Text 2191, 112 rader
Skriven 2013-07-05 08:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: ah 822
==============
 ML> view, the controlled access aspect of I-70 is discontinuous
 ML> at that point.
 DD> With a stretch of US 30 hooking things together. And which has the
 DD> grade crossing and stop lights you are nattering on about. And that is
 DD> NOT, repeat NOT I-70

That is where we differ. According to all the databases I have
access to, there is no discontinuity in I-70, just a discontinuity
in controlled access. Owing to a miscommunication I had three
hours to waste and can report with confidence that Google Maps,
Bing Maps, and Mapquest all label that section as US 30 and I-70
cobranded. To be fair, I went to AAA and got a Triptik, the
relevant part of whose instructions say

 Stay SLIGHT RIGHT on I-70 E towards US-30 / BREEZEWOOD / BALTIMORE.
 Drive for 2.1 miles.

 Take exit towards US-30 W. Drive for 0.1 miles.

 Go STRAIGHT on I-70. Drive for 0.3 miles.

This is the section in question.

 Turn LEFT to get on I-70 heading SOUTH.

To be fair, it is interesting to note that the directions in
reverse finesse the issue:

 Take exit on your RIGHT towards US-30 E / I-70 W / HARRISBURG /
 MCCONNELLSBURG / NEW STANTON / PENNA TURNPIKE to get on LINCOLN
 HIGHWAY. Drive for 0.2 miles.

 Turn SLIGHT RIGHT to get on I-70 W towards PENNA TURNPIKE /
 I-76 / PITTSBURGH / HARRISBURG. Drive for 1.6 miles.

 Stay RIGHT on I-70 W towards I-70 W / I-76 W / PITTSBURGH 

 DD> Ground control to Major Michael!

All is in order, General Confusion.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Guvec or Turlu - Vegetable Casserole
 Categories: Turkish
   Servings: 6

      2    Long eggplants; -OR-
      1 md -Oval eggplant
           Salt
      4 sm Zucchini
      3 sm Sweet green peppers
    250 g  Okra; optional
    250 g  Green beans
      4 sm Tomatoes, ripe, peeled
    1/2 c  Olive oil
      3 sm Onions; sliced
      2    Garlic cloves; crushed
    1/4 c  Chopped parsley
           Freshly ground black pepper
    1/2 c  -Water

  There is some confusion about the name of this dish.  To the Turks, Turlu
  is a lamb or chicken and vegetable casserole.  Yet in other countries of
  the region Turlu is prepared as an all-vegetable casserole, with cooks
  admitting to it being a Turkish dish.  Guvec on the other hand is a
  casserole of meat or poultry and vegetables, or vegetables on their own.

  Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours

  Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips
  of skin lengthwise at intervals giving a striped effect.  Cut long
  eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered
  lengthwise, then cut into chunky pieces.  Spread eggplant on a tray and
  sprinkle liberally with salt.  Leave for 30 minutes, then pat dry with
  paper towels.

  Trim zucchini and cut into 4 cm (1-1/2 inch) pieces.  Remove stem and seeds
  from peppers and quarter.  Wash, trim and (if desired) de-fuzz okra. Soak
  in vinegar to remove slime.  Drain.

  String beans if necessary and slit in half (French cut).  Slice tomatoes.

  Heat half the oil in a frying pan and fry eggplant until lightly browned.
  Remove to a plate - do not drain.

  Add remaining oil to a pan, add sliced onions and fry gently until
  transparent.  Stir in garlic, cook 1 minute, then remove pan from heat.

  Place a layer of eggplant in the base of a casserole dish.  Top with some
  of the zucchini, peppers and beans.  Spread some onion mixture on top and
  cover with tomato slices.  Sprinkle with salt, pepper and some of the
  parsley.  Repeat until all ingredients are used, reserving some tomato
  slices and parsley.

  Place prepared okra on top if used and cover with last of tomato. Sprinkle
  with parsley, salt and pepper and add water and oil drained from eggplant.

  Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until
  vegetables are tender.  Serve from casserole as an accompaniment to roast
  or grilled meats or poultry.  Often this is served as a light meal on its
  own; bread and peynir (feta) cheese are then served with it.

  Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302
  069 1

  M's note: I've been in restaurants that offer guvets as
  a lamb dish ...

MMMMM
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