IAT resistor speed chips?

Anyone tried them?? Are they good for shit?

comments good bad

Radio Shack

Part # 271-1124
Pkg. of 5

4.7k-Ohm
Resistor

1/2 watt . 5% tolerance

$1.50

hmm.. interesting..

Do they really make a difference though?

thats what you buy from the guys on ebay...
found the stuff on projetc trans am...
we tested it on a 97 z28 and a snapp on scanner...
the scanner said the air temp was 59* or a little higher coming in... all i can say is it does advance the timing a little but nothing your going to feel but if your car has any kind of knock this will only hurt your car... also we only do this at the track not daily driving...

no no no no no no no no no

ps - no

I tried it for a couple weeks and couldn't tell that much difference. I thought it would make the car run like it does when it is 70F or so outside but it really doesn't. Plus when the computer thinks it's 50F outside when it's really 100F, that cannot be too good for the engine. Needless to say I took my resistor out.

its not even worth it, save up 1 more dollar and get a big mac instead...

Mmmm big mac..

Mmmm big mac..
i know... right now im so hungry for 2 of em.... yummy...

i just got off of work and I never ate anything today.. If I werent too Lazy, Ide be on my way to Rotten ronalds right now!

i just got off of work and I never ate anything today.. If I werent too Lazy, Ide be on my way to Rotten ronalds right now!
how dare you make fun of my favorite restaurant...

well, i went to Gaggy Mac's (McDonalds) earlier, they got double cheeseburgers for 99 cents..

ah.. also tried the resistor chip, didnt notice all that much when its hot outside, but it actually helps a little when air's like 60 or lower..

well, i went to Gaggy Mac's (McDonalds) earlier, they got double cheeseburgers for 99 cents..
yeah i can eat like 4 of those every meal and still be skinny

yeah i dont have any problems either.. lovin my metabolism, but it'll pry catch me someday..

caught me

i was 130 up til i hit 20yrs old, now i'm an even 200

Made Meatloaf Tonight

2 tablespoons butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons plus 1 teaspoon Worcestershire sauce
1/2 cup Heavy cream
2/3 cup Breadcrumbs
1 pound ground chuck
1/2 pound pork sausage (such as breakfast sausage)
1/2 pound ground veal
1 1/2 teaspoons salt
2 teaspoons plus 1/4 teaspoon freshly ground black pepper
4 slices bacon, cut in half
2 tablespoons white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed


In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
Preheat the oven to 350 degrees F.

When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.

In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.

Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.


Just thought I would share!!!

can't beat my Veal.

now that I actually read your recipe, it looks pretty f-in good.

trust me it is!!! I never liked my Mothers meatloaf at all but tonight changed the way I look at meatloaf forever... BTW my Mother cant cook for shit...

oh the crazy things we talk about...