Text 4644, 75 rader
Skriven 2006-08-20 22:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HOSPITAL FOOD 110
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 ML> know of any others with more than 100, except all-business
 ML> MaxJet, which has 102 per 767-200.
 GJ> Has this changed since the latest kerfuffle in London?

Don't think so. Aside from a couple more seats taken up -
probably in business class, possibly in first - by various
cops or marshals, there shouldn't be much change.

   I heard that
 GJ> United now has US Air Force fighter escorts on trans-Atlantic flights
 GJ> - at least when a passenger has a panic attack.

That did seem to be a tiny bit of overreaction. Strikes me
that all they had to do was knock the person down, put her
in the brig, clean the pee off the floor, and proceed.

 The prospect of the
 GJ> plane being shot down if the pilot inadvertently deviated from his
 GJ> path after being diverted to Boston would be likely to bring on even
 GJ> more panic attacks!  Although it is unlikely, if there had been a
 GJ> radio failure at that time, so the pilot didn't receive the new
 GJ> course direction, what would the fighter pilots do?  Say, "Sorry"?

Very unlikely, as there are singly or doubly redundant
ATC radio systems, a private company radio system, and
as of this date a teletype system. Further, on oceanic
flights, there is a completely different system, which
is boring, as it doesn't go on the Channel 9 ATC
monitoring available to passengers (it's computerized
and mostly silent anyway).

The Hirshon Gambas al Ajillo (Garlic Shrimp)
cat: Main, shellfish
servings: 8

1/2 c butter
1/2 c extra virgin olive oil
12 cloves chopped Spanish purple garlic
2 lb md shrimp, peeled, soaked in salty water for
- 20 min, washed and drained
1/4 c beef broth
1/3 c lemon juice
1 ts smoked Spanish Paprika
3 Tb crushed dried chili peppers
- (I prefer cascabel for this recipe)
2 bay leaves
1/2 c Fino Sherry
Salt and black pepper, to taste
1/3 c chopped parsley
1/4 c chopped fresh thyme leaves

Melt together butter, olive oil, and garlic and simmer until
light brown; set aside on low heat.

Simmer together beef broth, lemon juice, paprika, bay
leaves, chili peppers; set aside on low heat.

Heat oven to 500F. with large terra cotta cazuela or ceramic
dish on oven shelf.

When the cazuela becomes very hot, remove to the top of the stove.

Bring butter and olive oil solution to a boil and add immediately.
Add shrimp and stir with a wooden spoon until they turn pink. Add
sherry and broth (which has been brought to a boil).

Stir, add in parsley and thyme, stir again and return to oven for
5 min.

Serve with rice or bread to absorb the juices!

Someone named Hirshon on chowhound.com
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