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Mark, you are the man.
Now I need to worry about finding Dunlops that are English and not US spec. This could get tricky. I'm thinking my best bet may be take-offs from one of you guys. Anything has to be better than what I have right? I mean, mine have TONS of meat left but the age & hot/cold storage is said to have killed them. Not that I'd know, I'm just a novice, but that's what the guys in the know keep telling me.
-ddk