Text 9028, 78 rader
Skriven 2011-04-02 06:17:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Velocette LE
====================
Glen Jamieson Said to Dave Drum about ENGINEERS  10401

GJ>  DD> According to my history of Velocette, designer Charles Udall
GJ>  DD> developed the Velocette LE as a "conceived-as-a-whole" design,
GJ>  DD> with engine,  gearbox, drive shaft and bevel box in a single
GJ>  DD> unit to do a specific 

GJ> I don't know where I got the idea Irving was responsible for the LE.
GJ> He did design some other racing engines for AJS, including the 7R.
GJ> While in Adelaide he gave a very popular talk to a packed house of
GJ> motoring enthusiasts.  When asked how the Brabham F1 car managed to
GJ> consistently beat the Feraris, Lotuses, etc. although its V8 engine
GJ> was nowhere near as powerful as the V12s and V16s, he explained that
GJ> with the simpler engine was easier to keep all cylinders working at
GJ> maximum power, and the mechanic didn't get as tired.

GJ> While in Adelaide he stayed with my father-in-law.  He was
GJ> accompanied by a lovely, young, female "personal secretary".

GJ> A friend of mine had an LE Velocette, which was very much a "Lady's
GJ> bike", with its easy to clean step-through configuration, leg
GJ> shields, foot boards, hand gear change and hand lever starter.  Now
GJ> there are hundreds of little scooters using a similar configuration,
GJ> but they are all far noisier than the water-cooled LE.

The Velocette LE was a British motorcycle made by Velocette. The 
designation LE stood for "little engine". Used by over fifty British 
Police forces, the police riders became known as "Noddies" because they 
were required to "nod" to senior officers, and the LE was nicknamed "the 
Noddy Bike". Production ended in 1970 when the company ran into 
financial problems and went into voluntary liquidation.

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

      Title: Roasted Black Noddy Lager Pork Loin
 Categories: Pork, Fruits, Beer, Herbs 
      Yield: 8 servings

      2 lb All-natural pork loin
     24 oz Buckbean Black Noddy Lager
      1 c  Apple cider
    1/2 c  Kosher salt
    1/2 c  Brown sugar
      1    Apple; diced medium
      2    Cinnamon sticks
      2    Star anise
      1 tb Fennel seed
      1    Earl Grey tea bag

  Place the pork in a large bowl. In a separate bowl, mix all
  ingredients (leaving the tea bag intact) until sugar and
  salt are dissolved, then pour over the pork to brine the
  meat. Refrigerate for 24 to 36 hours.

  Preheat an oven to 350oF/175oC. Remove the pork from the
  brine and place in a nonstick roasting pan. Roast the loin
  in the oven until it reaches 145oF/60oC internally, about 45
  to 50 minutes. Remove and let rest about 10 minutes before
  serving.

  Serve with a fresh green salad or a helping of potato salad.
 
  From: http://draftmag.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... In the land of the blind the one-eyed man is stoned to death-Joan D. Vinge

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