Text 28628, 109 rader
Skriven 2012-08-23 13:06:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Now what?
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Do you have a battery specialist store available to you? You might

 NB> Yes, we do... and that is in fact my back-up plan..  We've gone there
 NB> for "obsolete" batteries before.  But I was kinda hoping the Shack
 NB> would pull through for me, first...

Radio Shack - you've got questions, we've got dumb looks. You will probably do
better at the battery specialist store ... and some pimply face kid will not
try to sell you on the "latest and greatest (today's version)" cell phone, etc.
Time was one could go to Radio Shack and actually buy, with relative ease,
electronic parts and pieces and get questions answered with a grain or two of
intelligence and/or understanding. Not so today. My last trip to an RS store
convinced me that I acted correctly when I sold my Tandy (parent corp) stock.
 
 NB>> Likewise here... mine is about 9, and it's the youngster... [G]
 NB>> Richard's is a '97... and my Shadow was on the road for almost 20
 NB>> years before we replaced it with my Volvo...

 DD> I recently traded my '89 Benz w/300K (almost) for an '84 Benz with
 DD> less than 160k on the clock. And had to pay boot, as well. The problem
 DD> with "veteran" cars is convenient parts supply. I recently replaced my
 DD> gas cap. And had to special order the dratted thing.

 NB> We had less trouble getting spare parts for the Shadow as it aged...
 NB> but then that body style was still in production for at least most of
 NB> the time...  It's harder to get parts for the Volvos...

When I needed a new ignition lock cylinder for the 84 Benz I learned (via the
VIN #) that I had a gray market Euro model car ... and the cylinder and key
would have to come from Germany. Oddly the new cylinder works better with the
"old" key than with the key supplied with the lock.

We have a pretty good Volvo dealer here. I send people there from time to time
when my place (Auto Zone) doesn't have the specialist part they need. Never had
anyone come back and punch me on the beak - so, I assume they were treated
fairly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cold Crayfish - Swedish Style
 Categories: Seafood, Herbs, Beer, Vegetables
      Yield: 4 Servings
 
      2 lb Live crayfish; see cook's
           - notes
  1 1/2 c  Kosher salt
      2 tb Sugar
      4 c  (to 5-c) packed dill flowers
           - and stems
     16 oz Dark beer
      2 lg Onions, peeled, quartered,
           - opt
           Sprigs of fresh dill; opt,
           - garnish
 
  Bring large pot of water to boil. Add 6 to 10 crayfish to
  boiling water. After 1 minute, remove crayfish with tongs
  or large slotted spoon. Repeat until all crayfish have
  boiled 1 minute.
  
  Meanwhile, in separate pot, bring 6 quarts of water to
  boil. Stir in salt, sugar, dill, beer and, if using,
  onions. Boil on high heat 15 minutes.
  
  Add all crayfish; boil, uncovered, 6-7 minutes. Remove
  from heat.
  
  Remove crayfish; cover and refrigerate. Strain and reserve
  liquid and allow to cool. Return crayfish to strained
  cooking liquid, cover and refrigerate 24 hours.
  
  Presentation: Arrange crayfish on serving platter. Garnish
  with sprigs of dill. Serve immediately. Accompany with rye
  crackers, caraway cheese and trimmed radishes. If desired,
  serve chilled beer and aquavit (a strong, colorless
  Scandinavian liquor distilled from grain or potatoes and
  flavored, most commonly, with caraway seed).
  
  Cook's notes: Serve between 12 and 25 crayfish per person,
  depending on what else you're serving. Live crayfish are
  sold at Santa Monica Seafood in Costa Mesa and Orange.
  They can be special-ordered at some supermarkets. A pound
  yields about 25-30 medium-size crayfish.
 
  Or if you live in Louisiana - UDD
  
  Gustaf Anders is at South Coast Plaza Village at Sunflower
  and Plaza Drive, (714) 668-1737. The restaurant will offer
  platters of Swedish-style fresh crayfish on ice through
  September.
  
  Yield: 4 servings
  
  Source: Gustaf Magnuson and Ulf Anders Strandberg
  
  MM format by Manny Rothstein, 9/1/99
  
  "Craving Crayfish" by CATHY THOMAS, Orange County Register,
  August 25, 1999

  Uncle Dirty Dave's Archives
 
MMMMM

... Anybody that hates kids and dogs can't be all bad. -- W. C. Fields
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