Text 24706, 82 rader
Skriven 2009-06-04 23:31:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Speed limit
===================
 -=> On 06-04-09  09:14,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about CRUISING WAS: GEEZER90604 <=-

 DS> That has been done away with in more recent years, partially in the
 DS> mid-1980s and completely in the mid-1990s.

 GJ> As it should have been effective in its aim of reducing fuel
 GJ> consumption, why was it dropped?  Objections by the auto industry?
 GJ> Was there much effect on the accident rate?

It was never very popular.  Many states went along officially, while at
the same time effectively doing a wink-wink at enforcement.  I doubt
that the auto industry had much to do with the eventual repeal.  As to
its impact on fuel consumption and accident rates, I don't know (other
than what I read on WIKI for whatever that is worth).

In this area, the speed limit is 65 mph on some interstate highways.
The average speed is somewhere between 70 and 75 mph.  If you cruise at
65, you pass no one and are consistently having cars wiz by you.

In Arizonia, the speed limit on the interstate highways was 70 mph.  If
you set cruise control at 70 mph, you were passed by hardly anyone --
nor did you pass many.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Glazed Venison Pate
 Categories: Meat
      Yield: 2 servings
 
      1 lb Venison (trimmed weight)
    1/2 lb Belly of pork (trimmed wt.)
    1/2 lb Chicken livers
      1 sm Orange
      1    Lemon
      2    Garlic cloves
  1 1/2 ts Fresh thyme (more to taste)
           Whole and ground bay leaves
      1 tb Red wine vinegar
      1 tb Olive oil
    1/4 pt Red wine
      1 ts Gelatine powder
           A few kumquats to decorate
 
  Mince all three meats fairly finely and put them into a bowl.  Add the
  zest of the orange and lemon, the crushed garlic, the thyme, olive
  oil, vinegar, a generous pinch of powdered bay and plenty of black
  pepper.  Mix thoroughly and stir in the wine.  Cover and leave to
  marinate overnight.
  
  Season with salt - I find 1 teaspoon about right but fry a small
  nugget of the mixture to check.  Turn the pate into a terrine of
  about 2 1/4 pint capacity.  Pack the mixture well down into the
  corners of the dish and use a spoon to hollow out slightly the centre
  top.  Cover with greaseproof paper and foil, stand the dish in a
  roasting pan containing enough hot water to come halfway up the sides
  of the dish.  Bake at 325 F (160 C) gas mark 3 for 2-1/4 to 2-1/2
  hours.
  
  Using a bulb baster, remove and reserve most of the juices that
  surround the pate.  Replace the greaseproof paper and foil, press the
  pate lightly with 1-1/2 to 2 lb weights and cool for 1-1/2 hours.
  Then drain off any remaining juices that have not been re-absorbed by
  the pate.  Mix all the venison juices that you have collected with
  the juice of the orange and measure.  Add a splash of water if
  necessary to make 1/2 pint in total. Dissolve the gelatine powder in
  the mixture and use it to glaze the pate, adding a few bay leaves and
  kumquats to decorate if liked.
  
  Source: Philippa Davenport in "Country Living" (British), November
  1988. Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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