Text 10272, 174 rader
Skriven 2014-02-25 09:51:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Cars
================
Nancy Backus Said to Dave Drum about Re: Cars

NB>  DD> True dat. Are you familiar with the etymology of the Jeep? It
NB>  DD> was the  vocalisation of the designation of the light (1/4 ton)
NB>  DD> truck specified by the army to be a general purpose (GP)
NB>  DD> vehicle. From GP we got Jeep.

NB> Yup.

NB>  DD> From Jeep we get (currently) a lot of tarted-up plushmobiles
NB>  DD> that the  original guys who envisioned the Jeep would not
NB>  DD> recognise. 

NB> Quite.  Of course, it's not the original company anymore, either...

The "original" was made by American Bantam (I once owned one of their 
two-seat roadsters - wish I still had it as decent examples are going in
the six-figure range) and Willys. Then Ford was asked in. Chizzler was 
nowhere in the game - making larger, plusher "staff cars".

From the web site: The Ford Motor Company jumped into the race after 
Willys Overland and Bantam after being directly approached. Their first 
model was called the GP and dubbed the Pygmy as a 1/4 ton truck with 
4x4. Under the hood was a modified 1966cc four cylinder engine right out
of a 9N tractor with a three speed Model A Ford gearbox and Spicer 
transfer Box. A couple noteworthy features was the overall comfort jeep 
drivers reported. In addition, the headlamps were put behind the grill 
where they were less likely to be damaged from rough terrain (stones, 
pebbles, debris, etc.).

http://www.jeep-history.com/fordjeep.asp

Ford, of course, built the majority of the Jeeps in WWII - due to their 
greater capacity. But, I believe it was the Willys design. And after the
war all production including the CJ (Civilian Jeep) models was returned 
to the Toledo, OH plant of Willys. I think (whatever they are calling 
it) Chrysler is still using that facility to make at least part of the 
Jeep production.

NB>  NB>>  DD> Title: Bento Box Twinkie Sushi
NB>  NB>>  DD> Categories: Desserts, Fruits, Candy

NB>  NB>> How bizarre...  probably nasty, too...  ;0

NB>  NB>>  DD> Source: The Twinkies Cookbook by Hostess

NB>  NB>> Ah... searching for a new audience are they...?  (G)

NB>  DD> It was the one that tickled my fancy (among just a few actual
NB>  DD> recipes) when I went looking under Bento Box.

NB> You don't think someone might actually make that one...? (G)  I can
NB> see it tickling your fancy, though...  :)

Not enough people did as Hostess hit the bankruptcy courts. Someone 
probably has, though. No accounting for tastes.

NB>  DD> Whilst searching under St. Steven's I came across this one -
NB>  DD> see if you can figure out why I enjoyed it better than the
NB>  DD> first one I posted. 
NB>  DD> http://guydeakinsgardening.com/blog/st-stevens-pie-recipe/

NB> Haven't checked it out yet... jotted it down, though, so I intend
NB> to... ;)

I recommend it - if not for the recipe - which looks pretty decent - for
the puckish, irreverent humour the blogger displays. Genuine wit is 
tough to locate anywhere - especially on the interweb these days.

NB>  DD> Sadly it's one of those rare site that does not let you cut and
NB>  DD> paste  content - 

NB> Expect you to copy it long-hand...?

Or use my MTF/Columbus System typing skills.

NB>  DD> so I'll have to go dig out another recipe - probably
NB>  DD> relating to circuses or something.
NB>  DD> Title: Circus Cookies w/Orange Icing

NB> I wondered what made these Circus-y... and then figured the Fruit
NB> Loops would give a somewhat confetti-ish aspect...?  (yeah, I
NB> know... another one that just tickled your fancy...  :)  )

It was the first one with Circus in the title that didn't feature those 
nasty orange marshmallow "peanuts".

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

      Title: Soot Bull Jeep Rib Eyes w/Sweet Sesame Marinade
 Categories: Oriental, Beef, Chilies, Herbs
      Yield: 6 servings

  2 1/2 lb Rib eye steaks
      3    Scallions; white & green,
           - trimmed, thin sliced
      3 cl Garlic
      1    (2") piece fresh ginger;
           - peeled, in 1/4" slices
    1/4 c  Sugar
      2 tb Toasted sesame seeds
    1/3 c  Asian (dark) sesame oil
    3/4 c  Soy sauce
      3 ts Chile oil or hot paprika *
    1/2 ts Fresh ground black pepper

MMMMM-------------------------TO SERVE------------------------------
      2 tb Toasted sesame seeds
           Kimchi (opt)
           Romaine lettuce (opt)

  Carefully cut the rib eyes cross wise (through the
  thickness) on a meat slicer (or using a very sharp knife)
  into slices no more than 1/4" thick. Place the beef slices
  in a baking dish.

  MAKE THE MARINADE: Set aside 3 tablespoons of the scallion
  greens for garnish. Place the garlic, ginger, sugar,
  sesame seeds and the remaining scallions in a food
  processor and finely chop. Add the sesame oil, soy sauce,
  chile oil, and pepper and process to mix. Pour the
  marinade over the beef slices, turning them to coat. Let
  the beef marinate for 30 minutes to 1 hour in the
  refrigerator, covered.

  WHEN READY TO COOK: Set up the grill for direct grilling
  and preheat to high.

  Brush and oil the grill grate. Drain the marinade from the
  beef and discard the marinade. Place the beef on the hot
  grate and grill until nicely browned, 1 to 2 minutes per
  side for medium, the degree of doneness served at most
  Korean restaurants.

  Sprinkle the reserved scallion greens and the sesame seeds
  on top, then serve. Korean Americans would eat bool kogi
  with kimchi (pickled vegetables), wrapping them together
  in romaine lettuce leaves and serving steamed rice on the
  side.

  * Chile oil is a hot pepper oil sold in Asian markets.
  Most brands are Chinese.

  "Soot Bull Jeep may be the best kept secret in Los Angeles
  - a Koreatown barbecue joint so authentic, each table
  comes equipped with its own charcoal-burning hibachi. This
  means you get to enjoy the eye-stinging smoke and
  spark-spitting coals of a backyard barbecue with someone
  else prepping the food and clearing the tables. And what
  food!"

  Makes 6 servings

  From: Soot Bull Jeep - Los Angeles, Calif.

  Source: Steven Raichlen's BBQ USA: 425 Fiery Recipes from
  All Across America By Steven Raichlen

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... If a thing isn't worth saying - you sing it! Pierre Baumarchais

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