'80 SC option M474

[Wout_RS]

Hi,

My 1980 911 SC has the M474 sport shock absorbers option.

How can I tell if these are still the originals?
Are they green billsteins or how do I recognize them?

Regards

[RDM]

Mine has the same option. I've got green Bilstiens.

[TibetanT]

My car has this option and they are green (struts) with the Bilstein's inserts.

Hope this helps

[Bill Verburg]

You can always tell if you have Bilsteins in front because they are an upside down design and will have a simple pinch bolt at the bottom of the shock to capture the shock rod
The lowest is the pinch bolt for the ball joint, above it is the pinch bolt for the shock rod

[Bob Kontak]

+1 My COA states sport shock absorbers. They are green.

I replaced all with Bilstien Sport shocks and the rears are yellow. Fronts are still green as you only change out the inserts.

Porsche Sport shocks are not as stiff as Bilstien Sport. Porsche Sport = Bilstien Heavy duty.

Lots of folks say use new Bilstien Heavy Duty on the front and the stiffer Bilstien Sport on the rear. You can also get your originals rebuilt.

Sorry for rambling if you already know this.

[TibetanT]

Bill:

Awesome brakes and rotors with those steel brake lines. Yum

[Wout_RS]

Thanks for the answers.

Are they adjustable by the way?

Any tips on how to get them clean after all the years of service

[Bob Kontak]

Originally Posted by Wout_RS

Thanks for the answers.

Are they adjustable by the way?

Any tips on how to get them clean after all the years of service

You will be amazed at what some of the inexpensive cleaning products poured into a spray bottle will pull off.

Try Purple Power. Dirt cheap. Maybe $20 for two gallons.

Not adjustable.

It's about a $500 spend for new shocks . Have you figured out a way to know they are played? They seem to last forever.

[Bob Kontak]

Originally Posted by Bill Verburg

The lowest is the pinch bolt for the ball joint, above it is the pinch bolt for the shock rod

I believe the upper pinch bolt Bill mentions is a dowel spring. It's a tube with a split long ways in it. It is not mild steel. Has a bit of a tapered end in it. Please do research on how this spring goes in. I know that you have to put the split/slit in at a certain orientation or there is risk it can fail.

If I misunderstood Bill, the nice thing about this forum is that I will be "corrected".

[Wout_RS]

I don't think we have the products here in Europe you mention Bob.

But i will tackle them with some of my detailing products.

I don't know how you can see if the shocks are played.

[Bob Kontak]

Originally Posted by Wout_RS

I don't think we have the products here in Europe you mention Bob.

But i will tackle them with some of my detailing products.

I don't know how you can see if the shocks are played.

All good.

BE? That is Belgium, correct? Christ, you probably speak French.

Kitchen degreasers are fine. I used "Fantastic" on mine in the way back. All the gunky stuff needs is something to break it down. Trust me, you get close the right stuff and some cotton rags, your wheel wells will look astoundingly unmolested. You will get down to the paint and it is eye opening - how "new" it looks.

How do YOU cook Belgian Fries? I have a small cooker and cook them at 325F for about 6 minutes. Then 375F on the second wave for about 4 minutes. These are 1/2 inch raw potato slices. I have used beef fat and they are to die for. You folks can get horse fat, which I am told is divine for the fries.

My fryer cannot carry the heat with more than one or two big potato's worth in in.

Do you think spending on a bigger fryer is worth the spend?

Forgive me for assuming that everyone in Belgium is a Belgian Fries expert.

[javadog]

Originally Posted by Bob Kontak

I believe the upper pinch bolt Bill mentions is a dowel spring. It's a tube with a split long ways in it.

That would be a roll pin, skippy.

On the fries, duck fat is better is you can afford to buy enough of it.

Cut the potatoes into rectangles, discarding the uneven, outer pieces. Cut the rectangles into fries, as even as you can make them. Soak them in cold water at least a half hour (more is fine) and rinse them. Dry them. Blanch them in 280 degree oil until translucent, 6-8 minutes. Drain them for 15 minutes on a wire rack. Fry them at 375 until golden. Toss into a metal bowl lined with a towel and season them immediately with salt. Toss them a little to coat with the salt and remove some of the oil. Add a little truffle oil, if you want.

JR

[Wout_RS]

No i'm from the Dutch part of Belgium.

I speak better English then French.

On the french fries. Never heard about horse or duck fat
We mostly use vegetable oil for fries. But the best taste is with fat from animal resources.

We peel the potatoes and slice them into fries. (+/- 13 mm)
Heat oil until 140°C, the fries go in, but do not let them color (sort of poaching)
Cool the fries on some paper towels
Heat the oil to 180°C, fry them to goldbrown
The fries go in a scale with paper towels and sprinkle them with salt to taste.
Simple as that

[RDM]

Originally Posted by Wout_RS

No i'm from the Dutch part of Belgium.

I speak better English then French.

On the french fries. Never heard about horse or duck fat
We mostly use vegetable oil for fries. But the best taste is with fat from animal resources.

We peel the potatoes and slice them into fries. (+/- 13 mm)
Heat oil until 140°C, the fries go in, but do not let them color (sort of poaching)
Cool the fries on some paper towels
Heat the oil to 180°C, fry them to goldbrown
The fries go in a scale with paper towels and sprinkle them with salt to taste.
Simple as that

I love this forum.

Where in Flanders are you, Wout? I spent two years in Antwerp teaching (a little) and learning beer and food (a lot).The Delirium Tremens Christmas beer is delectable this year.

[Wout_RS]

Hi RDM,

I live in a small town between Ypres and Dixmude.

The whole other side of Flanders compared with Antwerp.

[Bob Kontak]

Originally Posted by javadog

That would be a roll pin, skippy.

skippy is tolerable given incorrect terminology. Fair enough.

Thanks for the fries info both of you. I am cooking the first wave with too much heat.

The beef fat I mentioned was $20US at a higher end grocery store years ago. Several beef suet packages for about $6 each. Now would be about $40 I bet, unless one knows a butcher. They taste like steak. It is sinful.

Duck fat. Interesting. Need to google.

Thanks again.

Edit: They say the taste is unrivaled. $33 for 7.5 pounds online. http://www.farmfreshduck.com/duck-fat/55-duck-fat-gallon.html

[javadog]

That's not a bad price for a gallon of duck fat. You'd have to cook a buttload of ducks to render that much yourself. Their prices are decent for a whole duck, too. I paid almost that much for the last one I bought locally, but mine was only 3-1/2 pounds.

Buy some of the rillettes while you are at it.

Buy some confit and you're on your way to a cassoulet.

JR

[msterling]

Duck fat IS the best for frying potatoes. Never discard Duck fat. I usually pan fry very thin sliced potatoes. One interleaved layer. Med-high heat and flip all at once which is tricky. Salt and pepper on both sides. Also excellent cooked in butter and beef fat sounds dang good. Now I am getting hungry.

[jlynch1960]

What about some mayo with those fries? Or is that limited to the Dutch?

[RDM]

Originally Posted by jlynch1960

What about some mayo with those fries? Or is that limited to the Dutch?

Dutch, Flemish, German all. And Austrians and Poles. That's the limit of my knowledge.