Text 21828, 162 rader
Skriven 2009-03-12 08:21:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Bombardier
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Arctic Cat and Polaris arrived to kick Ski-Doo butt.

 DD> I thought the slower sleds were all from Evinrude, Johnson,
 DD> Yamaha and John Deere.

 JW> You're a bit out of date. Evinrude and Johnson were discontinued in
 JW> the 70's, John Deere in the 80's.

Our Illinois Department of Conservation still uses Evinrude sleds. And they
seem to bring high prices when sold at state surplus auctions.

 DD> In the mid-60s Ski-Doo machines were quite
 DD> prominent on the racing circuits

 JW> True, and they still are.

 DD> ... along with Polaris and Arctic Cat.

 JW> But these two outfits have the fastest machines these days.

When I was a sports reporter and knew bupkis about snowmobiles I was sent to
northern Wisconsin to research and report on an event in Rhinelander, WI which
paid a U$50,000 purse (in 1967). My boss decided that was "serious money" for a
winter sport and sent me with a photographer and some expense money to check it
out. Arctic Cat and Ski-Doo would barely give us the time of day - even at the
"trade show" which was an adjunct to the racing. Especially when they
determined that we were not really potential customers.

Polaris, OTOH, wined us and dined us and educated us. And after the race (which
was a cross country marathon) started gave us directions to their training
facility and told us to go out and ride the machines, learn about what we could
do with them and "have fun" until about 5 pee em when the first of the
competitors would be nearing the finish line. They also called out to the
owner/manager of the fishing resort they were using and instructed that we be
fed a hearty lunch ... on Polaris.

Guess who got most of the ink in my report??? It also helped that three of the
top five places were taken by Polaris sleds. Also at the closed course (oval
track) races held the same weekend over at Eagle River. I even talked the team
manager into loaning me a helmet and the use of one of their sleds and finished
third in my race. Which amazed the people who knew that I had never been on a
snowmobile before the previous day. But, they did not know that I had been
racing motorcycles since I was 15 years old. Motorcycles and snowmobiles are
not all that much different in operation - especially on the race track.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Margherita
 Categories: Pizza, Cheese, Classic
      Yield: 6 servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/4 oz Pk active dry yeast
  1 3/4 c  Unbleached all-purpose
           - flour; divided, + more for
           - dusting
    3/4 c  Warm water, divided
      1 ts Salt
    1/2 tb Olive oil

MMMMM--------------------------TOPPING-------------------------------
     14 oz Can whole tomatoes in juice
      2 lg Garlic cloves; smashed
      2 tb Olive oil
      4    Basil leaves + more for
           - sprinkling
    1/4 ts Sugar
      6 oz Fresh mozzarella; in 1/4"
           - slices

  Equipment: a pizza stone
  
  The secret to a great pizza Margherita is to use the best
  ingredients you can find—and to approach them with restraint.
  (Just because a little cheese is good doesn't mean a lot
  will be better!) We always start with our all-time favorite
  pizza dough, adapted from chef Chris Bianco, of Pizzeria
  Bianco, in Phoenix. This slightly wet dough, in conjunction
  with a hot pizza stone, produces a crisp yet chewy crust,
  the perfect canvas for bright homemade tomato sauce, fresh
  mozzarella, and verdant basil leaves.
  
  Make dough:
  
  Stir together yeast, 1 tablespoon flour, and 1/4 cup warm
  water in a large bowl and let stand until surface appears
  creamy, about 5 minutes. (If mixture doesn’t appear creamy,
  discard and start over with new yeast.)
  
  Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and
  oil and stir until smooth. Stir in enough flour (1/4 to 1/3
  cup) for dough to begin to pull away from side of bowl.
  (Dough will be slightly wet.)
  
  Knead on a floured surface, lightly reflouring when dough
  becomes too sticky, until smooth, soft, and elastic, about 8
  minutes. Form into a ball, put in a bowl, and dust with flour.
  Cover with plastic wrap or a kitchen towel (not terry cloth)
  and let rise in a draft-free place at warm room temperature
  until doubled, about 1 1/4 hours.
  
  Make tomato sauce while dough rises:
  
  Pulse tomatoes with juice in a blender briefly to make a
  chunky purée.
  
  Cook garlic in oil in a small heavy saucepan over medium-low
  heat until fragrant and pale golden, about 2 minutes. Add
  tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer,
  uncovered, stirring occasionally, until thickened and reduced
  to about 3/4 cup, about 40 minutes. Season with salt and cool.
  
  Heat pizza stone while dough rises:
  
  At least 45 minutes before baking pizza, put stone on oven
  rack in lower third of electric oven (or on floor of gas
  oven) and preheat oven to 500°F.
  
  Shape dough:
  
  Do not punch down. Dust dough with flour, then transfer to
  a parchment-lined pizza peel or large baking sheet. Pat out
  dough evenly with your fingers and stretch into a 14-inch
  round, reflouring fingers if necessary.
  
  Assemble pizza:
  
  Spread sauce over dough, leaving a 1-inch border (there may
  be some sauce left over). Arrange cheese on top, leaving a
  2 to 3-inch border.
  
  Slide pizza on parchment onto pizza stone. Bake until dough
  is crisp and browned and cheese is golden and bubbling in
  spots, 13 to 16 minutes. Using peel or baking sheet, transfer
  pizza to a cutting board. Cool 5 minutes. Sprinkle with some
  basil leaves before slicing.
  
  Cooks' notes:
  
  •Dough can be allowed to rise slowly in the refrigerator
  (instead of in a warm place) for 1 day. Bring to room temp
  before shaping.
  
  •Tomato sauce can be made 5 days ahead and chilled.
  
  by Melissa Roberts and Maggie Ruggiero
  
  Gourmet | January 2009
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 31 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Part of being sane, is being a little bit crazy - Janet Long
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