Text 2850, 67 rader
Skriven 2010-10-17 23:29:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Right Hand Drive
============================
 -=> On 10-17-10  08:16,  Dave Drum <=-
 -=> spoke to Dale Shipp about Right Hand Drive <=-

 DS> I knew people who imported a right hand drive sports car.  My son
 DS> recently bought a 1975 Range Rover Defender diesel truck/car which is a
 DS> right hand drive.   The problems with importing foreign right hand
 DS> drive cars is not in the side the steering is on, but in making them
 DS> compliant with the emmission requirements.

 DD> Is that the one which needs/needed a turbo charger? Many 
 DD> older RHD vehicles are
 DD> grandfathered in as being built before the EPA got hinky about blaming
 DD> the majority of air pollution on automobiles. But, I know of what you
 DD> speak. A friend returned from a trip to Italy where he rented a diesel
 DD> Ford Focus. So, being favourably impressed he went to a local Ford
 DD> agency to buy one for use here.

It is supposed to have a turbo charger on it.  On their trip home from
El Paso Texas to Northern Maryland, the turbo charger quit.  That pretty
much limited him to 45-50 mph on flat roads, less on grades.
Nevertheless, he does really like the car/truck.  It has four normal
passenger seats and then two rows of bench seats against the wall that
would seat another 4-6 people.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RED CURRY PASTE
 Categories: Curry, Thai, Oriental
      Yield: 1 servings
 
      7    Large Dried Hot Red (New
           Mexico-Type) Chilies
     10    Small Dried Chilies
    1/4 c  Shallots (3 or 4 Large)
      3 tb Finely Sliced Lemon Grass
      1 tb Chopped Cilantro, Roots
           And Stems
      1 tb Thai Shrimp Paste (Kapi)
      3    Large Garlic Cloves
      1 ts Ground Laos
    1/2 ts Ground Coriander
    1/2 ts Caraway Seeds
    1/4 ts Black Pepper
    1/4 ts Salt
 
  Directions: This zesty seasoning can be added to soups and vegatables
  as well as to curries. Place chilies in a large saucepan. Add water
  to cover, cover pan and bring to a boil. Remove from heat; let stand,
  covered, about 30 minutes or until chilies are soft. Drain chilies.
  Remove stems and seeds. Grind very find in a blender or food
  processor fitted with the metal blade. Pour into a sieve; force pulp
  through by pressing with back of a spoon. Peel will remain in sieve;
  there will be slightly less than 1/2 cup pulp. Return pulp to
  blender. Add remaining ingredients. Process until pureed. Pour into a
  small jar, cover and store in refrigerator. Refrigerate at least 1
  day before using for flavors to blend. Store in refrigerator up to 2
  weeks. Freeze for longer storage. Makes about 3/4 cup. For a milder
  paste, use 8 New Mexico-type chilies and eliminate the small chilies.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:34:51, 17 Oct 2010
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