Text 19466, 137 rader
Skriven 2011-12-27 08:26:54 av Dave Drum (1:18/200.0)
  Kommentar till text 19435 av Sean Dennis (1:18/200)
Ärende: Carz & Trux
===================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> Of late the 300 six has gas mileage for sh**. We had a 92 E-150 at the
 DD> satellite shop and it got horrid fuel mileage. The torque was pretty
 DD> good. But, my 75 E-150 with the 351M V8 got better mileage and had
 DD> better torque. But, that was before the days of EPA mandated emissions
 DD> numbers and computers which waste fuel to meet those fiats.

 SD> That wouldn't surprise me at all about the lousy mileage.  My little
 SD> Saturn VUE, with the 3.5L V6 engine that it shares with the Honda
 SD> Accord, gets rotten gas mileage around town (14-15 MPG).  We're wanting
 SD> to get an older econobox with stickshift for around town.  My F-350
 SD> doesn't have a computer on the engine, but it does still have some of
 SD> the now-ancient smog control stuff since it was a California truck;
 SD> that's all being removed very soon.  The only thing "electronic" on
 SD> that engine is the ignition computer.

Is your Vue an AWD? My friend's eldest son has one like that. Some things to
keep in mind - the Vue weighs more than the Accord, it pushes more wind (even
around town), it is geared differently, and unless the engine control confuser
is a direct swap from the Accord it probably has a different fuel/power curve.
 
 DD> So, I went ahead and used my fall-back position and bought the '85
 DD> Mercedes 500 SEC I had been slavering over. More-or-less retiring
 DD> Baron Munchausen.

 SD> I generally ask for the spec sheet on the model I'm wanting to buy and
 SD> that will give me a ballpark figure.  However, the last actual -new-
 SD> car I bought was in 1994 (my Saturn was used), so I'm not up on those
 SD> things.  I generally prefer to buy used anyway.

My last new car was in '73 - a Mercury Montego. I had been looking for a Ford
Gran Torino Sport when this one popped onto my radar ... as is usual with
manufacturers of automobiles it shared much with the Torino but was nicer
looking and had a few toys that were not available on the Ford model. And I got
a better deal on it than I could get on the hot-selling (think Starsky & Hutch
TeeVee show) Gran Torino Sport.

The big downside to buying off the showroom floor is the instant depreciation
as soon as the vehicle is titled in your name. However, if you are buying the
ride to keep until it falls into a rusty heap of former metal and plastic dust
- that depreciation amortises out pretty well. If you trade off every three
years, as some who I know do, leasing is probably your best bet -- especially
if you have a business and can write off the lease as a "cost of doing
business".   Bv)=

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

      Title: Ring of Saturn Peach "Doughnuts" w/Vanilla Ice Cream
 Categories: Fruits, Desserts, I scream, Nuts
      Yield: 6 servings

      1 c  Sugar
      1 c  Water
      4    Whole lemon verbena leaves *
           +=OR=+ 
      2    Lemons; grated zest only
      6    Doughnut peaches *
    1/2 c  Flour
      1 lg Egg
    1/2    Batch anise & pistachio
           - biscotti; coarse crushed
      2 tb Coarse chopped pistachios
      2 tb Confectioners sugar
           Vanilla ice cream; to serve
      2 tb fine chopped pistachios for
           - sprinkling

  * If the same peaches are not available in your area, you
  can substitute them to regular ones. Just peel them, cut
  in half vertically, remove their stones, bake them cut
  side up, and later on fill a stone holes with ice cream.

  * If you can't get the lemon verbena, you can add grated
  lemon zest to the marinating syrup instead. Either way,
  the recipe is worth a try. It's delicious.

  Place the sugar, water, and lemon verbena leaves or lemon
  zest in a small saucepan and bring to a boil. When the
  sugar has dissolved, remove the mixture from the hat. Cool
  the syrup completely.

  Skin the peaches. To loosen their skins and make peeling
  easier, Plunge the peaches into a pot of boiling water for
  30 seconds and then into a bowl of ice water. Peel the
  skin. Carefully run a small paring knife around the
  stones, then poke the stones out, leaving a hole in the
  center.

  Pour the syrup into a glass or ceramic dish (large pie
  plate will do) and place the peeled peaches in the cooled
  verbena syrup to macerate for at least 30 minutes, or up
  to 4 hours, turning them occasionally. I macerated them
  longer (the peaches were ripe but firm) without any
  adverse affect to their texture or flavor.

  Line a baking sheet with parchment paper or a silicone
  baking mat.

  Place the flour in a small bowl. In another small bowl,
  whisk the egg to break it up. In a shallow dish, combine
  the biscotti crumbs and chopped pistachios. Arrange the
  bowls of flour and egg and the dish of crumbs side by
  side. Remove a peach from the syrup and let it drain
  slightly, then dip it in the flour to lightly coat. Shake
  off the excess, then dip it in the egg to coat. Shake off
  any excess, then roll in the biscotti crumbs. Press the
  crumbs to pack them. Place the crumb-covered peach on the
  prepared baking sheet. Continue the dipping and
  crumb-coating process with the remaining peaches. Pack any
  leftover crumbs into the stone holes, dividing the crumbs
  between the peaches. The crumb-coated peaches can be
  refrigerated for up to 4 hours before baking.

  When ready to bake, center an oven rack and preheat the
  oven to 350øF/175øC. Bake the peaches for 15 minutes.
  Rotate the pan from front to back and continue to bake for
  an additional 5 to 10 minutes, until golden on the outside
  and the peaches are tender when pierced with a tester.
  Remove from the oven and dust the "doughnuts" with the
  confectioners' sugar. Serve with vanilla ice cream,
  sprinkled with some finely chopped pistachios if you wish.

  NOTE: I bet a pistachio ice cream would be wonderful
  here. - UDD

  Makes 6 servings

  From: http://www.bakingobsession.com

  Uncle Dirty Dave's Archives

MMMMM

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