Text 7060, 93 rader
Skriven 2006-10-29 11:02:46 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: AIRLINE WOES 428 61029
==============================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >  BM> Well, but this was late WWII/just postwar that I heard these booms.  I
 >  BM> had the impression that altitude, angle of flight and perhaps
 >  BM> acceleration/speed combined in certain ways to cause booms.  I didn't
 >  BM> think ultrasonic speed was necessary, much less already off the
 >  BM> production line at that time. (A historian, I'm not.)
 
 > the boom is milder.  A skilled pilot can control the
 > direction and
 > intensity of the boom so as to avoid disturbing the
 > residents of

 BM> Well, then, I guess the speed of flight had advanced faster than I
 BM> realized. Then, perhaps the reason I no longer heard booms was that
 BM> they were no longer being produced.  I had assumed that pilots were
 BM> simply putting into effect learned abatement measures.

In the heady days following the invention of the jet engine by
Whittle during WW2, aircraft designers were obsessed by speed,
particularly for fighters, and it was not long before supersonic
fighters were being produced.  In crowded Britain, in particular, the
resulting booms caused the residents around RAAF bases to complain
that cows were being stressed and not producing milk, and the fowls
were being put off the lay, so pilots had to be trained to direct
sonic booms out to sea or other uninhabited areas.

You may recall the race between USA, Russia, Britain and France to
build the first civilian supersonic transport.  The USA SST was overly
ambitious in concept and proved impossible to build, the Russian one
was built, but needed so much fuel that it couldn't carry any
passengers - only a few letters.  The Brits and the French combined
resources and built the Concorde, which turned out to be a remarkably
successful aeroplane, popular with those VIPs for whom the high ticket
cost was irrelevant.  That was the end of the speed race; development
since that time has been directed to reducing the cost per passenger
mile by building bigger and more luxurious subsonic planes, but no
faster than the original 707, DC8 and their equivalents.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Tenderloin a la Houston Jet Set
 Categories: Texan, Beef, Steak, Marinades, Grill
      Yield: 10 Servings
 
      5 lb Whole beef tenderloin
      1 c  Dry red wine
    1/2 c  Minced onion
      2    Bay leaves
    1/4 c  Plus
      1 ts Good quality olive oil
      3    Cloves of garlic, minced
      1 tb Hot grated horseradish
      1 ts Crushed pequin chiles
      1 tb Worcestershire sauce
      6    Thick slices bacon
     10 lg Shiitake or other meaty
           Mushrooms, stems removed
 
  Combine wine, onion, bay leaves, 1/4 cup olive oil, garlic, horse
  radish, pequin chiles and Worcestershire sauce in a shallow bowl or
  heavy plastic bag.  Trim any excess fat from steak and then place in
  marinade, turning to coat both sides.  Cover and refrigerate
  overnight.
  
  Preheat grill to high or broil or 550F.  While grill is heating, using
  wooden picks to secure ends, wrap bacon around beef, allowing 1 inch
  or more between pieces of bacon.  Place steak on rack.  Grill about 5
  minutes per side or until browned on outside and rare to medium
  inside.
  
  Brush mushrooms with remaining olive oil and place on rack when steak
  is turned.  If bacon becomes too browned, place foil over it or
  discard bacon if not desired.  Grill mushrooms until softened and
  keep warm. Remove steak from grill and allow to stand for 20 minutes.
  Cut on the diagonal into thin slices and server with mushrooms on the
  side.
  
  Jane Butel's SouthWestern Grill
  
  Note - I actually did this with a flank steak (2 pounds) and did not
  use the bacon.  I cut down the marinade by half (except for the
  peppers of course).  I used fresh grated horseradish.
  
  From: Kris Boyle
 
MMMMM
 

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