(SpeedHunters.com)
Wednesday, February 17, 2016
Did You Know - F1 Vs IndyCar Edition
Here Are The Differences Between F1 And IndyCar
Here's all you need to know about the differences between the two premier single-seater championships - F1 and IndyCar
Formula 1
Aero regulations are restricted by height, width and location boundaries. But within this small box of possibilities, teams are free to do what they like. Downforce is constantly being searched for, to make the cars quicker and also easier to drive. Semi-automatic, seamless shift gearboxes comprise of eight forward gears (with ratios selected prior to the season) and a reverse. Each gearbox must last six consecutive events.
Unlike F1, IndyCar runs the same chassis and with two engine manufacturers – Honda and Chevrolet. But while the actual cars are the same, the aero kits are unique depending on the engine supplier. The 2016 calendar will feature 15 rounds and 16 races, due to the double-header in Detroit, with typically a 24-car grid. However, this is increased to 34 cars for the famous Indy 500.
Here's all you need to know about the differences between the two premier single-seater championships - F1 and IndyCar
Formula 1
Aero regulations are restricted by height, width and location boundaries. But within this small box of possibilities, teams are free to do what they like. Downforce is constantly being searched for, to make the cars quicker and also easier to drive. Semi-automatic, seamless shift gearboxes comprise of eight forward gears (with ratios selected prior to the season) and a reverse. Each gearbox must last six consecutive events.
The steering wheels
are very complicated with a considerable number of buttons, dials,
thumb wheels, paddles and combinations, as well as a screen display for
viewing information and data. Carbonfibre composite brake discs squeezed
by a conventional hydraulic calliper are used, helping power the ERS
system. Tyres are supplied by Pirelli, with five slick compounds in
2016, an intermediate and an weather compound. See more on the new tyre
rules here.
Pit stops are mandatory during races and the Drag Reduction System (DRS) is used as an overtaking aid in the series. Performance stats vary depending on the car, but the highest speed recorded in 2015 was by Lewis Hamilton in Mexico FP1, clocking 223mph (360km/h). Cars weigh 702kg and the championship-winning Mercedes W06 measures 5000mm long, 1800mm wide and 950mm high.
IndyCarPit stops are mandatory during races and the Drag Reduction System (DRS) is used as an overtaking aid in the series. Performance stats vary depending on the car, but the highest speed recorded in 2015 was by Lewis Hamilton in Mexico FP1, clocking 223mph (360km/h). Cars weigh 702kg and the championship-winning Mercedes W06 measures 5000mm long, 1800mm wide and 950mm high.
Unlike F1, IndyCar runs the same chassis and with two engine manufacturers – Honda and Chevrolet. But while the actual cars are the same, the aero kits are unique depending on the engine supplier. The 2016 calendar will feature 15 rounds and 16 races, due to the double-header in Detroit, with typically a 24-car grid. However, this is increased to 34 cars for the famous Indy 500.
The aero kits – introduced in 2015 - for the two engine
suppliers have to fit into “legality boxes” and only two can be used
during a season (with the standard Dallara one being an option).
Development areas include sidepods, engine cover, rear wheel guards,
front and rear wing main planes and endplates and Indy 500 rear wing
main planes. Meanwhile some components are standard like the nose,
mirror housing and roll hoop fairing. Kits are different for small
ovals, street and road courses compared to speedways.
Like F1, IndyCar has an overtaking aid – the push-to-pass system. A button on the steering wheel enables drivers to get a boost of speed. They get 10 pushes per race, with the time varying between 15 and 20 seconds. The steering wheels also feature a wide array of buttons and a dash containing information. Refuelling is allowed in IndyCar and pitting is mandatory, with each one lasting between six and 10 seconds. In F1 there is no refuelling and this makes stops a fair bit quicker.
IndyCar and F1 cars are very different beasts, with different priorities. They are both open-wheel racers but have varying performance figures. While IndyCar races on a wider range of tracks and changes specifications depending on the venue, F1 is much more standardised, but there is more innovation due to the individual teams creating the cars – although there is now more diversity in IndyCar.
(CarThrottle.com)
Like F1, IndyCar has an overtaking aid – the push-to-pass system. A button on the steering wheel enables drivers to get a boost of speed. They get 10 pushes per race, with the time varying between 15 and 20 seconds. The steering wheels also feature a wide array of buttons and a dash containing information. Refuelling is allowed in IndyCar and pitting is mandatory, with each one lasting between six and 10 seconds. In F1 there is no refuelling and this makes stops a fair bit quicker.
IndyCar and F1 cars are very different beasts, with different priorities. They are both open-wheel racers but have varying performance figures. While IndyCar races on a wider range of tracks and changes specifications depending on the venue, F1 is much more standardised, but there is more innovation due to the individual teams creating the cars – although there is now more diversity in IndyCar.
(CarThrottle.com)
Some Real Truth - Chef's Edition
What’s it like to be a chef?
You will miss important life occasions
Birthdays; Public Holidays; Occasional Weddings; Parties; Christenings; Weekends.
Its unrealistic in this industry to assume that you’ll ever have these off. The rest of the world plays whilst you toil, weekends are almost a taboo – and this will generally eliminate most parties and birthdays as the rest of the world will want to do this onTheirweekends. it is possibly the biggest killer of potential chef careers. It can be a very lonesome and frustrating life to those who aren’t willing to make the sacrifice. Regularly I will forgo a friend’s birthday even though I had booked the time off 4 months prior to that occasion (to whom I still have to apologise to regularly) In most industries you can “pick up the workload” on another day if you are unable to work. a kitchen however is more delicate. they have exactly the right amount of staffone person missing can halt the entire functionality of a restaurant. which brings me to my next point.
There is no such thing as sick
If you are not on life support, then you are fine. Cut your finger off? put a band-aid on…or better yet cauterise it on the stove both fast and effective. you have the flu? no you don’t it’s a cold, and even if it were the flu – put a mask on and get your arse to work. In my career, closely drawing a decade now, I’ve had two sick days: both times I was in hospital. If your feet can carry you, you can work…and you will work, nay not even from obligation, but from an odd combination of fear, guilt and compassion. Fear that your family will fail without you, fear that you will return having let them down.
Relationships will be difficult
Unless your partner is understanding you will have a string of unfortunate relationships. Another common misconception when someone goes into a relationship with a chef is that we will cook for you constantly. Though we are passionate about food, generally we will be working when you want to be fed. I’m one of the only chefs in my circle of peers who still cooks “properly” at home on a regular basis; most survive on a diet composed of instant meals, take out and dregs of half eaten chip packets. One must not fail to mention that most chefs are courteous and sociable on seldom occasions generally, and they are worse post a shift; only further propelling this relationship over the proverbial waterfall..this babies going over!! Bail overboard whilst you still can!! Time however is probably the biggest killer of relationships in our industry. It is difficult for most (not all, there’s still hope kiddies) to be with someone who is consistently never there, someone who (it seems) is more dedicated to his or her profession than the potential love of his/her life. Time will always be an instigator of hardships when it comes to chefs. which progresses to the next point:
Your hours are fucked
Though many people will regularly complain about an 8 hour day (inclusive of 2 to 3 breaks) or even god forbid a 10 hour day, you will savor the rare occasion you get an 8 hour shift with no break whatsoever. The average shift for a chef is around the 12 hour mark (according to a recent census) though I personally and quite regularly work more. You will stand on your feet all day, sweat, and toil. Your entire working career will be an endurance marathon for both your body and mind. cuts, burrs, burns they are all part of the process.
Complete list (CavemanCircus.com)
You will miss important life occasions
Birthdays; Public Holidays; Occasional Weddings; Parties; Christenings; Weekends.
Its unrealistic in this industry to assume that you’ll ever have these off. The rest of the world plays whilst you toil, weekends are almost a taboo – and this will generally eliminate most parties and birthdays as the rest of the world will want to do this onTheirweekends. it is possibly the biggest killer of potential chef careers. It can be a very lonesome and frustrating life to those who aren’t willing to make the sacrifice. Regularly I will forgo a friend’s birthday even though I had booked the time off 4 months prior to that occasion (to whom I still have to apologise to regularly) In most industries you can “pick up the workload” on another day if you are unable to work. a kitchen however is more delicate. they have exactly the right amount of staffone person missing can halt the entire functionality of a restaurant. which brings me to my next point.
There is no such thing as sick
If you are not on life support, then you are fine. Cut your finger off? put a band-aid on…or better yet cauterise it on the stove both fast and effective. you have the flu? no you don’t it’s a cold, and even if it were the flu – put a mask on and get your arse to work. In my career, closely drawing a decade now, I’ve had two sick days: both times I was in hospital. If your feet can carry you, you can work…and you will work, nay not even from obligation, but from an odd combination of fear, guilt and compassion. Fear that your family will fail without you, fear that you will return having let them down.
Relationships will be difficult
Unless your partner is understanding you will have a string of unfortunate relationships. Another common misconception when someone goes into a relationship with a chef is that we will cook for you constantly. Though we are passionate about food, generally we will be working when you want to be fed. I’m one of the only chefs in my circle of peers who still cooks “properly” at home on a regular basis; most survive on a diet composed of instant meals, take out and dregs of half eaten chip packets. One must not fail to mention that most chefs are courteous and sociable on seldom occasions generally, and they are worse post a shift; only further propelling this relationship over the proverbial waterfall..this babies going over!! Bail overboard whilst you still can!! Time however is probably the biggest killer of relationships in our industry. It is difficult for most (not all, there’s still hope kiddies) to be with someone who is consistently never there, someone who (it seems) is more dedicated to his or her profession than the potential love of his/her life. Time will always be an instigator of hardships when it comes to chefs. which progresses to the next point:
Your hours are fucked
Though many people will regularly complain about an 8 hour day (inclusive of 2 to 3 breaks) or even god forbid a 10 hour day, you will savor the rare occasion you get an 8 hour shift with no break whatsoever. The average shift for a chef is around the 12 hour mark (according to a recent census) though I personally and quite regularly work more. You will stand on your feet all day, sweat, and toil. Your entire working career will be an endurance marathon for both your body and mind. cuts, burrs, burns they are all part of the process.
Complete list (CavemanCircus.com)
I Wouldn't Mind Building This
Project Cars You Can Buy Now For Less Than A Grand
Clear out the garage and buy another set of tools. It’s time to scrape knuckles and drain bank accounts on cheap project cars.
1984 Chevrolet Camaro Z28: $500
Since most people know me as a Mustang guy, I’ll reveal a secret muscle car desire of mine. I’ve always liked the long, low lines of the third-generation Camaro, and this particular Z28 with T-Tops is a perfect platform to build a sweet, properly fast American muscle machine. It’s located in Reno, Nevada and it’s a roller, so you won’t be driving it home. But muscle car builds start with the engine anyway, so no big deal.
The body looks solid, and Camaros of this generation enjoy a huge aftermarket, so whether you stick with an old-school carbed V8 or do the infamous LS-swap, there will be plenty of support to get the project done. With $10,000 and a bit of elbow grease you could have a 1980s mullet machine with the chops to run with the latest American muscle.
Complete list (CarThrottle.com)
Clear out the garage and buy another set of tools. It’s time to scrape knuckles and drain bank accounts on cheap project cars.
1984 Chevrolet Camaro Z28: $500
Since most people know me as a Mustang guy, I’ll reveal a secret muscle car desire of mine. I’ve always liked the long, low lines of the third-generation Camaro, and this particular Z28 with T-Tops is a perfect platform to build a sweet, properly fast American muscle machine. It’s located in Reno, Nevada and it’s a roller, so you won’t be driving it home. But muscle car builds start with the engine anyway, so no big deal.
The body looks solid, and Camaros of this generation enjoy a huge aftermarket, so whether you stick with an old-school carbed V8 or do the infamous LS-swap, there will be plenty of support to get the project done. With $10,000 and a bit of elbow grease you could have a 1980s mullet machine with the chops to run with the latest American muscle.
Complete list (CarThrottle.com)
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