---------------------------------------------
Source:
Chuck's Collection

Serves/Makes:3 cups

Ingredients

* 2 cups (475 ml) cider vinegar
* 2/3 cup (150 ml) ketchup
* 1/2 cup (125 ml) brown sugar
* 1 tbsp (15 ml). Tabasco
* 1 tbsp (15 ml). lemon juice
* 1 tbsp (15 ml). Worchestershire sauce
* 2 tbsp (30 ml). butter
* 1 tsp (5 ml). red pepper flakes
* 1 tsp (5 ml). dry mustard
* 1/2 tsp (2 ml). salt
* 1/2 tsp (2 ml). black pepper

Preparation

* Combine all ingredients.
* Cook for 30 minutes over medium low heat.
* Allow to cool before using

-----------------------------------------------
Source:
Terri Mckibbon

Serves/Makes:6 or more

Ingredients

* Ribs:
* 6 lbs (2.7 kg). pork baby back ribs
* 4 oz (112 grm). tap water
* 3 cups (700 ml) barbecue sauce
* Barbecue Sauce:
* 1-1/2 tbsp (20 ml) olive oil
* 2 oz (56 grm). Spanish onion, chopped
* 1 oz (28 grm). scallion, chopped
* 2 oz (56 grm). fresh green pepper, chopped
* 2 cloves garlic, minced
* 1-1/4 oz (35 grm). brown sugar
* 2 tsp (10 ml). chili powder
* 2 tsp (10 ml). dried oregano
* 1 tsp (5 ml). ground cloves
* 1 tsp (5 ml). cayenne pepper
* 1-1/2 oz (42 grm). paprika powder
* 1 tsp (5 ml). dry mustard
* 2 oz (56 grm). lemon juice
* 3 oz (84 grm). Worcestershire sauce
* 3 oz (84 grm). red wine vinegar
* 1-1/2 cups (350 ml) crushed tomatoes
* 4-1/2 oz (126 grm). chile sauce
* 1-1/2 oz (42 grm). ketchup
* 3 oz (84 grm). grandma molasses
* 1-1/2 oz (42 grm). honey
* 1-1/2 oz (42 grm). Crystal Hot Louisiana sauce

Preparation

* Sauce:
* Heat oil in pot.
* Add onions, scallions and peppers and saute.
* Add garlic, sugar, and remaining dry ingredients.
* Add liquid ingredients and continue to stir.
* Simmer 3 hours, until flavor mixes well.
* Ribs:
* Remove back sinew of ribs and sear on hot grill, both sides.
* Place ribs in roasting pan.
* Combine water and sauce and pour over ribs.
* Bring to boil on stove and cover with foil.
* Place in 350 degree (175 C.) oven until tender, but not falling off bone.
* Cool before serving.

Comments
Serve with plenty of napkins.

Excellent Dish.

Posted by kgb999
June 15, 2008 7:28 PM | Reply | Permalink

WOW! Thanks so much. Um, not to press my luck but do you know where can obtain good homemade ranch dressing recipe? And are there any recipes u are seeking? Again, thanks.

Posted by Aunt Sam
June 15, 2008 8:14 PM | Reply | Permalink