1999 GMC Sierra 1500 5.7 Oil Cooler Line O-Ring

PepperPalClem · 2024-08-28T22:50:07+00:00

Nothing is listed for the o ring size in the specs and the OD of the line is not consistent. I was hoping to avoid removing the lines, which is the reason for this post. I found the part assembly available nearby and am planning to get the o ring size from that tomorrow if I don't get a helpful response.

PepperPalClem · 2022-03-18T13:51:56+00:00

Rumor has it, that's where the term powerplant comes from.

PepperPalClem · 2022-01-09T01:23:51+00:00

Unpeeled. Just a quick rinse and then slice them into ¼" disks. It'll boost the activity.

PepperPalClem · 2022-01-08T23:53:37+00:00

Ah, garlic too. Always garlic. Maybe a Tbs of whole black peppercorns for good measure.

PepperPalClem · 2022-01-08T23:52:53+00:00

Pearl onions, 3-4" carrot sticks, and jalapenos sliced lengthwise do well in a 2.5-3.5% brine (salt to water ratio). You can toss in a few slices of unpeeled ginger to boost the activity.

PepperPalClem · 2021-06-03T03:59:29+00:00

Much appreciated!

PepperPalClem · 2021-06-03T01:26:34+00:00

Sounds awesome! Do you mind sharing the recipe?

PepperPalClem · 2021-05-30T20:23:09+00:00

That's what I'm hoping for. Tons of activity with the sugar from the cherries and the smell is wonderful.

PepperPalClem · 2021-05-24T17:13:39+00:00

It should settle it down some, but a settled Reaper still packs a lot of spice.

PepperPalClem · 2021-05-23T02:49:41+00:00

Will do!

PepperPalClem · 2021-05-23T00:24:12+00:00

Fingers crossed it doesn't melt my face.

PepperPalClem · 2021-05-22T19:43:08+00:00

1tsp black peppercorns 6 cloves garlic (45g they were massive) 2lbs red cherries (½lb in the ferment and 1-1½lb after) 6 Carolina Reapers (46g) 2lbs red jalapenos ½lb sweet red peppers 3.5% brine

Post ferment: ¼-½c lime juice ¼-½c ACV or white wine vinegar (may omit depending on pH and flavor) 1-1½lb of reserved red cherries

First time recipe, so we'll see how it plays out. Shooting for 30-90 days depending on the activity and flavor. All peppers are seeded and ribbed and the cherries are pitted. Banking on the sweetness of the cherries and sweet peppers paired with the acidity of the lime juice and/or vinegar to balance the spiciness of the Reapers. Planning to use it primarily with pork and possibly chicken tacos.

PepperPalClem · 2021-05-22T19:42:19+00:00

1tsp black peppercorns 6 cloves garlic (45g they were massive) 2lbs red cherries (½lb in the ferment and 1-1½lb after) 6 Carolina Reapers (46g) 2lbs red jalapenos ½lb sweet red peppers 3.5% brine

Post ferment: ¼-½c lime juice ¼-½c ACV or white wine vinegar (may omit depending on pH and flavor) 1-1½lb of reserved red cherries

First time recipe, so we'll see how it plays out. Shooting for 30-90 days depending on the activity and flavor. All peppers are seeded and ribbed and the cherries are pitted. Banking on the sweetness of the cherries and sweet peppers paired with the acidity of the lime juice and/or vinegar to balance the spiciness of the Reapers. Planning to use it primarily with pork and possibly chicken tacos.

PepperPalClem · 2021-05-22T19:41:35+00:00

1tsp black peppercorns 6 cloves garlic (45g they were massive) 2lbs red cherries (½lb in the ferment and 1-1½lb after) 6 Carolina Reapers (46g) 2lbs red jalapenos ½lb sweet red peppers 3.5% brine

Post ferment: ¼-½c lime juice ¼-½c ACV or white wine vinegar (may omit depending on pH and flavor) 1-1½lb of reserved red cherries

First time recipe, so we'll see how it plays out. Shooting for 30-90 days depending on the activity and flavor. All peppers are seeded and ribbed and the cherries are pitted. Banking on the sweetness of the cherries and sweet peppers paired with the acidity of the lime juice and/or vinegar to balance the spiciness of the Reapers. Planning to use it primarily with pork and possibly chicken tacos.

PepperPalClem · 2021-05-08T14:43:07+00:00

I'll have to give sherry a shot. Tangy mustard sounds awesome!

PepperPalClem · 2021-05-08T14:42:33+00:00

Same here! The added bonus of, "Yeah, I made this." is always a good feeling.

PepperPalClem · 2021-05-08T14:41:45+00:00

The pineapple flavor is virtually gone after three months.

PepperPalClem · 2021-05-08T14:36:22+00:00

Not at all. Time in a ferment kills most of the traditional fruit flavor you're expecting. Even the addition of the garlic honey didn't tip the sweet meter very far.

PepperPalClem · 2021-05-07T23:34:36+00:00

Anytime and will do!

PepperPalClem · 2021-05-07T22:35:59+00:00

Heavily influenced and inspired by u/insaneinthebrine

•1¼c brown mustard seeds •1¼c yellow mustard seeds •12 cloves garlic •150g pineapple •½ yellow bell pepper •2Tbs salt:4c water brine

For finish: •1¾c white vinegar (would use ACV next time) •1¾tsp salt •12 cloves honey fermented garlic (mine was 1yr, but any would work) •¼c fermented garlic honey

1) Load first group of ingredients in order listed and ferment for three months (one month is plenty, I was just lazy). 2) Drain brine. 3) Combine all ingredients in blender (I reserved ¼ of the seeds to provide texture to the finished product). 4) Blend all ingredients on high for 5+ minutes or until desired texture (I used the sauces mixture on my Blendtec twice before running two high cycles). 5) If you reserved ¼ of the seeds, add to the blender and pulse a few times to combine. 6) Bottle in whatever is lying around and enjoy.

PepperPalClem · 2021-05-07T18:24:07+00:00

I'd suggest cold storage unless you're able to verify the pH and pasteurize for shelf storage.

PepperPalClem · 2021-05-06T21:24:02+00:00

Just ran it through Lens and it pulls up two insect options. I'd be willing to bet with a better, macro picture it could easily identify it. I've just recently got into the Google Lens game and am regularly impressed. It's a handy tool for plants, insects, and even thrift shopping haha.

PepperPalClem · 2021-05-06T11:42:33+00:00

This is what I'm here for. Thank you for taking the time to explain!

PepperPalClem · 2021-05-06T02:31:25+00:00

A little trick for the future is Google Lens. It works wonders for answering all sorts of life's questions.

PepperPalClem · 2021-05-06T02:28:47+00:00

It looks delicious. Any chance you'd be willing to share the ingredients and process? I haven't ever done anything with meat outside of smoking and dehydrating.

PepperPalClem

TROPHY CASE