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FAQ

thanks alot

There's different types of strengthLinear strength, the carbon fiber is stronger and more resilientIt's also much lighter, as much as 1/10th the weight of an aluminum body panel (which is lighter than steel)So, by using steel body panels, you would actually likely be ADDING weight to your carCarbon fiber parts, of course, usually cost 2-3 times as much as their aluminum counterpartsNeedless to say, consider the alternativeYou can get an aluminum fender, have it be lighter than the steel part, not quite as light as the carbon fiber, but for the price of 1 carbon fiber fender, you could have a both front fenders and the hood in aluminumAlso, for the 1/4 mile, every 100lbs will drop 1/10th of 1 second off your time, which can be lost by screwing up your launch, or in other words, yo won't notice itAs for fuel economy, you won't notice a difference of more than .1-.2mpgI know this first hand.

It's the shape of a meatloaf, rectangular, but because of the material it's made out I wasn't sure if I could cook meat in itI bought it at a grocery store and made a muffin loaf in it beforeIt's silver/tin like material.

Stuffed chicken thighs Ingredients Nonstick cooking spray, oil or butter 6 boneless, skinless chicken thighs freshly ground black pepper 6 half-inch thick sticks of Swiss Gruyère cheese 3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham 3 fresh sage leaves, halved coarse salt 1/3 cup freshly grated Parmesan cheese 1/3 cup dried breadcrumbs [not fresh] 2 tablespoons unsalted butter, cut into 6 pats Method Heat oven to 350° Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly Wash the thighs in cool water, then pat them dry with paper towelsLay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thighRoll the thigh meat around the fillingPlace the little parcels seam side down in the baking dishSprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbsTop each with a pat of butter Bake for 25 to 30 minutes, switch the oven to “broil” for the last few minutes if you desire to brown the tops.

So me and my brothers just got a tent, and we really want to become a camping family.We now have a tent, a portable gas stove, cooking utensils, chairs, sleeping bags, what else do we need to go camping for a few days?

Kashi's 7 whole grain pilafMost excellent stuff

where can I find a flamingo cake pan?

How To Make Chilli Paneer

Hello, I'm looking to make clams on the grillThrough my research, I found that I could put a pan on the grill and cook it in a sauce Or I could use an aluminum tray and cook them in the pan with a sauce on top of the grillOr I could cook them directly ontop of the grillI would like to grill them directly on the grillBut, I want to have them in a nice sauceLike a white wine and garlic sauce or garlic and butter sauce.I don't want quot;clam saucequot; and I'm not looking to eat it with linguini.Please any tips or help you can giveShould I cook a sauce in the pan and make the clame directly on the grill? Then pour the sauce on after and put it in a dish?Thanks a lot for any help

make your sauce first, clams cook super fast on the grilltry a little white wine simmered for a few mins, add a little butter a splash of olive oil, sea salt fresh ground pepperwash clams thoroughly, cook on grill till they pop open as soon as they open toss them into the sauceyou can do wit out a sauce toojust have melted butter to dip them, hot sauce or lemon juice or take a big bowl only fill bottom 1/3 of bowl with bread crumbs, chopped parsley, minced garlic, salt pepperAs soon as clams pop open toss them into the the bowl cover with foil, give bowl a shake to mix everything togetherkind of like instant clams casino.

I have to make a humorous, random statue out of something strange for a Sunday school lesson I'm planningBut I don't what I should make or what it be made out ofAny suggestions?

Sweetie let me first say that I am so sorry for the way you're feeling right nowI understand that you have no choice but to live at home it's just sad that you feel like you're not being heardThe only advice I could offer is to just stay strong and finish school because it will be all worth it thenAs hard as it may be just try to focus on your future because compared to a lifetime you only have to live their long enough to finish school and earn your degreeYou can do it because you're stronger than you thinkEvery time someone says something negative to you tell yourself something positive immediately just to remind yourselfIt will keep you strongThen you can prove them all wrong when you're a success! Good luck on your journeyYou are a beautiful, intelligent young woman and trust me I know you're going to succeedTake care xoxo

ill be camping from monday-friday

two to three bowel movements per day are healthyEat more fiber and a balanced dietMake sure you get enough liquids to remain hydrated.

I am planning on making petit fours (for the first time), and I want to use a pound cake batter rather than the standard white cake batterI will be using a jelly roll pan to bake itHowever, I'm worried that the pound cake will spill over the panIs this true? Is there any way to change it?My pound cake recipe has these ingredients:3 sticks of butter2 cups sugar1 tbsp vanilla extract6 eggs3 cups cake flour1/2 teaspoon salt2 teaspoons baking powder.Based on those ingredients, do you think that the cake will spill over in a jelly roll pan?What cake batter recipe do you recommend using for petit fours?Thanks in advance!

line your pan with aluminum foil leaving the sides up higherThis way the cake cannot go over the edge and all over the bottom of the ovenMist with oil or Pam and dust with flour and bake away it should take about the same amount of time as a 9 x 13 or about 25 minuteswatch closely tho or you will get it too doneI like pound cakes as they are a little more firm than regular cakes.