tooquicktostop

The AMG 5.5 litre engine is great and delivers power through the rev range, it just does it in such a smooth way that the single turbo Supra seems so much more fun

I have "moved on" but have failed AGAIN to find the same level of fun and looks for the money, the E55 AMG is quick and comfortable but its just soooooooo dull I like the Z but it still looks like a side step as power gains are limited I either get over it, get another Sup or spend a fortune on some exotica

Dave with the amount of paint fumes and fibreglass dust you inhale I am surprised you can taste anything !!

That is true sorry I do think though if you enjoy cooking even just a little you should buy a good recipe book on soups and start there, soups are a wonderful way to experiment with food and very healthy and tasty when home made I worked on the soup section of the Savoy hotel for 8 months of my 2 year apprenticeship back in 1989, a great induction to food, and I was always taught soup was about flavours and quality ingredients, the most important being the stock, be it vegetable, chicken etc, passion rant over !!

If it has to be Tomato it has to be a Tuscan Minestrone with rustic pesto and chunky garlic croutons

I had a problem with one of them just flashing a very small pulse of light, the other no light at all, I took them out again cleaned the Supra connectors and refitted, you have to ensure the connector is pushed all the way home and the polarity is correct

No, its very easy to make, it is also very badly made however all the time, it is because it is so simple, its the simple stuff that is the hardest to get spot on IMO

Cappuccino of garden pea and mint with seared scallops and crisp pancetta is always popular Also proper Gazpachio is a stunning soup

yep 4 persons 500g Peeled jerusalem artichokes 50g butter 1 small onion chopped 2 cloves garlic chopped 100g white leek chopped 1 stick celery peeled and chopped 1.5 litres good chicken stock 100ml double cream 50g grated parmesan 100g sliced foie gras few drops white truffle oil salt and pepper 4 tbsp onion jam toasted french bread croutons 1. melt butter in heavy based pan 2. add artichokes and sweat without colour for 10 mins 3. add vegetables and garlic and sweat for further 5 mins with no colour 4. add stock and bring to simmer for 20 mins max 5. add cream and pour into liquidizer, while blending add cheese 6. toast 4 thin slices of bread until crisp 7. cut the foie gras into 4 pieces and pan fry quickly retaining fat 8. place a spoon of onion jam on each crouton, then top with foie gras 9. with a hand blender whisk in the truffle oil and foie gras fat, season 10. pour soup into a flat bowl and place foie gras crouton on top drizzle a little extra truffle oil on top

Jerusalem artichoke soup is fantastic, I whisk in the foie gras fat and truffle oil

I like "Cumin scented roast butternut squash soup with parmesan and white truffle oil" I also really enjoy French onion soup with char grilled ciabatta and gruyere cheese croutons

One of my favourite chefs, a true "cook", he was someone who really had a food passion, he made some great TV programmes Last nights show was sad RIP

That is one of my favourite vids

For a road car the Porsche GT takes some beating, heared one blast through Canary Wharf last year and I was sold on it

I just had the metal one chromed, the air temps went up, the whole bay was hotter with the bling, a few things I learnt during this single build that I would change 1. Keep the stock fan, its more efficient 2. Dont chrome/polish if you are on a quest for big BHP, the two dont really go together 3. use a lot of heat shield (it is included in the pic you see) it protects damage to cables/pipes 4. Chrome if you are going for bling, polished takes FAR TO MUCH LOOKING AFTER !!

Engine bay on this page http://www.mkivsupra.net/vbb/showthread.php?t=169156&page=7

My intake temps went up once everything was chromed/shiney, a bit of a downside to a bling bay

Have you asked Jurgen if he can help sell, this would be a great car for his business to have on their books and at £25K+ I cant see it staying in the UK, he has some great contacts in Europe

I just used to coast home for the last mile or so off boost and switch off when stopped

One at the front and 2 at the rear of each rail if I remember correctly

I find the whole reving the nuts off the VTEC to get the best of it rather tiresome, I think a cheap V8 for the winter was my best choice

I have never liked them to be honest, can think of dozens of better winter fun cars (I have owned a few )

I dont care where 900 BHP comes from, just want to see the car etc, off topic or not

Very nice spec Do you have a video of the dyno run and a pic of the car for us

That is some BHP at the wheels, would love to see the full spec and the car