Text 3396, 81 rader
Skriven 2008-03-04 23:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: ICY PERILS  80304
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 RH> I did a 360-degree turn on some once

 GJ> I wouldn't dare drive on ice, except on a deserted frozen lake
 
 JW> Come on up here; we have lots of such lakes. Neekha will give you
 JW> lessons; she's become very good at it.

 GJ> I suppose if she is learning to drive on ice because there is no other
 GJ> alternative, she should become good at it.

They don't allow kids on the highways here for some reason.

 GJ> Do you have steel-spiked
 GJ> tyres to get grip, or chains?

Just "All-Season" radials. (My dad used to have chains in the 50's
when snow tires weren't so well made or roads so aggressively
plowed.)

 GJ> From what I have read, in moderately
 GJ> frigid climates ice is slippery because the pressure of the tyres
 GJ> melts the ice beneath the tyres, and they slither on the water thus
 GJ> formed. If the ice is so cold that this doesn't happen

True.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shanghai Beef Slices On Ice
 Categories: Chinese, Beef, Tofu, Chilies
      Yield: 4 servings
 
    200 g  Fresh beef
    100 g  Lettuce
      3    Eggs
     50 g  Cucumber
     50 g  Corianders
           Tomato
           Lemon
           Carrot
    200 g  Ice
           Japanese soy
           Japanese salad sauce
           Japanese vinegar
           Light soy
           Peanut butter
           Sesame paste
           Oyster sauce
           Chili oil
           Fermented bean curd
           Gravy
           Mashed garlic
           Salt
           Gourmet powder
           Sugar
           Other Japanese seasonings
 
  Clean and refrigerate the beef, then slice it. Put part of the ice
  in the Japanese food vessel, place half of the beef on the ice.
  Scald the other half of the beef in boiling water, then form them
  like chrysanthemum on the beef slices, dust frost on them. Slice
  the tomato, lemon, carrot, put each slice of them in the pot, then
  braise them in water for 15 minutes. Get ready the 4 seasonings
  respectively in 4 small dishes: chili oil, fermented bean curd
  gravy, soy and salad sauce.

  From: "Shanghai on Internet"

MMMMM

Cheers

YK Jim


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