Hello gang,
I've just joined this discussion group a few days ago and I gather that
this foray into culinary arts started with the following note (the first
e-mail I received from this group):
>Joe Speetjens
>Mississippi
> p.s. if anyone knows how to get a melted tennis shoe off a fire wall,
>please come to Mississippi and show me.
While electrons are flying back and forth about cooking, poor Joe is
sitting there in Mississippi with a melted tennis shoe on his firewall.
Has he been forgotten? From where I am, in the snow, at -30 C, and with
a +4 laid up in my garage for repairs/restoration, doing some research
in Mississippi looks positively inviting. Some questions come to mind:
1. on which side of the firewall is the shoe?
2. in the foot still in the shoe? (I hope not)
3. what is the make/brand?
Since most tennis shoes consist of rubber, some sort of plastic
(nylon?), and fabric (cotton?, nylon?), it is safe to assume that
"melted" implies that we're talking here about a rubber/plastic mixture.
I don't know of any chemical that will dissolve this mixture without
dissolving the firewall as well (which, I assume, is out of the
question). Destructive distillation or pyrolysis (burning the stuff
off) is probably not an option either. That leaves mechanical separation
and I would suggest scraping as much of the rubber/plastic mixture off
the firewall. There is a lot of research being done on microbiological
remediation, so maybe there is some bug around that will eat the
residue. Other options may include UV light or atomic oxygen. Really,
this problem just screams out for research funds! If the melted
material cannot be removed, we have a dandy undercoating material for
use on Morgans that are pressed in service in the "rust belt." I wish
that the Morgan Motor Company had had something like this back when they
constructed my car. So, Joe, maybe you've got something here!
By the way, getting back to cooking, I believe that there was actually a
cookbook published that dealt with cooking on the road (and with that I
don't mean frying eggs on sidewalks, but cooking on manifolds etc.) I
seem to recall that you can actually bake bread as well, but I've never
tried it. The real trick would be to bake an angel food cake on a bumpy
road!
Tjalle T. (Chuck) Vandergraaf
11 Prescott Crescent
Pinawa, MB R0E 1L0, Canada
vandergraaft@aecl.ca
'52 +4
>----------
>From: William Zehring[SMTP:zehrinwa@UMDNJ.EDU]
>Sent: January 24, 1997 6:52 AM
>To: NKED65A@prodigy.com
>Cc: morgans@Autox.Team.Net
>Subject: Re: Cooking in a Morgan
>
>Bobby N. writes:
>
>> Got ya beat on that one John.
>> A standard can ( I used Beanie Weenies will fit perfectly between the
>> Intake manifold tubes on a Plus 4 ( Got that Will, not a cross flow) .
>> The can bottom sits on the exhaust manifold. Punch a small hole in the
>> top and cover the top with aly foil . Thirty minutes at sixty MPH and
>> its done.
>>
>
>30 min. @ 60 MPH? You can do that in a +4? I didn't know that. What I
>don't get is why you want to punch a small hole in the exhaust manifold?
> Does it add smokey flavor to the "beanie weenies?" Perhaps you should
>have a compression test done.
>
>> Corn on the cob, wrapped in foil with a little water will take 1 hour .
>>
>
>Common, and HOUR? You must just have the car idling in the driveway.
>Doesn't the +4 overheat by that time?
>
>> Water for tea about 25 minutes.
>
>Nonesence. If you don't mind using the ethylene glycol as a (fatal)
>sweetener, you can have hot water in a matter of a few minutes.
>
>>
>> I've done all three on trips.
>
>
>Just what sort of trips are these?
>
>>
>> Bob Nogueira
>> 1964 Plus 4 " The Dining Car "
>
>
>You mean, the car that eats?
>
>
>All in good fun,
>Will "you devil, you!" Zehrings
>
>
>
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