The Factory Five Racing Type 65 Coupe is based on the Shelby Cobra Daytona. Only six of them were made.
On January 24, 2014, Daniel Strohl posted an article about this famous and important American racing car. Read the article:
For some reason I had a hankering for a good hot dog. My favorite wieners are the famous Nathan’s. I also had a package of thick-cut bacon in the fridge, so I decided to wrap the wieners with a nice slice to make some Bacon Dogs.
I made a two-zone fire in the BGE, and cooked 4 bacon dogs at a time to cope with the flare-ups.
These were simple and fast and good. I think I need to try replacing the bacon with some Italian prosciutto or cappicola (gabagoul) next time.
And always remember: As Dirty Harry (Clint Eastwood) said in “Sudden Impact” — “Nobody, I mean nobody puts ketchup on a hot dog.”
So after making these Bacon Dogs, my mind began to wander at the office today, and I thought about Maui Hot Dogs and Hawaiian Portuguese sausage. So I stopped by the local Marukai market (Costa Mesa, CA) and bought a selection of linguica. I will be doing a comparison of the various sausages at the next cook-out!
UPDATE: Looks like someone already did a Portuguese sausage “shoot-out”
I smoked some almonds recently, using a recipe from the America’s Test Kitchen - the original recipe is available on the WGBH website
I made a batch in my oven several months ago, and they were great, so I wanted to try adding a smoky flavor, so I fired up the Big Green Egg, and added some hickory chips.
But, something went wrong. Although they were okay, they weren’t great, and the smoke flavor was missing, even though I smoked for almost an hour at 300 degrees F.
More experiments are needed. The crunchy and spicy crust is good, but there’s no smoky flavor - - I will try lowering the heat to 200 degrees and smoke them longer next time.
This is a new series from Heavy Duty Trucking and Today’s Trucking magazines. The first review is an excellent look at a classic “twin sticks” manual transmission (1957), and compares it to a modern push-button transmission. Go here:
After making the Williams-Sonoma version of bread pudding, I thought I’d try making something more suitable to my tastes – savory/salty rather than sweet and sugary.
Following the same recipe but removing any “sweet” spices or flavorings, I added some grated Romano cheese, green onions and sliced black olives.
It was pretty good, and very easy to make. Feel free to experiment. For example, wouldn’t it be interesting to add some sun-dried tomatoes, roasted garlic and fresh basil?
Here is the modified recipe, based on this version from Williams-Sonoma
1 Sack of stale dinner rolls, cubed
4 Eggs, at room temperature
Pinch of salt
4 Cups whole milk
Handful of Romano cheese, grated
Small handful of cut-up green onions
1 small can sliced black olives
Lightly butter a baking dish. Dump the bread cubes, olives, cheese and olives in.
In a bowl, whisk the eggs, salt and milk until well blended.
Preheat the oven to 350 degrees F.
Pour the egg and milk mixture over the bread cubes. Let stand for about 20 minutes.
Bake the bread pudding in a water bath for about an hour, or as much as an hour and a half. To test for doneness, poke a skewer into the bread and when it comes out clean, it’s done.
Let it cool, cut it up and serve.
This dish can be served cold or hot.
Enjoy. . . .
UPDATE: Articles on San Diego’s First Maker Faire:
A Mini Maker Faire makes its debut in San Diego at the Del Mar Fairgrounds. Despite the sometimes heavy rain, most all of the exhibitors (Makers) showed up. San Diego Mini Maker Faire organizers kept the weather forecast updates on a positive note: “…Forecast: 100% Chance of Great Exhibits” – an excellent promotional phrase.
There were around 5,000 tickets purchased, amazing for a first run in inclement weather. Another positive indicator of interest in San Diego area “Making” is the number of Learn to Solder kits that were made during the event – all 350 of the blinky LED boards were built on Saturday.
The San Diego Not Your Grandpa’s Ham Radio team
Dave WA6CGR (San Bernardino Microwave Society – SBMS)
Dennis W6DQ (SBMS)
Jason W6IEE (SBMS)
Kerry N6IZW (San Diego Microwave Group – SDMG and SBMS)
Wayne KH6WZ (SBMS)
In addition to visitors from our own radio clubs (Rein W6SZ and his XYL, Larry K6HLH and his XYL, Ed W6OYJ, Michelle W5NYV and Paul KB5MU) many other San Diego area hams stopped by. As in previous exhibits, there is a pattern: Those who have a callsign but are not on the air, those who have callsigns and are active on the FM repeaters but not much else.
But this is one of the reasons I developed the Maker Faire theme called Not Your Grandpa’s Ham Radio – I want to show something new to licensed (active as well as inactive) hams, and I want to expose those not familiar with ham radio to what some of us are doing with twenty-first century technology in our hobby – we are embracing and doing hands-on experiments with microprocessors/microcontrollers, GPS, micro- and millimeter-wave construction techniques and other exotic radio-related technologies. We are having fun while learning new skills and expertise.
I hope this idea spreads to other active ham radio groups in other locations – surely there are other hams like us who are doing something more interesting than just talking to strangers, friends and family, right? If you are a ham radio operator and are involved in doing something interesting, let me know and we should join forces to help each other increase interest and participation in this concept – since – as most all hams know – being a Maker is certainly not a new idea!
Links to More Information
Amateur Radio General Information
Microwave Ham Radio Clubs in Southern California