Nah. Really? Looks 3 series to me.M5 F10?

#841
Posted 06 January 2012 - 08:33 AM
Sig worthy.
#842
Posted 06 January 2012 - 08:38 AM
Whatup Nik? Haven't had a phone call from you in days. All good?
Hahaha, I actually figured some of you might be getting a bit tired of my random phone calls every few days. That, and BUSY!
Nah. Really? Looks 3 series to me.
Vorsteiner VMS-F10 5 Series Official Release
Always on the cutting edge of BMW tuning, our friends at Vorsteiner have released their full tuning program for the F10 5-series. This latest interpretation looks to us like a bit of Black magic! The Vorsteiner VMS series program specifically designed & manufactured for F10 5 series. The VMS package consists of a lightweight pre-preg carbon fiber aerodynamic package for vehicles equipped with the factory M Tech aero package.
The Vorsteiner VMS carbon package includes an add-on front spoiler, rear diffuser and a deck lid spoiler element to complete the aero package. To further complement the new sporty character of this new sports sedan we have developed a finely tuned cat back exhaust system as well as a collection of 20 and 21 inch forged wheels.
Would I lie to you?

#843
Posted 06 January 2012 - 08:40 AM
#844
Posted 06 January 2012 - 08:45 AM
Nah mate, I look forward to our in-depth discussions about beer and the industry in general. Plus solving all the worlds problems. In fact the way I knew you hadn't called for a while, was the fact that there's a bunch of cooch grass growing in the front garden. Normally I'm pulling it out while I'm on the phone to you.
Sig worthy.
#845
Posted 06 January 2012 - 08:50 AM

#846
Posted 06 January 2012 - 08:52 AM
I like cooch, one of my favorite grasses for a lawn
Is that the putting green grass?
#848
Posted 06 January 2012 - 08:54 AM









#849
Posted 06 January 2012 - 08:56 AM

#850
Posted 06 January 2012 - 08:58 AM
Looks epic! prawns are not deveined though
Unless they did some tricky shit and did it without damaging them.
So?
Althought at a meal that fancy it is a bit wierd!
#851
Posted 06 January 2012 - 08:59 AM
I can't stand prawns that are not deveined, tis gross.So?
Althought at a meal that fancy it is a bit wierd!
Those ones above though probably did it by pulling it out from the front which can be tricky.
#852
Posted 06 January 2012 - 09:05 AM

Got a $70 discount. So nice of them.
Felt like a clown only having a ten dollar note to tip with.
#853
Posted 06 January 2012 - 09:08 AM
I can't stand prawns that are not deveined, tis gross.
Those ones above though probably did it by pulling it out from the front which can be tricky.
Meh I just eat them

I slept so shit last night. Mad headache and hay fever today! ****!!!!
Also, got woken up by what sounded like a million cockatoos flying over! Was

#854
Posted 06 January 2012 - 09:09 AM
I have no idea what a cape lodge is but the food looks fancy and nice. I can't help but think of those scallops hahaha I really really feel like some now, might have to get some this weekend me thinks if I can beIndeed, no trails left at all mate. This is
'ing Cape Lodge we're talking about.
Got a $70 discount. So nice of them.
Felt like a clown only having a ten dollar note to tip with.

Ahh well, I don't think Australia should adopt the American system of expected tipping, we pay our staff well enough.. in the US those people earn so little it is almost necessary.
#855
Posted 06 January 2012 - 09:13 AM

They can expect all they want.
#856
Posted 06 January 2012 - 09:20 AM
The Cape Lodge Gourmet Retreat and Cooking Classes are ideal for lovers of great food and wine experiences. Described as one of Australia’s “finest new generation gourmet establishments” we now offer a range of cooking classes, master classes and gourmet events throughout year.
Classes run from 3.30pm until 5.30pm
Cooking Class & Dinner: $295.00 per person
includes Cooking Class, Apron, and 5 course Chef’s Tasting Menu in the Cape Lodge Restaurant
#857
Posted 06 January 2012 - 09:25 AM
If you wouldn't pay $15 for each of those individually, you're doing it wrong.
Also, with the cooking class (I've been on the wait list for over a year now - since he was on MasterChef every fucker wants to do it

#858
Posted 06 January 2012 - 09:28 AM
Some guy blew himself up in his front lawn.
NEEDS MOAR PEANUT BUTTER
#859
Posted 06 January 2012 - 09:33 AM
Yeah man, in that environment I would have no issue in paying $15 per plate... it is not like you are at your standard run of the mill restaurant and prices down your way are pretty high when it comes to dining.
Those scallops...... can't... stop... thinking...about.
#860
Posted 06 January 2012 - 09:38 AM
Log book wont be approved for another 1.5-2 weeks!!! OMFG!! they say it only takes two weeks, but its going to take them a month... FML.
I cant book the test until i get approved...
NEEDS MOAR PEANUT BUTTER
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