The Central Hub for DSM Community and Information

For 1990-1999 Mitsubishi Eclipse, Eagle Talon, Plymouth Laser, and Galant VR-4 Owners. This is where the DSM platform history is documented and archived. Log in to help us in our mission, and to remove most ads from the browsing experience.

Say something about the person above you. Pt II

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Knows bacon is good, but should know because of how the markets go, most hogs are raised and butchered in the States. The hog industry here is through the shitter.

Last I saw, our dollar was still worth slightly more than yours.

Edit: Canadian bacon is bacon. LOL
 
Should know bacon is bacon and ham is ham. Canadian is just where it comes from! LOL
 
Should I've never had boost leaks with the stock piping and worm clamps, but with the hard piping and t-bolt clamps I had quite a few. Had to tighten the shit out've them.
 
Should know that's what I figured. I ditched the T-clamps that came with the piping kit I got. They seemed kind of cheap. I got some worm gear clamps from the hardware store and reused some of the ones that came with the car.
I think I have to get a proper boost leak tester to really find all the leaks though.
 
Should know I've heard the t-bolts that come from Punishment Racing are terrible. You could always try buying better t-bolt clamps.
 
Knows the PR T-clamps definitely feel kind of weak. I didn't even tighten them all the way cause I didn't want to break them. The worm gear clamps I got from the store seem to be pretty solid though.

The most annoying part of that piping kit was the BOV mount on the pipe was tapered on the ends. So when I set the stock BOV back on, it would rock back and forth a little. I had to heat up the piping where the BOV seats and slowly tighten down the two bolts so I did't crack the aluminium piping mount.
 
Should know In flavor, appearance, and texture, Canadian bacon is closer to ham than it is to bacon. The meat is lean, slightly sweet, and juicy. Unlike regular bacon, Canadian bacon does not crisp up in its own fat while it is being cooked. The meat is meant to be served in a soft, juicy stage of cooking, and it will be dry and tasteless if it is allowed to crisp up. It is also usually served in thicker wedges than those used for conventional bacon.
 
Knows EDM probably got that off Wikipedia.
 
Also hasn't done anything with his DSM in ages.
 
Knows being without a DSM isn't fun but when you get it all back together and it's even better, it's all worth it.
 
Add Value - Be Respectful - No Trolling - No Misinformation - Participate Often!
Support Vendors who Support the DSM Community

Build Thread Updates

Latest Classifieds

Back
Top