Where is everyone #5

This is more my speed

 

Wtf

 

With all this scotch talk I had to pour myself a wee dram of the Monkey Shoulder I bought a couple weeks ago from duty free (not available in Manitoba). A really nice blended Speyside that is really smooth with a good balance of vanilla and citrus. I just learned apparently it's made for mixing (Old fashioned, Rob Roy, etc) but I'll drink this neat all day long and not complain.

And for $30 USD for a 1 litre bottle (before my DFA discount), that's even better!

 

Interesting. I knew about treating the coolant, but hadn't considered the block being well grounded as a culprit.

 

Is that "water boring"?

 

Make sure your block is grounded to the frame and radiator really well on your blue truck.

 

I know the block is well gounded to the frame as we cleaned the contact points and reinstalled the ground cable when putting the engine in. I'll have to check on the radiator though; seems like there was a cable to it as well but I don't remember for sure.

Thanks

 

Wow, someone didn't take care of that. Just put red coolant in it and not worry about it.

 

I’ll tell her that. She trashed one painting because I pointed out some perspective anomalies, so I now keep my mouth shut. That’s usually where my eye goes first.

Tough break. Brake. Never had that happen. Glad you got the situation sorted.

Is that ‘cavitation ‘ from electrolysis? Like bad ground?

I’m gonna sound like a snob here, no offense to anyone - but the majority of food served in chain restaurants and truck stops in my opinion is ‘makes a turd’ quality.

I generally eat frozen leftovers on the road - cheaper, far tastier, safer and healthier. Even before the large car, I’d simply run in and microwave, and use the Engel for frozen storage.

I’m hardly a master chef, Gretchen is much more skilled, but I’m more often than not disappointed at what some restaurants produce , let alone the price they charge.

Untreated coolant can do that in such a short time frame?

Ditto thought.