Text 7346, 80 rader
Skriven 2006-11-06 10:55:06 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: AIRLINE 503 61106
=========================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> I did consider the Connie, which is indeed a thing of beauty 
 GJ> and a joy forever, but assumed that it was of an earlier 
 GJ> generation, built, or at least conceived pre-war.  

 DS> The Constellation had a very short operational lifetime for an
 DS> airliner - about eight years, because it was one of the last of
 DS> the propeller planes built.  Great looks couldn't compete with
 DS> speed.

Last night I finally managed to dodge the spam and stuff and found the
article you posted on that aircraft.  As I had thought, the concept
was pre-war, but I hadn't known of the Howard Hughes involvement.
Perhaps, if we are in a quibbling mood, you should have said that it
was the last of the _piston engined_ planes built, as there were some
nice turbo-props, such as the Lockheed Electra and Vickers Viscount.

 GJ> Qantas still has one, kept at Sydney, which flies on special 
 GJ> occasions.  

 DS> It would be a special occasion indeed to see Sydney fly. [g]

So you have heard of the Australian flies?

 DS> Does Qantas still use a silly little koala as a mascot?

I haven't heard of that in years.  Perhaps it is just used for
advertising in some overseas countries.  Here the theme is, "the
Flying Kangaroo". Perhaps Qantas could capitalise on that and serve
'roo dishes to passengers.  Koalas would taste really nasty, as they
live solely on the leaves of a couple of varieties of eucalypt.

Something like this would be suitable:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROO BALLS
 Categories: Australian, Meats
      Yield: 8 Servings
 
      1 kg Kangaroo mince, best
      1 lg Onion, finely chopped
      4 cl Garlic, crushed
      1    Red capsicum, finely chopped
      2    Eggs
      1    Knob ginger, grated
      1    Lemon rind, finely grated
      2 ts Cumin powder
      3 ts Coriander powder
      2 ts Black pepper
      1 c  Cooked rice
      2 tb Dark soy sauce
           Plain flour
      1    Onion, finely chopped
    400 ml Can of diced tomatoes
      1    Lemon, juice of
           Sriracha sauce, to taste
      1 tb Coconut cream powder
      1 sm Bunch parsley or coriader
 
  Thoroughly mix the first 12 ingredients in a bowl and allow to stand
  for an hour or so.  Form into 4 cm balls and roll in the flour.
  Brown balls in a little oil, and remove from pan.
  Saute onion until really soft,  Add Sriracha sauce, lemon juice and
  chopped tomatoes, stir, add coconut and simmer for a few minutes.
  Add meat balls, stir into sauce, cover and simmer for 20 to 30
  minutes, until inside of meat balls is just cooked to taste.
  Serve with white rice, and garnish with parsley or coriander.
  
  :       Recipe by Glen Jamieson, January, 2003
 
MMMMM
 


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