Text 2349, 124 rader
Skriven 2006-06-20 11:05:58 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ABRUPT END TO VAC 60620
===============================
 -=> Quoting Michael Loo to All <=-

 ML> [this is old news, so don't be overly concerned, as we've
 ML> survived the event pretty well; it does represent the end
 ML> of our vacation (in many ways) and the end of the narrative
 ML> about it]
 ML> At 5 am I got up with another attack of the runs. On the
 ML> way back to the bedroom, still woozy and not having my
 ML> land legs fully back (and to both of the FAQs: Carol wasn't
 ML> tired of me and so didn't push me, and, yes, I was sober), I
 ML> fell head-first down a flight of 13 luckily for me carpeted
 ML> steps. I managed to twist to avoid the worst of the head
 ML> impact but skinned my right side, have a sizable hematoma
 ML> near my right temple, and have various other bruises, aches
 ML> and pains, and lacerations. Turned my right ankle, too, but
 ML> the rib pain (oh, yeah, cracked a couple) kept my attention
 ML> going for a day or so so I hardly noticed that for a while.

My immediate thought was how much worse it would have been for all
concerned if that accident had happened on your way TO the toilet.

 ML> The baggage-claim monitor read (for many flights) Belt B,
 ML> which has been inop for weeks. The bags came out on Belt A.

 ML> Only about ten people had checked bags. Of course, one bag
 ML> had gone missing - not mine, and it turns out it had merely
 ML> been loaded onto the previous flight.

Good to see that US Air is maintaining its reputation.

Yesterday I spent several hours with Mrs Kumar of my usual travel
agency, Fly by Night....whoops, "Nightingale", a cash only agency run
by and Indian and a Filipina, as she tried to get me to and from
Europe on cheapest flights to coincide with those of my niece.  She
finally managed a set, Qantas Adelaide to S/pore, KLM to Amsterdam,
then Vienna, then return KLM from Athens to S/pore and Qantas back to
Adelaide.  I notice that Amsterdam to Vienna is by "KLM Cityhopper",
using what is given as a Fokker 100, whatever that is?

My niece has arranged some continental air travel for us - Budapest to
Rome on SkyEurope Airlines Hungary Kft on an unknown aircraft, on
special for US$60, and Naples to Athens on something else for $120.
If I survive I will let you know the quality of Eastern European air
travel, for your future reference.

As it is, the travel itinerary takes over 22 air hours each way, with
28 hours in Singapore going, and 11 hours thumb twiddling at airports
returning.  All peasant class, of course.  The day after arriving in
Vienna I am scheduled to attend the last day of a week long "Feast of
roast pork, Schnitzel and brass bands - and wine, of course" at
Gumpoldskirchen, a small Austrian village where the main street is
lined by some 27 small wineries.  I have been there previously, but
didn't get past the first 3.  Hopefully we will progress a bit further
this time.  The white wines of this region are some of the best I have
had, anywhere.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: "Tafelspitz" (Viennese Boiled Beef)
 Categories: Austrian, Beef, Main dish
      Yield: 6 Servings
 
           Water
           Salt (about 1/2 Tablespoon
           -for every Qt. of water)
  2 1/2 lb Fresh beef brisket
      3    Cloves garlic, slightly
           Crushed, peeled
      3    Whole green or white pepper
           -corns
      2    Juniper berries or
      1    Bay leaf
      3 md Carrots, peeled, trimmed
      1 sm Onion, trimmed, unpeeled,
           -halved
      3    Sprigs fresh parsley OR
      3    Sprigs fresh lovage
 
  Cooked according to classic preparation rules, Tafelspitz (literally
  translated: the point of the table) is known to have been Austrian
  Hungarian Emperor Francis Joseph I's favorite meal. Viennese
  "Tafelspitz" for Austrians is not only a way to boil beef, but is a
  whole special culinary science prepared with a special cut of beef.
  It is not a pot roast. The authentic Tafelspitz requires a custom cut
  fresh piece of the hind part of beef (comparable to the American tri
  tip, also called silver tip); on the North American market a
  substitute can be fresh beef chuck brisket (not corned brisket).
  
  The secrets of a juicy Tafelspitz are: heating the water to a rolling
  boil before the piece of meat is put in the water; the sudden sealing
  of the meat's juices as soon as the the meat's pores close when the
  Tafelspitz touches the boiling water; not too much salt, but enough
  to enhance the meat's flavor; a few pieces of vegetables (sometimes
  also sections of bones with marrow), the right cooking time, and the
  gentle rolling of the boiling water which will cook but not break the
  meat's fiber. This recipe is a simplified version of this very
  Austrian dish.
  
  In a suitable covered Dutch oven, bring water to a rolling boil over
  medium heat. When the water boils, add meat, garlic, pepper corns,
  juniper berries, and cover. Bring the water to a boil again and add
  carrots, onion, and parsley. Cover and let everything simmer for 60
  minutes. Turn the meat over, add salt, and let everything cook,
  covered, for 90 additional minutes. Switch off the heat and let the
  meat steep for 20 minutes. Remove the meat from the broth and cut
  meat across the grain when you serve it. Serve Tafelspitz with
  "Apfelkren" and your choice of raw and cooked vegetables.
  
  Note: Keep the broth for soups. Cut cold meat leftovers in thin
  strips and use like a meat salad mixed with raw sliced onions dressed
  with a simple oil, vinegar, salt and pepper vinaigrette.
  
  How to make  "Apfelkren" (apple horseradish sauce) for Tafelspitz:
  Combine and blend 1 pound Golden Delicious apples, cored, peeled,
  grated and cooked until very mushy with 1 Tablespoon wine vinegar, 1
  Tablespoon lemon juice and 3 Tablespoons prepared horseradish.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)