Someone I know has a trucking business and they need to transport railroad cars to the railyard several miles away and it must be done with the use of a rigHere is my dilema I need a trailer that will carry these railroad cars to their destination without the use of a craneIt needs to be backed up to the track so that they can lunoad the cars off the trailer and onto the trackMy question is what kind of trailer would it take to achieve this task? And if possible do you know where any pics are at for this kind of trailer.Any kind of help would be appreciated!!!!1:)-Ace
wrap in aluminium foil with some butterput in a hot oven for half an hour.
I would pan grill it on the stove with a light spray of olive oil, sprinkled with garlic-garlic and Old Bay Seasoning until it is charred on the top and bottom(not burned) It's AWESOME!
All states require oversize and oerweight permits to move big loads over the roads.If a load can be broken down to a smaller size it is usually required.A trailer such as you want would have to be custom built,but before I did so I would check with the local DOT be cause they may not allow it.
butter, lots and lots of butter.seriouslyJust through a chunk of butter in aluminum foil and throw it on the grillSalmon doesn't take long to cookand you don't want to over cook itJust throw it on the grill and look at it once in a while, If your grill is hot it will take less than 15 minutes, just flip it back and forthyoull know when its done It usually has a glaze that forms and you can flake it apart easily
Salmon patties INGREDIENTS 500g potatoes, peeled, halved 30g butter ? cup (60ml) hot milk 210g can pink or red salmon, drained, bones and skin removed ? cup (20g) grated parmesan ? cup (35g) plain flour 1 egg, lightly beaten ? cup (50g) dry breadcrumbs 2 tablespoons olive oil salad, lemon wedges, to serve METHOD 1Cook potato in a saucepan of boiling water for 15 minutes, until tenderDrain, return to pan and place on low heat for 2 minutes, until potato is thoroughly dryRemove from heat and mash lightly with a forkAdd butter and hot milk, beating until very smoothSet aside to cool completely2Flake salmon into a bowlAdd mashed potato and parmesanSeason to taste and mix well to combineDivide salmon mixture into eight pattiesDust with flour, brush with beaten egg and coat with breadcrumbsPlace on a tray and refrigerate for 1 hour 3Heat oil in a large non-stick frying pan on mediumCook patties for 3-5 minutes each side, until goldenServe with salad and lemon wedges Tip: Fish cakes with a crispy coating of breadcrumbs is a great family favouriteCanned pink salmon is ideal for fish cakes, as it is economical and the flavour is goodRed salmon is even better For deluxe fish cakes, increase the salmon to two 210g cansThe second can makes a richer fish cake — it's all a matter of taste.
