Text 11954, 70 rader
Skriven 2011-06-08 14:01:32 av Sean Dennis (1:18/200)
  Kommentar till text 11948 av DAVE SACERDOTE (1:123/140)
Ärende: Awesomeness
===================
Hello, DAVE.

Wednesday June 08 2011 at 11:26, you wrote to me:

 DS> I've got LMC's catalog here, but didn't know about National Parts
 DS> Depot. Thanks.

You're welcome.  A note: National Parts Depot seems to have more of the trim
parts than LMC Truck does.  LMC seems to be more of the mechanical parts also.

 DS> I also have a huge community of hotrodders and gear heads here, so
 DS> I'll never lack for help doing something I'm not familiar with. :)

Ah, good!  It's just me here but I know enough to do what needs to be done.
I've been waiting more than six weeks now for my brother-in-law to fix the oil
pump for me (he said it'd be four days), so I may have to go see if I can help
him fix it.

Good luck with the restoration.  At least you don't have to deal with severe
rust like I do.  My truck sat on the Oregon coast, literally just yards from
the ocean, for several years.  It's been recommended to me that if I ever can
do it to replace the cab and the bed if at all possible.

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

      Title: Chorizo & Rice Wrapped in Cabbage Leaves
 Categories: Pork, Appetizers
      Yield: 8 servings

    1/3 c  Rice, uncooked (not
           Converted)
      1 c  Water
    1/4 ts Salt
      4    Cabbage leaves, large
    1/4 lb Chorizo, dry or pepperoni
      1    Onions, green, (bunch)
      1    Cucumber, medium
      3 tb Oil, olive
      1 tb Parsley, minced
      1 ts Garlic, minced
    1/4 ts Pepper sauce, hot
           Salt

  In saucepan, combine rice, water and salt.  Bring to boil, cover and
  simmer 30 minutes.  Turn off heat and let sit 10 minutes.  Uncover
  and cool slightly.  (Rice will be sticky).  Cut chorizo and cucumber
  into long, 1/4-inch wide by 6-inch long matchsticks.  Cut green
  onions into 6-inch lenghts.  Bring large pot of water to boil; add
  cabbage leaves. Cook 30 seconds or until leaves are softened.  rinse
  in cold wter; drain on paper towels.  trim each cabbage leaf to a
  5X6-inch rectangle.

  Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not
  far from edge.  Arrange 4 rows of chorizo sticks (using extra pieces,
  if necessary, to make them 6-inch long), 2 green onion pieces and 1
  cucumber stick over rice, and gently press into rice.  Roll up
  cabbage leaf tightly, brushing ends with oil to seal.  Gently squeeze
  roll so that filling holds together.  Cut each roll into 1-inch
  pieces.  Arrange pieces cut-side down on serving dish.  In small
  bowl, combine oil, parsley, garlic, hot pepper sauce and salt to
  taste.  Spoon over chorizo rollsa dn serve at room temperature.

MMMMM

Later,
Sean

... You can't put a price tag on love but you can on all its accessories.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)