Dale Shipp wrote to Jim Weller <=-
The difference between a motorised bicycle, a moped, a scooter and a motorcycle are based on weight, engine displacement, power output
and/or top speed and vary somewhat from one jurisdiction to another
and so do the minimum age and licence requirements.
My confusion was when a motorized bicycle or moped was called a motorcycle. Thanks for listing the different types of motorized two wheeled vehicles.
In my little corner of paradise motorcycle endorsements on the driver's
licence come in two classes. Class M denotes any motorcycle over 150 CC.
Class L denotes a motor-driven cycle with less than 150 CC displacement.
Class L motorcycles are also called "motor driven cycles" and are banned
from Interstate/limited access highways along with pedestrians and farm equipment .... the reasoning being thay they are unable to "keep up".
When I lived in SunnySoCal the freeway dividing line was 250 CC.
Although I often rode a 160 CC Honda Benly on I-5 and/or the Harbor
Freeway it was quite capable of humming along at Interstate (slow lane
anyway) speeds. Never got a second glance from the CHPpies.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: California Spot Prawns w/Thai Seasoning
Categories: Seafood, Oriental, Chilies, Squash
Yield: 8 Servings
3 1/2 tb Fresh lime juice
2 tb Grapeseed or vegetable oil
2 tb Light brown sugar
2 Kaffir lime leaves
+=OR=+
2 1" strips of lime zest
1 Stalk lemongrass; bottom 6"
- only, peeled, minced
1 tb Minced fresh ginger
1 ts Asian fish sauce
16 lg California spot prawns;
- shelled, deveined
1/2 md Seedless cucumber; peeled
- coarsely shredded
1/2 c Plain whole-milk yogurt
1 ts Minced shallot
1/4 ts Ground coriander
pn Cayenne pepper
2 sm Garlic cloves; minced
2 tb Fine chopped mint
3 tb Very fine chopped cilantro
1 ts Fine grated lime zest
Salt & fresh ground pepper
1 Charentais melon
+=OR=+
1/2 Cantaloupe; rind removed,
- sliced 1/2" thick
2 Hass avocados
3 tb Minced red onion
1/2 ts Minced hot chile
The California spot prawn is unusually large, meaty and
sweet, which is why it has become such a chef's favorite.
LeFevre isn't afraid to prepare these big prawns with a
vibrant Thai marinade and serve them with an array of
distinctive accompaniments: minty melon, lime-mashed
avocado and cool, creamy cucumber-yogurt sauce.
In a medium bowl, combine 2 tablespoons of the lime juice
with the grapeseed oil, brown sugar, lime leaves,
lemongrass, ginger and fish sauce. Add the shrimp and
toss, refrigerate for 2 hours, stirring occasionally.
Meanwhile, squeeze the cucumber to remove as much liquid
as possible. Transfer to a small bowl and add the yogurt,
shallot, coriander, cayenne, half of the minced garlic, 1
tb of the mint, 1 tb of the cilantro and 1/2 ts of the
lime zest.
Season with salt and pepper and refrigerate for 1 hour.
In a medium bowl, toss the melon slices with 1/2 tb of
the lime juice and the remaining 1 tb of mint and 1/2
ts of lime zest; season with salt and pepper.
Refrigerate until chilled.
In another medium bowl, mash the avocados with the onion,
hile and the remaining garlic, 1 tb of lime juice and 2
tb of cilantro. Season with salt and pepper.
Heat a grill. Drain the prawns well. Grill over high
heat, turning once, until browned, about 4 minutes.
Transfer the prawns to a platter and serve with the
yogurt sauce, melon and avocado puree.
Recipe by David LeFevre
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... 4 kinds of lies: lies, damned lies, statistics, alternative facts.
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