Text 35045, 140 rader
Skriven 2016-01-12 08:06:35 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: Wheeling
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> The roads (interstates and Route 66) are rather dictated by terrain.
 DD> The curves are as gentle as can be done and the grades somewhat

 DS> I have been on two roads that were pretty scary in that respect.  One
 DS> was when we were in the Hawian Islands.  I think the island was Maui.
 DS> We had rented a car and made a leisurely drive down to the southern tip
 DS> to visit the scenery along the way, ending up at the pools of the seven
 DS> sisters (I may have garbled the name).  By the time we were ready to
 DS> leave, it was getting dark and we wanted to get back to our hotel
 DS> quickly before it got pitch black.  The road was a switch back cut into
 DS> the side of the mountain.  That was a ride to remember.

Before I-70 and the Eisenhower Tunnel were finished across Colorado one used 
to have to take US-6 across Loveland Pass (11,990 feet). That was a 
twisty-turny snake track. And if you had respiratory problems - look out. Even 
when the Ike (11,158') was finished and Vail Pass (10,662') it wasn't a lot of 
help - except the roads were somewhat straighter and the grades more gentle. A 
couple of times (back when I was a smoker) I thought it might have been wise 
to have brought an oxygen bottle.

 DS> The second scary ride was when we were coming out of Yosimite National
 DS> park, northern route.  Again it was a windy road with hills on one side
 DS> and a two thousand foot drop down to the river below on the other side.
 DS> I was driving a standard transmission Ford van, downshifting and doing
 DS> the pump the brakes thing as we went down the grade.  After a little
 DS> while, I smelled smoke, pulled into a lay-by and barely got the van
 DS> stopped.  The brakes were severely over heated.  We sat for a while and
 DS> after they cooled off, we limped on the rest of the way to Reno.  The
 DS> Ford dealer said that the summer salt air in Monterey had rusted the
 DS> calipers so that they were not releasing fully, and hence stayed
 DS> engaged all of the time.

That (stuck calipers) is one of the most common causes of brakes over heating 
that we see at Auto Zone. Although it is usually caused by dirt on the caliper 
slides and inadequate cleaning during an owner-done brake job. We sell a 
little packet of high-heat silicone grease to lube the caliper slides for 
$1.49. I had one guy accuse me of trying to rip him off - so I told him "I'm 
just trying to save your life and wallet." Then told him that I'd not warranty 
the brake pads unless he used the lube. That wasn't strictly true - but the 
pads are guaranteed against defects in manufacture and workmanship. NOT 
against wearing out or warping the rotors or any of the other problems that a 
sticky caliper can cause. However, Auto Zone does (usually) replace worn-out 
brake pads as a matter of customer satisfaction.

  8<----- CUT ----->B

 DD> Worst I ever had happen to me was with a racecar trailer. One of the
 DD> tandem  wheels on the left side of the trailer came off the rig
 DD> (broken spindle/nut) and pulled out to pass me. I was
 DD> slowing for an interstate highway ramp and watched it zip
 DD> past, hit a guard rail, bounce high in the air and spin
 DD> like a half-dollar waiting for someone to call heads or
 DD> tails. That was a lot less dangerous than a semi-rig's
 DD> wheels would have been - the size was more like passenger
 DD> car sized wheel and tyre. We pulled over, picked up the
 DD> free agent wheel/tyre and chained up the axle until we
 DD> could limp to a repair shop. Nothing hurt except my wallet.

 DS> We observed a similar incident driving north on I95.  A trailer (looked
 DS> home made) lost his left wheel.  It ran along the road for a mile or
 DS> so, dropped down into the grassy median area, then went up onto the
 DS> southbound lanes.  It managed to not get hit and ended up coming to a
 DS> stop back in the grassy median between the north and south bound lanes.

My trailer was home-made, too. But, it was well made and used quality parts. 
What happened was that a bearing failed and sawed off the spindle that mounted 
the wheel assembly to the axle. No warning.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Colorado
 Categories: Chilies, Vegetables, Herbs, Pork
      Yield: 3 servings
 
      3 lb Boneless pork; trimmed,
           - diced
     12    Dried anchos or New Mexico
           - red chilies
      4    Dried chipotles
           +=OR=+
      4    Canned chipotles in adobo;
           - rinsed, drained, seeded,
           - fine chopped
      3 c  Water
    1/2 c  Chopped onion
      1 tb Snipped fresh oregano
           +=OR=+
      1 ts Dried oregano; crushed
      3 cl Garlic; minced
      1 tb Oil
  1 1/2 c  Chopped tomato
    1/4 ts Salt
    1/4 ts Ground cumin
 
  Cut dried ancho or dried New Mexico red peppers and, if
  using, dried chipotle peppers. Open peppers; discard stems
  and seeds. Cut peppers into small pieces. Bring water to
  boiling; remove from heat. Add peppers and let stand for
  45 to 60 minutes to soften. Do not drain.
  
  Meanwhile, in a large skillet cook onion, oregano, and
  garlic in hot oil for 3 minutes. Remove from heat; set
  aside.
  
  Place half of the undrained dried peppers (and canned
  chipotle peppers, if using) and half of the chopped
  tomatoes in a food processor bowl or blender container.
  Cover and process or blend until nearly smooth. Strain
  through a fine sieve to remove pepper skins and tomato
  skins and seeds; discard skins and seeds. Repeat blending
  and straining with remaining peppers and tomatoes. Add
  strained mixture to onion mixture in skillet along with
  salt and cumin.
  
  Bring to boiling. Reduce heat and simmer, uncovered, for
  20 to 25 minutes or to desired consistency. Serve with
  huevos rancheros, enchiladas, tamales, or grilled meats
  and poultry. Makes about 2 cups.
  
  Brown the pork in some oil and add enough of the chile
  colorado to cover. Make up any shortfall of the red sauce
  with chicken broth/stock. Crockpot on high for three or so
  hours - until done.
  
  MAKE AHEAD TIP: Spoon sauce into an airtight storage
  container. Cover and chill for up to 1 week.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)