LDM

I don't know how people can drive around with that much trash next to them. Great turnaround on a neglected ride.

That's when you take the seat from an old office chair and do this.

The caddys seem to be rated at 250 lbs so you'd be right on the threshold. I'm only 180 so I'm not really pushing the limit, but it seems pretty rugged under me.

My brother has an '01 with a straight 5"

I vote listen to Dylan and use each product the way they're supposed to. Spray the wheel cleaner on the dry wheels, and once all the wheels are all done and rinsed come back around and do the tires with APC. He already stated that he's using a foaming sprayer so that's not going to help his situation, but following the directions of each product and using them the way they were designed will.

I put it on a couple weeks ago

Besides being on the bottle, Adam states it in the video too. [ame=http://www.youtube.com/watch?v=bjXtTJkt6DY]Adam's Deep Wheel Cleaner - Official Release Video - YouTube[/ame]

I have both, though I haven't really used either enough to make a definitive judgement. Normally with my wheels I can get away with just Green Wheel Cleaner. But back to the question, with the little bit that I have used them, the Adam's seemed to do a better job. When I use up my Sonax I probably won't get another bottle, but I would get a refill for the Deep Wheel Cleaner when I need it. The fact that it costs less is just a bonus.

But the Adam's Deep Wheel Cleaner says not to rinse first either.

Whenever I rotate the tires I give the wheels a full cleaning. Just today I put on my summer wheels and cleaned the wheels going on and cleaned the wheels that came off.

Probably because there's a decent chance they're the only set of those wheels in the country. They're normally only found down under and even then hard to come by.

Put my new summer wheel/tire setup on.

I'd go for the bucket caddy. I don't have the rolling seat, but sitting on the bucket works fine for me.

Well I did put some plastic back on over the coils...

Hey everyone. I haven't really posted in awhile so I'm just checking back in. Between being out to sea and just work in general I haven't really had time to be active on multiple forums, though I have stopped by from time to time to read some threads when I had a chance. I still have my G8 of course, though I have made a couple changes since I last posted. I went from this: To this: Also, today I found a box with this inside sitting on my doorstep:

Thanks Mike and everyone else. And happy belated birthday to Rich too. I've been busy lately and haven't had much time for this forum, though I do check it from time to time. Our ship's been in Staten Island, NY supporting the Hurricane Sandy relief efforts since the beginning of November and though we should be home soon, I'll be at sea for another two months just after the New Year.

I don't think I've ever been as bummed about the death of someone I've never actually met as I was when I read Paul's post yesterday. I would've loved to have gotten together with Jim and swapped sea stories. I'm glad I was able to know him, even if it was just over the forum. Fair winds and following seas, Jim.

I guess eventually we'll all look at this and think: [ame=http://www.youtube.com/watch?v=FONN-0uoTHI]Ron Burgundy - That Escalated Quickly - YouTube[/ame]

And just to add, we don't know what it's like for the restaurant staff. We don't get to see what happens in the kitchen, and maybe some of the employees were just having a bad day. Maybe they're just fed up with a few customers that have been difficult. I'm sure it can be frustrating when you put so much of your own effort into something that you can become overly sensitive to anything negative mentioned about your work. But while us customers may need to see things from the restaurant's point of view, I think the restaurant may need to look at things from a customer's point of view as well. Just because a customer likes steak doesn't mean he won't continue to eat spaghetti. Maybe the mention of steak in their restaurant might make them feel insecure, but if they stepped back they'd realize that the customer is still eating and enjoying the spaghetti, and will still come back for more.

I love Italian food, but I don't think my diet could consist entirely of it. However, I do know this really great Italian restaurant where the service is great and I've spent A LOT of money over the past few years. The owner really seems to care and often comes out to greet and take care of his customers himself. This restaurant is so great that I've told a bunch of friends about it and whenever someone asks where to get Italian, it's where I tell them to go. I also know of some steakhouses though, and to think that their food and service can't be as good just because they don't serve spaghetti is kind of silly. The owner seems to know this, and will sometimes make references to steak himself, but whenever a customer happens to mention steak the waiters are quick to tell the customers how much better spaghetti is. Even if a guy likes both and asks what's the best steak to go with this awesome spaghetti is, he is quickly silenced, or sometimes even hidden from the other customer's view. The waiters' view is that spaghetti MUST be served with meatballs, and any opinion other than that is wrong. Everyone knows that spaghetti and meatballs go together, but that doesn't meant that spaghetti and steak might work out just as well for some people too. He shouldn't be badgered into getting the meatballs by the waiters when he already ordered the spaghetti. Now I completely understand that it's wrong for someone to come into the restaurant raving about how much better steak is. They definitely shouldn't be allowed to hand out flyers about steakhouses. However what's the harm of mentioning steak? Why should the best Italian restaurant around get so defensive about it? They've created an environment where customers are made to feel ashamed about even liking steak. One nice thing about this restaurant though is that sometimes they add new things to the menu. One customer happens to mention a dish that some other restaurants offer and wonders if anyone's tried it. Despite a lot of good reviews from outside sources, one waiter is quick to point out that he heard about someone getting sick from it one time. The spaghetti isn't broken, so why try to fix it? Everyone should just stick to the spaghetti. Well if this is the official view of the restaurant, what if I want to try something new? At this point the head chef comes out of the kitchen yelling at everyone about how little they know about what goes on in the restaurant. He's already tried all variations of the recipe and none are fit for the restaurant. For proof, one of his buddies had tried a few bites back at his place one time. We then are told the chef has been cooking for a long time, and has done so at a much higher level than the rest of us. Now I know I'm not the greatest cook and would never challenge myself against the chef's abilities, but that doesn't mean the chef should belittle my cooking. I try hard in the kitchen at home and have fun doing it. Next we are told that if we don't like everything the waiters say we should just get out, and at that point the kitchen was closed. The next day this whole event was censored and we are simply reminded not to talk about steak. Now I had a lot of respect for the chef and right before he came out of the kitchen to yell at everyone I had even praised how he is usually quick to help anyone if they have an issue with their order. However, one bad experience can keep a customer from going back to a restaurant even if they had enjoyed themselves there in the past. I may have an unpleasant experience with the waiter one day and still come back because it doesn't represent the company as a whole, but the chef represents the core of the company. If that's the way things are going to be, should I try to find a new restaurant? Now I love coming to this restaurant. The food is great and the service top notch. The customers are friendly and we can joke around and talk about all kinds of things even if it isn't food-related. I'd like to think that I've helped a few people figure out the menu over the years, even though it's not my job to do so. Of course I'm not an expert like someone who's been cooking their entire professional life but if you spend enough time somewhere you can pick up a few things. And while I'll won't name steakhouses here, or tell someone that they should get a steak instead, if a waiter tries getting someone to order something off the menu that they might not need, I may remind the customer that there are other ways to get a full stomach. Out of respect for the restaurant I won't give specifics, but if there's no balance to the propaganda some people may go their whole life without enjoying a steak thinking Italian food is the only good food. As someone who enjoys food, I think it's perfectly fine to support multiple restaurants if they all provide good experiences. Lately Italian food has been leaving a bad taste in my mouth. It's not the food itself, but how defensive the restaurant is of the food. I can't understand why they feel so threatened if they truly are the best Italian food around. It's that attitude, not a problem with the spaghetti, that makes me want to try the steak even more.

I agree that the Flex is a great tool and definitely a good investment if you're detailing for money. I don't regret buying mine. I guess my point was that some people are quick to abandon the PC when it is a quite capable tool with the right compounds and pads. (PS: Sorry if my sarcasm sounded a little harsh, but it was more just to help the point across. )

And to Erik, great job on that Caddy. I love this shot:

Hmm...a Flex kit from Adam's cost about $400. You can buy five GALLONS of 105 for that price. So yeah, it's much more reasonable to buy a new polisher than to use a better cutting compound. What was he thinking!

There's an entire FAQ thread on microfiber care: http://www.adamsforums.com/forums/microfiber-products/14121.htm I personally just hang them to dry usually though there are a lot of people that use the dryer.