Here’s an example of how some of the best cars at Techno Classica are hidden from plain sight. This BMW Alpina B7 Turbo E28 is 1 of 236 made, and is known as the god of all E28s.
(SpeedHunters.com)
Friday, April 22, 2016
Such A Thing Of Beauty, Hidden In A Corner
Here’s an example of how some of the best cars at Techno Classica are hidden from plain sight. This BMW Alpina B7 Turbo E28 is 1 of 236 made, and is known as the god of all E28s.
(SpeedHunters.com)
I Like This Challenging Build
(CarThrottle.com)
My answer:
American body & chassis - 1970's Chevy Camaro
Japanese Engine - Toyota Supra Turbo 2jzgte
European Suspension & Drivetrain - Audi RS4 (B7)
A Damn Good Question & Damn Good Answer
Why Does Toyota Get So Much Hate?
Where car enthusiasts start to get a little disappointed in Toyota is the fact that, for a period of very many years, it almost seemed like they were going out of their way to not build anything fun.
In the mid-2000s, for instance, the fastest car Toyota made was a tie between a two-wheel drive Tacoma with a stick shift and ground effects and a V6-powered RAV4. I am not kidding. While Honda was out there making the S2000, and Subaru was making the WRX, and Mitsubishi was making the Evolution, walking into the Toyota dealer and asking for “something fast” meant they put you in a compact crossover with a spare tire mounted on the back.
And Toyota’s history of making exciting cars has been kind of spotty. You mention the Lexus GS-F—and it’s worth noting that the brand also has recently made the IS-F, the LFA, and the Scion FR-S. But they also gave us “sports” cars like the Scion tC, the last-generation Toyota Celica, and the MR2 Spyder, which was seen as the destruction of an icon by MR2 people with tattoos.
(Jalopnik.com)
Where car enthusiasts start to get a little disappointed in Toyota is the fact that, for a period of very many years, it almost seemed like they were going out of their way to not build anything fun.
In the mid-2000s, for instance, the fastest car Toyota made was a tie between a two-wheel drive Tacoma with a stick shift and ground effects and a V6-powered RAV4. I am not kidding. While Honda was out there making the S2000, and Subaru was making the WRX, and Mitsubishi was making the Evolution, walking into the Toyota dealer and asking for “something fast” meant they put you in a compact crossover with a spare tire mounted on the back.
And Toyota’s history of making exciting cars has been kind of spotty. You mention the Lexus GS-F—and it’s worth noting that the brand also has recently made the IS-F, the LFA, and the Scion FR-S. But they also gave us “sports” cars like the Scion tC, the last-generation Toyota Celica, and the MR2 Spyder, which was seen as the destruction of an icon by MR2 people with tattoos.
(Jalopnik.com)
Many People's Food Palates Are So Narrow Minded
How Americans pretend to love ‘ethnic food’
There is a lie we like to tell ourselves, a bending of the truth that permeates most of the food world in the West. We like burgers and fries, and other quintessentially American dishes, but we also love foreign cuisines, the vast and varied bucket of foods we rush to dub "ethnic."
Why do we feel that way? Or, at least, why do you think we act as though we feel that way?
I think it's partly a misunderstanding, a question of us just not knowing as much about these cuisines and cultures as we think we do. I actually have a really good example.
A recent graduate from the Culinary Institutes of America — so a trained chef, someone who should know more about food than the average person — was very upset that I had written this book. She said, 'well there are no Chinese chefs in the top 100 chefs in the world, because Chinese food and cooking is one-dimensional.' I couldn't believe it. Chinese food is one-dimensional? It's the cooking of a billion people, over thousands of years of written records and connoisseurship. To dismiss the whole cuisine as one-dimensional, but think about French cuisine, which doesn't date back nearly as far, as the home of all these complicated and varied techniques, tells you everything you need to know. She clearly knew very little about Chinese cuisine. She didn't have a taste or a palate for it. But, as it has been said many times before, she did not know what she did not know, and that's kind of the pitfall here.
Are you saying we have such a warped desire for these foods, that the reasons for it are so warped, we would rather have someone make the food that looks the part than someone who actually knows the cuisine very well?
Yes, and that's a pretty astute way to put it. If it appears to be authentic, it is authentic to us.
A really good example is the fact that most Japanese restaurants in the United States are run by Chinese, most inexpensive ones anyway. At expensive Japanese restaurants, this isn't the case — those employ skilled Japanese chefs — but those are few and far between. If you want to lure a skilled Japanese chef to a place like New York City, you have to pry them from a high-wage market in Japan. That means we have to pay them a lot more money. If you're going to pay $8.99 for sushi, which is the bottom of the market, there's no way you're going to get a Japanese chef to do it. That price cannot pay the opportunity costs for this chef to leave Japan. So instead we get poor immigrants, and not ones from Japan. Often that means a Chinese chef, since to most Americans they look similar.
The same can be said of Indian, and in many ways it's even truer. Most cheap Indian food is made by Bangladeshis and Pakistanis, and most Indian food here is cheap. Of course, people don't realize that. But it's true. More than 70 percent of the Indian restaurants in New York City, for instance, are not run by Indians. They are run by Bangladeshi and Pakistani restaurateurs.
And you know what? All of this works, because we can't make out the difference.
(WashingtonPost.com)
There is a lie we like to tell ourselves, a bending of the truth that permeates most of the food world in the West. We like burgers and fries, and other quintessentially American dishes, but we also love foreign cuisines, the vast and varied bucket of foods we rush to dub "ethnic."
Why do we feel that way? Or, at least, why do you think we act as though we feel that way?
I think it's partly a misunderstanding, a question of us just not knowing as much about these cuisines and cultures as we think we do. I actually have a really good example.
A recent graduate from the Culinary Institutes of America — so a trained chef, someone who should know more about food than the average person — was very upset that I had written this book. She said, 'well there are no Chinese chefs in the top 100 chefs in the world, because Chinese food and cooking is one-dimensional.' I couldn't believe it. Chinese food is one-dimensional? It's the cooking of a billion people, over thousands of years of written records and connoisseurship. To dismiss the whole cuisine as one-dimensional, but think about French cuisine, which doesn't date back nearly as far, as the home of all these complicated and varied techniques, tells you everything you need to know. She clearly knew very little about Chinese cuisine. She didn't have a taste or a palate for it. But, as it has been said many times before, she did not know what she did not know, and that's kind of the pitfall here.
Are you saying we have such a warped desire for these foods, that the reasons for it are so warped, we would rather have someone make the food that looks the part than someone who actually knows the cuisine very well?
Yes, and that's a pretty astute way to put it. If it appears to be authentic, it is authentic to us.
A really good example is the fact that most Japanese restaurants in the United States are run by Chinese, most inexpensive ones anyway. At expensive Japanese restaurants, this isn't the case — those employ skilled Japanese chefs — but those are few and far between. If you want to lure a skilled Japanese chef to a place like New York City, you have to pry them from a high-wage market in Japan. That means we have to pay them a lot more money. If you're going to pay $8.99 for sushi, which is the bottom of the market, there's no way you're going to get a Japanese chef to do it. That price cannot pay the opportunity costs for this chef to leave Japan. So instead we get poor immigrants, and not ones from Japan. Often that means a Chinese chef, since to most Americans they look similar.
The same can be said of Indian, and in many ways it's even truer. Most cheap Indian food is made by Bangladeshis and Pakistanis, and most Indian food here is cheap. Of course, people don't realize that. But it's true. More than 70 percent of the Indian restaurants in New York City, for instance, are not run by Indians. They are run by Bangladeshi and Pakistani restaurateurs.
And you know what? All of this works, because we can't make out the difference.
(WashingtonPost.com)
Why I Still Live At Home
The Income You Need To Rent An Apartment
The general rule of thumb in the apartment industry is that a potential renter’s gross income should be three times the cost of the lease
(Forbes.com)
The general rule of thumb in the apartment industry is that a potential renter’s gross income should be three times the cost of the lease
(Forbes.com)
From The List, I Would Want To Own This
These Are 11 of AMG's Most Interesting and Unusual Cars
AMG has applied its magic to nearly every type of car imaginable and the results are fascinating, if sometimes totally bizarre.
1995 Mercedes Benz SL73 AMG
AMG has applied its magic to nearly every type of car imaginable and the results are fascinating, if sometimes totally bizarre.
1995 Mercedes Benz SL73 AMG
- AMG's speciality has always been superlative engines, but the 7.3 liter V12 installed in the SL73 AMG might be one of its best. Offered first in 1995, then between 1997 and 2002, the SL73 AMG is exceedingly rare with just 85 built. Its engine makes 518 horsepower and later found home in the Pagani Zonda. Now, that's pedigree.
How Did SI Rate Your Favorite Jordan Shoe?
Ranking all 30 Air Jordan sneakers
2. IV
2. IV
- There’s no denying the power of Tinker Hatfield’s first three designs propelling the Air Jordan line to new heights. The IV added to the III, introducing mesh and nubuck leather for the first time in a hoops sneaker. He also added the word “Flight” below the Jumpman logo, a hard plastic lace holder and a more pronounced outsole to build on an already highly successful design.
The True 'New School'
What actually happened to make the cost of college in the US practically unaffordable without a loan?
Demand for college degrees increased, two main factors, ∞ other smaller factors
Factor 1: financing for college became more readily available, increasing number of people who can actually go to college, increasing demand
Factor 2: the workplace environment shifted to more specialized skills (away from manufacturing), requiring a college degree to get a “good” job, increasing demand
Graph Showing This Numerically (link )
Factors 3-∞: women go to college more now, globalization increases competition for workers, internet allows for more aggressive college advertising, tacobell announces the quesalupa, immigration increases raise demand, etc.
fast forward 30 years…graduate school is now required to get a “good” job
(CavemanCircus.com)
Demand for college degrees increased, two main factors, ∞ other smaller factors
Factor 1: financing for college became more readily available, increasing number of people who can actually go to college, increasing demand
Factor 2: the workplace environment shifted to more specialized skills (away from manufacturing), requiring a college degree to get a “good” job, increasing demand
Graph Showing This Numerically (link )
Factors 3-∞: women go to college more now, globalization increases competition for workers, internet allows for more aggressive college advertising, tacobell announces the quesalupa, immigration increases raise demand, etc.
fast forward 30 years…graduate school is now required to get a “good” job
(CavemanCircus.com)
Subscribe to:
Posts (Atom)