Text 25043, 86 rader
Skriven 2012-05-19 23:27:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Horses & Petunias
=============================
 -=> On 05-19-12  12:26,  Dave Drum <=-
 -=> spoke to Dale Shipp about Horses & Petunias <=-

 DS> I've often wondered what else they tried to use that trailer for after
 DS> it made its delivery.

 DD> If it was a refrigerated trailer with metal floors (most 
 DD> reefers are built this
 DD> way) it would be amenable to a high-pressure wash-out. Or they could
 DD> just haul more horse hockey. If an open-top trailer - like a dump
 DD> trailer they wash out really nicely, too.

When I bought my Honda CRV, there was another version of Honda utility
vehicle called the Element.  It seemed to be designed for the California
beach person.  The rear seats folded up to the side so that there was
plenty of room to put a surfboard or whatever.  But the reason it came
to mind here was the fact that the interior was entirely plastic and
washible vinyl.  You could hose the thing out to get rid of the beach
sand or whatever else you might have carried.  No carpet at all, no
cloth or leather panels in the doors.

It was also a very boxy profile of a car/SUV but that has now changed.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cracklin' Sugar-Charred Cowboy Steak
 Categories: Outdoor, Charcoal, Beef
      Yield: 6 Servings
 
      1    Top sirloin steak; 1" thick
           -two to three pounds

MMMMM--------------------SUGAR AND SPICE RUB-------------------------
      1 ts Salt
      1 ts Fresh cracked black pepper
    1/2 ts Garlic powder
  2 1/2 tb Sugar
 
  A serious backyard cookout calls for steak, the kind of barbecue that
  fills your lungs with the beefiest perfume around. Oregon's
  barbecue-beef baron Pat Simpson uses a sugar-and-spice rub that
  caramelizes on the grill and creates a crackling, burnt-sugar char
  without and a juicy, rare center within.
  
  For best results, cook the steaks over a charcoal fire. If the coals
  are very hot, the dripping sugar coating can cause flare ups, so the
  steak should be watched to avoid too much charring. Do not cover the
  grill; that makes steak taste baked, not grilled. Be sure to use
  tongs, not a fork, to turn the meat; a fork pierces the meat and
  releases too much juice. After cooking, remove the steak to a cutting
  board, let sit for a few minutes, then slice diagonally into slices
  about 1/4-inch thick.
  
  1. Combine the sugar and spice rub ingredients in a small bowl.
  
  2. Rub one side of the steak with half of the rub mixture. Let sit at
  room temperature for one hour.
  
  3. While the steak is sitting, prepare a fire in a charcoal grill.
  
  4. Spread the remaining rub on the other side of the steak and let it
  sit at room temperature for at least 30 minutes.
  
  5. When the coals are medium-hot, grill the steak for 4 minutes on
  each side for rare, 5 for medium-rare.
  
  6. Let the meat sit for 5 minutes before slicing.
  
  Serves: 6 to 8
  
  Source: From "Patio Daddy-O" by Gideon Bosker, Karen Brooks and
  Leland and Crystal Payton with Lisa Shara Hall
  
  As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
  From: Dorothy Flatman                 Date: 08-12-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:41:08, 19 May 2012
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