tooquicktostop

Well done What remap do you plan on the ECU, if its a stock system you have its not possible

Top man, sounds great Guacomole shows the Mexican influence that came much later in the history of Chilli, Mexico has nothing to do with the original dish however do you use cumin, oregano and harissa ?

Beans fail ;) Still not a million mile away from the original and I am sure it is very tasty with those spices, the cloves and cinamon is very interesting, wonder where you got that idea ?? Usual mince beef used, I guess most do these days, wonder if anyone makes theirs with diced chuck steak ?

Well it is never made with ANY beans at all Always diced chuck steak not mince Bacon is used to add fat and flavour Chillis of course including fresh, dried and Harissa Onions and garlic a must Spices include Cumin, oregano and cayenne Long slow cooking Served with sour cream and american style crackers

Knowone wants to post their recipe now :D

Really sorry to hear this mate, I know all about constant problems and how expensive they are, I kept on throwing money at my single, the several stock or BPU cars I had in the mean time never gave me any problems as it happens Choice is do you stick with it or sell and move on, I would stick a turbo on it and decided then, dont rush the decision as it will see you loose a fortune to sell as it is

Who fitted the divided gasket incorrectly ?

This is a really interesting one and one I will watch with interest (not give you a recipe just yet ) Chilli con carne is another dish (sorry on the fish and chip band wagon again) that has been cooked so far away from the original dish that is has a poor reputation and can be anything from good to dreadful A fair bit of history to the dish and you maybe surprised in the dishes ingredients when research in the original is done, it is a fantastic dish when done right and a slow cooker is perfect, it used to be cooked over a camp fire of course ! Look forward to seeing members recipes

Have you asked CW ? Dont be surprised if he gives you a bit of grief on the 19" Wheels and a greater off set though

This is the first plaice () I will be coming to to shell () out some idea's, there is not a sole () on here who would not want to serve up their thoughts Ok I am floundering () now

We were all school leavers once, I plan to give the staff the right level of training and opportunites, however if they dont cut it they are out, simple

So its just a selection of cheap carbs really with a bit of Polish chicken, has its place but not a concern to me in terms of quality for £8

Delivery is a bit further down the line I think, the Corvette does not hold much Looking at a costal town BUT it needs to be an all year round catchment area, dont want just "nice day" trade

You are not wrong Gaz, great "model" to work to , shuts at 8pm as well, I like that ! http://www.rickstein.com/modules/documents/documents/FishChips_TAKEAWAY_Menu.pdf

Yes, just additional cooler Dude Just to add, I had the F Con V Pro in my R32 and it was a fantastic ECU, I am not knocking it, just my experience with the AEM and Auto was OK

Not in my chinese I still feel fresh fish over a pizza are two very different things, the problem is, and you highlight it very well, Fish and Chips has a poor reputation now for quality, value and taste It should not be this way, it is a far superior fast food I am reallly enjoying the feedback though as this is exactly the stuff I need so I am fully prepared I have a wonderful Shawarma grill in this building, making authentic "kebabs" every day for our corporate customers (4000), it is £5 with the consession, we sell 300+, it is made with fresh marinaded lamb or chicken, traditional salads and pickles, relishes and fresh lemon, a truly healthy "kebab" This runs along side salad bars, grills, wok, traditional etc, so I have a good market understanding of what sells and what people are willing to spend I think

Box started slipping after around 4 months I think 550 ish BHP at 1.5 bar would have done that

Ahh fresh lemon, good idea Tartare Sauce as an option as well ?? Need to stop thinking about F&C right now, picked a bad week to start a diet !

Cant honestly say it worked fine, JamieP came out for a blast in it one day at TF, it worked really well, I was concerned as I had heard all this Auto AEM issues, I was very happy with that part, not so much the rest

Its a valid point, and my main concern if I am honest as I am not going to lower the standard for the sake of it, would feel let down if I had to use inferior quality produce People are happy to spend £8 on a chinese, Indian and Pizza, why not on a hand perpared British Classic, my gamble is that they will

I understand pure horsepower is not everything, and weight is a huge factor but do you think the 1001BHP Veryon would be taken by a 700 BHP Supra, I don't, would love to see the race though It has 4 wheel drive Aero dynamics are superior 300 more BHP that should do it IMO Jamies car is fantastic so its no knock at that or any other 700 BHP Supra just dont see it myself

Appears no gift is safe these days I will offer £35 delivered

It would still spank it, 1000 BHP against 700, no contest

I am sure I could do something for club members, need to buy a shop first Don't see a rolling road in the car park just yet but never say never !

I know what your saying 100% and fully understand the "value" side of the business, I have to say I hate this kind of poor quality large portion frozen fish from god knows where doner and trans fat kebab serving shop, it is a mile away from what I want to build my reputation on, however they have their place and I fully respect that, I will not be challenging for their title, they are welcome to that market, I need to make sure though and this is a very valid point that my target audience is looking for quality and not an extra scoop of chips I want my customers to comment on the quality of the fish, the lightness of the batter and how crisp it is with so much flavour, born out of quality fresh ingredients and if you like the fish that much you can buy it off ice yourself from the shop and take it home I worked in the Cold fish section of the Savoy as part of my apprenticeship and I am comfortable preparing all kinds of fish and shellfish, will train my staff to the same standard and happy to give advise to customers on cooking and even prepare the fish for them, including recipe cards etc, all added value to the shop I plan on being around in the shop quite a bit at the start, I work Monday to Friday so Fri nights and Sat will be in at the deep end !