Text 7086, 114 rader
Skriven 2006-10-30 09:21:56 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AIRLINE WOES 493 61030
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> I might have been served an in-flight brekkers, I forget now,
 ML> as I generally don't eat breakfast, but still I had this $15
 ML> voucher that had to be burnt up within 24 hours of issue. WWGJD?

GJ would certainly have used the $15 voucher, but probably not on a
$30 meal; more likely a $14.99 one if he could find it.  On thinking
about it, however, your action would have been more sensible than
spending it on a $7.50 meal.
 
 GJ> The backpack position would tend to keep your face submerged.
 ML> Unless, of course, you happened to know how to swim.

In which case you would not need the back float.  (OK, I admit I
haven't tried swimming with a seat cushion on my back; have you?)
 
 ML> My status guarantees me an empty seat next to me unless
 ML> all other seats on the plane are full. The fact that I am
 ML> a high-tier flyer gives me, how you call it, social capital
 ML> that I can spend for a modicum of privacy even in peasant class.
 ML> Right now I am sitting on a somewhat full plane with empties on
 ML> either side.

Another of those perks of the privileged that I was unaware of!
 
 GJ> Possibly he was just another innocent drug dealer, and the backpack
 GJ> had his supplies of heroin in it.
 ML> More like, except he kept looking furtively about himself and
 ML> praying using exaggerated gestures (remember, he kept elbowing
 ML> me in the ribs) during the flight.

OK, annother innocent drug dealer who was nervous of flying?
 
 GJ> I had a delicious octopus tentacle kebab in Greece, with onion slices
 GJ> inserted between thick "coins" of tentacle.  Grilling the outside
 ML> I've had a very similar dish, only here in the States the
 ML> restaurants tend to overmarinate or use tenderizer, not
 ML> trusting the talents of the sous-sous-sous-chefs whom they
 ML> hire for $8 an hour.

I don't know how they do it, but in the islands I had deliciously
tender octopus.  At one place I saw a row of medium-sized octopuses
hanging like washing, pegged out on a clothesline.  Maybe that had
something to do with it?

 -=> Glen Jamieson said to Dale Shipp <=-
 GJ> Although Darwin is not a huge city, with a population of only 100,000,
 GJ> it is the base for frequent naval and air exercises involving forces

 ML> Exercises such as trashing bars and assaulting local women ...

In Darwin the locals can do that quite effectively without assistance
from overseas military forces.  These visitors add quite a bit to the
local economy, particularly via the bars - and professional "ladies".
 
 GJ>   The last time I was there, a dummy bomb was accidentally
 GJ> dropped from one of those planes, and badly damaged a Land-cruiser
 GJ> which had been left for repair at a panel beater.  The owner was
 GJ> upset, but he shut up after receiving more than adequate compensation.
 ML> There are those of us who would welcome that solution for
 ML> all Land Cruisers.

This was a working vehicle used in a business - a ute (pickup to you).
 
 GJ> Title: Cold Stewed Okra with Coriander
 ML> That actually looks kind of nice.

With summer coming, and some nice looking okra around, I might try it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DEVILED OXTAILS
 Categories: Beef, Stew
      Yield: 4 Servings
 
      4 lb Oxtails
      1    Onion; quartered
      1    Celery stalk
      1    Bay leaf
    1/4 c  Mustard, dijon
    1/4 ts Cayenne
      4 tb Margarine; melted
      1 c  Beef broth
      1    Carrot
      1 ts Salt
    1/2 c  Sour cream
      2 ts Worcestershire sauce
      2 c  Bread crumbs
 
  In a kettle, combine the oxtails, two cups water, the beef broth,
  onion, carrot, celery, salt, and bay leaf; bring to a boil and
  braise, covered, in a 350 F. oven for 2 1/2 hours.  Let the oxtails
  cool in the liquid uncovered.  Transfer the oxtails with a slotted
  spoon to paper towels and pat dry, and trim any excess fat.
  
  In a small bowl, combine the sour cream, mustard, Worcester sauce,
  cayenne, salt, and pepper.  Have the bread crumbs ready in a dredging
  bowl. Spread sour cream mixture over the oxtails, coating them
  completely, and dredge in the bread crumbs.  Drizzle the margarine
  over the oxtails arranged in one layer on a roasting pan and broil
  under a preheated broiler about four inches from the heat, turning
  them, for 15 minutes or until golden brown and crusty.
  
  From: Sam Waring Date: 02-13-95
 
MMMMM

Did you hear that Kennedy broke his left arm in a bicycle accident?
Is it the season for violinist accidents?
___ Blue Wave/DOS v2.30 [NR]

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