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With one tooth down it should be about 15%. That is how I set mine and then found a radar trailer to verify it. You can also use a GPS if you have one.

I haven't had to try anything like that on my XX yet, but did have to take the insert out of my XR600. It was incredibly tight, so much in fact that I thought they welded it in there. What I did was start the bike up and let the muffler get hot, then carefully took a pair of pliers and pulled the baffle out. Your exhause may be much more complicated then my XR600 exhaust, but perhaps heating it up may help; it did for me.

Do you even have a furnace Carlos? :fingers: What for? Those 'cold' whorey nights that get down in the 50's????? We might have covered this before but I'm willing to bet that if I lived in your climate I would not need a furnace.... Then again... living in that AZ sunshine might turn me into a pussy too! :razz: :razz: :razz: :razz: It'd probably take a couple years, but eventually as I got pussified, I might need one. :razz: :razz: :razz: :razz: :razz: Even though this was intended for Carlos, I will answer. Yes we do have furnaces. It got down to 19 a couple of weeks back and my friend even had his water freeze. Granted it warms up to the 50s or 60s during the day. However, I grew up in NE PA and spent a year in Alaska and loved the cold/winter. However, after being down here 20 years, 19 degrees does feel cold to me. So Nik, you are right, all of this warm weather probably turn you into a pussy, it did to me. :wink: FYI - My thermostat is set at 70 and the furnace came on a lot last night.

I agree they are good as well as small. They also seem to cost more than their subs.

I believe the majority of us use 15-50. The jug with the red cap.

Carlos, Where did you find it for $17.88? I just bought the large bottle for $22.?? something about three weeks ago from the Walmart at Speedway and Kolb.

http://www.foxnews.com/story/0,2933,108373,00.html Frito-Lay to Market Low-Carb Doritos and Tostitos Wednesday, January 14, 2004 NEW YORK — Snack foods company Frito-Lay (search) said Wednesday it is introducing two new types of chips to capitalize on the popularity of low-carbohydrate diets (search). The two new products, called Doritos Edge and Tostitos Edge, will cut out 60 percent of the carbohydrates that are in regular Doritos and Tostitos. Frito-Lay, a unit of PepsiCo Inc. (PEP), has already eliminated trans fats from its brands. Trans fats, which give products a longer shelf life, have been linked to heart disease. The new chips will use soy proteins and fiber as substitute ingredients, the company said in a statement. Both Tostitos Edge and Doritos Edge will have six net carbohydrates, 10 grams of protein, and three grams of fiber. The low-carb craze, popularized by the high-protein Atkins diet (search), has food companies rolling out new products to jump on the bandwagon. Fast food chains McDonald's Corp. (MCD) and Burger King revamped their menus to cater to customers counting their carbs. The alcohol industry is also taking notice. Anheuser-Busch Cos. Inc.'s (BUD) low-carb Michelob Ultra beer has been a big profit driver for the past year and Adolph Coors Co. (RKY) is rolling out Aspen Edge beer to take a part of the health-conscious market. Spirits companies such as Diageo Plc. (search) are using their advertising to point out that many of their drinks have always been low carbohydrate offerings. Doritos Edge is currently being tested in Phoenix, and both products will be available across the United States in May.

Very nice! I plan on doing something similiar only out of block and brick. You definitely have some skill -- how about passing some of that my way.

Congrats. I close on my new house today. I would echo the other comments on not rushing into buying things you may not need/want later. For example I am not sure what kind of blinds I want on my windows, so I am going to go to Home Depot and buy some of their $5 blinds. They actually look pretty good and should suffice for a month or so until I decide what I want. This is my 3rd house and you can get sucked into spending a lot of money real fast, so just take your time until you are sure what you want.

Yep that is the truth. Better off paying for that out of your pocket.

I drink mich ultra myself. My sister, a bartender, told me miller light is in the same ballpark. So that may be another choice.

I was just in to see the doc and the issue of water intake came up. I was a once a day pisser, unless drinking beer. He told me I was not drinking enough and I should be pissing about every 2 or 3 hours. I now drink about 1.5 gallons a day and am meeting my new quota. So every two hours for you sounds about what he told me.

Found this today. http://www.lowcarbfriends.com/cgi-bin/reci...ategory=Candies There are also a few other recipes under this link http://www.lowcarbfriends.com/cgi-bin/reci...ategory=Candies

I am going to change the fuel filter this weekend on my car and replace a faulty injector. Is it necessary to have a fuel pressure gauge with relief valve to release the pressure or can I just put a rag or hose over the schrader valve and release the pressure that way? I'm just not sure how much fuel will come out and I don't want to get an unleaded bath.

Tucson is well over 100 in the summer and I don't have any problems. The frame may get hot and the tank may get warm, but it won't overheat unless their is a problem. This is with the stock coolant in the bike. Chaning the coolant and adding watter wetter should help lower the temp if you are concerned.

It's very good to hear everybody's results. I just started my "induction" on Saturday and already I feel so much more energetic and even lost 5 lbs. However I kickstarted this back in March by kicking my addiction to Soda. I was addicted to soda like an alcoholic is to alcohol (4 to 5 liters a day). With 6 months having passed on my addiction, I felt this was the appropriate time to start eating right. It is good to hear your doctor has seen the light. A coworker was having the same elevated numbers that you mentioned. His doctor put him on Atkins/lowcarb and he has done remarkably well. There are three of us at work now on this low carb "lifestyle," so it should make it easier on me.

http://thehomebistro.com/lowCarbLinks.cfm

Interesting article passed on to me about Atkins/low carb. moneybox The Bull About the Beef Has the Atkins diet really transformed the American economy? By Charles Duhigg Posted Monday, September 15, 2003, at 7:49 AM PT When Unilever PLC, the British food giant that owns Slim-Fast Foods, announced in July that U.S. profits had dropped 23 percent, it quickly pointed an accusing finger at the Atkins diet, the trendy weight-loss plan high in protein and low in carbohydrates. Atkins, Unilever's chairman explained, has set off shock waves in consumption that have cut Slim-Fast's profits, and there's no way to fight a fad. Suddenly, Wall Street is blaming the diet craze for all sorts of economic upheavals, and the deafening buzz is almost enough to drown out economic sense. Time, the Economist, USA Today, and countless media outlets—marveling at the idea of slimming pork chops and heavy cream—have touted the commercial impact of the Atkins plan. The diet has been blamed for falling wheat prices and booming beef sales. But is there really an Atkins economy? Three months ago, the British Federation of Bakers made headlines when it announced that bread sales have declined 2 percent per year since Dr. Atkins' book was re-released in 1997. Wheat consumption has dropped from 147 pounds per person to 139 pounds in the past six years. And in May, the Tortilla Industry Association held a high-profile seminar titled "An Industry in Crisis: The High-Protein, Low-Carb Diet and Its Effects on the Tortilla Industry." Atkins-friendly foods, on the other hand, are booming. News reports have credited Atkins for an increase in U.S. beef sales in 12 of the past 14 quarters. Prices on cattle futures have climbed from 65 cents per pound in 2001 to 82 cents per pound today (suggesting the beef market has grown by $3 billion in 3 years). Consumption of bacon and eggs are at 10-year highs. Beef jerky sales are up more than 40 percent in the past two years, and pork-rinds have tripled their market share to $496 million per year. Entrepreneurs are rushing to join the party. Atkins Nutritionals Inc., the food company started by Atkins before his death this year, sold $100 million worth of 90 low-carb products last year. Weight Watchers is introducing a low-carb pasta. Michelob hawks its new beer Ultra with the slogan, "Lose the carbs. Not the taste." (Michelob refuses to specify how the beer is selling but says it has "exceeded expectations.") And in California, New York, and, improbably, Texas, you can get freshly prepared Atkins meals delivered hot to your door. No one can specify the size of the Atkins market, but experts estimate it's at least $1 billion per year. "It's rare that a diet will have an impact on national trends," said Harry Balzer, the author of the annual Eating Patterns in America. "Atkins is the exception." But Atkins is winning more credit than it deserves, say economists. It's an example of how media excitement about a cultural trend leads to misinterpretation of an economic trend. The evidence most commonly cited to prove the Atkins diet is roiling the economy is a study by the Natural Marketing Institute that claims 25.4 million Americans—12 percent of the adult population—have tried the Atkins diet. But those numbers deserve a little skepticism. NMI's executive project director, Joe Marra, said the company doesn't specifically ask about the Atkins diet. Rather, under the methodology used by NMI in its survey of 2,000 families, anyone who forgoes bread for a few days in an attempt to lose a few pounds is considered an Atkins dieter. But almost everyone else, including experts from the consumer information giant NPD Foodworld, pegs the number of Atkins dieters at closer to 3 percent of the nation's adult population—about 6 million people—based on statistical sampling. The Research Institute on Livestock Pricing reports that the average American per-capita consumption of beef has increased 1.8 pounds per year since 1997—another 525 million pounds per year. If the 6 million Atkins dieters are consuming all that additional beef, then they are eating 87.5 pounds more meat per year than they previously did, which would mean they're now eating steak and burgers at every meal except breakfast. And that's just beef. Pork, chicken, eggs—if all the increases in Atkins-friendly foods are due to Atkins dieters, it's a wonder anyone has lost weight: They would have to be eating almost nonstop. (And those who note the surge in Atkins-friendly food tend to ignore an equally vigorous countertrend: Sales of Krispy Kreme donuts grew an amazing 25 percent last year, to $492 million, with cookies, potato chips, and other Atkins-verboten products following suit.) So, why the increase in demand for beef, pork, and chicken? Atkins probably plays a small part, but it may have much more to do with everyday economics than any fad diet. Convenience, more than anything else, is what drives consumer trends, say experts. "Time is of the essence," said Balzer. "The trend in the last 15 years has been towards more convenient options. Cereal bars, toaster pastries, frozen breakfast sandwiches—that's where the growth has been." "Today's family has two working parents," said Wayne Purcell, professor of agricultural and applied economics at Virginia Tech.* "They want something easy to prepare, and the meat industry is finally providing that." Meat is suddenly convenient. Beef Magazine reported that last year more than 500 new "beef convenience" products were launched, and sales of frozen and heat-and-serve beef have hit $1.5 billion, up from virtually nothing a decade ago. For the first time beef is transitioning from a commodity to a branded product, with quality improving as a result. "Ten years ago people just bought steak, and it might be pretty tough," said Purcell. "Now they buy Omaha Steaks filet mignon, ready to heat up in minutes. Companies are putting out much better meat in order to compete." But if the Atkins diet is supposed to help America lose weight, the push for convenience has the opposite effect. Economists at the National Bureau of Economic Research and University of Chicago persuasively argue that one of the biggest reasons for the nation's current obesity epidemic is that food is now so much cheaper and easier to prepare. "Forty percent of the recent growth in weight seems to be due to agricultural innovation that has lowered food prices," write Darius Lakdawalla of the RAND Corp. and Tomas Philipson of the University of Chicago. It's simple supply and demand: When supply becomes more prevalent, demand is easier to satisfy. We're not eating more steak because of the Atkins diet, they say. We're eating more, simply because we can. Correction, Sept. 15, 2003: The piece originally referred to Virginia Tech University. In fact, the school is officially named "Virginia Polytechnic Institute and State University," and known casually as Virginia Tech. (Return to the corrected sentence.) Charles Duhigg is a freelance writer. Article URL: http://slate.msn.com/id/2088210/

You have got to have patience or you will drive yourself crazy since they are coming from France. I feel your pain since I had to wait 11 1/2 weeks to get mine. It seems when the French don't want to work, they don't work -- at least at the MIG factory. When ordering from Eurobikes, you need to make sure they have your item in stock if you have to have it right away. Walter and the rest are nice people and I believe at the mercy of MIG>

Carbotex was supposed to be the only U.S. distributor. I ordered one and never received it after waiting about 2.5 months. They went out of business for some reason. I contacted Barbara from NWS directly and she said I could call and order it direct. However, was never able to get through on the phone. So if you have any luck, let me know. I wanted to get the NWS Ghost Hugger.

What's the BAS?

I did the latter also.

Ohlins HO207 for Honda CBR 1100XX 2001- 46HRCS Hole diameter looks to be about 3/8" Length from middle of each hole looks to be about 12 3/4" Setup data on instructions say the following: Shock Absorber Length - 319 mm - by my calculation that works out to about 12.56", so my measurement of 12 3/4" may be off because of the tape I was using. Shock Absorber stroke - 52 mm Spring preload - 11 mm Rebound damping adjuster - 14 clicks Compression damping adjuster - 12 clicks

Will do when I get home tonight (late).

I'm not sure what, if any, difference there is with the Ohlins, but when I ordered mine from Hard Racing I tried using the older (pre 02) number. They told me that was not the correct model and that there was a new model for mine. I have not mounted my Ohlins yet, so you are welcome to take a look at it if it will help.