Text 18190, 88 rader
Skriven 2008-12-21 07:27:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: MOTORSICKLES
========================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Of course for 3 1/2 of those years I was a crew member in my Uncle's
 DD> Yacht Club (air transport division).  Bv)=

 GJ> Accommodation and transport provided, I presume.

Accomodations provided. Local ground transport by the shoe leather express.

 DD> When I got out the Navy I bought another Indian Chief - which I did

 GJ> You apparently liked to start with the big one, rather than the Scout.

There was not a Scout on offer at the time. And the Chief had telescopic front
forks... whilst the Scout still used the quarter elliptic, semi Earles girder
suspension for the front end.

 DD> not conceal
 DD> from Dad. Rode it year-around, too. One fine winter's day when it was
 DD> 7 to 10 (in your centigrade system) degrees I rode the bike out to my
 DD> girl friend's house - a few miles out in the country. And the sun went
 DD> down, the heat went down and I rode back home. When I got to the house

 GJ> Shoulda stayed the night!

Her parent might have objected, bundling having gone out of fashion with the
advent of motorised transport.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hungarian Bandit Steak
 Categories: Beef, Pork, Chilies
      Yield: 2 servings
 
     12 oz Filet of beef; in 6 (2 oz)
           - slices, 1/2" thick
      2 tb Sweet Hungarian paprika
        pn Cayenne
      1 tb Finely minced garlic
      1 ts Fresh ground black pepper
      6 sl Pancetta; 1/8" thick,
           - uncoiled *
      1 tb Olive oil
    1/2 c  Beef stock
           Kosher salt
 
  I like to serve this with fried polenta rounds topped with
  crispy fried onions, but mashed potatoes would work well too.
  For maximum filet flavor, let the meat rolls sit at room
  temperature for about 30 minutes before cooking.
  
  Place the beef slices between sheets of plastic wrap and
  pat very gently, so as not to break the flesh. They should
  not be less than 1/3-inch thick after patting.
  
  In a small bowl, combine the paprika, cayenne, garlic and
  pepper. Massage this spice mixture into the sliced beef.
  Roll each slice into a cylinder and, working from the top
  cylinder, wrap with pancetta. Secure with a toothpick or
  string if necessary, though the steak rolls should hold
  pretty well without assistance, if you turn them carefully,
  with tongs.
  
  Heat the olive oil in large saute pan over high heat. Sear
  the six meat rolls quickly, turning a few times to brown
  them evenly. Do not overcook. About 5 minutes in all ought
  to do it. Remove the meat to warm plates. (Don't forget to
  remove the toothpicks or string.) Deglaze the pan with beef
  stock, scraping up all the pan juices and little brown bits.
  Spoon the pan juices over the beef and serve.
  
  Serves 2
  
  Note: For this recipe, purchase pancetta at the deli counter
  and have it sliced 1/8-inch thick. Uncoil the slices (they'll
  look like bacon strips) and cut them in half crosswise.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...in those Oklahoma hills where I was born...."  --Woody Guthrie
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