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I thought last year there was talk of eliminating the chicane on the main straight? Was hoping that would be the case.
Winkles!!! And don’t forget the burger de cheval? Certainly was common in deepest darkest Quebec! Anyway never mind the food; you can drown that in wine...hairy armpits... just wrong!
true but they kept the chicane this year and no sign of elimination....to which I would like it elminated.
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Makes me queasy thinking about it! Then again, I’m led to believe in the north, they eat tripe! Bloody awful!
I was introduced to snails many years ago by my french step-father when my mother remarried (I was 14 then) and we went to leave in France. My step-father used to eat a dozain of snails at lunch every Sunday, and I got to quite like them. On Christmas day, we used to eat 3 dozains each !!! Then I moved to Belgium and finally came back to England décades later, and never eat snails again. But a few years ago, taking some British friends to Paris, I tried to initiate them to snail eating. Not too many restaurants had them on the menu, I found. Maybe they are more popular in the South?
Offals are a delicatessen in many countries. Pity they are not appreciated in England. BTW, haggis popular in Scotland is made with sheep tripes; I find it delicious..
In what way? Once they are washed and cooked, tripes are as clean as any other part of the animal. It's a matter of culture. I learnt to eat rabbit, horsemeat and venaisson, but I draw the line at eating squirrels, guinea pigs and hedgehogs that some people eat in some parts of France.
► The Pit Entry has been reconfigured and resurfaced. It is now on the right side at Turn 14. ► The Pit Exit has been reconfigured, widened and extended towards Turn 1. 1/2 ► There will be two DRS zones at Paul Ricard. The first zone has a detection point 75m before Turn 7 and an activation point 170m after Turn 7. The second zone has a detection point at Turn 14 and activation 115m after Turn 15. Image Unavailable, Please Login ► The track has been resurfaced in sections all around the track, principally at Turn 1, from Turn 3 to Turn 7, in sections from just after Turn 8 to just after Turn 11, in Turn 12 and from Turn 14 through to Turn 15. Pit entry and exit have been reconfigurated. Entry now is in the right of T14 and the pitexit have been extended forward and to the right Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login The track has been resurfaced in sections, mainly: T1, T3 to F7, from T8 to T11, T12 and also T14/T15. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
The Ferrari Formula 1 and Ducati MotoGP teams could run without Mission Winnow branding for the remainder of the season, Autosport has learned.
Two wonderful looks at inside French restaurant history and culture are George Orwell's "Down and Out in Paris and London" and "An Illustrated History of French Cuisine: From Charlemagne to Charles de Gaulle" by Christian Guy (Translated by Elisabeth Abbott). The last may be hard to find, published by Bramhall House, New York...Copyright 1962 by Les Productions de Paris. Both are wonderful reads. If anyone can guide me to a real French restaurant in Los Angeles I will be eternally grateful.
Hairy armpits! When I was 14 and first went to France most European women didn't shave under their arms. They trimmed but the didn't shave. I found it very exotic and erotic...like seeing the coming attractions of a movie.
Drivers are more technocrats than racers. They're busy managing things and talking to their bosses on the radio......