Text 14037, 89 rader
Skriven 2014-06-09 18:02:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Old Cars
================
ORIGINALLY UPLOADED TO HOLODECK BBS

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Properly maintained a modern (last twenty-five or so years) automobile
 DD> should  be good for 300 to 400 thousand miles before the body rots away

 JW> Road salt is only effective down to 0 F so we don't salt roads here,
 JW> just use sand and gravel. Consequently cars don't rust out as
 JW> quickly here. Until recently I had a pick up truck from the early
 JW> 70s on the road; it was on its second engine but the body was still
 JW> good. It was previously owned by Ray, then Raine, before I agree to
 JW> take it off their hands.  It was older than either one of them!

 DD> The Benz has nearly 180K on the clock.

 JW> I currently have a 1998 Camry with 180K (km not miles) on it and it
 JW> just won't die! I bought it from Ray in 2009 and didn't do more than
 JW> change oil until this winter when I had about $600 in basic repairs
 JW> done to it.

Toyota build pretty good cars. I prefer Honda in that range - mostly because
the ergo fits me better. Lemme guess what you spent the $$$ on - CV-axles,
brakes, struts and belts. Well, maybe not the first. But, brakes, struts and
belts are common maintenance items. Belt tensioners and timing belts, too. 180
klicks (111K miles off the top of the estimator section of my brain) is about
the mileage range for all of those. Really, a bit long for the timing belt -
but, often one can get away with that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Txuri-Ta-Beltza
 Categories: Lamb/mutton, Offal, Pork, Vegetables
      Yield: 1 Servings
 
           Lamb intestines; large and
           - small
           Garlic
           Onion
           Parsley
           Blood from the lamb
      5 lg Eggs; well beaten
           Oil
           Streaky bacon
           Tomato and onion sauce
           Tonato *
 
  * A creamy, mayonnaise-like sauce that has been flavored
  with tuna.
  
  Another interesting old delicacy is Txuri-Ta-Beltza which
  is Basque for black and white. Again it comes from the
  days when nothing could be allowed to go to waste, but, if
  made properly, it can be quite delicious and it can still
  be found on restaurant menus in the valley.
  
  Txuri-Ta-Beltza is made from the large and small
  intestines of a lamb. Clean the small intestine, boil it
  and chop finely. Mix with garlic, an onion and a little
  parsley, all raw and finely chopped. This force-meat is
  bound with 5 well beaten eggs. Then prepare the large
  intestine, clean it and turn it inside out like a glove.
  Fill with the stuffing, tie well and boil in water until
  it looks like a sausage and is thoroughly cooked.
  
  The second part of the recipe involves boiling the animals
  blood. Once this is cooked put it in a casserole with a
  little oil, garlic and a small piece of fatty bacon. Sautéé
  well and add a little tomato and onion sauce, prepared
  beforehand.
  
  Allow the sausage to cool and then cut into thin slices
  and serve with the blood cooked with tomato."
  
  From: Life and Food in The Basque Country
  by Mara Jose Sevilla
  
  typed by KEVIN JCJD SYMONS
  
  From: Kevin Jcjd Symons; - 01 Mar 98
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Television has raised writing to a new low. - Samuel Goldwyn
 
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