Riding on provisional licence

Quick Q,

Want to get a scooter for my GF, she's 24, and only has her provisional
licence, i.e. she's never taken her car test, bike test, or any test to
drive/ride anything.

Do i understand right in that she can ride a scooter/bike upto 125cc and
within the power to weight limits etc on L plates after just taking her CBT
(for the 2 years it's valid for of course)

I'm thinking of getting a 100cc sized scoot, something light enough for her
to handle, but able to carry us both if the need arises... with me riding it
of course as i have my full bike licence.

Cheers.

Gazz

 

Yep, that's right.

 

Hi read you message and yes you can drive anything up to a
125cc with nothing but your cbt+provisional.gary c

 

Is, iirc, the wrong answer.

 

Well she'll need insurance and possibly an MoT for the scoot, but I didn't
think anything else was needed. You don't need the theory or hazard
perception tests until you go for a full licence do you? (Although I
wouldn't know about these new fangled tests 'cos I did mine in 1987....)

Dave

 

I think he's right actually, you just have to display L-plates, and
you have to be over 17. If you're 16 you can only ride a moped.

 

The clue is the 125cc - this is not necessarily the limiting factor:

"Light motorcycles with a cubic capacity not exceeding 125cc and a
power output not exceeding 11kW (14.6bhp)"

 

Pedant...... :^P (Oh dear, that smiley thing's just given me a *horrible*
flashback......)

Dave

 

Well yes, but you've only got to look at what some loonies do to their
scooters in terms of BHP and you'd be well outside the limits. In fact,
aren't there plenty of 125's that are over that limit as stock?

Heh. Did you remember to scan those curry recipes yet? I never did get
the second burn from that lamb one, must have been lucky!

 

I'll get them done (you want all of them?) today and sent before I fly out
tomorrow....

I never did get

It was probably the Cahors wine 'protecting' you from further heat/grief,
IYSWIM re: the effect the wine tended to have....


Dave

 

Well, the lamb one would be good, cos it was good, the others are of
interest, but don't bust yourself if you're busy.

Heh, yes, could well be. Bonus! Oh, i meant to ask where you got that
bumper pack of dried chillies so cheap (yes, I know you said St Helens,
but where?) cos I can't find anything close to that amount for
anything like that price. Unless you just cleared out a market stall or
summat.

enjoy Tom Jones ;o)

 

Never mind - they're on the interwebnet:
http://observer.guardian.co.uk/foodmonthly/story/0,,1851271,00.html


Rajasthan Fiery lamb curry

As the name suggests, this is a very hot dish, not for people with a
weak constitution. This is one of the few Indian dishes that contains
heat in every sense - both 'chilli hot' and 'spice hot'. You can decide
the amount of heat you'd like. Discard most of the seeds from the
chillies if you want to reduce the heat, or keep them in if you want it
really hot.

Serves 4

25-35 dried red chillies, stalks removed
11/2 tsp cloves
150g ghee or vegetable oil
250g plain yogurt, whisked until smooth
2 tsp cumin seeds, roasted
20g ground coriander
1 tsp red chilli powder
2 tsp salt
3 cinnamon leaves or bay leaves
6 green cardamom pods
5 black cardamom pods
75g garlic cloves, finely chopped
250g onions, finely chopped
1kg leg of lamb or goat with bone chopped into 2.5cm cubes
750ml lamb stock or water
30g coriander leaves, finely chopped

Set aside 3 or 4 of the dried chillies to use later; put the remainder
to soak in 125ml water. Also put aside 4-6 of the cloves and 1 tbs of
the ghee. Mix the yogurt with the cumin seeds, ground coriander, chilli
powder and salt in a bowl. Set aside.

Heat the rest of the ghee in a heavy-bottomed pan. Add the remaining
cloves, the cinnamon leaves and the green and black cardamoms. When
they begin to crackle and change colour, add the garlic. Sauté for 2
minutes or until the garlic begins to turn golden. Add the onions and
cook for 10 minutes or until golden brown, stirring constantly. Stir in
the meat and cook for 2-3 minutes. Drain the red chillies and add to
the pan.

Continue cooking for 10-12 minutes or until the liquid has evaporated
and the meat starts to brown. Now add the spiced yogurt and cook for
another 10-12 minutes or until the liquid from the yogurt has
evaporated. Add the stock or water and bring to the boil, then cover
the pan, reduce the heat and simmer until the meat is tender. Check the
seasoning. Remove from the heat and keep warm.

To prepare the tadka, or tempering, which boosts the flavours, heat up
the reserved ghee or oil in a large ladle over a flame (or in a small
pan) and add the reserved cloves and dried red chillies. Cook for 1-2
minutes or until the ghee changes colour and the spice flavours are
released. Pour the contents of the ladle over the lamb curry, sprinkle
with the chopped coriander and serve.

 

x-posted to ukfdi

--
_______
..'_/_|_\_'. Ace (brucedotrogers a.t rochedotcom)
\`\ | /`/ GSX-R1000K3 (slightly broken, currently missing)
`\\ | //' BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
`\|/`
`

 

x-posted to ukfdi

--
_______
..'_/_|_\_'. Ace (brucedotrogers a.t rochedotcom)
\`\ | /`/ GSX-R1000K3 (slightly broken, currently missing)
`\\ | //' BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
`\|/`
`
--
_______
..'_/_|_\_'. Ace (brucedotrogers a.t rochedotcom)
\`\ | /`/ GSX-R1000K3 (slightly broken, currently missing)
`\\ | //' BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
`\|/`
`

 

It's the drugs, right?

 

OK, I don't mind reasonably hot stuff, but I stopped reading after that
bit!

 

Cancelled, title changed.

 

They're not the small "birds eye" chillis that are v v hot - I use the
larger plain old dried chillies that you can only get in Chinese/Indian
supermarkets - they're just dried versions of the ones the size of your
little finger that you can buy in most supermarkets and are normally safe to
munch on raw.

Having made the dish twice now, I have discovered that 25 chillies = just
below a Madras, but 35 chillies (which is what I used for Sunday) = just
above a Vindaloo. I shall use 30 chillies next time.........

dave

 

wuss - that's only 6-9 chillies per serving.

For my chicken chilli masala recipe, I'd be looking at around 15-20
chillies per head.

 

I actually saw you post it 3 times, twice with the same title (this
one).