Text 7656, 79 rader
Skriven 2006-11-17 22:23:00 av Dave Drum (1:10/345)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Truckin'
====================
On 11-17-06 Dale Shipp Scribbled to Dave Drum about Re: Truckin'

DS>  All this truckin talk -- maybe you can answer something for me.   I
DS>  observed something about trucks within the past few months that I
DS>  had never seen in all the years I have "looked" at pick-ups.   That
DS>  is the fact that the truck bed and the truck cab are not connected,
DS>  but are separated by an air gap of about 1 inch.   WHY?

Back in the day ... you know, when it was just God and Henry Ford, 
trucks came as just a cab and chassis - the bed was added later and 
locally.

Also, the cab is one thing. The bed is pretty utilitarian and can take 
quite a bit of abuse without affecting the looks or creature comforts of 
the cab. And you can still get a variety of beds for your pickup truck.

Other than the 1956 Chevy Cameo which had the bed joined to the cab and 
the tarted up station wagons with the back roof removed that were the 
Ranchero and El Camino - all pickups have a separate cab and bed - which 
permits the chassis to flex and twist without deforming either part of 
the sheet metal fixtures.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Queensland Blue Pumpkin Soup - GF
 Categories: Squash, Soups
      Yield: 6 Servings
 
    1/2 c  Butter
  4 1/2 c  Pumpkin; peeled, chopped
    1/2 c  Chopped onion
      2 c  Water
      1 c  Milk
    1/4 c  Butter
      3 tb Flour
      1    Egg yolk, beaten
           Salt
 
  Melt 1/2 cup butter in a heavy saucepan. Add pumpkin and
  onion; mix well. Cook, covered, for 10 minutes, stirring
  occasionally. Stir in water. Cook until pumpkin is tender
  stirring occasionally.
  
  Poor pumpkin mixture and some milk into blender. Puree.
  
  Melt 1/4 cup butter in a heavy saucepan. Stir in flour
  gradually until blended. Add pumpkin puree and remaining
  milk; mix well. Simmer for 20 minutes, stirring once in
  a while.
  
  Stir a small amount of pumpkin soup into egg yolk. Add
  egg yolk back into pumpkin soup. Season with salt. Ladle
  into soup bowls.
  
  Yields: 6 servings
  
  Source: Mystic Seaport Global Feast Cookbook
  
  MM by Dave Drum - 22 October 2003
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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