Text 21721, 107 rader
Skriven 2009-03-10 06:30:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Cheating on the laws
================================
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> If I hadn't read that the police allow a 5 kph margin, I would be
 GJ> slightly nervous when speeding slightly.

 DD> According to a retired Illinois State cop who works with me at Auto
 DD> Zone, the rule of thumb on people exceeding the posted speed limits
 DD> (fudging) is "Nine (mph over) you're fine. Ten - you're mine"

 JW> In Canada the margin is 15 kg (about the same), unless a particular
 JW> cop has it in for you.

 JW> When I was a bank manager in the grandiosely named Grand Centre,
 JW> Alberta my admin officer was pulled over for going 5 over in a
 JW> school zone (during summer vacation, on a weekend, at night). The
 JW> jerk took over 15 minutes to check out his ID before writing the
 JW> ticket and had attitude. (I was a passenger in the car.)

I was busted here by a copper with whom I had some "issues" - mostly over the
fact that his girl friend had ditched his domineering ways to date a more
caring, gentle person (that would be me). Going over 20mph in a school zone. I
was actually under the posted limit of 30mph.

when we went to court - I didn't take this ticket lying down - I poited out to
the judge that the ticket was issued at 11 pee em, a time when children were
required to be off the streets unless accompanied by an adult (local curfew
ordinance) and that the school speed limit signs say "20 MPH on school *days*
when children are present" (emphasis added).

The judge saw it my way and dismissed the ticket. I didn't get to do anything
like the neat result you guys achieved. But, I did manage to get off a single
digit peace sign as the copper stomped down the stairs of the court house
glaring up at me standing by the railing while chatting with my friends.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Romesco Sauce #1
 Categories: Latino, Sauces, Nuts, Chilies
      Yield: 2 1/2 cups.
 
      4 md Ripe tomatoes; cored
      1    Head garlic; halved across
      2 tb + 1/3 c EVOO
  1 1/2 oz Blanched almonds
  1 1/4 oz Peeled hazelnuts
      1    Dried ancho chile; cored,
           - seeded, slit, opened flat
      1 ts Coarse salt or sea salt;
           - to taste
      3 tb Red-wine vinegar
      2 tb Red wine (dry or fruity, but
           - not oaky)
      1 sl Stale white bread; torn
 
  Slow oven roasting brings out the sugars in tomatoes and garlic. Get
  them caramelized but not burnt.
  
  Heat the oven to 375°F. Put the tomatoes and one half of the garlic
  head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the
  cored tomato wells and on top of the garlic half. Roast until the
  tomatoes and garlic are well caramelized but not burnt, about 90 min.
  From the remaining half head of garlic, coarsely chop 1 Tbs. garlic
  and put it in a food processor.
  
  While the tomatoes roast, heat about 1 Tbs. of the olive oil in a
  small sauté pan over medium heat. Toast the almonds and hazelnuts in
  the pan, shaking the pan or stirring so they don't burn, until golden
  brown, 5 to 6 min. Cool the nuts on a paper towel and then put them
  in the food processor.
  
  If using a dried chile, sear it in the same small pan over
  medium-high heat (keep it flat with a spatula or a fork) until a
  smoke wisp appears, about 10 seconds per side. Soak it in 1 cup hot
  tap water until soft, about 15 min. Drain and put the chile in the
  food processor.
  
  Start with the toasted nuts, chile, and tomatoes to get the purée
  underway. Pour in olive oil slowly to create an emulsified sauce, add
  vinegar, and then taste the romesco before making adjustments.
  
  When the tomatoes and garlic are caramelized, let them cool. Pinch
  off the tomato skins (discard them) and squeeze out the garlic pulp.
  Put the tomatoes and garlic pulp in the processor. Add the salt and
  start the processor, pouring in the remaining 1/3 cup olive oil in a
  slow, steady stream, as if making mayonnaise. Add the vinegar, pulse
  to incorporate, and taste; the sauce should have some zing, so add
  more if needed. Add salt to taste. Process the romesco until it comes
  together as a sauce but not so much as to lose its coarse, nutty
  texture. The sauce should be thick and creamy. If it seems too thick,
  add 1 or 2 Tbs. red wine. If it's too thin, add bread, pulsing a few
  more times.
  
  This garlicky sauce, which originated in the city of Tarragona, has
  tons of variations and many uses -- it's served with grilled
  vegetables, meat, chicken, or fish, or stirred into fish stews. Try
  it tossed with pasta or as a sandwich spread. It keeps in the
  refrigerator for at least a week.

  Uncle Dirty Dave's Archives
 
MMMMM

... "And I think of all the good things that we have left undone" -Floyd
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