If I can get my stock radio up and running I will buy one for that. I hate aftermarket radios in D1s. I always seem to let rovers die after replacing the head unit.
John Monohan aka Gb4x4radios.com aka roverville radio
- Thread starter Drillbit
- Start date
If I can get my stock radio up and running I will buy one for that. I hate aftermarket radios in D1s. I always seem to let rovers die after replacing the head unit.
sweet, I'll start cranking them out.
Here is a snapshot of the comm right as the band select goes from FM to CD
the 193,128,0,12,128,33,17 is the idle chatter between the 2
the longer strings are active comm when the CD is selected
I'm running in to a hurdle right now as I suspect the comm is not 8 bit word and maybe even dynamic length . Its kind of like in close encounters of the turd kind.
I'm leaning towards 7 bit, that 193,128,0,12,128,33,17 breaks down to:
96,96,0,0,100,66,17 . Still probably a few weeks of crunching away at it. Maybe the chinese will steal my work and I can just buy one on ebay by then.
Here is a snapshot of the comm right as the band select goes from FM to CD
the 193,128,0,12,128,33,17 is the idle chatter between the 2
the longer strings are active comm when the CD is selected
I'm running in to a hurdle right now as I suspect the comm is not 8 bit word and maybe even dynamic length . Its kind of like in close encounters of the turd kind.
I'm leaning towards 7 bit, that 193,128,0,12,128,33,17 breaks down to:
96,96,0,0,100,66,17 . Still probably a few weeks of crunching away at it. Maybe the chinese will steal my work and I can just buy one on ebay by then.
Oh wow... I think i just heard the entire Wagyu Association pass out, from Kenniths comment.
For the life of me, I can't imagine someone not liking good marbling. I went to a nice steak place here where they offer different types of wagyu steaks. I remember the waiter telling me that a 8oz Wagyu steak would be more than enough for me to eat. I remember that thing being brought out to my table and my instant reaction is that I'd have to stop on the way home to get something to eat.
Anyways, that steak was the best steak I've ever had. It was like eating a cross between butter and meat. I was stuffed after eating that tiny steak. There's nothing wrong with a good ribeye, but it's just not in the same ballpark as a Wagyu steak.
My comment wasn't clear.
It's thick marbling that bothers me. I don't like large chunks and thick veins of fat. I prefer a given volume to be evenly distributed throughout the cut.
Wagyu is fine, and is essentially my favorite variety.
Cheers,
Kennith
Kenny does not understand the difference between marbling and fat, yet he's going to tell us about good food.
Every now and then I'll drop the coin on some Snake River Farms ribeyes, toss then in a red hot iron skillet with some butter, and mix up a balsamic vinegar reduction. Stupid good.
I've been having some good luck with Creekstone Farms, also. Not Kobe or Wagyu, but very good quality meats.
As the quality of the meat gets better, I prefer less in terms of sauce, seasoning, etc. When I get the good stuff, I just like butter, Maldon sea salt & black pepper.
One is a distribution pattern of another.
I used the word heavy to describe the type of marbling I do not like, indicating either high density or thick. The only thing I should have done differently is specify what I meant.
It's you who don't understand the difference, as illustrated by the implication that an aspect of an object is another object entirely. Something can be thick. Thick cannot be without something.
That's one more foot in you're mouth, worm. How many do you have?
Cheers,
Kennith
Indeed. As evidenced by your former criticism, you do not. That's what you get when you try to trip someone up with terminology in an insult based upon a single undefined word.
I'm not saying you can't cook. You probably can.
Cheers,
Kennith
Refusing to criticize your cooking isn't backpedaling.
I'm not going to assume your ignorance affects the condition of the food you prepare.
Cheers,
Kennith
Aaaand, we are back on track, on the off-track conversation.
opcorn:
P.S. So how exactly does one add marble to the steak, and why not granite? Isn't it 'a bit hard' to chew and swallow?
opcorn:P.S. So how exactly does one add marble to the steak, and why not granite? Isn't it 'a bit hard' to chew and swallow?
