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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
 
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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