I have no way of judging the accuracy of these,
but the claim is frequently made by sources that
sound reputable (I know that can easily be a pitfal).
I know that there was a time when premium was being touted for way more
cars than actually needed it... and it was somewhat a valid caution...
but there are cars whose performance really does suffer if the octane is
too low....
It's said that the modern marriage between computer
and engine has yielded other ways to prevent poor
combustion (knocking).
When I was regularly paying for gas for a Volvo,
despite the manufacturer calling for high-test,
regular was fine (it was one of those distinctive
ugly moss-green station wagons that used to seem
ubiquitous, but that was probably because they
basically came in one color, and the models didn't
change much if at all from year to year.
What year was that Volvo..? the older ones didn't need the higher
octane, the difference seems to be that our engines are turbo-charged,
and do need at minimum the mid-grade.... :)
Not sure - it was a long time ago. I do recall putting
denatured ethanol in as well, which was said to improve
performance especially in the winter (by getting rid of
excess water in the system) but may have had some effect
on the "octane" rating (my memories are too dim on this).
Asheville and Montreat are where my father spent a good bit of time when he was growing up, as his mother's family had a summer home in
Montreat... That is a lovely area, not too hot in summer, and stays mild in winter... I visited Daddy's aunts there one January... Daddy talked about retiring there, but never did... :)
I found it a somewhat homelike place in a very
alien part of the country.
It is a very nice area.... :)
I thought it pretty nice, but the impression may
have been colored by its being one of the cities
asociated with one of the great shoulda woulda
couldas of my life, which was very fun.
... Law of Cooking: Fancy gizmos don't work.
Generally so, but there are some that continue
to amuse for a long time.
True....
Lilli pulled out her fancy mandoline for me to use
making scallopped potatoes, but I rejected it and
used a proper knife. She has also noted my derision
about the Keurig machines and their ecological
disastrousness and has responded in two ways -
getting K-baskets (reusable K-cuppy things), and,
as plan B, getting an espresso machine, for which
she paid maybe $159 marked down from $800,
something like that. I sigh.
Malaysian squid satay with Ddpping Ssuce
Categories: Asian, Nalaysian, seafood, main
servings: 6
3 lb squid, cleaned and cut into
1 ts cumin seeds
2 ts coriander seeds
3 am dried hot peppers
2 ts Thai fish sauce
2 ts lime juice
1 ts brown sugar
2 ts Ppeanut oil
2 ts chopped garlic
2 ts chopped ginger
2 ts chopped hot chile peppers, s
3 ts lime juice
1⁄4 c Thai fish sauce
2 ts sugar
1 ts chili oil
1/4 c roasted peanuts, ground
1/4 c finely minced coriander leaves
Thread the squid rings and tentacles through the
fleshy part on bamboo skewers, leaving 3" for a
handle. Wrap the handle in aluminum foil (or soak
skewers for 1 hr in water before using.
Combine cumin, coriander and hot peppers. Toast in
a dry skillet until fragrant; grind go a powder.
Mix well with fish sauce, lime juice and brown sugar.
Add squid, marinate 30 min, turning from time to time.
Meanwhile, get a hot fire going on a grill, and make
a sauce by combining remaining ingredients.
Grill squid about 90 sec on each side.
Serve with dipping sauce on the side.
Widely available on the Internet.
Probably after San Francisco Chronicle
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