Overcast skies and 10 percent chance of rain, after months of drought conditions….
A generous tradition started by David Hodgkins. Here is our host at the BBQ, working hard to feed all of the guests. I met one of the Car Warriors builders from the East Coast Team, Mark Stackler.
David Hodgkins, our generous host of the HB Cruise-In Pre-Party
Another guest at the Pre-Party was Scott Merrell of Coupe Connection. He talked about the 8-stack induction system fitted on a Ford Coyote engine. Very interesting, and I may use that engine in my next project car.
More gray skies, but no mention in the forecast of rain. As usual for me, my focus was to gather as much info about Coupes as possible, so I can apply these ideas into my car project.
Also as usual, I had to look at all the other Factory Five Racing kit cars on display.
I noticed more completed 33 Hot Rods this year and more Coupes.
Highlights of the Day
I met and discussed body and paint with Jeff “Da Bat” Miller in the early morning. He has probably put the final finish on hundreds of Factory Five Racing cars over the years. Da Bat was the Body and Paint expert for the West Coast team on the Car Warriors Factory Five Hot Rod challenge.
I was lucky to meet and hang out with Karen Salvaggio and Jo Coddington as we visited with the builders and the cars on display. Karen and Jo were two members of the five lady team on the “All Girls Build” episode on Power Nation. The other ladies were Nan Gelhard, Cherielynn Westrich and Courtnie Provencher.
Here’s a picture of Karen on the left with Jo on the right. I am not sure who’s in the middle. Let me know and I will update this post. Sally Bean, one of the behind the scenes people from Factory Five, is in the background, making sure things are going as planned…..
Factory Five Racing Ladies
Meeting Peter Brock, BRE Racing
Peter Brock, the body designer of the Daytona Coupe, came to Huntington Beach for this event. I have several of Peter’s historical posters on my walls, but I wanted to meet him in person. Peter is a nice guy, and he truly loves the Factory Five Racing version of the famous Ferrari-killer from 1965.
Factory Five Racing president Dave Smith (right) introducing Peter Brock to the Cruise-In crowd. There’s Mark Stackler in the background.
The Fastest Factory Five Racing Coupe in the World
On display was the SoFast Racing Factory Five Racing Type 65 Coupe. This kit car holds a land speed record at the Bonneville Salt Flats. Allen Grant was there to sign autographs and display the car.
The fastest Factory Five Racing Type 65 Coupe and land speed record holder.
Watch this in-car video: Ride Along 200+ MPH Coupe at Bonneville
I made a few “walk around” videos with my new GoPro Hero 3. The footage is raw and needs some editing. I will post some after I do some editing.
Just as the event was ending, it started to rain. It was only a few minutes, but it managed to get stuff wet. I guess we can call it a California rainstorm. The local weather reports did not report any rainfall….
Here are some more pictures of this great annual event. Someday my Coupe will be there, too!
SAN DIEGO, Calif., March 19, 2015 — Microwave Update (MUD), the paramount international conference on Amateur Radio experimentation above 1,000MHz, will take place from Thursday, October 15 to Sunday, October 18, 2015 at the Crowne Plaza San Diego.
MUD 2015 will include technical programs, a banquet and the opportunity to network with fellow microwave ham radio enthusiasts from around the world. This year’s event is sponsored jointly by the San Bernardino Microwave Society (SBMS) and the Microwave Group of San Diego (MGSD).
Special hotel rates are available to MUD 2015 attendees. Be sure to mention the Microwave Update 2015 when making hotel reservations.
Call for Papers and Presentations
MUD is a great opportunity to share your ideas by presenting and writing papers. If you are interested in writing and/or presenting a topic for the 2015 MUD, send an e-mail message to firstname.lastname@example.org with an abstract or a general idea. This will help the conference planning and scheduling team organize the event.
Presentation and paper guidelines are posted at
The deadline for proceedings submissions is September 1 and deadline for presentations is September 25.
For more information and the latest updates on MUD 2015, go to:
The hotel is taking reservations now, so take advantage of the discount rate. Remember to ask for the Microwave Update (MUD) special rate.
Crowne Plaza San Diego
2270 Hotel Circle North
San Diego, CA 92108 USA
About the San Bernardino Microwave Society
The SBMS, founded in 1955, is a non-profit technical organization and Amateur Radio club and dedicated to the advancement of communications above 1,000MHz. Affiliated with the ARRL, the SBMS membership includes over 90 Amateurs from Hawaii and Alaska to the East Coast and beyond. Meetings are held the first Thursday of each month at 7 pm at the American Legion Hall, 1024 Main St., Corona, CA. For more SBMS information, go to http://www.ham-radio.com/sbms/
About the Microwave Group of San Diego (MGSD)
The MGSD is an informal association of Radio Amateurs interested in the frequencies above 1000 MHz. A net is held on the air each Monday night, except the third Monday of the month, on the Palomar Amateur Radio Club Repeater, 146.730 (-0.600), (tone 107.2) at 9:00 PM. For more MGSD information, go to
Homemade Hot Italian giardiniera (hot mix)
I discovered hot Italian giardiniera while on a business trip to Chicago several years ago. It was served as a condiment for an incredible Italian beef sandwich. I like to use this on hot dogs and sausages.
Here’s my version of this tasty and easy “hot mix.”
Nothing in this recipe is critical – choose vegetables that are either on sale or with nice color, or what you like best. You may slice, dice or chop them in large or small pieces. If you are short on time, or don’t like vegetable prep, you can take advantage of pre-cut carrot chips and similar items.
2 green bell peppers, diced
2 red bell peppers, diced
2 yellow bell peppers, sliced
8 jalapeno peppers, sliced – adjust for hotness level
3 celery stalks, diced
3 medium carrot, diced
1 small onion, chopped
1 head cauliflower
1/4 cup salt
For the Dressing
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon celery seeds
1 (5 ounce) jar pimento-stuffed green olives, chopped or whole
1 cup white vinegar
1 cup canola oil
Chopped jalapeno and other peppers for hot Italian giardiniera.
1. Chop and dice all vegetables and put them into a big non-reactive mixing bowl.
2. Mix salt with about 2 cups of water until it dissolves and add it to the bowl. Add water to cover the vegetables.
3. Cover with plastic wrap and refrigerate overnight.
4. The next day, drain and rinse vegetables. Add the olives.
5. In a separate bowl, mix together garlic, oregano, red pepper flakes, black pepper and celery seeds.
6. Add the vinegar and oil, and stir well.
7. Blend the dressing with the vegetables.
8. Cover and refrigerate / store in jars.
This is a great side dish for beef and beef sandwiches. Put it on pasta or hot dogs instead of pickle relish.
I made some “shoyu chicken” a while ago.
(ONO ONO means – VERY delicious.) It starts with a simple marinade, the ingredients look like this . . . .
Marinade ingredients for the Ono Ono Chicken
I decided I wanted to try trimming the thighs “competition style.” I need more practice, but this is what I did. It took a long time to do all this surgery, but it was worth it, since there is a lot of un-needed fat that you can throw away.
Thighs from the supermarket had this weird flap of extra skin. Yeah, I do love eating that stuff, but I decided to trim it off.
Chicken thigh from the local supermarket – all kinds of extra skin.
After trimming the excess, pull the skin away from the meat. If this process bothers you, you may want to think of this as a biology lab session. All this surgery is not for the faint of heart – and stomach.
Pull the skin away from the meat, and scrape the pasty fat away.
I used a spoon and a paring knife to scrape the fat from the inside surface of the skin.
Use various tools to scrape the fat away.
Keep scraping, but try to avoid damage to the skin.
Once the excess is scraped off, stretch and wrap the skin back on the thigh meat. I removed about a tablespoon or so of this excess stuff from each thigh. This is what it looked like. The guy performing the demonstration made his thighs look like little pillows, almost like a perfect, puffy rounded rectangle. Amazing.
Chicken thigh after trimming and de-fatting.
Prep Work Done – On to the Grill!
The marinade has a lot of sugar, so indirect grilling is used to prevent nasty flare-ups. (Big Green Egg Platesetter legs up, under the grill grate.)
Ono Ono Chicken on the Big Green Egg
Isn’t the color amazing? Cook until the safety zone is reached, about 160 to 170 degrees F.
Get ready to eat.
Here we go —
Ono Ono Chicken ready to eat.
I posted the recipe on the Green Egg – EGGhead Forum in 2011.
Maker Faire – Where it’s Cool to be Smart
Photo by Kyle Cothern of CrashSpace
The Electric Giraffe at Maker Faire
Maker Faire headquarters announced early bird discounts for Maker Faire Bay Area on May 16 and 17, 2015.
What’s Maker Faire? Take a look at this Drone’s Camera View from Bay Area Maker Faire 2014.
The sale ends on February 28, so don’t delay!
Order your tickets now to take advantage of the discount.
I will see you there – Look for “Not Your Grandpa’s Ham Radio” and our new projects!