Text 16283, 79 rader
Skriven 2011-10-03 07:05:00 av Dave Drum (55519.cooking)
     Kommentar till en text av Glen Jamieson (55502.cooking)
Ärende: BIG TRUCKS
==================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Now I am seeing tractors with 275 inch wheelbases (from front axle
 DD> centerline to a point halfway between the tandem real axles. That's 7
 DD> metres. That's loooooooooooooong. Trailers when I started were
 DD> typically 40 and 42 feet (12.1m to 12.8m) Currently they are running
 DD> (standard configuration) 53 feet (16.45m) long, and 108 inches (9 feet/
 DD> 2.75m) wide. And need a 40 acre field to turn around.

 GJ> Length restrictions here were eased some years ago, on some routes.
 GJ> The standard interstate truck these days is a B-double, with a 2-4-4
 GJ> wheel configuration prime mover and two dual wheel triple axle
 GJ> trailers - thus:

 ==<Nice ASCII illustrations and some text deleted>==

 GJ> A total of 54 wheels per rig, and a legal gross combination weight of
 GJ> 112 tonnes.  Around Darwin there are signs on some roads that road
 GJ> trains must not enter, as there is no space to turn, and reversing is
 GJ> virtually impossible (although I did hear of a man who could reverse a
 GJ> full length train).  I can reverse a dog trailer slowly, with care,
 GJ> but the second trailer would be well beyond my capabilities.

Our most common arrangement is 
    _   _____   _____
 ,=| |_|_____| |_____|
  O-----O   O '-O   O

and operated by nearly all LTL and parcel express companies. I can back one of
these up for short distances (reverse one, as you say) so long as everything is
straight and true. But, the slightest tip to either side usually results in a
phenomenon called "circling the wagons".   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bicol Express
 Categories: Pork, Vegetables, Chilies
      Yield: 2 servings

    250 g  Pork; thin sliced
      1 c  Baguio beans
      3 c  Long chilies or jalapenos
      1 lg Onion; minced
      1    Head of garlic; minced
      1 c  Coconut milk
      1 c  Coconut cream
      2 tb Oil
           Salt

  In a bowl of water with salt, soak chile peppers for 30
  minutes then rinse and strain.

  In a cooking pan, heat cooking oil and brown sliced pork
  for a few minutes.

  In another pan, sauté minced garlic and onion.

  Add to the sauté the browned pork.

  Then add the coconut milk, bring to a boil and simmer for
  10 minutes.

  Add the chilies, Baguio beans and cook until dish gets a
  little dry.

  Add the coconut cream and simmer until the sauce thickens.

  Salt to taste.
 
  From: http://filipinofoodrecipes.net

  Uncle Dirty Dave's Archives

MMMMM

... "Energize!" said Picard and the pink bunny appeared...
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