Quoting Dave Drum to Jim Weller <=-

My latest car has terrible tractions so I just spent a fortune on
super tough, extra deep treaded, studded winter tires.

I switched my tires last week and then we had one warm day and all
the snow melted away, so I'm driving studded tires on bare pavement
and I can't tell if they're worth the premium I paid or not.

Running studded tires on pavement is illegal in my state.

In Alberta they are legal to use from Nov. 1 to March 31. In the NWT
there are no restrictions but common sense dictates that they be
used on a seasonal basis. And I do have a set of all Season Radials
for summer use.

the brakes don't work so well with the tungsten studs
sliding over the pavement as opposed to rubber's co-efficient of
friction.

We just had a nasty mix of freezing rain, sleet, then snow and a day
later, melting ice and snow so they got a good test and traction and
braking are both much improved over all season radials and my old set
of winter tires.

And the big deal - hopefully the technology for anchoring the
studs in the rubber has improved since the 1960s

It has. Flying studs from spinning tires are no longer a safety
issue.

Pink rum drinks are this week's theme ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacardi Cocktail
Categories: Beverages, Alcohol
Yield: 1 serving

1/2 oz Lime or lemon juice; fresh
1/2 ts Sugar
1 ts Grenadine
2 oz Light Rum, Bacardi

Shake ingredients well with cracked ice. Strain into cocktail glass
and serve.

Paulette Valois

MMMMM



Cheers

Jim


... I don't eat red meat anymore.....I cook it until it's just pink

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to DAVE DRUM <=-

the brakes don't work so well with the tungsten studs
sliding over the pavement as opposed to rubber's co-efficient of
friction.

We just had a nasty mix of freezing rain, sleet, then snow and a day later, melting ice and snow so they got a good test and traction and braking are both much improved over all season radials and my old set
of winter tires.

I know I don't get the extremes that you do. As I told Swisher in another message my current ride has "X-Drive" (BMW's version of full-time, on
demand AWD) I can't recall the last time I felt my tires breaking loose
on slick roads. But, then, I'm not a kid any more and I don't get as
frisky in iffy conditions as once was the case. Bv)=

And the big deal - hopefully the technology for anchoring the
studs in the rubber has improved since the 1960s

It has. Flying studs from spinning tires are no longer a safety
issue.

That's a good thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Student's Quick Sausage Bolognese
Categories: Pork, Mushrooms, Pasta, Sauces
Yield: 4 Servings

6 Good-quality sausages; skins
- removed (680 g/24 oz bulk
- sausage)
1 ts Fennel seeds
250 g Fresh mushrooms; sliced
- (9 oz)
+=OR=+
225 g Can sliced mushrooms (8 oz)
150 ml Red wine (opt) (5 oz)
660 g Jar tomato pasta sauce;
- (23.2 oz) *
300 g Penne pasta; (10 1/2 oz)
Grated or shaved parmesan;
- to serve

* common US jarred pasta sauce size is 28 oz.

Heat a large, wide frying pan, then crumble in the sausage
meat and fennel seeds (there's no need to add any oil). Fry
for a few mins until golden and the fat is released,
stirring well to break up the meat. Add the mushrooms and
fry for a few mins until beginning to soften. Stir in the
wine now, if using, bubble for 1 min, then add the tomato
sauce and heat through until bubbling.

Meanwhile, boil the penne. When ready, drain and tip into
the sauce. Mix well until completely coated, then divide
between four plates, finishing with a little Parmesan.

Tip: Using the meat from good-quality sausages is an easy
way to get lots of flavour into mince dishes without having
to add extra herbs, spices and seasoning.

From: http://www.bbcgoodfood.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Being young is beautiful, but being old is comfortable." -- Will Rogers --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Jim Weller <=-

another message my current ride has "X-Drive" (BMW's version of
full-time, on demand AWD) I can't recall the last time I felt my tires

I've started expanding my search for a new used car. Before all I was looking at was MB CLK's. Now I've added Audi A5's and BMW 3XX's to the list. If anyone can provide a preferred year range it would be appreciated.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: White Bean Ragout
Categories: Casseroles
Yield: 4 servings

1/2 lb White beans such as navy
Beans
1/4 c Finely chopped country style
Cooked ham
1 ts Olive oil
1 c Finely chopped onion
1/2 c Finely chopped carrot
1/2 c Finely chopped celery
4 c Chicken broth
ds Ground red pepper
ds Crushed red pepper
1/2 c Julienned dried tomatoes

Rinse beans. In large saucepan combine beans and enough water to
cover. Bring to boiling and reduce heat. Simmer 2 minutes. Remove
from heat. Cover and let stand 1 hour. Drain and rinse beans set
aside. In dutch oven cook ham in olive oil 5 minutes or until
browned. Add onion carrot and celery. Cook until tender. Stir in
broth, red pepper, tomatoes, and beans. Bring to boiling and reduce
heat. Cover simmer 1 1/2 hours or until beans are tender. Season with
salt and pepper. Make 8 to 10 servings

MMMMM


--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Bill Swisher wrote to Dave Drum <=-

another message my current ride has "X-Drive" (BMW's version of
full-time, on demand AWD) I can't recall the last time I felt my
tires

I've started expanding my search for a new used car. Before all I was looking at was MB CLK's. Now I've added Audi A5's and BMW 3XX's to
the list. If anyone can provide a preferred year range it would be appreciated.

A BMW 328i Xdrive from 2009 up to whatever your wallet allows should
do the trick. I've no experience of recent Audi offerings - my last
waltz with them was in the late '60s when they were pretty much upmarket, water-cooled Volkswagens (same company).

I owned several Mercedes and liked them all - E Class mostly and one
500 SEC coupe. When the children driving the borrowed Ford turned in
front of me and caused an insurance adjuster to write me a cheque for
the value of my E320 I went to my Mercedes shop and drove several used
Benz' but none blew my skirt up. Finally Brian said, "we just got the
Beemer in. Haven't even had a chance to clean it up yet. Let's take it
for a ride."

So I drove it around several blocks and something said "Take me home,
Daddy". Went back to the shop, did the paperwork, and I picked up my
new (to me) ride the next day after it had been cleaned, washed, and
detailed as well as a complete service (transmission, too).

Never regretted that purchase. I'm still finding "toys" on it after
three years of ownership.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Skirt Steak
Categories: Beef, Bbq, Chilies
Yield: 4 Servings

1 ts Dry Mustard
1 ts Ground Cumin
1 California bay leaf;
- crumbled w/main rib
- removed
1 lg Clove garlic; minced
1 c Well-seasoned beef broth;
- heated to boiling
1/4 c Worcestershire sauce
1 tb Cider vinegar
1 tb Oil
1 ts Hot pepper sauce
2 Skirt steaks; abt 12 oz ea

In a small bowl or 2-cup measure, blend the mustard,
cumin, bay leaf, and garlic. Add the boiling broth and
blend well, mashing any lumps of mustard against the
sides of the bowl or cup.

Stir in the Worcestershire sauce, vinegar, oil and
pepper sauce. Cover and let cool.

Place the steaks in a plastic bag or shallow dish, add
the marinade, turn and let marinate 2 to 3 hrs at room
temperature, turning 2 or 3 times.

Remove the meat from the marinade and grill 4" - 5"
above hot coals until well browned, 6 to 8 minutes;
turn and brown the other side for 6 to 8 minutes.

Brush with the marinade and serve at once.

NOTE: Any leftover marinade can be frozen and re-used.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Baseball is 90% mental, the other half is physical." -- Yogi Berra

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Bill Swisher to Dave Drum <=-

Why is alaska so cold? I checked out it out in my atlas and it's
right down there in the corner beside Hawaii!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mai Tai Variation
Categories: Alcohol, Beverages
Yield: 1 Serving

2 oz Rum
1 oz Curacao
1/2 oz Grenadine
1/2 oz Orgeat syrup or Amaretto
1/2 ts Powdered sugar
1/2 Whole lime's juice

Zap everything in a blender and serve it over crushed ice.

MMMMM

Cheers

Jim


... Some people make me wonder; did we all come from the same source?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Jim Weller to Bill Swisher <=-

Why is alaska so cold? I checked out it out in my atlas and it's
right down there in the corner beside Hawaii!

Yeah, we used to joke about it being a small island just off the coast of California, Juneau being in the banana belt. Cooled off Sunday and we got several inches of the dreaded "S" word. I haven't gone out since early that morning. I'm going to have to though, I've got 3 more days before I leave and only 1 day worth of stuff in the freezer! OK, I could go to the cafeteria (and
I will for 1 day). But then again there's some canned soup in the cupboard.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Bill Swisher to Jim Weller <=-

we got several inches of the dreaded "S" word. I haven't gone
out since early that morning. I'm going to have to though,
I've got 3 more days before I leave and only 1 day worth of
stuff in the freezer!

We got 2 inches on Halloween which turned into 1/4 inch of ice
after a thaw-freeze cycle yesterday and then 4 more inches of fresh
heavy wet snow today on top of the ice. The new studded tires are a
blessing. But the weather makes me wish I could go away for a few
months too!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Snow Drops
Categories: Cookies, Nuts
Yield: 60 Servings

7/8 c Butter or margarine
2 c Cake flour
2 ts Vanilla
4 tb Confectioners sugar
1 c Pecans; chopped fine
1 ts Water

Beat butter until creamy, add sugar. Stir in other ingredients.
Chill until firm enough to shape with fingers. Roll into small
balls. Place on ungreased cookie sheet and bake at 400 degrees
for 10 or 12 minutes. As soon as removed from oven, roll in
confectioners sugar.

MMMMM

Cheers

Jim

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to BILL SWISHER <=-

we got several inches of the dreaded "S" word. I haven't gone
out since early that morning. I'm going to have to though,
I've got 3 more days before I leave and only 1 day worth of
stuff in the freezer!

We got 2 inches on Halloween which turned into 1/4 inch of ice
after a thaw-freeze cycle yesterday and then 4 more inches of fresh
heavy wet snow today on top of the ice. The new studded tires are a blessing. But the weather makes me wish I could go away for a few
months too!

You're welcome to come here - I don't think Drumpf has sealed the
northern border - yet. I've seen frost exactly once this fall. And we
have the occasional tree that has decided "it's time". The scarlet of
the occasional maple, yellow of a shag-bark hickory, or deep russet of
an oak point up the fact that there is still a sea of green around them
halfway through autumn.

The only thing the frost was good for was to tell my grass to stop with
the growing and take a nap. And to remind my store management to take
down the mobile display with the air conditioning stuff on it and put
out the windshield de-icer, starting fluid (ether) and scrapers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marinated Hickory-Smoked Chuck Roast
Categories: Bbq, Beef, Chilies, Herbs
Yield: 4 Servings

2 lb Beef chuck; 1 1/2" thick
5 cl Garlic; or more, peeled
1/4 c Oil
1/4 c Wine vinegar
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Dried basil; crushed
1/4 ts Pepper
Hot pepper sauce

Stud roast with garlic by inserting tip of knife in meat
and pushing cloves into meat as you remove knife. Make
sure garlic cloves are evenly spaced.

In bowl, mix oil, vinegar, Worcestershire, salt, basil,
pepper, and hot pepper sauce. Place meat in plastic bag.
Set in shallow baking dish. Pour marinade over meat;
close bag. Marinate 6-8 hours or overnight in fridge;
turn roast occasionally.

About an hour before cooking soak hickory chips in enough
water to cover; drain chips.

Drain meat; reserving marinade. Pat excess moisture from
meat with paper towel. Arrange SLOW coals around drip pan.

Add hickory chips to coals. Place roast over drip pan on
grill. Cover. Grill 25 minutes per side.

Brush occasionally with marinade and add additional chips.

Turn roast until done. Season to taste. Serve -- yummm!!!

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... I believe in the dollar. Everything I earn I spend.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)