Yeah, but the people who bought it (according to the web page you listed)
have also bought the book "Chicks in Chainmail." Need I say more......
<grin>
> -----Original Message-----
> From: Chris Kotting [SMTP:ckotting@iwaynet.net]
> Sent: Wednesday, January 19, 2000 1:34 PM
> To: Graziano, Michael
> Cc: 'Spridgets'
> Subject: Re: (no subject)
>
> Michael -
>
> I hate to break it to you, but there's an entire gourmet cookbook based
> on cooking with engine heat. The title is "Manifold Destiny".
>
> http://www.amazon.com/exec/obidos/ASIN/0375751408/qid=948306643/sr=1-1/103
> -4923629-9155042
>
> Chris Kotting
> ckotting@iwaynet.net
>
> "Graziano, Michael" wrote:
> >
> > This has to be one of the funniest things I've ever heard. Recipes ala
> the
> > engine compartment. The non-lbc driving public already thinks we're
> nuts.
> > Imagine if this got out....
> >
> > Mike
> >
> > PS: I like my steaks well done. 45 minutes on the fender well to the
> left
> > of the exhaust manifold (It's on the left of the engine in spitfidgets)
> with
> > a little Peter Luger sauce make for a nice meal on arrival to where ever
> I'm
> > going. I also suggest making baked potatos to go along with the steak.
> 38
> > minutes at 55 MPH. Not a minute longer.
> >
> > > -----Original Message-----
> > > From: Ron Soave [SMTP:soavero@yahoo.com]
> > > Sent: Wednesday, January 19, 2000 12:03 PM
> > > To: Spritegrille@aol.com
> > > Cc: spridgets@autox.team.net
> > > Subject: Re: (no subject)
> > >
> > > It depends on the cam. With a Vizard VP7, it takes
> > > about 3 hours to really do it right. Another hint,
> > > and my Texas friends will back me up on this, is to
> > > put mesquite chips in the air cleaner housing, and
> > > duct a small hose from your PCV directly into the meat
> > > skin. The combination of crankcase blowby and the
> > > mesquite is unbeatable.
> > >
> > > --- Spritegrille@aol.com wrote:
> > > > I found your address on a friends computer. I
> > > > hope you don;t mind me
> > > > getting it.
> > > > My mom and dad gave me their old sportscar, a bugs
> > > > eye Sprite Austin Healey,
> > > > and I just met a girl who wants to go with me to
> > > > our mountain cabin in West
> > > > VA this weekend. I had seen something about people
> > > > in England who wrap food
> > > > in tinfoil and cook it on trips. I thought maybe we
> > > > could have a really nice
> > > > candle light dinner with wine and a small rack of
> > > > lamb or something fancy
> > > > like that. Like I saw on Speedvision. Bet she'd
> > > > think it was real romantic
> > > > and a big suprise, too. Especially at the end of a
> > > > long trip. Does anyone
> > > > know how long it takes to cook about 2 pounds of
> > > > lamb, and some baked
> > > > potatoes, and peas, and where do I put them? Right
> > > > on the manifold? Anybody
> > > > with recipies, could you please share them with me.
> > > > I want this to be a real
> > > > experience. She thinks my bugs eye is real cute and
> > > > I think she is too.
> > > > Joey Bakerman
> > > > 59 bugs eye Sprite Austin Healey
> > > > Deer Lick, Kentucky
> > > >
> > >
> > > =====
> > > Ron Soave
> > >
> > > IGNORE THE YAHOO MESSAGE BELOW!!!!!
> > > Do You Yahoo!?
> >
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