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Subdeacon Joe

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Posts posted by Subdeacon Joe

    Motorcycles

    in SASS Wire Saloon

    Posted · Edited by Subdeacon Joe

    49 minutes ago, Pat Riot said:

    72 Horsepower and you can ride it and it isn’t limited by the speed of an individual horse. ;)

    image.thumb.jpeg.29c6ac277c73eb3253ce88b1ab129b31.jpeg

     

    But can it tow ~4,000 lb. if gun and lumber, plus the drivers? :D

    • Haha 1

    Motorcycles

    in SASS Wire Saloon

    Posted

    Pipeline Rider - This photo from the mid 1910’s shows motorcyclist Johnny Hogg and his wife riding on an aqueduct pipeline with a Harley-Davidson sidecar rig. The pipeline ran about 15 miles through Los Angeles’ Mint Canyon. Mere days after this stunt was completed, another daring rider on a solo machine attempted the same stunt and found himself in the hospital.

     

    FB_IMG_1697906607882.thumb.jpg.7f267519aa73a2e076c9f06206522187.jpg

    • Thanks 1

    Motorcycles

    in SASS Wire Saloon

    Posted · Edited by Subdeacon Joe

    This photograph goes back some time, believed to be around 1914-15 outside the Enfield Cycle Co office.
    Capt. J.E. Alkin & Segt. J. Cocker can be seen trying out the the Royal Enfield 6HP V-Twin with machine gun sidecar. What a fascinating setup!
    May be an image of 1 person, motorcycle and text
     
    img_1_1698289564734.thumb.jpg.05755bd652fc76f1788f1156d1a15147.jpg
    • Like 3

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    Split Pea Falafel

    Ingredients

    1 pound dried green split peas

    1 medium yellow onion, peeled and quartered

    8 garlic cloves, peeled

    1 1/2 cups fresh dill, washed, woody stems removed, and patted dry 

    2 cups fresh cilantro (leaves and tender stems), washed and patted dry 

    1 cup fresh parsley (leaves and tender stems), washed and patted dry

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    1 teaspoon chili powder (optional)

    1 tablespoon fine sea salt

    1 tablespoon baking powder

    1 handful sesame seeds (optional)

    Sunflower or another neutral oil, for frying

     

    Pita, tahini sauce, arugula, sliced tomatoes, and pickles, for serving

    Directions

    Place the peas in a bowl and cover with about 2 inches of water. Soak the peas, covered with a towel, unrefrigerated overnight (at least 8 hours and no more than 12 hours).

    Drain the split peas, spread a clean towel on a baking sheet, spread the split peas on the towel and blot dry.

    Add the onion and garlic to a food processor and pulse until finely chopped.

    Add the herbs to the onion mixture and blend until finely chopped.

    Add the split peas to the food processor and blend until the mixture is a coarse paste. It should look like coarse sand (Goex Fg or Cannon Powder), but still firm enough to hold a shape with your hands.

    (You can divide it and freeze portions after this step, before adding the spices and baking powder)

    Transfer the mixture into a large bowl and add the spices, salt, and baking powder and use your hands to mix well. Set aside at room temperature for 30 minutes.

    Shape the mixture into golf-ball-sized rounds with your hands, like you would a meatball, then flatten slightly into round disks. Sprinkle each ball with sesame seeds on each side if using and press lightly to secure.

    Heat about 2 cups of the vegetable oil in a high-sided saucepan or Dutch oven over high heat to 350 F—it should fill at least one-third of the pan. Test if the is hot enough by adding a little bit of falafel mixture into the oil, if it bubbles furiously and floats, it’s ready.

    Carefully transfer the falafel disks into the oil without crowding the pan. They should be completely submerged in the oil. Adjust heat to maintain 350 F. Cook until golden brown, about 2 to 4 minutes total, flipping each disk halfway through cooking to make sure both sides are browned. Use a slotted spoon to remove the falafel and transfer to a paper-towel-lined plate. Repeat with the remaining falafel.

    Serve with pita bread, tahini sauce, arugula, sliced tomatoes, and pickles.  Don't forget the fresh fries!

    Of Viands and Victuals

    in SASS Wire Saloon

    Posted

    Georgian Chicken

    https://www.instagram.com/reel/Cyi-wgSo1tl/?utm_source=ig_web_copy_link

    The Instagram translation renders it thusly:

     

    Quote

    A dish that conquers with its taste from the first taste. It's very easy to repeat it at home! The original recipe of the dish was on water, but nowadays the recipe has acquired a modern interpretation using fatty milk, and better cream. I'll teach you the best recipe - it's 1000% win-win and the most delicious, at the same time a simple recipe with 3 ingredients!
    Chicken -1.5 kg
    Cream 20% -400 ml
    Garlic -3 large heads on average 150-180 gr.
    Salt to taste
    That's it ! You don't need anything else - no spices, just for beauty you can add a couple of saffron petals, well, or a pinch of crushed pepper. How to cook ? Cut the chicken, clean it, salt it, put it in the oven at 200 degrees, fry it, grease in the process with the fat released. We clean garlic - if the garlic is in the arrow - we cut out the core. We press garlic through the abs or in the post. Drain the fat from the chicken and fry garlic until a golden color - all the bitterness disappears, only taste and aroma remains. Cut the finished chicken into portions, put in a heat-resistant form. Mix garlic with cream and salt to taste. Ideal if you mix cream and garlic into a homogenous sauce with a blender. Pour the chicken with sauce and put it in the oven for 15 minutes before boiling. The dish is ready, hurry up and eat while it's hot.

     

     

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