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Back in the 80s I was a backyard mechanic; and prior to my full time career in computers I worked in both the quick lube industry and for Ashland Oil. I actually still am on the books at a local quick lube and work once or twice a month so that I get discounts, and if my coffers get low between contracts I'll do it full time if needed.
Oil: The recommendation for my car is 5w20, which is available in a synthetic blend as well as full synthetic. The best gas mileage I have gotten is via Castrol Edge; and it seems to have the least consumption in my car which is driven about 35000 miles (56000 km). If that is not available I use Valvoline Advanced Full Synthetic.
The better half gets the same routine done on her minivan, which now has 315000 miles on it.
Oil Filter: Needs to get changed. I have no real brand preference, and it is too hard to know who makes what anymore. There are only a handful of manufacturers and it is mosty contract work for the rest. Mazda filters vary by what country you are in. Fram got a pretty bad name when the internet came around, but their mid-grade XtraGuard line is basically the guts of the Honda OEM filters now/
Suggestions: Get to know your car and how well the oil holds up. Just because today's gas (petrol) engines have extended change intervals does not mean it shouldn't be checked. If it is low top it off, and if you can't see the dipstick through the oil change it. Note the miles it takes to be a quart/liter low or for it to be saturated.
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Check your owners manuals for what's needed and allowed in your engine and how often to change it. Stick to the mfg's specs for oil grade and specifications, but don't be afraid to pick one of the other grades that are allowed if you have a reason to do so.
For example, I run one of the allowed heavier weight oils in my engine because I want the extra viscosity.
In Italy (piedmont region) we have several raw cow dishes, just diced and sometimes with a sprinkle of lemon on it (it acts as cooking).
In all of Italy carpaccio is quite appreciated - cow or fish. In fact I was baffled when people were dising sushi because "OMG it' raw fish you're gonna die!!1!!" while carpaccio, which is the same, is fine.
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