-=> On 07-07-17  17:59,  Mike Powell <=-
 -=> spoke to Dale Shipp about dead cars <=-


 > When we lived in England, I bought what they call a
"banger" which is a
 > car so old that one does not care it if gets banged up.  I paid 100
 > pound sterling for it, which at the time was about US$250.  England has
 > a yearly inspection.  After one year, I had to spend another 50 pounds

 MP> When I lived in Louisville, they had inspections but it was mostly to
 MP> gouge people into having work done on their exhaust or carborators.  I
 MP> would have been shocked if they had started flunking us for rust.  :)

We lived in PA for a while, and they had annual inspections.  Our
current residence is MD and they only have inspection when you first
register the car, except for an emmission test every two years.
Actually, that emission test is a bit of a joke.  They ask the car's
computer  -- are you feeling ok, is everything alright?  And they take
the computer's word for it :-}}

As to that car in England, bear in mind that it had no frame -- only the
body kept it from splitting in two on a heavy bump.  It was not
superficial rust, e.g. fender, but in the undercarriage that supported
the car.  I think that they called that type of construction "unibody".


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sprout, Bean & Vegetable Stew
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
      1 c  Yellow lentils
    1/3 ts Turmeric
      1 lb Brussels sprouts
    1/4 lb Green beans, sliced
      1 tb Tamarind paste
      3 tb Light vegetable oil
    3/4 ts Black mustard seeds
    1/4 ts Fenugreek seeds
      2 ts Chopped garlic
      1 tb Sambaar powder
      2 ts Salt
      2 tb Coriander leaves, chopped
 
  Wash lentils.  Put in a large pot with turmeric & 4 cups of water.
  Bring to a boil, reduce heat & simmer, partially covered, for 30
  minutes.  Add another 3/4 cups water & continue to simmer for another
  30 minutes.  Stir often to prevent burning.  You should have a stiff
  puree.  Set aside.
  
  While lentils are cooking, wash vegetables & dry.  Prepare sprouts as
  you would for any cooking.  Heat oil in a deep saucepan & when very
  hot, add mustard seeds.  After 15 seconds, add fenugreek.  Then add
  garlic & sambaar powder.  Stir for a moment & add sprouts & beans.
  Fry the vegetables, turning & tossing them for 2 to 3 minutes.  Add
  tamarind paste, salt & 1/4 cup warm water.  Reduce heat & cook,
  covered, for 20 minutes.  Add lentils to the vegetables.  Cook for
  another 10 to 15 minutes, or until the vegetables are completely
  cooked. Stir in coriander & serve with plain cooked rice.
  
  Julie Sahni, "Classic Indian Cooking"
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 02:44:01, 08 Jul 2017
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01