Pilot 37% Edge (second Edge assembly thread)

Discussion in 'Plane Kits & Frames' started by Tired Old Man, Oct 9, 2011.

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  1. Dec 20, 2011 #221

    Classclown

    Classclown

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    LLLLMAO!!! ....And that's one of the idiots giving advice on RCU?!?:yikes: A few weeks ago, ....maybe a month or two ago, I was going off on that guys first cousin, who moseyed over from FG, a clown from Canada, years ago, I caught him asking stupid questions on FG, then seeing him answering the same exact question on RCU. Real smart a$$ too. I caught him giving wrong advice, tried to correct him, and he got all pissey on me. So everytime I see him post anything now, I post Dumdumdum DUMB! Lol......
     
  2. Dec 20, 2011 #222

    Super08

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    Yup, every village seems to have one.
     
  3. Dec 20, 2011 #223

    Jedijody

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    The RCU village is chock full of them.
     
  4. Dec 20, 2011 #224

    Super08

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    So does that make them "Village People"



    Ok a bit dry but I have only had a couple so far. ;)
    Drinks that is.
     
  5. Dec 21, 2011 #225

    Jedijody

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    Hey we're tied!

    Drinks that is. lol

    Hey, anybody wanna buy an Edge 540?
     
  6. Dec 21, 2011 #226

    Classclown

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    Would that be a 37% Edge with a 116 on it?
     
  7. Dec 21, 2011 #227

    Jedijody

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  8. Dec 21, 2011 #228

    Classclown

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    Sell it to me after he gets the headers, servos, and power system in it....
     
  9. Dec 21, 2011 #229

    aussiesteve

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    aahh you guys are so tough on the other forum. They do give good Barbecue advice LOL

    At least "FG" allows the "Chinese" to post their business concepts and clarifications LOL

    :biggrin:
     
  10. Dec 21, 2011 #230

    wahoo

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    Hey, I know that guy !!!


    [ame]http://www.youtube.com/watch?v=Ac7G7xOG2Ag&feature=related[/ame]



    [ame=http://www.youtube.com/watch?v=gxF8MIJf0_U]Rockwell Control - YouTube[/ame]
     
  11. Dec 21, 2011 #231

    Jedijody

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    Seriously, I am LMAO.

    Steve, the secret is in the rub, not the sauce. In Texas, where BBQ began, they would look at you funny if you ask for sauce.
     
  12. Dec 21, 2011 #232

    aussiesteve

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    The funny part about it is - I know that :biggrin:

    Quite a while back when I was seriously trying to find out how to get BBQ working for me, I had some pretty good conversations with Al Lewis. He was VERY helpful with it. Been using the info he gave me for quite a while now. (Al is to my barbecue skills as Pat is to my Gasser skills).

    Like so many others, I only ask my genuinely serious questions here now as the ones I genuinely respect all hang out here. I read a lot of posts on the other places, reply if possible (albeit a lot less now) and figure they don't need my help too much any more either as the learning curve there is so steep that they can go from zero to expert in about a couple of months. A LOT less stress that way. (but I really don't like seeing the videos of poorly running engines being marked up as "fantastic" by the "assistants" - least they could do is tune them right.
     
  13. Dec 21, 2011 #233

    Super08

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    OMG does Jody know tha scoop on that one. Priceless!
     
  14. Dec 21, 2011 #234

    Tired Old Man

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    A couple of months? You give them too much credit for learning. I was under the impression it went from zero to expert after the 2nd post. The first post was the one they posted a question in.

    Al IS the one and only when it comes to BBQ. To go anywhere else for info is akin to blasphemy. There are two others that nip close at his heels. Jody is one and Sam77 is the other. I have never seen anyone that can nail chicken every time like Sam does.
     
  15. Dec 21, 2011 #235

    Tired Old Man

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    Careful Clown, I can find out where you live and paint rainbows on the front of the place, after sticking rainbow decals all over your car.

    Steve,

    No need to be too serious over here. This is the fu.. umm...fun house. If the vans rockin' here you know all is good.
     
  16. Dec 21, 2011 #236

    Classclown

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    Rainbows?!? Man, that's just wrong, that's like something Foofoo would do.
     
  17. Dec 21, 2011 #237

    aussiesteve

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    Doug
    I am pretty sure he does :biggrin:

    All this talk of my favorite food and here it is 2pm here and I am thinking of dinner already. Only had Lunch about an hour ago.

    Gotta pick up my Christmas Meat today. Hams and a thing called a "Quintet" Here is the description of it frmo the Butchers website.

    The ultimate poultry presentation. A boneless quail is filled with glazed
    cherries then placed into a boneless spatch**** & into a boneless free range
    chicken. This is then placed into a boneless free range duck & into a boneless free
    range turkey with the wings & drumsticks left bone-in. It presents like a magnificent
    turkey. What a crowd pleaser! All spare gaps in the poultry are filled with our
    Mondo veal, mushroom & pine nut stuffing and then marinated in olive oil and our
    Mondo spice mix. Serves from 6 to 25+ persons (minimum net weight 8 kg).
     
  18. Dec 21, 2011 #238

    Tseres

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    Sorry I've been gone but not as long as TOM usualy goes. It's Tom thing.

    I'll Send you the address of where we're staying after New Year. Got it wrote down somewhere. I'll have to find it. I'll be making my reservations then. If youre staying a while you can ask for a first floor room, and they're nice rooms.
     
  19. Dec 21, 2011 #239

    Super08

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    OK thanks.
     
  20. Dec 21, 2011 #240

    Tseres

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    Steve you had me till you brought up the mushrooms. I don't eat anything that grows in the dark.
     

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