Text 33199, 140 rader
Skriven 2010-01-06 12:26:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: SLICK IS SLICK  00106
=============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> In a 2-wheel drive car?
 DD> Well, sure. You're either a driver or you're not. And four wheel drive
 DD> is not any better on slick surfaces than two wheel drive. Worse in many
 
 GJ> I can understand there would be little difference between the two with
 GJ> regard to cornering ability, but hill climbing would be a different
 GJ> matter.  Most of my slick surface motoring has been on wet clay and

 DD> Slick is slick. Ice and hard-pack snow (ice to all intents and
 DD> purposes) has no
 DD> give to it, unlike wet clay which has *some* give and a higher
 DD> co-efficient of friction. And if you spin your tires on wet clay the
 DD> resulting heat will tend to dry the clay and raise the traction. Doing
 DD> so on ice or hard-pack snow creates water which lubricates the ice -
 DD> with predictable lessening of the already minimal traction.

I admit that I never driven on ice, which I would imagine is like wet
grass, only more-so, in that once you started sliding you became
supported by a film of water, which has practically no friction.
 
 GJ> I would have thought that the deep tread tyres as used on 4-WD
 GJ> vehicles in Jim's neck of the woods would give a significant advantage
 
 DD> Well, that would be right - in deep(ish) loose pack or powder snow or
 DD> most mud/dirt. But, not right for ice or for water slicked roads. For
 DD> slick roads, especially ice slick roads you need something like
 DD> tungsten studs embedded in the tire(s) to dig into the ice and provide
 DD> (some) traction. Or, since most legislatures have outlawed the studded
 DD> doughnuts - ones which have broken/ground black walnut shells in the
 DD> rubber - that will give some traction on
 DD> ice but does not hurt the pavement beneath when the roads are dry. Of

I understand that principle.  What, then, is the difference between
standard tyres and "all-weather" ones?  From a physics point of view,
I would expect the best alternative to walnut or studded tyres would
be ones with narrow blocks of tread which had a chance of slightly
penetrating the ice to get a degree of grip.  Or doesn't that work?
(Thinking of how ice skates operate.)  I suppose that once a car
starts to slide, all is lost.  Do ABS brakes and traction control on
late model cars help to prevent skating?
 
 GJ> When experimenting with methods of enhancing grip in muddy conditions
 GJ> I found one of the best was to wrap large diameter rope around the
 GJ> tyres in a spiral, threading it between the wheel spokes.

 DD> That should work very well in mud or muck. But, have an extremely
 DD> short life on
 DD> an abrasive road surface. 

That was used during English-type car trials, conducted only on wet,
muddy surfaces.
 
 GJ> A few years ago I had the rare opportunity to introduce MLoo to one of
 GJ> the old fruits I knew in my youth - loquat.

 DD> Here I was thinking - he already knows Keving.   Bv)=  Then you tossed
 DD> that loquat into the game.

Hehe!  Another fruit I haven't spied lately is the gooseberry.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pangrilled Mackerel with Green Gooseberry Sauce
 Categories: Irish, Fish
      Yield: 4 Servings
 
      8    Fillets of very fresh
           Mackerel
           Seasoned flour
        sm Knob of butter
           PARSLEY BUTTER:
      2 oz Butter
      4 ts Finely chopped parsley
           Few drops of freshly
           Squeezed lemon juice
           Garnish
           Segment of lemon
           Parsley
           GREEN GOOSEBERRY SAUCE:
      2 c  Fresh green gooseberries
      6 fl Stock syrup to cover
           Knob of butter (optional)
 
  Use the tart hard green gooseberries on the bushes at the moment,
  they make a delicious sauce. The acidity cuts the richness of the
  mackerel in the most delightful way.
  
  First make the Parsley Butter. Cream the butter, stir in the parsley
  and a few drops of lemon juice at a time. Roll into butter pats or
  form into a roll and wrap in greaseproof paper or tin foil, screwing
  each end so that it looks like a cracker. Refrigerate to harden.
  
  Heat the grill pan. Dip the fish fillets in flour which has been
  seasoned with salt and freshly ground pepper. Shake off the excess
  flour and then spread a little butter with a knife on the flesh side,
  as though you were buttering a slice of bread rather meanly. When the
  grill is quite hot but not smoking, place the fish fillets butter
  side down on the grill; the fish should sizzle as soon as they touch
  the pan. Turn down the heat slightly and let them cook for 4 or 5
  minutes on that side before you turn them over. Continue to cook on
  the other side until crisp and golden. Serve on a hot plate with some
  slices of Parsley Butter and a segment of lemon.
  
  Parsley Butter may be served directly on the fish, or if you have a
  pretty shell, place it at the side of the plate as a container for
  the butter. Garnish with parsley and a segment of lemon.
  
  Note: Fillets of any small fish are delicious pan grilled in this
  way. Fish under 2 lbs (900g) such as mackerel, herring and brown
  trout can also be grilled whole on the pan. Fish over 2 lbs (900g)
  can be filleted first and then cut across into portions. Large fish
  4-6 lbs (1.8-2.7kg) can also be grilled whole. Cook them for 10-15
  minutes approx. on each side and then put in a hot oven for another
  15 minutes or so to finish cooking.
  
  Green Gooseberry Sauce
  
  Top and tail the gooseberries, put into a stainless steel saucepan,
  barely cover with stock syrup, bring to the boil and simmer until the
  fruit bursts. Taste. Stir in a small knob of butter if you like but
  it is very good without it.
  
  Stock Syrup Dissolve the sugar in the water and boil together for 2
  minutes. Store in a covered jar in the refrigerator until needed.
  Stock syrup can also be used for sorbets, fruit salads or as a
  sweetener in homemade lemonades.
  
  By Darina Allen
  
  From: Donna L
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)