Jbrew

Yep, it's a Jumpme Controls, - at least the price was right.

Still have that Odyssey EnerSys in the 150.. nuclear powered...it just won't die.(Jan2009), so 15yrs on that one.. Looks like it paid for itself a couple times. Wonder how much those things are now . It was 230 back then.

I'm not sure what the cars have in them, can't see the damn things. The One ton has a Motorcraft ( just has the year on it 2019). Those are JC's as well, also 3 year batteries. I imagine that will be dying soon. I better replace it ehh lol. Haven't screwed around with batteries in a very long time, I should price another Odyssey for the 1 t since I such good luck with the last..... bet they're around 500 now..

OhioLariat

I have some no-name battery (literally... there's no label on the thing anywhere) in the Mustang, and I swear it's been in there since I bought the car in 2006. It's on a maintainer almost any time the car's not being driven. I'm sure that's helped.

Jbrew

2006! that beats me lol.

-Must be a hybrid w/ unobtainium plates.

Haven't used a maintainer yet, charger yes. The 150 Bat disconnected, it's out in the cold, need to bring that in. It can't have that much life left in it.

Almost 400 for a Group 65 now, - https://realtruck.com/p/odyssey-extr...BoCMigQAvD_BwE

Pricey, but you get what you pay for ime... In batteries anyway.

BillSF9c

Yeah, those fine threads, and not deep enough. Guys transferred threads from regular heads over to the aluminum heads. Stupid junior engineering error.

BillSF9c

1) LaCosteña Chipotelé, but only a TBLsp or 3, for a smokey taste. (NOT Embasa, too darkly roasted, bitter.) (I mix LC-C 50-50 w Pace Picante sauce Hot for my general salsa.) You can get it as a sauce, chopped peppers in adobe sauce, or whole peppers in sauce. No matter. Add the TBLsp and then a tsp every half hr ro hr until you like it.
2) Granulated Caldo de Res, (flavor of beef) by Knoör, or grind their beef bouillon up and mix w the beef for a more Carné Asada flavor. (It's salty, so cut that back elsewhere. I use this cuz beef just doesn't have real meat flavor it had, way back.)
3) Get a good caramelization on the meat before you do anything else... but short of blackening it. As w a steak, that's the flavor builder. The Caldo de Res browns too, so watch you don't torch it w too high a heat. Scrape the pan w a tiny slash of beer if needed, whenever needed.
4) I use a lil contadina sauce and peeled canned sliced toms. Diced is ok, even with green peppers in them, (S&W) but I want at least SOME toms to be noticable and a precooked slice, cut in half, does this, so, I mix about 3-4 cans of this and that. Go easy on sauce, as you can add more as desired. Contadina Paste (original) must be cut 50% w bee... win... Water 'to make a sauce of it' but it is the secret to my spaghetti... so tasty.
5) Canned red kidney beans.
6) Mine is not hot... more savory. Cannot help you there. I even and always add celery, 1-2 stalks min, 3/4" long pieces cut at a ~30° diagonal.

5-6 qts when done.
You can cut a batch in half at some point and go two different directions with style.
Buena suerte!

COStruck

Oh dear...

white89gt

I'm going to have to go out and look at the battery in the 06 Escape. It was in Frankie when I got it. Dude put it in there to move it once, and let it sit. I had to hook another battery to it to get it to take a charge with a charger.

Anyway.... pretty sure it says 05 on it. BUT, I didn't revive it until 2020.

white89gt

BTW... I've been quiet about a little something that's been brewing for the past 5 or 6 weeks. I received a formal job offer as an automotive tech today. Great money to start. It's exactly 2 miles from home. Got some thinkin' to do.

BillSF9c

Rats. There go all your preset radio stations...
Which I almost never listen to, lol !

white89gt

There's this little detail in the offer sheet that's hanging me up. I don't want to jeopardize working with Ron.