Text 4855, 73 rader
Skriven 2008-04-03 10:49:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Drafting
================
-=> DALE SHIPP wrote to FLOYD HEIRD <=-

 FH> It is a fact that drafting saves fuel. Look at the NASCAR
 FH> races and you can see the effect. In relation to driving
 FH> behind a semi truck, researchers have also proven that it
 FH> saves fuel.

 DS>    In fact, I agree with you in theory -- but Nascar drivers are
 DS>    professionals. The nuts who would draft 10 feet behind an 18-wheeler
 DS>    are good candidates for the Darwin award, no matter how much they
 DS>    trim off their gasoline bill.

To get any decent "draft" effect off a semi you have to be practically stuck up
his ... well, y'know. Many people do try to do it and let me tell you - from
the truck driver's standpoint it makes me very nervous when someone disappears
into my rear blind spot and I don't see them for a long time. I tend to slow
down until they get bored and swing out to pass.

OTOH, I have drafted semi rigs in my four wheeler - but, only if I had a CB
handy and could talk to the driver of the truck I was tailgating and make sure
he was cool with it. I have had hands tell me - "Druther you didn't" and I had
to respect their wishes. Others say "C'mon down!" and have called me up on the
radio when they were going to do maneuvering, pulling off the road, etc. so
that we had no problems or extra paperwork to fill out. I always returned the
favour by letting Mr. Driver know when I dropped of his tailgate. Just so I
dodn't cause needless worry.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garides Kokkiyia Me Feta (Shrimp And Feta In Shells)
 Categories: Greek, Seafood, Main dish
      Yield: 6 servings
 
      2 lb Large shrimp
    1/2    Lemon (juice only)
      1    Onion or shallot; minced
      3 tb Vegetable oil or butter
    1/2 c  Tomato sauce
      3    Tomatoes; peeled, chopped
           - & drained
    1/4 c  Chopped fresh parsley
      2 tb Chopped fresh basil or dill
      2 cl Garlic; crushed
           Salt & freshly ground pepper
    1/2 lb Feta cheese
           Fresh basil leaves
           (or parsley) for garnish
 
  Shell and devein shrimp. Wash and drain, then sprinkle lightly with
  lemon juice. Heat the oil or butter in a frying pan and cook the
  onion until soft. Add the tomato sauce, chopped tomatoes, herbs,
  garlic, and salt and pepper to taste. Simmer for 25 minutes, then
  remove from the heat and strain.
  
  Butter large scallop or other shells, or individual ovenproof dishes,
  and spoon a little sauce into each. Fill with the shrimp and spoon
  the sauce over, then crumble the feta over the top. Set into a baking
  pan and bake for 15 or 20 minutes in a moderate oven (350 F), or
  until the shrimp is cooked and the cheese melted. Garnish with fresh
  basil or parsley and serve hot.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 
... "Always remember to pillage BEFORE you burn."
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