Very weird!

Today I have just done both front brake twinpot calipers with new pistons
and seals on my CX500EC. Stripped, cleaned and rebuilt the carb too. The
weird thing is...........NOTHING WENT WRONG!!! No problems with piston/seal
replacement other than the obvious and expected difficulty getting the old
pistons out. Each caliper was easy to bleed after replacement with my
one-man kit and the lever came up hard with no problems. Engine fired up on
fourth attempt after replacing carbs and ran sweetly (misfire has gone). I
am well chuffed. Normally at this stage of the proceedings I would be
looking at some terminally damaged component trying to decide whether to
bodge it or wait a week for the replacement. Alternatively, i would be
scrabbling around in dark corners looking desperately for a vital
pingfuckit. I am worried - it was suspiciously easy.

 

Colin Wilson said...

I was under the impression that FX and FY models were the same bike with
differing paintwork, but they were very different to the steel framed
models and different in only a few respects to the cooking injection
models. I know for a fact that the seat from a 1999 FX will fit an 04
CBR600 cooking model.

 

^^^^^^^

Eh?

 

muddy said...

Cooking model refers to the touring type as opposed to the full on RR
version. We get both models here.

 

Okey dokey.

 

Question is though, Loz, why?

I only just discovered what a "Q" car was a few days ago.

 

Gyp said...

I have absolutely no idea.

I was driving them years ago.

 

I always thought the expression came from 'cooking sherry'
which was the cheap stuff for trifles and sauces, not fit for drinking.

 

Sounds plausible

 

<AOL>

 

"TOG - The cooking version of journalism"

 

Now you tell me. <hic>

 

If it isn't good enough to drink, it's not good enough to cook with.


--
Dnc

B1200 - +30bhp ~|~ ZZR1100 - faster when upright
V2300 - flat cap and rug ~|~ A6 2.5TDi V6 Quattro Sport

MIB#26 two#54(soiled) UKRMMA#26 BOTAFOT#153 X-FOT#003

 

I'd rather stick a ¤2,50 bottle of plonk in a Beef Bourguignon than a
¤20 bottle. I'm sure that the taste won't be affected that much...

 

Who told you that load of old cobblers?[/QUOTE]

This is "standard spiel" on a lot of cookery programmes these days.
While I understand the point I do feel it is an attempt to get people to
spend more money than they need to.

I like Nigella's idea of freezing any left over wine and keeping it in
the freezer for use in an appropriate dish. Not that I cook with wine
(apart from Shaosing Chinese Wine) but hey that's never stopped anyone
having an opinion.

 

Yes we know you're an aging wino who smashes the bottle open to be able
to lick the inside dry. Other people might have left overs.

 

Are you suggesting that nothing costing less than ¤20 is good enough to
drink? And in France of all places?



--
Dnc

B1200 - +30bhp ~|~ ZZR1100 - faster when upright
V2300 - flat cap and rug ~|~ A6 2.5TDi V6 Quattro Sport

MIB#26 two#54(soiled) UKRMMA#26 BOTAFOT#153 X-FOT#003

 

There are those of us who hardly drink at all. I have no alcoholic
beverages in the house and I only buy alcohol as a very rare treat.

I don't understand the great (ukrm) need to swig down bottles of vino
every night or else consume several pints of beer a night.

I'm sure it is.

 

<fx: whistles innocently>

P.

 

"Champ - feral apostrophises like a mong"

--
Krusty.

http://www.muddystuff.co.uk
http://www.muddystuff.us
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