Text 2718, 121 rader
Skriven 2013-07-23 07:22:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Stephen Haffly
Ärende: Toll roads
==================
-=> Stephen Haffly wrote to Dale Shipp <=-

 DS> Some of the toll roads were merged into the interstate system, e.g.
 DS> the PA Turnpike, which is still a toll road and is an interstate
 DS> highway.  I seem to recall a toll road between Richmond, VA and
 DS> Petersburg.  That is probably now part of I95 -- but I'm uncertain if
 DS> it is still a toll
 DS> road.

The Pennsylvania turnpike was a toll road long before the Eisenhower Interstate
system became a reality. Even though I could usually opt for I-80 and save the
tolls when I was trucking to the east coast and back I mostly took the Pike -
because I-80 was rough on both my bum and the suspension and other parts of my
truck. Not to mention all the construction that seemed to be going on across
I-80. The common wisdom of the day was that Pennsylvania had but two seasons -
Snow and Road Construction. Yet, I-80 never seemed to improve.  Bv(=
 
 SH> I95 between Richmond and Petersburg became toll free in 1992. I95 is
 SH> still a toll road in New Jersey (New Jersey Turnpike). We were on it
 SH> last Friday. The New York Thruway includes parts of I87, I95, I287,
 SH> I90, and I190. A map can be seen on
 SH> www.thruway.ny.gov/travelers/map/index.html. The information is from
 SH> the FAQ section of the web site.

The few times I travelled North-South along the Eastern seaboard were in the
1980s and I used I-295 from south of Petersburg then I-64 if I needed to go
into Richmond. Otherwise I missed Richmond altogether.
 
 SH> I did not like stopping every few miles to throw change into a
 SH> recepticle on the R/P Turnpike. The Thruway's method of getting a
 SH> ticket on entry and paying on exit was better. The EZ-Pass is better
 SH> yet, especially since there are now EZ-Pass Express lanes that can read
 SH> the transponder at higher speeds in some places.

The Chicago area toll roads are like that. Most residents who use them
frequently have some form of the EZ-Pass. Just as a matter of keeping mt
Scottish forebears from spinning in their graves I avoid toll roads wherever
possible - except for the Pennsylvania and New Jersey turnpikes which are worth
the $$$ in time saved and smoothness of ride.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rib Eye Express Barbequed Hamburgers
 Categories: Beef, Chilies, Sandwiches, Herbs
      Yield: 4 Servings
 
MMMMM--------------------BASIC HAMBURGER MIX-------------------------
      1 lb Hamburger
    1/2 ts Salt
      1 tb Instant minced onions
    1/8 ts Garlic granules

MMMMM-----------------------SAVORY BURGERS----------------------------
    1/4 ts Savory

MMMMM----------------------RED HOT BURGERS---------------------------
      1 ts Crushed hot red chilies

MMMMM----------------------ORIENTAL BURGERS---------------------------
    1/4 ts Ginger
      1 ts Lemon zest
      1 ts Soy sauce

MMMMM-----------------------SESAME BURGERS----------------------------
    1/4 c  Toasted sesame seeds

MMMMM--------------------HOT-N-TANGY BURGERS-------------------------
      1 ts Season-All, seasoned salt
      1 ts Barbeque spice

MMMMM------------------------DILL BURGERS-----------------------------
    1/2 ts Crushed dill seed
    1/4 c  Chopped olives
           +=OR=+
    1/4 c  Sweet pickles

MMMMM------------------------HERB BURGERS-----------------------------
    1/4 ts Marjoram
    1/8 ts Thyme
    1/4 ts Celery salt
      1 ts Parsley flakes

MMMMM-------------------CHILLI-CHEESE BURGERS------------------------
      1 c  Grated cheese
    1/4 c  Milk
    1/2 ts Chilli spice

MMMMM-----------------------SPICE BURGERS----------------------------
    1/2 ts Dry mustard
    1/4 ts Nutmeg; ground
 
  The Basic Burger Mix will yield 4 burgers.
  
  Add the herbs and spices to the Basic Burger Mix to create
  variations on the basic burgers.
  
  Place into smoker/cooker (I use a water cooker) with the
  water pan filled with cold water or ice.  Allow the smoker
  to obtain cooking temperature, 180-250 degrees. Smoke/cook
  approximately 1 hour per side. (Total cooking time is
  approximately 2-2 1/2 hours.)
  
  Slop with favorite bbq sauce during the last 1/2 hour of
  cooking.
  
  We make up a weeks supply of these at a time. They are
  absolutely delicious...
  
  Source: Rib Eye Express BBQ Tag Team, 1994
  
  Recipe from: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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