Filet of Shark / Fuel cells
08-25-2002, 02:47 PM
#1
In Your Face, Ace
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Filet of Shark / Fuel cells
Removed the battery box and area above fuel tank yesterday. I am welding a flat bottom and palcing an aluminum fuel cell.
<a href="http://boards.rennlist.com/upload/cutpan3.JPG" target="_blank">http://boards.rennlist.com/upload/cutpan3.JPG</a>
Any one out there using a fuel cell? What is the difference as to one with a sump or one without? I will probably use a cell with a baffle to eliminate fuel aeration and also one with return ventilation.. I will relocate the Porsche fuel pump and mount it near the cell... any insight on using fuel cells would be apreciated.
<a href="http://boards.rennlist.com/upload/cutpan3.JPG" target="_blank">http://boards.rennlist.com/upload/cutpan3.JPG</a>
Any one out there using a fuel cell? What is the difference as to one with a sump or one without? I will probably use a cell with a baffle to eliminate fuel aeration and also one with return ventilation.. I will relocate the Porsche fuel pump and mount it near the cell... any insight on using fuel cells would be apreciated.
08-26-2002, 12:22 AM
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Fuel cell? Dude, do you work for NASA or something?
LOL! I know what you mean. Contact Devek- they do a lot of racing and probably know all about these.
As to shark...I used to cook that all the time. I got tired of it though- it got expensive at Publix and it is way hard to cook! One minute too much on the grill and you are eating rubber...
-My best recipe for it entailed liberal helpings of Tony Chachere's spice, olive oil, and garlic. I tried making it like "speedies", an upstate NY thingy in which it was marinated for 3 days in a mixture of Italian dressing/garlic/pepper, then grilled on skewers with green peppers, onion slices, corn, and tomato, but it really didn't work. I gave up on eating shark and switched to salmon-
Normy!
'85 S2 5 Speed
LOL! I know what you mean. Contact Devek- they do a lot of racing and probably know all about these.
As to shark...I used to cook that all the time. I got tired of it though- it got expensive at Publix and it is way hard to cook! One minute too much on the grill and you are eating rubber...
-My best recipe for it entailed liberal helpings of Tony Chachere's spice, olive oil, and garlic. I tried making it like "speedies", an upstate NY thingy in which it was marinated for 3 days in a mixture of Italian dressing/garlic/pepper, then grilled on skewers with green peppers, onion slices, corn, and tomato, but it really didn't work. I gave up on eating shark and switched to salmon-
Normy!
'85 S2 5 Speed
08-26-2002, 01:21 AM
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Normy - I know this is off topic but I had to respond. I just happen to live in the 'speedie' capital of the world! I grew up on them. If you get 60 miles outside of here people are usually asking what the hell a speedie is. I'm suprised someone south of the Mason Dixon actually knows what they are.