Text 24356, 100 rader
Skriven 2009-05-24 19:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: MOTORCYCLES
=======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DS> Speaking of motorcycles --  on our trip we observed a lot of bikes
 DS> touring around, and almost everyone was a Harley.

 DD> Errrrmmmmm ... not to quibble or anything but there are a LOT of
 DD> V-twins rolling around these days - and while a lot of them are
 DD> Harley-Davidsons a very large number of them are what the Harley
 DD> chauvinists call Harley Bees or Rice Rockets.

 GJ> I have noticed around these parts that the incidence of accidents to
 GJ> Harleys is quite high as compared to other makes.  This could be
 GJ> because of the 1920's riding position resulting in less
 GJ> controllability, or perhaps the macho attitude of those riders, or even
 GJ> the "substances" that the Harley-riding bikey gangs make and imbibe.

I think a lot of that has to do with a macho feeling of invincibility coupled
with large doses of inexperience, mental (chemical) impairment and modification
of the factory lay out (which is adequate for *MOST* situations) to make the
bike into a "chopper" (known around here as a "bar hopper").

When your arms and legs are extended into the elongated "C" configuration that
most "cool looking" choppers dictate there is little leverage to control the
machine when things drop into the pot - as they generally will when one is not
paying adequate attention to the world around himself.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pot En Pot
 Categories: Beef,
      Yield: 1 servings
 
      3 lb Fatty beef
      2    Onion; chopped
      5 c  Salted water
      5    Potatoes; sliced or cut in
           - large pieces
           Summer savory
           Salt & pepper

MMMMM-------------------POUTINES (DUMPLINGS)------------------------
      1 c  Flour
      1 tb Baking powder
    1/2 ts Salt
    1/2 c  Cold water
 
  "Although pot-en-pot contains the same ingredients as fricot,
  the method of preparation is significantly different. The most
  commonly used meats for this dish are chicken and hare but
  beef, pork, duck or goose may also be used. In Cheticamp and
  on the Magadalen Islands, pot-en-pot is called Etouffrage."
  
  Poultines Blanches: In a bowl, mix flour with salt and baking
  powder. Gradually add cold water to the dough as one would
  when making biscuits.

  Roll the dough fairly thin, cut into 1 1/2 inch squares and
  place in fricot or other dish. Cut the meats into pieces.
  Place the pieces in a large pot with the salted water and
  bring to a boil. Simmer until the meat is tender. Remove the
  meat from the pot, reserving the stock.

  In the bottom of a second large pot, place a layer of potatoes,
  a layer of meat, a layer of chopped onion. Season with salt,
  pepper and summer savory and continue adding until there are
  no ingredients left.

  Add the stock from the simmered meat and just enough water to
  cover three quarters of the ingredients. Cover and simmer for
  45 minutes or until the potatoes are tender.

  Add Poutines Blanches (dumplings) 7 minutes before it is ready
  to be served, cover for the remaining 7 minutes.
  
  VARIATIONS: To vary the taste, other spices such as cumin or
  coriander may be added to the pot-en-pot. The meat may be
  sauteed before being simmered to improve it's flavour.

  Handkerchief dumplings (included with Fricot a la Belette
  may be layered in with the ingredients at the beginning of
  the cooking time, instead of the dumplings used.
  
  SOURCE: "A Taste of Acadie" by Marie Cormier-Boudreau
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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