James,
what are you thinking, spitter?
Don't you know that I, after submitting one silly joke, was flamed by an
individual who had the guts to ask me if was going to submit recipes to this
list.
Now, I had in mind to submit the following recipe, a mixture I've stirred up
quite
frequently lately, just to prove a point.
Take some base coat,
add 100 % reducer and a 1/4 cup of activator. Stir well.
Serve ice cold on the rocks.
However, my better half insisted that I act my age, so I did, until now.
I do report though that the painting of the spit is finished. It looks good.
Liv
67 Spit
James Carruthers wrote:
> Well I lubricated the trunnions, with my choice of lubrication - lovely light
> honey coloured oil. Out came a load of grease (quite disturbingly) and in went
> the oil. In fact the oil went everywhere, luckily except on me (mental note:
> not to wear my best clothes when working on the car and to buy some overalls)
>
> And what an amazing difference it made - unbelivable - so different in fact,
> that about an hour after the test drive I took her out for another - just to
> make sure my mind wasn't playing tricks on me. Its like having power steering
> now - except with all the advantages of not. Any one who hasn't done their
> trunnions recently (or ever, as in my case) - I well recommend you go and do
> it asap.
>
> Oh and the roast lamb recipe - I made this on sunday: basically you do your
> basic roast lamb with veg etc etc - but you cook the lamb @ 140 degree's
> centigrade - a 2kg leg takes approx. 3ish hours. Incredible - it just falls
> off the bone. Melt in the mouth.
>
> Beef is next - this time at 60 degrees - if it's half as good as the lamb
> it'll be fantastic.
>
> James
>
> 1977 Pimento Red Spit
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