Text 22056, 107 rader
Skriven 2009-03-18 09:02:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Added Weight???
===========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> distance between load bearing axles (bridge laws). It is possible to
 DD> be legal in gross weight, legal in axle loading and be in violation of
 DD> the bridge laws by not having enough span between the load bearing
 DD> axles. The formulae are fairly arcane for figuring such.

 DS> How can the span be changed?  I'd have thought that was a constant
 DS> depending on the construction of the trailer (or flat bed).

Most tractors have a slidable fifth wheel (about 18" range) and many trailers
allow the tandems at the back to slide in a range that can be up to six feet.

The problems with the bridge laws come mostly when a trailer is loaded heavy in
the nose (most of the weight of the load up to the front) and the driver has to
slide the fifth wheel nearer to the front-most location to let the front axle
carry more of the load and lighten the load on the driver tandems. Then the
rear (trailer) tandems may have to be slid toward the front to get further
under the load and thus relieve more of the tractor tandem loadings (in my
state the legal limit on a set of tandems is 34,000 pounds).

So, you can have legal weights on the axles (12,000 on the front axle) for a
legal total of 80,000 lb GVW ... but, may have shortened the span between the
tractor tandems and trailer tandems to get that result - thus being in
violation of the "bridge laws".

Many times one can get away with that. But, a sharp-eyed scale master with
nothing better to do can make your life miserable (and expensive) at times as
well. Especially when you have been caught over weight on an axle and have to
slide the tandems behind the scale house and come back for a re-weigh. That's
usually when they bring out the tape measure.   Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Special Sunday Roast Chicken
 Categories: Poultry, Potatoes, Vegetables, Wine
      Yield: 5 servings
 
     12 oz Unpeeled russet potato;
           - scrubbed, in 1" cubes
     12 oz Yam; peeled, in 1 1/2"
           - cubes
      2 lg Carrots; peeled, halved
           - lengthwise, cut across in
           - 1 1/2" pieces
      3 md Parsnips; peeled, in 1 1/2
           - inch pieces
  1 1/2 tb Extra-virgin olive oil
      3 tb Unsalted butter; room temp
      2 tb Fine chopped fresh sage
      1 cl Garlic; pressed
      4 lb Chicken
      1 ts Coarse kosher salt
      8 c  Coarsely torn red or green
           - mustard greens
      1    Shallot; minced
    1/2 c  Dry white wine
    1/4 c  Water
 
  Roasted root vegetables and spicy greens complete the meal.
  
  Toss first 5 ingredients in large roasting pan. Mix butter,
  sage, and garlic in small bowl. Place chicken in center of
  vegetables. Using fingertips, loosen skin from breast. Spread
  1 tablespoon sage butter under skin. Rub 1 tablespoon sage
  butter over entire chicken. Dot vegetables with remaining
  sage butter. Sprinkle 1 teaspoon salt over vegetables and
  chicken.
  
  DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  
  Preheat oven to 400°F.
  
  Roast chicken and vegetables 15 minutes. Reduce oven temp to
  375°F; continue roasting until instant-read thermometer
  inserted into chicken thigh registers 165°F and vegetables
  are tender, stirring vegetables once, about 1 hour.
  
  Place greens and shallot on large deep platter. Spoon 3 tb
  fat from juices in pan and drizzle over greens; toss to coat.
  Season with salt and pepper. Using slotted spoon, transfer
  roasted vegetables to platter, placing atop greens. Tilt
  chicken, allowing juices to flow from cavity into pan.
  Transfer chicken to work surface. Cut into serving pieces
  and arrange with vegetables atop greens.
  
  Add wine and 1/4 cup water to roasting pan. Bring to boil
  over medium-high heat, stirring to scrape up browned bits.
  Simmer until slightly reduced, about 3 minutes. Season sauce
  to taste with salt and pepper. Transfer to small pitcher.
  Serve chicken, passing pan juices alongside.
  
  by Jeanne Thiel Kelley
  
  Bon Appétit | February 2009
  
  Yield: Makes 4 to 6 servings
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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