Text 10147, 83 rader
Skriven 2007-01-07 15:57:00 av MICHAEL LOO (1:123/140)
Ärende: heading back 840
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We checked out, got the wireless broadband fee cancelled,
and waited for our taxi. And two came, from the same cab
company. We went with the first one, who took us on what we
now knew was the direct route to the airport, though as it
was not rush hour it cost perhaps $5 less, and we were there
in short order. Checkin was pretty painless.

There was a big old line at emigration - took half an hour
for a 10-second thank you get out of here. Ran the gauntlet
and was repeatedly bemused by the displays of things you
are not allowed to take on the plane, such as platypuses
and tiger parts.

Speaking of gauntlets, is there any more any international
airport that doesn't make you go through duty-free on the
way to your gate?

The Red Carpet Clubs give me the opportunity to taste things
that I would not otherwise try. Melbourne was a particular
treasure trove, though none of the tastes was anything I'd
run right back for. To wit:

Angove's St. Agnes brandy - interesting apple aroma, not a
touch of it on the rather harsh sweetish palate; burning
spicy finish

Chatelle Napoleon VSOP - apparently chosen as the only
French plonk that would show the Angove's well; harsh
chemical nose, harsh rather sweet palate; harsh chemical
finish

Bundaberg UP - a weaker sister of the OP, with a bit of
sugary aroma after an aniseed-leather phenolic nose; no
burn; rather short

Coruba Jamaican rum - nice gold color, aroma more like the
artificial rum flavoring than any rum I'd ever tasted
before; chocolate and chemicals on the palate; burning
finish.

Lindauer Brut (NZ) - apples on the palate, hint of nuts,
better than what they serve on the plane or at the Lockley
Hotel, but not by much

Black Douglas blended Scotch - nice gold color, sugary nose
(Carol thought it smelled more like a rum) - very sweet,
smoke sneaks in on the finish

Ballantine's Finest - pleasant fruity almost Riesling nose,
malty and sweet on the palate, not bad but hardly Scotch.

Carol enjoyed the cheeses (served with unleavened Kurrajong
Kitchens crackers) and the sun-dried tomatoes and feta;
I had a slice of pumpkin pie (obligatory American flag stuck
into it) and Tim Tams.

She proceeded on to another bottle of bubbly (Red Carpet
has splits; the Air New Zealand lounge has full bottles
with a thingamabob to keep the bubbles in) and a pack
of Emu Bottom Anzac biscuits (with wattleseed), which
are kind of healthy-tasting, sort of nasty.

Soon it was time to run off, so we did.

1125 UA 840 MEL SYD 1255 1415 744 38JK

A lunch box in coach: turkey fritz and cheese sandwich,
a small apple, a small piece of Dove milk chocolate.

Sydney ATC humor (actual conversation) :
- Center, United 840 with you at flight level two three
  zero, how are you doing?
- I'll be a lot better in an hour and a half.
  [female laughters, various, in background]

Landed about at the right time to find a jam of confused
passengers for two flights, the San Fran, 870, slightly
delayed, and another to LA, 88 or 98 something, very
delayed, like 24 hours, milling about.

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