Text 17983, 114 rader
Skriven 2008-12-17 07:27:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Motorsickles
====================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> 5 years without a car ... ages 17 to 22. For the last two I had a
 DD> motorcycle, though ... even in winter.

 GJ> Of course!  I forgot the motorbikes.  I shouldn't have, seeing I have
 GJ> owned bikes for the last 60 years.  I should have said "4 years without
 GJ> motorised personal transport".

I had an Indian Chief motorcycle from 14 to 16 (and try hiding that from your
father). Sold the scoot shortly before my 17th and was 20 before I got another.
Of course for 3 1/2 of those years I was a crew member in my Uncle's Yacht Club
(air transport division).  Bv)=

When I got out the Navy I bought another Indian Chief - which I did not conceal
from Dad. Rode it year-around, too. One fine winter's day when it was 7 to 10
(in your centigrade system) degrees I rode the bike out to my girl friend's
house - a few miles out in the country. And the sun went down, the heat went
down and I rode back home. When I got to the house I turned into the driveway,
got the sickle stopped and could not move my hands from the handlebars nor put
my feet down. The old Indian leaned over into the pile of snow next to the
driveway and was slowing melting its way to a horizontal position when my
sister (Georgia) looked out the window to see why I had not come into the house
yet.

The family came and carried me into the house, my dad shut down and parked the
motorcycle and I slowly thawed out. Next morning at 6 ayem Dad woke me with a
swat on the butt and a jaunty, "C'mon, we're going to go get you a car today."

When I protested I didn't have the money to buy an enclosed form of transport
he said "We'll get you a decent car. And you WILL repay the loan to ME."
arching an eyebrow. Kept the Indian, though. And my girl friend really liked
the spacious back seat of that Lincoln.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cured Pork Chops Over Warm Cabbage-Apple Salad W/Bacon
 Categories: Pork, Salads, Fruit
      Yield: 6 servings
 
      6    Center-cut pork chops;
           - 1 1/2" thick
           Pepper

MMMMM---------------------------BRINE--------------------------------
  1 1/2 ts (ea) whole coriander seeds,
           - mustard seeds, red pepper
           - flakes, fennel seeds
    1/2 ts Ground cloves
    1/2 ga Water
    1/4 lb Kosher salt
      2 tb Brown sugar
      2 tb Blackstrap molasses
    1/2    Onion; sliced

MMMMM-----------------------CABBAGE SALAD----------------------------
      1 lb Bacon; diced
      1    Onion; sliced
  2 1/2 c  Julienned red cabbage
  2 1/2 c  Julienned savoy or green
           - cabbage
      3    Granny Smith apples; in
           - batons
      2 tb Cider vinegar
      1 tb Sherry vinegar
 
  At Tony Najiola's Petaluma restaurant Central Market this
  dish is served with duck cracklings, a difficult ingredient
  to locate. We substitute bacon for the convenience of home
  chefs.
  
  To make the brine: Toast the spices in a dry skillet until
  aromatic. Mix together the water, salt, brown sugar, molasses
  and onion in a large saucepan. Add the spices and bring to a
  boil. Remove from heat and let cool to room temperature.
  
  Put the pork chops in a non-reactive container, add the brine,
  cover and refrigerate overnight.
  
  The next day, rinse the chops briefly and pat dry. Preheat
  the oven to 350ƒ. Cook the bacon in a skillet until browned
  and crisp. Using a slotted spoon, transfer to paper towels
  to drain. Pour off (and reserve) all but 2 tablespoons of
  the fat in the skillet. Season the pork chops with pepper
  and sear in the bacon fat in the skillet. Transfer to the
  oven and roast for about 20 minutes, until the internal
  temperature of the chops reaches 150ƒ on an instant-read
  thermometer. Remove to a rack and let rest while preparing
  the salad.
  
  To make salad: Place 1/4 cup of the reserved bacon fat in a
  heavy bottomed pan. Add the onion and sweat until translucent;
  add a little water to keep the onion from coloring, if
  necessary. Add the cabbage and toss briefly. Cover the pan
  and cook for about 1 minute, until the cabbage has wilted
  but is still somewhat crisp.
  
  Add the apples and cook for 5 minutes, until just tender.
  Remove from heat, add the vinegar and adjust seasonings.
  Toss with the bacon before serving with the pork chops.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And this is what you do for fun?!" Guinan
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