Text 2641, 66 rader
Skriven 2006-07-01 07:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: planes 910
==================
 GJ> I was at the Mt Hagen airport in the PNG Highlands when the first Air
 GJ> Niugini F-100 landed, with a crowd waiting to greet the inevitable VIP
 GJ> free-loading occupants.

So you were just having me on in that first post. Shame on
me for falling straight into that hole.

 ML> According to the Wiki, SkyEurope uses 737s exclusively.
 GJ> Probably nice to know.  I was expecting an Antinov biplane.
 ML> I always wanted to ride in one ...
 GJ> It is quite large, for a single engined plane.  I have seen one flying
 GJ> overhead, when it came to Australia on a world tour by Russian flyers.
 GJ> It was accompanied by 2 much smaller biplanes.

What's the range of the small planes? I can see island-hopping
interesting for a few iterations, but getting halfway around the
globe that way, more power to them, say I.

=

 GJ> Yesterday, after taking Kevin to collect another 55 litres of his
 GJ> cheap Cab Sav, I tried a taste from his bottle of Beenleigh.  Sadly it
 GJ> was not the delectable liqueur I remembered from the days of yore.

Plus ca change, plus ca change. Memory effects, or the
cost-cutting efforts of the accountants who now run
everything?

 GJ> There was no mention of its origin, except that it was "100%
 GJ> Australian rum", and bottled in Adelaide by Vok Beverages Pty Ltd.

Vok Beverages, eh. An evokative name, if not confidence
inspiring.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fillet of Pompano with Rum Raisins
 Categories: Fish, Main dish, Alcohol
      Yield: 4 servings

      6 tb Unsalted Butter
    1/2 c  Raisins
    1/2 c  Dark Rum
     24 oz Pompano or Sole Fillets
           Salt
           Ground Pepper
    1/4 c  All-Purpose Flour

  Melt 4 tb butter in heavy small skillet over medium-high heat. Add
  raisins and rum and boil until liquid is reduced to 1/4 cup, about 4
  minutes. Remove from heat and keep warm.

  Season fillets with salt and pepper. Dredge in flour, shaking off
  excess. Melt remaining 2 tb butter in a heavy large skillet over
  medium-high heat. Add fillets and fry until cooked through, turning
  once, about 4 minutes. Transfer fish to plates. Spoon raisins and
  liquid over and serve.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

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