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Show off your ride

Aussie67

Well-Known Member
After lots of hard work and lots of $$$$ it looks like it's been awhile since everyone showed off their ride (and I'm looking for inspiration for my next upgrade), so lets see your ride as it sits today.

I know mine isn't anywhere near the level you guys do yours but I'll start.
Engine Bay.jpg
Maiden Run.jpg
 
I can just start to see spring, finally.

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Mark
I don’t know, let me be clear.
 
Mark !!! You don't impress me with that bottle of pisswater !! As a Belgian ....we know beer !!!
Our neighboars up north are good when it comes to boats, cheese and water but thats all .
They have no clue regarding beer , waffles , belgian fries ( its not french fries !!! ) , chocolate , modesty , ect ect ect.
Sorry , I had to ventilate .
 
Mark !!! You don't impress me with that bottle of pisswater !! As a Belgian ....we know beer !!!
Our neighboars up north are good when it comes to boats, cheese and water but thats all .
They have no clue regarding beer , waffles , belgian fries ( its not french fries !!! ) , chocolate , modesty , ect ect ect.
Sorry , I had to ventilate .
oh yum, they were fried (twice) in molten horse or ox fat:
what makes them different is that they're fried twice. ... Frites are the supercharged cousin to paltry American-style fries: made from soft Belgian potatoes called bintjes, they're thick-cut and—this is key—double-fried (in the olden days, in molten horse or ox fat, though modern options range from lard to vegetable oil).
I prefer 50s style McDonalds thin fries covered in salt and fried in lard- they don't make em' like they used to :(
 
Last edited:
oh yum, they were fried (twice) in molten horse or ox fat:
what makes them different is that they're fried twice. ... Frites are the supercharged cousin to paltry American-style fries: made from soft Belgian potatoes called bintjes, they're thick-cut and—this is key—double-fried (in the olden days, in molten horse or ox fat, though modern options range from lard to vegetable oil).
I prefer 50s style McDonalds thin fries covered in salt and fried in lard- they don't make em' like they used to :(
Same here. In the old days the salt sticked to the fries due to the"ox fat ". Hmmmmm :D
 
Back on track...here's my ride:
 

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