yeah but you have to use the un-salted

 

GG, its like this.. This topic gets way out of hand on this board. Some are very passionate about it to the point of actual arguments.

I can tell you I like RP... its just so damn much $$.. I use RP in my gearboxes. In fact its a good fix in a 928 early early year 5 speed box with a grinding 2nd gear.

So.. if you ask me.. Yes I like RP.. Is it better? I dunno... I run M1 and change every 3-5K miles. M1, has changed their original formula. Some say.. its like me... As good once, as I ever was, but not as good as I used to be. Or you can say its like the New Coke

 

Unsalted? Really?? I'll have to try it that way. I always used salted on clams, especially on the 1/2 shell.

 

you are ruining your clams (or other shellfish) with putting anything on them other than heat (beit steam, water or fire)

El' Natural = the bestest....maybe a splash of saute'd chives/soy sause on my Oysters, thats IT !

butter - EWE!!

 

Soy is way to thin Ed... It causes binding

 

IIRC Bruce Anderson covers engine oils and Porsches in his column in the latest issue (May?) of Excellence.

And in this month's PCA Panorama Tech Q&A section Slausen also covers oils and Porsches.

Read them and then decide.

Sincerely,

Macster.

 

saute' it a while, it thickens up

 

What a bunch of snobs. You're the reason Porsche owners get a bad rap. if you don't want to help the guy out, why post?

 

Because some people might use the 'search' button to find out what has been discussed so many times before. Snobbery has nothing to do with the above response.

 

Well maybe pointing him in that direction would be the correct reply.

 

Hahaha @ snob

If you knew me you would never use such a word

Uneducated idiot maybe, but not snob

 

OMG!!! the pot calling the kettle black... OMG... damn spit out my Caviar LOL at that one.

 

Did a guppy just jump in the shark tank?

 

LoL @ caviar!

The more I think about the more sure that the post was dirrected at someone else

 

I still like my boxers....