Deaddog Saloon

[Eric Smit]

I think the seats are filled with down as well.

down and black panther.

 

[ahtoxa]

And unicorn farts, to make them extra plush and amazing.

 

[Eric Smit]

ahtoxa, if you only knew how true it was. hahahahaha.

 

[jgrote]

Do unicorn farts smell like rainbows? I don't know why, but I feel like they must.

 

[Yosemite Sam]

 

[Eric Smit]

down stuffed unicorn pelt. hahahahaha. that's the seats.

 

[NewZJ]

 

[ChrisJ]

oh, you think my post was in jest? ask mitdr. every time you touch the throttle the whole car twists, and it's definitely not because the suspension is softer than a box of kittens and clouds.

I don't know, I've driven and worked on an 89 caprice and nothing twisted.

 

[ahtoxa]

I haven't had Chipotle in a week and a half, mainly due to traveling.

Ali, guess where I'm going for lunch today? :banana:

 

[Eric Smit]

I'm thinking Arby's.

 

[ChrisJ]

I haven't had Chipotle in a week and a half, mainly due to traveling.

Ali, guess where I'm going for lunch today? :banana:

Be a man,

Throw some lump charcoal in a chimney, get it lit, throw a 1lb porterhouse on the grill, cook to 125F, let sit for a few minutes and dig in.

 

[ahtoxa]

Speaking of that.

I went to Weber Grill restaurant when I was in Chicago. I must admit that they have exceeded my expectations.

I'm fairly specific in how I like my steak, and I find that many steakhouses will either have it brazed a little too much or slightly over-salted.

These guys did a phenomenal job getting it just right. I like my steak medium-rare to slightly more on the rare side. Seasoning was very good and no usual abundance of salt.

I've been spoiled here in TX. There are some phenomenal steakhouses here in Ft. Worth, right by the stockyards.

 

[ChrisJ]

This is what you want.

 

[ahtoxa]

You know, I think my favorite cut is the NY Strip. Although "favorite" is a loose definition; I just love steak. I'd normally eat a Strip, a Porterhouse or a Ribeye cut.

 

[ahtoxa]

Oh good god, man. Now I want a freaking massive steak. Thanks, bud.

 

[Eric Smit]

I'm a ribeye guy myself.

 

[Eric Smit]

http://youtu.be/I-EofBCl3dU

 

[ChrisJ]

This Ol' Bird - YouTube

You know what the sad part is.

Your engine is the same weight and size as this one.

1972 442 Burnout - YouTube


The 307 is the same block as a 455. It's just suffocated and scaled down.

 

[Eric Smit]

looking online I see a swap is possible.

 

[ChrisJ]

looking online I see a swap is possible.

Would be a bit much.
Parts for a 455 cost a fortune. When you have a car worth restoring like a 442 it makes sense, but for that Lesabre?