FOAK: Disassembly is the reverse of...

Right, I have an R1 lower yoke and spindle[1], and they have to come
apart. Currently I have tried heat and a press.

I have the pressure up to four tons and it's not moving. I can go
higher, but I have this nagging feeling.

They are just a press fit right? Not screwed together or anything
bizarre like that, yes?

[1] Yes, Steve, yours. Arrived this morning.

 

Poor fool.

Do you fancy picking me up at my place Thursday morning so I can come
over to laugh? I might even help if you really look like you're
struggling.

I'd come over tomorrow but I've got loads to do and we're off to the
football in the evening.

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, Andy Bonwick
<> typed

Heh. Yeah, OK then. About 11? Then we can have some lunch at a suitable
pub.

I'm flying tomorrow.

 

That'll do nicely.

Do the social pay for that?

 

Oh good - i'm sure your eventual solution would be better than mine
which
would involve a hacksaw and some drill bits...

Steve

 

.... Angle grinder...

 

Ploughmans. Engineers.

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, Andy Bonwick

It shall be so.

Oh yes, you just have to fill in the right forms.

 

"Interview expenses"

 

Ah. I'd be right up for that.

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, Pip

A plan slowly forms... I'll give you a shout on the morrow.

 

Game on.

 

Me too, if only that Lovely Uncle Nigel could nip over in that there
flying machine and pick me up.

On a not entirely unrelated note, I found a jar of what appear to be
decent size pickled onions in the local supermarket. Previously I'd not
seen anything larger than those silverskin coctail things. I'm hoping
these have some bite to them, otherwise it's yet another thing to add
to the list of 'bring back from Blighty'.

 

Yes yes yes, of course. Now show me where I can buy a gallon of
Sarson's around here. Foreign vinegar is just piss by comparison,
which is why their pickled onions are so poor in the first place, and
although you can find Sarson's in the British section of some
supermarkets, at something like 2-3Eu for a small (330ml) bottle it's
somewhat prohibitive for large-scale pickling.

And that's always assuming you can find suitable small onions in the
first place.

Well of course there must be chilli in it, plus mustard seeds,
peppercorns, perhaps coriander seeds and whatever else takes your
fancy.

 

Duh, well of course it's on our perennial list of things to bring
over.

Yes? Can be nice, but not the same flavour at all.

But really, this is going way too far. Bringing a jar or two back on
our once-or twice per year visits to the UK is perfectly satisfactory,
TYVM.

If you recall, it was DNC, who was simply pleased to find some in his
(also foreign) locaility, that you were replying to.

 

Sorry, that is just wrong.

I am ambivalent. Try pickling shallots, though.


--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 GTV TS 156 V6 2.5 S2
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

We're going over the week after next. Happy to take a shopping list if
there are any "must have NOW" items.

 

I'm sure it would be, but Ace pretty much has the right of it.

I actually like plain pickled onions most of the time, although I'm not
adverse to adulterated versions.

 

Yes, I'm trying to give it up.

--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 GTV TS 156 V6 2.5 S2
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

steve auvache posted:

Grandad used to insist that they weren't ready until they'd been in
the jar for at least 6 months, starting to turn black. He had the
secret of keeping them crunchy all that time too, which unfortunately
he neglected to pass on before he, erm, passed on. I still remember
them; a neighbour thought they were some sort of chemical warfare
experiment. I still consider even the strongest of shop-bought
pickled onions to be insipid.