Crap, I answered this, but where's the reply.
It's said that the modern marriage between computer
and engine has yielded other ways to prevent poor
combustion (knocking).
That may be... to a certain extent.... My 2005 Volvo should be modern
enough for that to be the case, and I think it does, within a certain
range of octanes... The engine doesn't really run rough, or knock, at
I said something about the Swedes not being known
for technological backwardness. You can guess what
I said.
the low octane, but my gas mileage becomes really poor.... I have to buy
so much more gas if it's regular rather than premium that it costs more overall than if I'd just bought the much higher-priced premium in the
first place... I've tested that out more than once....
I have to take your word for it - you experienced
it first hand, I'm just guessing and going on what
I have read.
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).
Now the pumps have the 10% added ethanol... At least the engines are
designed now to use that... I nearly killed an engine (or at least, I
think, the carbeurator) by unwittingly putting gas with the ethanol
Crappity doodle. I distinctly recall having said
something about California gasoline being formulated
with ethanol, with all cars sold there (I originally
said here, but I'm not there any more) being
adapted for that kind of fuel.
added into my Aries... it wasn't designed to handle it, and almost immediately started stalling on me... I don't remember now how I managed
to get rid of that, I was on a trip somewhere, and that was quite a
shock to me....
I think there are other kinds of octane boosters.
I don't know what they are or whether they are still
being sold. Dave is the expert on that.
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
associated with one of the great shoulda woulda
couldas of my life, which was very fun.
That certainly wouldn't have hurt the impression, for sure... :)
Nup. She was quite cute, a little plump (never
a problem), but definitely looking for that
MRS degree.
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.
She tries, anyway.... ;)
I guess. She's so tuned into the consuming mindset
that it irritates me sometimes. The only real
source of cavil is her tendency to boost the
economy of mainland China. Other than that, there
is a potential speculation regarding her current
interest in clocks (buying time) and thermometers
(I can't even guess).
... Eat healthy, exercise, get plenty of sleep -- die healthy!
I've seen "die anyway" at the end.
Dondeng
categories: Indonesian, Australian, main, beef
servings: 6
1 kg topside or chuck steak, cubed
flour for dredging
2 onions, chopped
3 cloves garlic, minced
3 Tb whole almonds
1 Tb grated lemon rind
3 Tb lemon juice
2 Tb plum jam or any dark jam
1 ml chilli powder
1 c beef stock
Place beef cubes in a plastic bag. Add a little flour
and toss cubes in the bag until coated with a fine
layer of flour. Brown meat in batches in a large pot,
removing when golden. Then saute onions and garlic
in the same pot. Add meat to onions after a few
minutes. Add remaining ingredients and simmer for
2 1/2 hr or until meat is tender.
Serve with steamed rice.
From the Kitchen at Dorset Road
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