tooquicktostop

The clock says 88K

I had a HKS which Greg at TF changed for a K&N he tells me this is one of the best

I have just had it done with a re shim as well, factor in around £1000 as Gaz said

Dont worry I am not expecting to be very good at it !!, already thinking of excuses, wheel spin, missed a gear, leaves on track, fly in eye etc

I am single (HKS T04R) witn new fuelling set up and AEM just fitted, also a 6 speed conversion just gone in !! Hope I dont break it

I just upgraded from Spectator to Runner and have butterflies already !! Will be interesting as the car gets mapped to 1.4 Bar at Turbofit Friday so what a place to test it out

I have booked Friday and Monday off to !! I am at Turbofit Friday getting a 1.4 Bar map and a good check over and polish

Take a pic of the engine bay and post it up and I am sure everyone on here will be able to tell you

I have arranged to pick up TOM at the services at 6.15 so dont want to miss out on this, will PM him if the venue changes and will need to pick him up at 6am from Lakeside to get to Bibbys for 6.15 [sHOCK][/sHOCK]

I gave the clutch away, the rest never sold so left it at turbofit for them to do as they please

R33 GTs Skyline, you should have some change as well

Why dont you join us at Lakeside services for a convoy up to Toddington

Sounds good to me

My passenger seat is empty and I will be getting mapped to 1.4 bar at Turbofit Friday so should be fun !

1. Markymark 2.Tooquicktostop what time do you want to set off for Toddington from Lakeside services

1. Daman 2. Golddigga 3. Tom (more pics & video) 4. Mikeyb10Supra 5. Edd_t 6. Markymark 7. Trig 8. Supragold 9. Supraloopy(no burgers for mark) 10. Supra_Surj 11. JamieP 12. markssupra 13. fat_controller 14. Tooquicktostop I am up for this

You are going to love it, funny that all the times I have seen Jamie at Turbofit I have always been in a rush and missed the chance for a spin in his

Ballast

The kit looks great and is a good and cheap way of improving the dash but mine came with a couple of left hand drive parts and was ill fitting in places, I got knight racer to fit it and he told me there was alot of cutting involved, of course if you have aftermarket switches and gauges it gets even harder

I am no expert but I think you are pushing it on 1.4+ and stock turbos they will give up sooner or later

PM sent

http://cgi.ebay.co.uk/TOYOTA-Corolla-GT-coupe-Trueno-AE86-Fresh-import-RWD_W0QQitemZ160105283631QQihZ006QQcategoryZ18290QQssPageNameZWDVWQQrdZ1QQcmdZViewItem There are 3 on the bay right now

I just paid today (Dean Tracey) forgot to put my forum name

DELICES ET GOURMANDISES Le choix de tous les desserts Rum Baba «Tradition» Floating island Grand-Mère Bocuse Tart sanded with the fresh fruits of season Fresh fruits salad Prune with cinnamon and Beaujolais wine sauce Cutsred fruits beaujolaise Crème brûlée Brown Sugar Sirio Entremets season Gâteau Président Maurice Bernachon Ice cream and sorbets house Petits fours, preciousness and chocolates €22.00. I ate them here at Paul Bocuse restaurant in Lyon a few months ago and he has 3 Michelin stars !!

Many dishes of France have wonderful stories/histories attached to their creation. The Baba au Rhum, a classic French dessert, originally came from Poland but quickly became a "naturalized" French dessert with a sprinkling of "spirit". According to many sources, Polish Prince Stanislas Leczinski, King Louis XV's father-in-law, introduced this cake while he was in exile and living in Nancy. It probably was a version of Kougelhopf made with rye flour. Popular legend says that the Prince found the cake too dry and so he doused it with some of the rum he had been drinking. It was so good, he gave the command that he would only have his cake this way and he christened it Ali-Baba, in honor of his favorite hero from the Arabian Nights. The baba was introduced in Paris in the 1800's by a pastry cook, named Sthorer. He developed the practice of making his babas in advance and then brushing them with rum as they were sold. They quickly became the rage in Paris and Sthorer's fortune was made. He later developed the method of immersing the babas in a rum syrup. At about the same time, another similar confection, knows as a fribourg was being developed in Bordeaux and across town in Paris the Julien Brothers were creating the Brillat-Savarin as a rival to the baba. Basically, they just left out the raisins. But the famous gastronome Brillat-Savarin gave them the recipe for the soaking syrup, so they named their creation after him. Eventually, the Brillat was dropped and it is now known as a savarin. And the rest, as they say, is history -- history you can eat