CrashbotUS

What that really shows is that the Canadian army needed an assault gun and had to resort to deploying what they had readily available in order to fill a the need, which was basically an infantry support role. Something a vehicle like the M8 would have filled perfectly.  In low intensity conflicts when the threat from enemy armor is close to 0, vehicles like the M1128 or the defunct M8 program are easier to deploy and support yet pack the punch needed to deal with any potential threats.  The M1128 has some pretty serious design flaws but the concept is pretty sound. 

I do not foresee the large tank and tank battles being the typical future conflict. 

Far north, past McKinney. 

The Turkish strikes were all over the French news last week. Taking the opportunity to blow up one of the few groups actively fighting and winning battles against ISIS was a real dick move. 

There is this. I think the blue on the Matilda in my photo should be more silver-grey. 

http://media.wix.com/ugd/279ff1_2d04a6e05f874848ab4dfc66ffe9e8a5.pdf

Only if it has boobs. 

M8, the thing that should have not been cancelled.  

No love for us Ukrainians around here, lol. 

I see more focus on MGS type platforms. Possible resurrection of the M8 style AGS. Lighter, smaller, and more portable vehicles. Crew reductions, unmanned turrets, stand off weapons systems, urban suitability packages, with an emphasis on infantry support.

I'm not so sure amphibious landings in the vein of Normandy, Iwo Jima, or Guadalcanal are even practical anymore. 

It really depends on where you live. Many American towns and cities are a vast wasteland of chain restaurants and fast food. You start getting much outside most major metro areas and aside from a few Mom and Pop places, your dining choices are pretty limited. I think there are serious rumblings for some change though and there are people stepping up to fill that need. 

I do A LOT of leisure travel and most of it is planned around food. I could take someone around places like Chicago, the Bay Area, New York, LA, New Orleans, Boston, Dallas, Austin, Houston, Seattle, and a bunch of off the map towns across the US and introduce them to places putting out some really innovative menus as well as really good traditional comfort foods. 

I live on the edge of DFW metro area and I could eat my way across this city and not be disappointed once. We have a number of spectacular food trucks, talented chefs opening great restaurants, and a city chomping at the bit for quality food. We have a developer here that opened an old trucking terminal and turned it into a incubator for new restaurant ideas that has already spawned on James Beard semi finalist this year. 

My wife grew up around the culinary world, her father worked with a number of the original "celebrity" chefs like Hubert Keller and Wolfgang Puck. She is a baker in her spare time and runs a sweets related blog that has a pretty decent following. Food is has always been a big part of her life. Me? I just like to eat things that taste good. 

 

Yes but he's indicative of the mindset which creates the trashy cuisine and worse he's the face of the Food Network - which tries to turn food into a spectator sport instead of something you eat. And like it or not it's selling - with his absolutely terrible New York restaurant making a ton of money with bad food based primarily on heaping together as many artery-clogging ideas that sound good on paper but ends up being just a monotonous parade of "salted grease" on the tongue. And note this is a generation where even McDonalds is starting to experiment with kale on its menu.

 

Compare and contrast for instance to Alton Brown (who pretty much carries the whole Iron Chef show). Brown for instance isn't above using potato chips as breading to make some trash cuisine, but he does it in a way where the pork chop still comes out good because he's making something to eat. And he's very careful to point out that people do trash cuisine primarily because they lack money for fancy panko crumbs in the first place. Guy Fieri... just adds buffalo sauce on everything.

 

The Manila food scene used to be much of the same which treated food as status symbols instead of something to be eaten, in large part because all of the cooking and food shows (and the entertainment industry in general) were dominated by an upper class with Spanish colonial nobility sensibilities, and who generally frowned upon provincial/rural food.

 

That's why Bourdain and Zimmern were so important not just for the American food scene, but the Filipino one as well. They made eating good food for the sake of eating good food cool again. Bourdain's one episode about the Philippines for instance pretty much forced the Manila food scene to (finally) accept the reality that they did not make the best lechon (crispy roasted pig), and that it was the rural Cebu version with its greens that was in fact the "best pig ever". Indeed, most viewers can't help but notice how miserable Bourdain was eating Manila food and processed fishballs, and he really lit up when he was eating rural food like chopped pork face.

I can get cripsy pork face at John Tesars place right down the street and it is amazing. I don't watch the Food Network often. The Cooking channel occasionally, the shows on Travel channel, and Cooking network are better anyway. 

There are tons of awesome chefs with amazing menus that aren't gunning for air time on cable networks. 

Guy Fierri is not the food scene in the US. At all. Those Gimmicks might work for TV show ratings and the throngs of waddling tourists from middle America but not for those of us who actually care about food.  

Every age is legal drinking age. (thanks to my Ukrainian and Irish genetics)

My wife is constantly playing this game but she hasn't wandered into anything yet. 

It's pretty easy. After you do all the partitioning and such, just use something like EaseUS Todo to clone it. That's how I did it. 

A few shots of a Matilda, Char B1 and a Renault FT I took at the Musée de l'Armée in Paris last monday. Just got back today. 

They also had PZII ausf F and  SOMUA S35 turrets as well as a number of other weapon systems from all the warring faction in the WWII section of the museum but the sign was "no photos", so i left my wife sitting outside with my camera (even though everyone was taking pictures anyway) 

M50 at the Cavenaugh Flight Museum in Dallas. Not sure what the plates are on the drivers and bow gunners positions.

https://www.youtube.com/watch?v=90Yfmwwm7oU

Have each person run a buffer on an entire department store while carrying each rifle. Then send me the AR-10, so I can have two. 

Bad taste bear has bad taste. 

Better.  AATW.