Text 2800, 89 rader
Skriven 2010-10-17 00:43:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: FUEL COST
=====================
 -=> On 10-16-10  05:46,  Dave Drum <=-
 -=> spoke to Glen Jamieson about FUEL COST <=-

 GJ> Fuels".  Toyota gave us two E98 Starlets to run for 2 years, we bought
 GJ> a Brazilian VW beetle (which had to be converted to right hand
 GJ> steering),

 DD> Whatever for? Why didn't they do as is done here where there are a
 DD> number of RHD vehicles in everyday use - even though the US drives, as
 DD> does the majority of the world, on the right side of the road. Among
 DD> these are postal service delivery vehicles, old London diesel taxis,
 DD> ancient Rolls Canardlys and Bentleys which would have their collector
 DD> value compromised  by a switch to left
 DD> hand steering. It simply requires a bit more attention to the world
 DD> around one and some extra caution when overtaking.
 
I knew people who imported a right hand drive sports car.  My son
recently bought a 1975 Range Rover Defender diesel truck/car which is a
right hand drive.   The problems with importing foreign right hand drive
cars is not in the side the steering is on, but in making them compliant
with the emmission requirements.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: YELLOW CURRY CHICKEN
 Categories: Poultry, Thai, Main dish
      Yield: 1 servings
 
      1 lb Chicken breast meat
           - (boneless, skinless)
           - cut in bite-size pieces
      2 c  -TO
      3 c  Fresh veggies
           -- mushrooms, asparagus,
           -- onions, zucchini, ...
      2    Potatoes; peeled and
           -- cut in pieces, pre-cooked
      2    Carrots; cut in bite-size
           -- pieces, pre-cooked
           -OR- half this amount
    1/2 c  Frozen peas (approximately)
      2 tb Vegetable oil
           -- (less if desired)
      1 tb Red curry paste
     14 oz Coconut milk
      4 tb Fish sauce (less if desired)
      1 ds Salt
      2 tb Sugar (less if desired)
      1 tb Yellow curry powder
    1/2 c  Water or chicken stock
    1/2    Bay leaf
 
  1A.  Pre-cook potatoes and carrots.  Don't cook them too done, since
  they will simmer with the main dish later.
  
  1.  Cut boneless, skinless chicken breast into bite-size pieces.
  
  2.  Wash and cut fresh vegetables into bite-size pieces.
  
  3.  In a heavy saucepan on medium heat, heat the veg.  oil, red curry
  paste, and about one third of the coconut milk.  Heat 5-10 minutes,
  stirring, until it forms a thin gravy.
  
  4.  Turn the heat to high, add the chicken, and cook until the chicken
  is half cooked, maybe five minutes.
  
  5.  Add the fish sauce, sugar, salt, and rest of the coconut milk, and
  mix well.
  
  6.  Stir in the curry powder, potatoes, carrots, and water/stock.  If
  desired, add 1/s bay leaf.  Let simmer just a minute or two.
  
  7.  Add the fresh vegetables and the frozen peas, and let simmer for 3
  to 5 minutes, until fresh veggies are just done.
  
  8.  Serve (with jasmine rice...).
  
  From: arielle@taronga.com (Stephanie da Silva)
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:49:11, 17 Oct 2010
___ Blue Wave/DOS v2.30

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