Jump to content
SAU Community

Recommended Posts

the 'real' stuff is highly overrated. It contains VERY low doses of THC, get more effect from punching a cone and having a few beers. The mystique surrounding absinth has less to do with the wormwood (the THC ingredient) and EVERYTHING to do with the fact that when prepared the traditional way (sugar cube, fire, all that jazz)

Back in ye olde Paris, the sugar wasn't sugar but laudanum, a opium derrivative (about 10% opium, or roughly 2% morphine solution).

Opiates + alcohol + mild dose of THC = GOOD times.

  • 3 weeks later...

Interesting idea. Misses some key styles but a solid representation and we'll laid out with some solid information.

In other news one of my regulars came in for lunch today. Guy is a royal pain in the ass and when dining with large groups we let him bring in a few bottles of really high end wine to share with the table. This means no booze sales which means smaller bill which means less tips. And you have to work HARD with this guy, he is almost impossible to please and everything needs to be flawless and done at the highest standards expected from a hat rated restaurant.

So I bust a gut all day looking after him and his family, handling wines worth more a bottle than I make in a month. End of the meal and I'm put up some dessert glasses for him as he has some port he wants to share with his guests. I get them all set and he asks for one more, I scratch my head but whatever.

So out comes the bottle of Port. It's in a wooden case, velvet lined. Little half bottle inside. He pours a portion for all his guests and a portion in the extra glass, stuff has the consistency and colour of engine oil and the smell is so strong I can smell it from the next table. He then explains what it is. I shit you not it was a 1908 para liqueur. 105 year old port. This stuff must be worth more than my car. His guests all begin the process of savouring the drink and the guy waves me over. I ask what I can do for him and he says, "I wanted to say thank you for looking after us so well today. This is for you." and he hands me the extra glass.

105 year old port. 105 years. This stuff is almost as old as Australia as a country.

All I can say is wow. WOW. I've had the pleasure of drinking some truly exceptional drinks over the years and this has to be the single finest thing I have ever tasted and may ever taste. Thick, intense, Smooth, lingering taste that opens up to reveal layer upon layer upon layer of flavours. This is why I am so passionate about alcohol not as a way to get f**ked up but to enjoy, savour and share. It's a passion for me and God damn if I'm not the luckiest son of a bitch that others feel the same way and want to share with me as well.

Makes it all worth while hey Boz. That really touched me!

Have had a similar experience but they just bought me a $40 nip of whiskey as he was a whiskey drinker too and we had spent quite a while talking about it. =)

(This was back when a normal drink was about $3.50)

  • 1 month later...

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now



  • Similar Content

  • Latest Posts

    • Sounds like you've got an interesting adventure ahead here with local support if you have trouble! My guess is that, unboosted, you will be OK with a small upgrade like -9. What will happen is that once the stock ECU sees more airflow than it expects it will add a heap of fuel and pull a heap of timing to be safe because it can't understand how it could get that much air without there being an issue. You will see clouds of black smoke and it won't pull hard through the midrange and top end. So, overall it will be a bit frustrating but should be OK. If you are still nervous set the base timing back 2o through the CAS, but it will be even more sluggish everywhere. As said above through...this is not my guarantee your engine won't be blown into a million pieces, leaving you looking for very hard to find parts A better idea is get a computer with logging ASAP, wire in a wide band O2 sensor and a use remote tuner. I've done multiple cars this way and while it is not as good as a specific tune on a dyno they can get it 90% right. I'd suggest if you can afford an R33 GTR these days you can afford an ECU and tune. And if you can't afford that you sure won't be able to afford the rebuild if it goes bad in the meantime,.  
    • Yeah it would be nice if someone took the time to put that sort of information together, but there are a lot of variations in looms. I think you are making this way hard for yourself if you just want to get it running....sourcing an SR20 with the right wiring will be a billion times easier than matching the RB loom to an S15 chassis. If you do end up going this way, you just need to trace every wire in the loom with a multimeter, 95% of them will go to a location you can confirm at the ECU.....and then post it up for the next person who needs it  
    • Just top it up with water, and keep a general idea of how much you added. It is normal for water to be pushed into and pulled out of the reservoir through the cap, and it should not be more than half full or it will be likely to overflow when hot. Any decent mechanic can do a pressure test of the cooling system to confirm if you have a leak. Keep in mind if it is only leaking a little and when hot it may well evaporate before you see it hit the ground
    • I'd ask the shop what they used and use that. Mixing coolants is sometimes OK, sometimes not, and you have know the details of each coolant to know whether it's a good idea or not.
    • Is it alright to top up with just another green coolant?
×
×
  • Create New...