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Hell yeah. I told my brother last night (while I was eating my 3rd one) that I wish I had grilled up some onions and peppers to go with!

Thanks! I didn't know about the Polish dogs/Chicago being a thing. How do y'all normally eat them? Just straight mustard like I did?

Made 25lbs of Polish sausage this weekend and 30lbs of jalapeño cheddar. Cooked up some of the Polish tonight, I've been jonesing for some for a long while and finally made it. Good mustard, good rolls and a cold beer to wash it down with. Basic bitch, but it's so damn good!

If it is the fronts and it's the cross spring, you won't see the scoring or rub marks until you remove the cross spring and look underneath it...

Ah, I completely missed that we were talking about the rears. I think they're the same across both models but I'm not 100% on that. I didn't mess with the rear brakes so I'm not sure if they use a cross spring as well, so I might not have been any help, sorry about that!

Does your car have Brembos? It doesn't look like it in the pic but I can't tell for sure. Do standard brakes still have the cross spring? The cross spring was rubbing on mine when I changed pads... Brake noise issue | 2015+ S550 Mustang Forum (GT, EcoBoost, GT350, GT500, Bullitt, Mach 1) -...

Thanks man!

Thanks man! Wife complimented me on it and she usually doesn't do that even if i make something bangin' lol! I tossed a pinch of salt on mine once it was plated and I thought it was very good!

I bought some long Italian red peppers at the market the other day. Figured I'd make stuffed peppers but it turned into stuffed pepper casserole bc I had so much filling leftover lol. So I laid the stuffed peppers out, and then covered with filling everywhere, more shredded cheese and pasta...

Oh man, that's the ticket.

One of the farmers at the flea market today had some bushels of turnips. Brought some home and rinsed them a few times, cut the roots off, pulled all the leaves off. Culled the bad stuff and rinsed again. Took about an hour. Chopped up the stems, cut up some of the leaves, chopped the roots...

Scored some King Oyster mushrooms at the Asian Market the other day, I forgot they usually have these on hand. Sliced a couple long ways and made the rest into faux scallops. I don't like scallops lol, but these make a nice presentation. Olive oil, butter, S&P are all that's needed. Very good.

So I'm not sure who might be able to appreciate this, I suspect not many if at all. Tonight I made my first attempt at homemade ochazuke. Turned out well! I ate everything and then realized I forgot to add my takuan! Takuan is pickled radish, has a bit of a sweet flavor and a great crunch...

Apparently this was a big enough hit (some of the family who came up from FL are still talking about it lol) that I've been tasked with possibly doing it again for Thanksgiving and Christmas. I told them I don't mind, it's not a difficult cook and it has great presentation. But at home, I'm...

If you tackle it yourself, I made a few posts documenting what i did and how, starting here... https://www.mustang6g.com/forums/threads/what-did-you-do-to-your-mach-1-today.171200/post-3881450

Not sure where the bolts are at the bottom of the fender, but at the top there's either 1 or 2, i think one that's easily accessible underneath a rubber flap. And then all along underneath the hood. The door is tricky because it can be moved along multiple axis. But I fixed 90% of my panel...

The roasts came from 2 different places, I already had one and the other my father-in-law picked up from the butcher shop. The butcher shop one had the bones Frenched, I didn't bother doing mine. Flavors and textures between them both were similar yet different enough to tell a difference...

"Bang" I love it! Ha!! You know I'm down!

Sorta family reunion. Huge Air BnB. Super cool with the indoor pool. I got tasked with feeding 12 people but we wound up with 7 so there's plenty of leftovers...

Quick and dirty stir fry with the leftovers...