Text 16068, 128 rader
Skriven 2014-08-21 05:55:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: sub optimal
===================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>>> if you stopped for food, that would probably give a long enough
 NB>>> break to meet the regs, I'd guess...  :)

 DD>> Back in the day - meaning I dunno what the current regulations are -
 DD>> one could do 10 hours "on duty" before a required 8 hour "break". And
 NB>> Ok, I guess not, then...  ;)   I suppose the food breaks were
 NB>> considered part of the on duty...?

 DD> Actually not. Nor potty breaks. Both could be logged as "off duty".

 NB> Ah... So the break could be somewhat in bits and pieces, not
 NB> necessarily altogether at one time...?

Could be, if one chose to log it as such. Most generally though those things
tend to get lumped together just to make things more simple to keep track of. 
 
 DD> But, standing around waiting to be unloaded was considered on duty -
 DD> unless you were in the bunk grabbing a nap. On a team operation if one
 DD> was riding in the dummy seat that was considered the same as hanging
 DD> around waiting to be unloaded - "On Duty - Not Driving" and counted
 DD> against.

 NB> So, for a team to keep driving almost continuously one would have to be
 NB> actually in the bunk sleeping while the other drove, I guess...?

Typically teams will show 5 hours driving then 5 hours in the bunk - punctuated
by meal breaks. One driver's log book will be the mirror image of the other's.

 DD> Drivers were allowed to have 70 hours on-duty in 8 days
 DD> maximum. Then they must show a 24 hour break from all activity.

 NB> Which would be over and above the breaks while on the road, and would
 NB> put both drivers of a team off-duty at once, yes...?

In theory. But, nearly everyone kept several log books and if asked by an
official to produce a log book they would show the one most nearly "legal". 
 
 NB>> hope that with higher speeds allowed on the interstates that some sense
 NB>> has prevailed as to rule of thumb, for that matter, but no holding of
 NB>> breath here...  :)

 DD> Don't hold your breath waiting for common sense in *any* bureaucrap.

 NB> Nope, I wouldn't...

 DD>> Title: Pecan Peach Muffins
 NB>> Those look right nice...   :)   On impulse (before seeing this message,
 NB>> even) I picked up a Peach Loaf at Wegmans...  Fresh made at the store,
 NB>> and quite similar, although without the pecans, which would have been a
 NB>> nice touch too...  :)

 DD> Peaches is a good thing - usually.

 NB> Is that a caveat about the muffins or the following recipe...?  (Or
 NB> neither...?)

 DD> Title: Pecan-Coated Roast Pork Loin w/Baked Peaches

Nope, just some things that I don't care to put peaches into - like oatmeal.
But, those instances are few. 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach-Habanero Ice Cream
 Categories: I scream, Dairy, Chilies
      Yield: 3 Pints
 
      1 c  Whole milk
  1 1/4 c  Sugar; divided
        ds Salt
      2 lg Egg yolks; lightly beaten
      2 c  Heavy cream
      2 ts Vanilla extract
  1 1/2 c  Peaches; half diced small,
           - half pureed
      2 tb Lemon juice
      1 tb (to 2 tb) ground cinnamon;
           - to taste
      3    Orange Habaneros; minced
 
  Mix the peach puree, peach pieces, lemon juice, cinnamon
  and sugar. Let stand at least 2 hours or overnight.
  
  Add minced orange habaneros to the peach mixture and let
  that steep while you make the custard base for the ice
  cream. (Makes about 3 cups)
  
  Place milk in a small pan and heat over low heat until
  bubbles form, and milk becomes hot; add 1/2 cup sugar and
  salt, stirring to dissolve.
  
  Remove from heat and add 1-2 tbsp of the hot milk to the
  egg yolks, mixing well; add more milk to eggs and bring it
  up to temperature.
  
  Pour egg mixture back into pan and continue to cook over
  low heat, stirring constantly, until it starts to thicken
  and reaches 160oF/70oC (use a thermometer to measure),
  about 10-12 minutes.
  
  Place the pan in a sink or basin full of ice water to cool
  down, continuing to stir.
  
  When custard is just barely warm, stir in the cream and
  vanilla.
  
  Refrigerate mixture until ready to use.
  
  Just prior to making, pour through strainer into the ice
  cream maker and follow your appliances instructions for
  operating.
  
  Note: Due to differences in operating times on various
  machines, that is not included in the prep time.
  
  FROM: Jonathan Smilie | Chileheads Mailing List
  
  Uncle Dirty Dave's Archives
 
MMMMM

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