Text 35140, 104 rader
Skriven 2016-01-15 08:30:39 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: kapowie 808
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 > If it came off of one of those portable parking lots it would have been 
more
 > extraordinary than a car being towed by a tow truck or on one of those tow
 > dollies that U-Haul rents out. The "big-rig" trailers have multiple
 > anchoring methods and really do tie down their cargo pretty securely.

Dale says that the dropped Hitler's Revenge came off of one of those big-rigs. 
That had to have been a rare occasion involving a specific and (hopefully) 
unrepeatable alignment of circumstances.
 
 ML> Ah, yes, I've heard of tow trucks having issues like that.
 ML> The U-Haul things would I think be easier to suss out;
 ML> anyhow I can't figure anyone with any sense of self-
 ML> preservation would hang too close to one of those.
 
Actually the U-Haul tow dollies are pretty safe. Their corporate liability 
lawyers wouldn't have it any other way. And much less costly than a full 
trailer.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Whole Roasted Cauliflower w/Almond-Herb Sauce 
 Categories: Vegetables, Herbs, Nuts, Seafood, Chilies
      Yield: 3 servings

      1 lg Cauliflower
           Olive oil
           Salt

MMMMM--------------------------SAUCE--------------------------------
    1/3 c  Blanched almonds
      6    (to 10) anchovy filets
      2 cl Garlic; peeled
      2 tb Unsalted butter; room temp
    1/2 c  Extra-virgin olive oil; +
           - extra for basting
      2 ts Wine vinegar; more to taste
    1/2 c  Coarse chopped parsley, mint
           - tarragon, cilantro or a
           - combination
    1/2 ts (to 1 ts) red pepper flakes
           Salt & ground black pepper

  Recipe courtesy Julia Moskin

  Heat the oven while you prepare the cauliflower: Place a
  heavy oven-proof skillet (a cast-iron skillet looks very
  nice) or a baking sheet in the oven and turn the heat to
  375oF/190oC. Place a small pan of hot water on the floor
  of the oven, to create steam.

  Break off and discard the outer leaves from the
  cauliflower. Cut off the bottom of the stem, and then use
  the tip of a small, sharp knife to cut off the leaves
  close to the stem. Carefully cut out the hard core of the
  cauliflower, near the bottom. Leave the main stem intact
  and make sure not to cut through any of the florets.

  Rinse the cauliflower (leave the water clinging to the
  outside) and place on a work surface, core side up.
  Drizzle with olive oil and use your hands to rub over the
  cauliflower until evenly coated. Sprinkle with salt.

  Place the cauliflower on the hot pan in the oven, core
  side down, and cook until very tender all the way through
  when pierced with a knife, at least 1 hour or up to 2
  hours. During the cooking, baste 2 or 3 times with more
  olive oil. It should brown nicely. If you have a
  convection feature, use it toward the end of baking to
  brown the crust.

  MAKE THE SAUCE: In a small frying pan, toast nuts over low
  heat, shaking often, just until golden and fragrant. Set
  aside to cool.

  Soak anchovies for 5 minutes in cool water. Rinse and set
  aside on paper towels.

  In a food processor, combine almonds, anchovies, garlic
  and butter and pulse until smooth. Mix in oil, then
  vinegar. Mix in herbs and red pepper flakes. Season to
  taste with salt and pepper. Set aside.

  When cauliflower is tender, remove from the oven. (If
  desired, run it briefly under the broiler first to brown
  the surface; there is no need to do this if you used
  convection.)

  Serve cauliflower in the skillet or from a serving plate.
  Cut into wedges and spoon sauce around each wedge.

  Yield: 2 mains servings, or 4 to 6 side dish servings

  RECIPE FROM: http://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

... A cabbage is about as large as a man's head, and about as smart.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)