pepper brooks

here is an old top gear comparison of the 911 Carrera S, M6, and Aston Vantage. I had forgotten about this, but one of my favorite top gear episodes ever. as a now very long time owner of the model 911 they used in this, and with the same equipment, I have to say it would be impossible for me to agree with James May to a stronger degree about the car. It is still exciting to drive, and I still love it every time I get in it. https://www.topgear.com/videos/top-gear-tv/aston-martin-vantage-vs-bmw-m6-vs-porsche-911-part-24-series-7-episode-1 https://www.topgear.com/videos/top-gear-tv/aston-martin-vantage-vs-bmw-m6-vs-porsche-911-part-34-series-7-episode-1 https://www.topgear.com/videos/top-gear-tv/aston-martin-vantage-vs-bmw-m6-vs-porsche-911-part-44-series-7-episode-1

the funny thing was when the Vantage came out it was marketed as a direct competitor to the 997 C2S. The cars couldn't have possibly been more different. I think had I had a different expectation of the aston, I would have had a totally different opinion on it. Maybe if they had stated more of a direct competitor with the BMW M6 they would have at least been comparing apples to apples, sorta. Saying it was a direct competitor to the 911 made me think it should have similar capabilities, drive characteristics, etc, and I thought with a mid engine lay out, V8 and those looks it would be awesome. It wasn't. Not even in the same ballpark from a drivers perspective. It's still one of the most gorgeous cars ever built, but it was a totally soulless drive.

well, their driving experience sucks too. In about 2006 or 2007 when the ASton Vantage V8 came out I had a super hard on for one. I had had my 2005 Carrera S for a couple of years and loved it, but the Aston was drop dead gorgeous. A buddy of mine has a dealership, and let me take one for the weekend to see if I wanted to swap my 911 for it. I took it back early. The thing was so "loose", lumbering, the amount of body roll was 7 series sedan like. The engine was pretty underpowered for that much metal too. The exhaust note was amazing. It sounded fast, but wasn't actually fast. The interior tech was shit, and not very intuitive. Needless to say I didn't make the trade, and I still have the Carrera S.

I have thought aston was the best looking cars on the road for a while now. These new ones have altered that. just too flat and not as interesting.

I would agree with you on that, and I would offer a list of 12 is too many. There aren't 12 places worth spending money at IMO. The roster is deeper than it has ever been for places that have brought great que to a city that was sorely lacking it 10 years ago. that said, there aren't 12 I would patronize happily. there are about 7.

I think you're making way too much of this. You do not layer anything. more an extremely small amount just to get the salt and pepper to adhere. It is not a coating or anything of the sort. I would guess a 1/2 teaspoon would be more than enough for a brisket. The light spray is probably less than that.

they don't belong on that list. neither does gatlins or blood brothers.

my guess is wendy bangs axe, chuck finds out, chuck decides to go after axe again. that's almost too transparent and easy. hope that isn't the road they take.

I love fried eggs. There are many times it's almost required. The bacon enchiladas they serve at brunch at El Real would be totally incomplete without a fried egg. It belongs. there are countless examples where it's simply added because people ran out of ideas, but were still trying to be decadent. It has become the "truffle oil" for this decade. I love truffle oil too, but it was way overplayed for a good while.

If meat sauce was the highlight I’m having a hard time believing it’s a damn good burger. I will also be glad when the overused fad of putting a fried egg on everything runs its course.

Hitting Smashing Pumpkins and Noel Gallagher 8/25 at CWMP. Hope I can make it through Noel's set without suffering any form of heat stroke.

True he was a monster. That was always the case. He was also tired of the BS. THings were unravelling and Chris was a weak link that would eventually be exploited. t was more self preservation and covering his ass, and eliminating one more area where he had constant worry and looking over his shoulder to see what Chris would mess up next. He was the ultimate weak link. I always felt it was a pretty fitting end and scene that gave tony an "out". Chris was likely going to die anyway.

Pitmaster John fullilove from amity’s and Chef ara from Harlem road bbq both told me that for something to officially be considered bbq that vinegar has to touch the meat. I don’t know if they’re right or wrong on that, but they know way more than me.

the beauty of baseball. All kinds of ways to get it done, power, speed, whatever. One thing that rings true no matter what is you cannot score from the dugout. Single, bunt, walk, HBP, whatever, just get on base. I don't care what anyone says, the guy is one of the best to play the game in the last 20 years. He did things differently than the big highlight reel bomb hitting guys, but that in no way detracts from his greatness.

I simply mix up some worchestershire and beef broth, and give the brisket a very light spray with this solution before I put the rub on. a VERY thin coat mustard works too. Both of those things contain vinegar so you meet specifications without really doing anything to alter the meat, and those things also help the rub stick to the meat.

it really is this and not much else. unless you're a very skilled craftsman like Champ, and can get a brisket to taste like time was involved but he really cooks hot and fast. For the average weekend smoker it is really as simple as: Start with a good cut of brisket. Maybe that is prime grade, maybe it's choice, whatever. just make sure it's well marbled and pliable in the packaging Salt and Pepper. use whatever ratio of each you like. Some like 50/50 others 2/3-1/3. Whatever, there is not magic brisket rub. Salt and pepper is all that is need to let the beef shine. Oak. It's my favorite followed by pecan. I actually did a brisket over red oak recently that was totally spectacular as well. THey gave me the wrong wood, and I didn't notice until I went to start the fire. Went ahead with it because I had no choice. It was nice and mild. would have no hesitation about using it again, but I still prefer post oak. Time may be the most important factor. I like to smoke on the higher end of the range at the beginning of the cook. 225-250. I have experimented with solid results of getting it up to 275 to power through the stall when it is prolonged. That was advice CHamp gave me, and it worked out great. I have also basically let the smaller brisket sit in the stall under very low heat 200ish with really good results. Let them rest. This cannot be overstated. LET THEM REST. I put mine in a well insulated cooler for 2-4 hours once they reach about 185-190. CHamp says let them rest to 180 after taking off the pit, then wrap them and rest them. If you wrap and rest in the cooler at temps higher than 180 they can get very mushy. After the rest, if I have time I will throw them back on the pit unwrapped for 30 minutes just to firm up the crust a bit. That is basically it in a nutshell. If you want great brisket it can be done simply, but it is going to take time. At least that is my experience. Oh...and for it to officially be bbq vinegar must touch the meat at some point in the process.

interesting theory. as one who is definitely entering the "get off my lawn" phase I simply cannot imagine not driving. I love it. I am 100% carophile, and you'd have to pry my naturally aspirated box 6, and naturally aspirated V8 from my cold dead hands. I simply couldn't imagine not having those things as part of my daily routine. Firing them up, sitting in a race inspired drivers seat and working a manual gear box on my way to and from work, or just out and about is one of life's great pleasures for me. No way I could let that go.

I am actually on the active hunt for one of these right now. I haven't seen anything yet that makes me want to bite. Basically, I am looking for one in the 1990-2003 range that is say 15k or less, runs great, and me and the kiddo can destroy going to hunt and fish and not gaf.

oh yeah. pickles were in top form, but I thought that was simply a given at this point.

After a few weeks of pretty lackluster BBQ (excluding a bbq cook off that had some really good bbq) I hit up an old faithful today known around these parts as Buck's bbq. After hitting Truth and Blood Bros recently I was used to the lack of smokiness, and frankly general lack of flavor. Bucks and @ChampKind set shit right today with brisket that had that deep smokiness and absolutely perfect blend of salt and pepper that let that brisket truly shine. I don't know what chemical reaction occurs between Champs rib rub with that espresso and post oak, but by God it's magic. Both meats and cheesy squash were absolutely perfect today.

I didn't say it was cheap. That said, I skied the first day in my old boots, and I literally couldn't do it again. No way, no how. I went in, got a new setup with the fully custom liner and was able to ski first to last lift for the first time in years. My boots are now "comfortable". Admittedly I have really bad feet. I have broken both feet, and 9 of my 10 toes so my feet are likely more finicky than most. It was definitely worth it to me, but youre correct in that it is a lot of money to drop for a few days per year.

somebody paid some marketing firm big money, and probably two years to come up with that for the Jets. horrific. why mess with what was a pretty classic and decent uniform? It wasn't cool nor ground breaking, but theyre the jets. boring and irrelevant was befitting that franchise. now, theyre boring, irrelevant and have uniforms that rival the diamondbacks for terrible. Okay, theyre not diamondbacks bad, but theres nothing about these that is good.

oads show virtually no wear at this point believe it or not.

Depends. The full custom boot liner where they inject the material into the liner is about $700 plus the cost of the boot shell. You’re looking at 1,100-1,500 drowning on how much you want to spend on the boot. That said, damn it’s worth it. Best money I’ve spent on skiing by far.

WTF? It's not even worth the trip then.