Text 21733, 78 rader
Skriven 2009-03-09 08:49:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: CHEATING ON THE 90309
=============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 ML> taking one sample prior to purchase isn't quite so heinous as
 ML> lifting bulk candy.
 GJ> Not quite, but that is only a matter of degree.

 DD> Snicker-snee and Snippety-snip
 
 GJ> If I hadn't read that the police allow a 5 kph margin, I would be
 GJ> slightly nervous when speeding slightly.

 DD> According to a retired Illinois State cop who works with me at Auto
 DD> Zone, the rule of thumb on people exceeding the posted speed limits
 DD> (fudging) is "Nine (mph over) you're fine. Ten - you're mine" Keeping
 DD> in mind that Deputy Dawg in some small town may have no tolerance, no
 DD> sense of humour and a mal-adjusted radar device ... I wouldn't take
 DD> that to the bank.   Bv)= 

The last time I was snagged by the camera I asked to be sent a copy of
the photograph (as is my right), and it clearly showed me passing the
60 km/hr sign at 73 km/hr.  Of course I was slowing down, but I still
think that was a sneaky place to set up a speed camera.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Arhat's Fast
 Categories: Chinese, Vietnamese, Vegan
      Yield: 1 Servings
 
      3 oz Cashew nuts
           Oil for deep-frying
      2 sl Ginger
      2    Green onions(finely
           Chopped)
      3 oz Bamboo, cut into 3/4 inch
           Pieces
      3 oz Red or green pepper,
           Deseeded and cut into 3/4
           Inch
      8    Water chestnuts, sliced into
      2    Rounds
      3 oz Carrots, par-boiled and cut
           Into 3/4 wedges
      3 oz Asparagus tips or broccoli
           Spears, parboiled
           Salt to taste
           SEASONING SAUCE:
      1 tb Soy sauce
      1 tb Sugar
      1 tb Rice vinager
      1 tb Water
           THICKENING PASTE:
    1/2 ts Cornstarch mixed with 1 tsp
           Water
 
  Deep-fry the cashew nuts in hot oil over a moderate heat until they
  are golden brown, lift out and drain well. Mix together the
  ingredients. for seasoning sauce in a small bowl, mix the thickening
  paste in another. Set aside in a wok or large frying pan, heat 1
  tbsps oil and stir fry the ginger and onions for 15 sec. add the
  bamboo, red pepper, water chestnuts and carrots and stir-fry for 2
  min. Mix in the seasoning sauce and bring to a boil. Add cashew nuts
  and asparagus tips and season to taste with salt. Thicken with corn
  flour paste and serve sprinkled with sesame oil.
  
  Chinese and Vietnamese cuisines are similar.. This is a modern
  version of the traditional Chinese Buddhist dish. From: Vietgirl
  <ngoleung@ix.netcom.com>
  
  U/L to NCE by Burt Ford 05/00 07/03.
 
MMMMM
 

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