Text 8048, 134 rader
Skriven 2006-11-27 20:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: old stuff 576
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 ML> haul buns when it has to. Also have been on 747s and 777s
 ML> going over 800 mph (ground speed, wind-aided) in which we
 ML> were actually near normal cruise but with winds aloft
 ML> approaching 250 mph.
 GJ> The jet streams are very useful if applied intelligently, which is why
 GJ> the flight duration varies between going and coming, as often does the
 GJ> cruising altitude.

As you know, we were nearly knocked off by those same jet streams
going westward: I was hoping for a pit stop in Fiji, but we went
on to Brisbane instead.

 ML> random spots on almost empty planes on New York Air - once
 ML> flew BOS-ACK on New York Air with no other rider within sight.
 GJ> Is that airline still flying, or has it gone the way of brokeness?

It was born of brokeness and receded back into brokeness.

As I recall, Trans-Texas Airlines was bought by Frank Lorenzo,
who spun off New York Air. Trans-Texas (Texas AirCorp) took
over Continental Airlines, retaining the Continental name (the
same way America West kept the US Airways name), and by some
kind of sleight of hand, rebought New York Air. Not too long
after that, the new Continental went bankrupt, and I have no
idea how or why it managed to wrestle itself out of that state.

 ML> New York Air had snack bags on each flight, even that 90-mile
 ML> one, with a bagel, tub of cream cheese, large red apple, and
 ML> an advertisement for a beer, which you could wave at the
 ML> stewardess and get a real one. That might have been a 737.
 GJ> Was that apple like the notorious ones which I first met on
 GJ> Continental when crossing USA?  The rather battered-looking fruit
 GJ> which the FA served out to peasant passengers, then collected later,
 GJ> un-eaten, ready to be issued to the next plane-load.

New York Air apples were fresh new crop Red Delicious. The
Continental apples were no doubt the same ones bought after
the acquisition, recycled ad infinitem by Frank Lorenzo and
his successor Gordon Bethune.

   I ruined this
 GJ> little game by eating one of those apples; it was horrible!  I learnt
 GJ> my lesson and gave the apple back on the next flight.

My father once opened one of those boxes of candy that are
given to the hosts of dinner parties. It was amazing -
probably near on a decade old and having changed hands
innumerable times.

=
 ML> Looking forward. The apricots we get, you will not be surprised
 ML> to hear, taste more like potatoes than fruit.
 GJ> Hopefully I will be able to serve you proper apricots when you arrive.

Well ... you managed to serve some somewhat less improper ones.

 ML> When I was at Anderson, I suggested cooking in the autoclave,
 ML> and everyone hooted me down. Just a little ahead of my time,
 ML> I guess.
 GJ> Some people have no imagination, or capacity for lateral thinking.
 GJ> The only side effect of the Wewak steriliser cooking was that some
 GJ> doctors remarked on an odd smell of cooked pork associated with the
 GJ> sterile instrument packs.

I take it there was not a sizable Muslim or Jewish constituency?

 ML> 250 ml Passum

Boiled must from wine grapes. Substitute Tawny Port mixed
with a little balsamic.

 ML> 1    peppermint tea bag; (portion
 ML> Taken from an old Roman cookbook:
 ML> MARCUS GAVIUS APICIUS: DE RE COQUINARIA. Posted by:
 GJ> Using old Roman tea bags?

Not my recipe, but I wouldn't have been surprised if the
Romans had had such a technology - after all, bouquets
garni and sachets and things have been around for a mighty
long time.

=

ROASTED BUTTERNUT SQUASH SOUP
cat: soup
serves: 10 to 15

6 lb peeled, seeded butternut squash, lg chunks
2 Tb butter, at room temperature
6 strips of bacon
4 Granny Smith apples, peeled, cored, diced
2 yellow onions, diced
2 c apple cider, plus additional if desired
1/3 c white distilled vinegar
3 qt chicken stock or canned broth
2 cinnamon sticks
3 c heavy cream
4 oz fresh thyme sprigs
salt and ground white pepper
diced apples, croutons and bacon bits, for garnish

Rub squash with butter and place on a baking sheet. Bake
until tender, 20-30 min at 350F. Remove from heat.

In a soup pot over medium-low heat, saute bacon until crisp.
Add apples and onions. Cover and cook, stirring, until
apples are tender but not browned, about 10 min. Add cider
and vinegar. Simmer until liquid is reduced by half. Add
stock, roasted squash, and cinnamon. Simmer until
cinnamon sticks bloom and release a fragrance. Remove sticks
and discard.

Using a slotted spoon, remove squash from stock; puree it
and return it to the stock. Add 2 c of the cream and half
of the thyme. Simmer, partly covered, for 45 min.

Place a fine mesh strainer over a clean pot; strain soup,
discarding any solids. Correct seasoning. If desired,
adjust the consistency with more apple cider. Place the
pot over low heat to reheat soup.

While soup is heating, prepare a thyme cream by combining
remaining 1 c cream with remaining thyme sprigs in a small
pot. Place over medium-low heat, and simmer until the
mixture is reduced by one-third. To serve, ladle soup
into bowls, and add a spoonful of thyme cream. Use a knife
to swirl the cream decoratively on the surface. If desired,
garnish with diced apples, croutons, and bacon bits.

:Adapted from Paul N. Milne, 208 Talbot
:NY Times 11/18/98
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