Text 22870, 81 rader
Skriven 2009-04-04 10:51:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: COMPUTERIZED CHECK 90404
================================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 
 GJ> Good.  When in Southern France with my Texan niece, we hired a small
 GJ> Suzuki.  As automatics were not available (used too much fuel), I had
 GJ> to teach her to use the gears.  Once she got the hang of it, she had a
 GJ> lovely time, whizzing around the winding country roads, changing
 GJ> through the 5 gears.

 NB> When I was in Great Britain, I was just as glad to find that the
 NB> standard rental was with a manual transmission.  Even driving on the
 NB> opposite side of the road (and car) than usual wasn't any more of a
 NB> problem, I got the hang of shifting with my left hand quickly
 NB> enough... 

That time in France with my niece, we had the choice of me learning to
drive on the right, or Nora learning to use a manual transmission.  We
decided it would be safer for her to learn to adapt, as her
instinctive reactions in an emergency would be more suitable for
French traffic conditions.  I was OK on the rural by-ways, but I
wouldn't trust myself in the cities.  The cost of "essence" or
"benzina" in Europe is astronomical compared with USA, so the
popularity of the more economical manual transmission small cars is
understandable.

 GJ>   I much prefer manuals, for their versatility.

 NB> As do I.  My first car was an automatic... by the time I needed to
 NB> replace it, I had learned to drive a manual, and there was no looking
 NB> back...  (G)   Rentals here in the states tend to be automatics,
 NB> though... only place that is useful is driving in heavy traffic
 NB> through construction areas...  ;>

There are some other advantages of a manual, such as being able to
push-start it if the battery is flat, and I read of the would-be car
thief who jumped into a manual Subaru and couldn't get it moving, as
he had never learnt to use a clutch.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salade de Foies [Livers Salad]
 Categories: Offal, French
      Yield: 4 Servings
 
    1/4 lb Smoked bacon
      1 lg Onion
           ;black pepper
      1 lb Chicken livers
    1/4 fl Cognac
           ;salt (optional)
           ;water-cress
 
  Cut bacon in sticks; put over low heat in a large skillet; chop the
  onion finely; when the fat of bacon is translucent and some have
  melted in the pan, add the chopped onion; clean thoroughly the
  livers; when onion is wilted, increase the heat to high, add pepper,
  livers and saute them a few minutes, until they color to brown-black
  and begin to sweat some blood drops; add the cognac, deglaze a few
  seconds, then flame, let burn a few seconds, then turn the heat off,
  wait until flames disappear, cover, let rest 1 or 2 minutes. Dress a
  bed of water cress in each plate, laddle livers and juices evenly,
  serve immediatly with toasted french bread and a good dry rose wine.
  
    Notes:
    -salt is normally not needed, as bacon is already salted; if however
  needed, add it just before serving.
    -no need of seasoning the salad, there's enough juices.
    -the point is, if overcooked, livers are tough and dry, if
  undercooked, they're raw. One has to have to find the good moment,
  but awaiting for blood drops appearance, and not more, seems the good
  way.
  
    DRC, LMY, 03/1998
 
MMMMM
 

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