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VSSB

Thats a drac, not a vssb. A drac only had 1 set of jumpers where the vssb had 2. I don't know if the drac modules had the abs output or not.
 
so I've looked at dip switches and there's a myriad of different specs, sizes, etc. Anyone got a link to one that is the right one?
 
THEFERMANATOR said:
Heres the method of just soldering in solid jumpers. http://tbichips.com/?page_id=504

Radio shack can get you an 8 position dip switch, and you can just not use/cut off 2 on the end, then solder them in. Or do a search on google for "7 position 14 pin dip switch" and you can get them that way.
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I had that link bookmarked and was going to post it earlier. The information has changed, it doesn't show near the info it used to.
 
You make it sound like all dip switches are the same. I know for a fact they come in different pin widths etc.
 
Quit using southern cookbooks.

Ingredients: butter, butter milk, butter fat, salt, rendered butter, bread. Mix all ingredients except bread, then spread on bread. Eat to curb appetite between dinner and supper.

Yeah, why am I in the 250-260 weight class again? Haha.
 
Will L. said:
Quit using southern cookbooks.

Ingredients: butter, butter milk, butter fat, salt, rendered butter, bread. Mix all ingredients except bread, then spread on bread. Eat to curb appetite between dinner and supper.

Yeah, why am I in the 250-260 weight class again? Haha.
Click to expand...

Don't forget the lard - everything must be fried in lard: Your eggs, your bacon, your sausage, your potatoes! And grits! You can't forget the grits! Grits with lots of salt on them and a big ol' dollop of butter melting over the top off them. Oh hell, a REAL delicacy, grits fried in lard, with lots of salt and pepper on them and that big ol' dollop of butter melting over them!
 
Husker6.5 said:
Don't forget the lard - everything must be fried in lard: Your eggs, your bacon, your sausage, your potatoes! And grits! You can't forget the grits! Grits with lots of salt on them and a big ol' dollop of butter melting over the top off them. Oh hell, a REAL delicacy, grits fried in lard, with lots of salt and pepper on them and that big ol' dollop of butter melting over them!
Click to expand...
You forgot cheese. You haven't had grits until you've had them swimming in butter, then enough real cheddar added to block an artery. You know they're good when they stick to the roof of your mouth.

And it's not sampling, it's checking for doneness. I'm doing everybody a favor by making sure its thoroughly cooked.
 
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