Text 22246, 79 rader
Skriven 2007-11-04 21:17:32 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: HELICOPTER FREIGHT 71104
================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> helicopters can sling containers over the river
 JW> from one truck to another for a modest fee.
 JW> Just $150 per tonne.
 
 GJ> Less than I would have expected.  What sized containers can the
 GJ> helicopter handle.
 JW> 
 JW> The standard shipping container is 6.10 m (length) ž 2.44 m (width)
 JW> ž 2.59 m (height).
 
 GJ> I suppose it is one of those weird looking flying
 GJ> crane devices.
 JW> 
 JW> They are using the regular small helicopters and the load limit is
 JW> 1200 kg. So those containers can't be completely filled.

Something isn't right in my head.  I thought that standard shipping
containers weighed at least a tonne empty, and about 20 tonne filled.
 
 GJ> hovercraft.
 
 JW> As a matter of fact, a local entrepreneur is looking into that right
 JW> now.
 JW> He is having a hard time getting financing. An entrepreneur with
 JW> cash could move in quickly and set up first.

Now is your chance!  See that pommy mob which was operating the
cross-Channel hover-ferries and get one of them.  I will sign on as
crew to help you fly it from Dover to Yellowknife.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: English Sausages
 Categories: Sausage, Pork, British
      Yield: 10 Lbs
 
   2800 g  Pork, lean
   1800 g  Pork, back fat
      2 pk Pork sausage casings
     50 g  Salt; powdered
     20 g  Pepper; ground
      1    Nutmeg; ground
      6 tb Sage, fresh; chopped

MMMMM--------------------------OPTIONAL-------------------------------
      4 ts Ground mace
      6 ts Thyme, fresh
 
  Wash the sausage casings thoroughly inside and out in running water,
  making sure they do not escape down the drain! Fill with tepid water,
  and leave to soak in the sink while preparing the sausage meat.
  
  Cut all the meat into 1" cubes, so that it can be minced. With the
  coarse blade in the mincer, pass all the fat through. Then change the
  blade and mince the lean meat. Grind the salt, pepper, and nutmeg and
  carefully fold in evenly, together with the herbs and any other
  spices chosen.
  
  Mix all together thoroughly, taking care not to beat too vigorously,
  the meats should not be completely homogenised. Take a small patty
  and cook it in a frying pan to check the seasoning. Re-season if
  needed.
  
  Slide the skins onto the filling tube and fit to the mincer. Fill the
  casings, taking care not to fill too tightly, or the sausages will
  burst when cooked. Twist into suitable sized links and hang up in a
  cool place to mature 24 hours before freezing or cooking.
  
  Recipe IMH c/o Gohlam BBS Fido  2:320/116.14
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)