Text 18354, 79 rader
Skriven 2008-12-25 06:32:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Snow Tires
======================
-=> hap newsom wrote to Dave Drum <=-

 -> - unless it is one of the now-banned studded tires - is going to get much
 -> traction on ice or hard packed snow (which is the same as ice).

 hn> Beg to differ! I have four studded snow tires on each
 hn> vehicle! In the "off season" we have all season tires
 hn> on them but with our recent weather, we needed to
 hn> go to the studded snowies. Happily they did a great
 hn> job of keeping traction going up and down some of
 hn> Seattle's icy hills this week!

Perhaps I should have said "banned in the Midwest" where they were tossed years
ago due to the way they tear up the roads. Not to mention that the older
designs (one hopes they have improved) were a real treat when one of the studs
came loose and was fired through the passenger compartment like a .22 cal rifle
bullet. That happened to me twice - once in a friend's '64 Chevy station wagon
when a tungsten stud came out the tire, through the left rear wheel well and
lodged itself in his seat back. Second time was a stude from the right rear
tire of my 57 Ford pick up. Came through the wheel well and broke the back
window of the passenger cab.   Bv(=

Could have used studded tires last Tuesday. We had an ice storm which slicked
up the roads to the point that it took me an hour and forty-five minutes to go
30 miles on a pretty level interstate. And left me with a tension knot that
took three extra-strength Tylenol to deal with.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Confit W/Brussels Sprouts
 Categories: Poultry, Nuts, Wine, Vegetables
      Yield: 3 servings
 
      3 tb Walnut oil
      1 lb Brussels sprouts; quartered
      1    Leg and thigh duck confit;
    1/3 c  Dry vermouth or white wine
    1/3 c  Chopped walnuts, toasted
           Kosher salt & black pepper
 
  * The earthy flavor of walnuts and duck confit, which can be
  purchased already prepared at better supermarkets & specialty
  grocers, are a natural pairing, and adding the slightly sweet
  Brussels sprouts makes a robust dish. Serve this with warm
  flour tortillas or with creamy polenta, accompanied by red
  wine. From Georgeanne Brennan.
  
  Preheat oven to 350ƒ.
  
  Heat 1 tablespoon of the oil in an ovenproof frying pan or
  saute pan with a lid. Heat over medium-high heat, then add
  the Brussels sprouts and saute until they begin to turn
  golden, about 3 minutes. Add the duck confit and turn
  several times. Increase the heat to high, add the vermouth
  and scrape up any clinging bits.
  
  Cover the pan and place in the oven. Cook until the meat is
  easily shredded and the Brussels sprouts are tender, about
  20 minutes.
  
  Remove the meat from the bones, shredding it coarsely.
  Discard the bones and fold the meat into the Brussels
  sprouts. Add the walnuts and drizzle with the remaining 2
  tablespoons of walnut oil. Season with salt and pepper as
  desired. Serve hot or at room temperature.
  
  Serves 3 to 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Armaments, chapter one, verses nine through twenty-seven."
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