Text 18847, 177 rader
Skriven 2009-01-01 08:35:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Snow driving
========================
-=> Carol Shenkenberger wrote to RUTH HANSCHKA <=-

 > All you need is rear wheel drive and you don't need ice for that.  SNow
 > will do nicely.  I once skidded out almost into a light pole when taking a
 > corner at under 10 miles an hour.  I kid you not.  The snow was churned up
 > and the plows hadn't been through. (flurries turned into 4" of snow between
 > the time I left to go grocery shopping and the ride home.)  I missed the
 > pole by a couple of inches.

 CS> I've been lucky so far and have front wheel drive.  Much easier.

Rear wheel drive, front wheel drive, all wheel drive makes little or no
difference. Slick is slick. I learned on RWD and know in my bones how an RWD
vehicle reacts in nearly any condition you can name.

The main idea on slick roads is not to buzz the tires. If you buzz the tires
with an RWD it gets tail happy but you still have steering control. If you buzz
the tires with a FWD you lose steering control (a spinning wheel has no
directional control). If you buzz the tires with an AWD you lose all control -
which is why SUVs tend to crash harder and do more damage.

But, having front wheel drive is NOT a panacea for slick roads - no matter what
the car companies preached in past to flog their cheaper to build FWD cars.

A good part of it is what you are used to. Since I drive for me living I pretty
much am up on all styles of propulsion and I have have less trouble on slick
stuff with RWD. Your mileage obviously varies.

Sorry for the rant but the FWD vs RWD thing is one of my hot buttons and one I
have strongly held and quite experience driven opinions on.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Sherry Christmas Trifle (PART 1)
 Categories: Desserts, Nuts, Wine, Custard
      Yield: 9 servings
 
MMMMM------------------------CAKE LAYERS-----------------------------
      3 oz Almond paste (1/3 cup)
    3/4 c  Granulated sugar, divided
      1 c  All-purpose flour, divided
    1/4 ts Plus a pinch of salt,
           - divided
      6 lg Egg yolks
      3 tb Whole milk
      1 ts Pure vanilla extract
    1/4 ts Pure almond extract
      4 lg Egg whites at room
           - temperature 30 minutes

MMMMM---------------------------TRIFLE--------------------------------
      1 c  Sour-cherry preserves
           Sherry syrup
           Vanilla custard

MMMMM----------------------PRALINE ALMONDS---------------------------
    1/3 c  Sliced almonds
    1/4 c  Confectioners sugar

MMMMM--------------------------TOPPING-------------------------------
      1 c  Chilled heavy cream
      3 tb Medium-dry Sherry
      1 tb Sugar
 
  Equipment: 2 (15" X 10") 4-sided sheet pans; a 2 1/2 to 3-quart
  glass trifle or soufflé dish
  
  Make cake layers: Preheat oven to 350°F with racks in upper and lower
  thirds. Butter sheet pans, then line bottoms with parchment paper and
  butter parchment. Dust with flour, knocking out excess.
  
  Break up almond paste with your fingers into a food processor. Pulse
  until coarsely ground, then add 1/4 cup sugar, 1/4 cup flour, and 1/4
  teaspoon salt and process until very finely ground.
  
  Transfer mixture to a large bowl and whisk in yolks, milk, and
  extracts.
  
  Beat egg whites with a pinch of salt in a bowl with an electric mixer
  at medium speed until they hold soft peaks. With mixer at low speed,
  add remaining 1/2 cup sugar in a slow stream. Beat at medium-high
  speed until whites hold stiff, glossy peaks. Fold one third of whites
  into batter to lighten, then fold in remaining whites gently but
  thoroughly. Fold in remaining 3/4 cup flour.
  
  Divide batter between pans, spreading evenly, and rap pans against
  counter a couple of times to release any air bubbles. Bake cakes,
  switching position halfway through, until pale golden and springy to
  the touch, 16 to 18 minutes. Cool in pans until warm. Invert onto
  racks lined with parchment. Carefully peel off parchment from tops
  and cool completely.
  
  While cake layers cool, pulse preserves in cleaned food processor
  until smooth.
  
  Assemble trifle: Trim 1/2 inch from edges of 1 cake layer with a
  serrated knife to make a 14-by 9-inch rectangle, reserving trimmings;
  with short end nearest you, halve cake lengthwise. Brush top with some
  of syrup, then spread 1/4 cup preserves over each piece, leaving a
  1-inch border all around. Beginning with a short end, roll up each
  piece tightly to form a log. Repeat with remaining cake layer. (You
  will have 4 logs total.)
  
  Spoon 1 cup custard into bottom of trifle dish.
  
  Cut 1 log into 5 rounds with serrated knife, then halve each round.
  Brush generously with syrup all over. Stand half-moons, curved sides
  up, around edge of trifle dish (at bottom), arranging them snugly and
  pressing against side to help them adhere. Tear reserved trimmings
  into pieces, then dip in syrup and arrange over custard in center of
  dish.
  
  Cut and brush remaining logs in same manner, arranging slices, curved
  sides down, against side of trifle dish above first layer (there may
  be some left over).
  
  Add remaining custard. Brush any remaining cake slices with syrup and
  arrange in center over custard.
  
  Chill trifle, covered, at least 8 hours.
  
  Gourmet | December 2008
  
  by Melissa Roberts
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Sherry Christmas Trifle (PART 2)
 Categories: Desserts, Nuts, Wine, Custard
      Yield: 9 servings
 
           CONTINUED FROM PART 1
 
  Make praline almonds: Have ready an unoiled sheet of parchment paper
  or lightly oiled foil.
  
  Heat almonds in a dry small heavy skillet over medium heat, stirring
  frequently, until almonds are hot but not colored.
  
  Add confectioners sugar and cook, stirring and tossing, until almonds
  are lightly toasted and sugar glaze is caramelized, 2 to 3 minutes
  (not all sugar on almonds will melt completely). Immediately transfer
  to parchment, spreading in 1 layer. Cool completely.
  
  Make topping just before serving: Beat cream with Sherry and sugar
  until it just holds soft peaks. Spoon over top of trifle and sprinkle
  with praline almonds.
  
  Cooks’ notes: •Praline almonds can be made 1 week ahead and kept in
  an airtight container.
  
  •Trifle (without whipped cream and praline almonds) can be made 2 days
  ahead and chilled.
  
  Gourmet | December 2008
  
  by Melissa Roberts
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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