Hi Br. Vince !
I was talking about the modern methods of fitting and finishing modern high quality pistons and rings using modern tooling and tolerances like the O.E.M.'s do and the resultant shorter break in period, not the old style.
And you better wait there for me,,,,
(a) COFFEE !!!
and
(b) somebody got to sell me the requisite bits to make a silk purse out of a sows ear 
Who better to do that than the one who knows good provolone 
Speaking of "good provolone", I love it too!
I grew up in a small town in NJ, which was mostly an ethnically Italian town.
All the food there was fantastic!
My first job at 12 years old(I had working papers) was in an Italian bakery and deli, and I thought that this was all "normal", and that everywhere had food like that.
No matter where you went in my town, you ate good.
Just the bread and rolls alone would freak most people out, they were so good.
I never realized how good I ate there, until I moved away and found out that I ws brought up with the best tasting food I ever had anywhere.
One of my favorites at the deli where I worked, was an Italian meatball sub with provolone melted over the top, on one of their superb sub rolls. I swear that I dream about it to this day, 40 years later!
And yes, if the boring and honing and piston fitting are done a certain way, it can be a short break-in. Of course the typical Enfield methods don't conform to that, so they need more time. Basically, the stock Enfield break-in is actually letting the rings do the final honing stages on the bore, as you break it in.
Topic: Run-in (Read 5365 times)