zr-1 slave cylinder

[Charles A.]

Any one know where I can find a clutch slave cylinder for a 90 ZR-1 and the GM part number?

[Joe L.]

Re: zr-1 slave cylinder

Chuck-----

Well, this is one ZR-1 part that's not going to be difficult to find. That's because it's the same as 89-90 with L98 and MN6 transmission. The GM part number is GM #18030164. It GM lists for about 180 bucks. The exact same part will be a lot cheaper if you get it from a Delco dealer under Delco #18F101. Or, you can order from your local auto parts store under Raybestos #SC37838. As far as I know, all of these parts are the same, from the same manufacturing source.

[Charles A.]

Re: zr-1 slave cylinder

Joe. As always thanks for the info. Don't know what we would do without you.

[John H.]

Re: zr-1 slave cylinder

Many lobsters have given their lives in order to ensure that Joe stays with us

[Joe L.]

Re: zr-1 slave cylinder

John-----

Actually, I do feel bad for those lobsters, but, so far, it's never stopped me from eating them. I won't cook them, though; somebody else has to that for me. Once cooked, "the deed is done" and I figure if I don't eat them, somebody else will. So, why let someone else eat them just because I feel bad for them? I do have a policy that I don't eat lobsters bigger than about 1-1/2 pounds. It takes a lobster about 12 years to get to that size; bigger lobsters are older. I figure if they get to be 12 years old, they should get a "free ticket" after that. Maine actually forbids the taking of very large lobsters.

I don't feel too bad about clams, though; they just don't have any personality, at all. So, I just steam those up without too much remorse. But, still, there is just a "twinge" when I put them in the pot.

[Jack H.]

A 'sympathy' killing...

of lobstas is scheduled for 7:00PM MDT in ye olde steamer pot atop the stove at Casa d'Hump outside Denver at 7930 feet this evening as a tribute to the Boston National Convention. Remember, the only Red lobsta, is a Dead lobsta!

Plus, for those in Boston with a free night and an appetite for adventure, consider the Lobster Savannah served at Loche-Ober. That's a VERY old Boston restaurant 1/2-block and down an alley from the Boston Commons. It's a 2-pounder they steam, extract the meat from and dice. The lobster meat is mixed with breading, clam, muscles and re-packed into the lobster shell intermixed with several kinds of cheese and cognac then 'flashed' under the broiler before presentation.

This is a memorable meal that will take a full week to offset from a calorie consumed standpoint!!!!