Text 21720, 92 rader
Skriven 2009-03-10 06:19:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Bombardier
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Mr. Bombardier invented and sold his large snowmobiles in the late
 JW> 50's.

 JW> I'm wrong. He actually started in the 40's but all during WWII he
 JW> only made military half track vehicles, nothing civilian.

 DD> Bombardier was one of the huge players in personal snow
 DD> machines with the yellow and black Ski-Doo snow machines. Then
 DD> Arctic Cat and Polaris arrived to kick Ski-Doo butt. I can't
 DD> recall the last time I saw a Ski-Doo sled around here

 JW> They are still around and have a good market share in Canada. Their
 JW> sleds are more expensive but more durable than the American ones.
 JW> They are also slower and less powerful so you won't see them much in
 JW> races.

And here I thought the slower sleds were all from Evinrude, Johnson, Yamaha and
John Deere. In the mid-60s Ski-Doo machines were quite prominent on the racing
circuits ... along with Polaris and Arctic Cat.

All of whom had factory teams as well as privateer racers using their sleds.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rice Rosetxat
 Categories: Latino, Rice, Pork
      Yield: 6 Servings
 
    300 g  Lean meat of lamb of the leg
    200 g  Pig ear
      1    Valencia blood & onion
           - sausage
      2    White catalan sausages
    100 g  Chickpeas in soaking
      1    Parsnip
      1    Turnip
      1    Celery top (leaves)
    150 g  Pig lean meat
     50 g  Salted bacon
    400 g  Rice
      1    Egg
      1 dl Oil
           +=OR=+
    100 g  Lard
      2 cl Garlic
           Few strands dry saffron
      2 tb Grated white bread crumbs
           Powdered cinnamon
           Parsley
      2 tb Flour
 
  He/she puts on to the fire a pot with about three liters of water, and
  he/she throws in her the lamb meat and the pig ear, cut to pieces not
  very big; when it begins to be boiled it scums and the chickpeas are
  added, the parsnip, the turnip, the celery, peeled and cut in slices,
  and the salt.
  
  When this meats are half cooked they incorporate the Catalan sausages
  it informs, two balls made with the pig lean meat and the bacon.
  
  The balls are made going the meat by the processor of meat and adding
  the bread crumb, the beaten egg, salt, cinnamon, pepper and chopped
  parsley.
  
  He/she cooks slowly until being everything totally cooked, finishing
  off their seasoning with the saffron.
  
  In a pan of mud, with the oil and setting to the fire, the garlics are
  fried itched to those that one adds subsequently, the rice that is
  braised during some seconds with the oil. Then the components of the
  cooked pot are added (Catalan sausages and meat balls intersect in
  slices and they are reserved), and the broth, calculating double
  quantity of this that of rice.
  
  He/she puts on to alive fire, and he/she leaves decreasing as the
  cooking advances. It is rectified of salt. The cooking ends in the
  oven, so that it is grated well, not without before to place for
  above the slices of Catalan sausages, the balls, cut, and some
  chopped parsley. Total cooking about twenty minutes. To allow it to
  rest about three minutes and to serve. This is a Valencian dish
  
  Contributor:  Esther Pérez Solsona
  
  Uncle Dirty Dave's Archives
 
MMMMM

...  "A battle of wits?" inquired the dragon. "To whose death, Sir knight?"
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