Text 19295, 70 rader
Skriven 2011-12-20 13:45:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: CAPSICUM 11220
======================
 -=> Quoting Bill Swisher to Dale Shipp <=-

 BS> On 12/18/2011 9:43 AM, Glen Jamieson -> Ruth Hanschka wrote:
 DS> But, come to think of it -- do any cars have bench seats in the front
 BS> these days?

 BS> Dunno about cars but in 2004 I ordered a 2005 Ford F-250 truck.  I
 BS> almost had to order it because I wanted 2-wheel drive, not a 4X4 and
 BS> the factory only produces a few each year.  These are the stripped down
 BS> (manual transmission, no AC, etcetera) bright red ones that are on sale
 BS> for thousands off MSRP, every dealer seems to have ONE so they can run
 BS> those ads.  Along the way I specified a bench seat and other options I
 BS> wanted. 

When I returned to live in Australia in 1989 I came with 4 children,
so the standard 2 buckets and a rear bench would not accommodate us
all, but I found a 1965 Toyota Crown with bench seats, which fitted my
family quite well.  It had a chassis, and was built to last.  With a
3 speed gearbox and an overdrive, it had 5 gears to choose from, which
helped its little 2 litre 4 cylinder engine to cope with life in the
(fairly) fast lane.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: [BFT] Crown Roast
 Categories: British, Lamb
      Yield: 6 servings
 
      2    Best end necks of lamb each
           With 6 cutlets
     15 g  Butter
      1 md Onion, chopped
      3    Sticks Celery, chopped
      2    Eating apples, cored and
           Chopped
    100 g  Fresh breadcrumbs
      2 tb Fresh mint, chopped
    1/2    Lemon, zest and juice
      1    Egg
      2 tb Plain flour
    450 ml Lamb stock
           Mint sprigs to garnish
           Method
           Chin the necks of lamb
 
  Use a well-flavoured apple for the filling such as Discovery or
  Jonagold.
  
  Pre-heat the oven to 180 C / 350 F / Gas 4.
  
  Trim each cutlet bone to a depth of 2.5 cm (1 inch).
  
  Bend the joints round, fat side inwards, and sew together using strong
  cotton or fine string to form a crown. Cover the exposed bones with
  foil.
  
  Melt the butter and cook the onion, celery and apple until browned.
  Stir in the breadcrumbs, mint, lemon zest and juice and egg. Cool,
  then fill the centre of the joint with the stuffing and weigh.
  
  Roast for 25 minutes per 450g (1 lb) plus 25 minutes. Baste
  occasionally and cover with foil if necessary.
  From: The British Food Trust: Great British Kitchens
 
MMMMM
 
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)