Text 13021, 136 rader
Skriven 2008-08-30 15:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FIT FAT 848
===================
 GJ> Fayetteville, NC has but one gate, "Gate 1".

Fayetteville, Arkansas, which numerous clueless North
Carolinians have involuntarily visited, had three gates
but has been hurriedly augmented with a warehouse with
five or so walkup gates attached. I have seen US Air
board flights from Charlotte to both Fayettevilles from
gates within fifty feet of each other, the flights
departing within fifteen minutes of each other. Another
thigh-slapper is Morgantown, West Virginia (MGW) versus
Morganton, North Carolina (MRN); luckily the latter no
longer has scheduled air service. I would guess that
everyone who wanted to go to MRN ended up in MGW, a
mere 300 miles away, anyhow.

 It has a 2 storey
 GJ> terminal building, though.

To what does it owe the honor of two levels?

 GJ> The most primitive airport used for scheduled flights I have
 GJ> experienced was Bulolo, in PNG

The most primitive airport I've experienced was probably Los
Angeles International; the one with the fewest facilities,
that's something else altogether: probably the aforementioned
Plattsburgh or perhaps some island someplace.

=

 ML> I'd put the sainted pork above the innocent little lamb;
 GJ> Hmmm.  I still prefer the smell of roasting lamb above anything.

I like the smell of roast meat - anything short of rat or human,
I suppose (have smelled the latter, not the former) - but beef
and pork are the ones that I enjoy most.

 GJ> I grew up with the smell of the Saturday roasting leg of lamb being
 GJ> the portend to the culinary high-light of the week.  In the evening I
 GJ> used to pick congealed jus out of the left-over leg.

My sister used to make gravy out of the jus and some Port and
eat it cold, on toast, for breakfast. It was surprisingly good.

 GJ> I have heard of what you call a pawpaw, but not seen or tasted it.
 GJ> Cherimoya I do not know, at least not by that name.  Is it, perhaps,
 GJ> guyabano/sap-sap/soursop or custard apple?

Pawpaw is Asimina triloba, something you don't get in the tropics,
though it is in fact related in some way to the soursop and sweetsop
(custard apple, cherimoya).

 GJ> I find the Visa card the most convenient method of getting money while
 GJ> travelling.  Receptive banks exist everywhere.

For me, MasterCard for cash, Visa for credit.

 ML> I really don't think there's any urgency on this.
 ...
 GJ> I checked, and was told that as I have a Lufthansa flight number for
 GJ> that Spanair leg, I would be guaranteed something even if Spanair was
 GJ> not operating.  I am not worried, as I have arranged travel insurance
 GJ> through Jason, who works for RAA insurance.

It's not the risk of them defaulting on their promise to get you
there, it's the risk of your wasting lots of time waiting for the
(putative successor) airline to get its act together. For this, a
monetary insurance payoff won't make you wholly whole. Time, even
for an old retired puppa, has value,

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Papa a la Huancaiana (Huancayo Style Potatoes)
 Categories: Vegetables, Latin amer
      Yield: 6 Servings

           Potatoes
    150 g  Fetta cheese
    150 g  Cream cheese
      1 c  Milk
      1    Chilli pepper
           Herbs

MMMMM--------------------------OPTIONAL-------------------------------
           Peanuts
           Tumeric
           Chilli powder

  This is a delicious and super easy way to eat potatoes. It is usually
  served as a cold entree in restaurants and is a favourite way for
  farmers and city folk alike when cheese is available. A cheese and
  herbs sauce is poured over boiled and peeled potatoes. The cheese and
  hgerbs are ground in a "batan" which is a hand operated grinding
  stone (mortar and pestle) and a tool found in all Peruvian
  households. We are substituting this with a blender.

  Ingredients (for 6 to 8 serves)

  1. Potatoes - boiled in their skins and peeled. If very big, cut into
     two or four pieces. Try all varieties currently available and see
     which ones you like best.

  2. A fresh cheese is used which is best substituted with 150-200g of
     feta cheese (more if it is not too salty and less if it is very
     salty), and more or less 150g of cream cheese.

  3. 1 cup of milk

  4. 1 (or more) chile peppers

  5. Huacatay (a herb from the marigold [tagetes] family; substitute
     parsley, basil or other herbs if you like).

  Optional: peanuts, tumeric, chilli powder.

  Go for it: Pour in enough milk to cover blades of the blender. Add
  the two cheeses, the chilli pepper and herbs. Add more milk until it
  is slightly runny and green in colour. If you do not use any herbs,
  it is still yummy and will be the colour of the chilli you used.

  You are ready: Pour over potatoes either in individual plates or in a
  flat dish. In coastal environments in Peru, the potato is usually
  served on a lettuce leaf and garnished with a quarter piece of hard
  boiled egg and a black olive. In more rural settings, the sauce is
  placed in a bowl and the unpeeled potatoes are served separately.
  everyone will sit around, choose the variety of potatoes they like
  best, peel it and dip it in the sauce. It tastes great both ways.

  Maria Scurrah reprinted in "Herb Thymes", the Herb Society of South
  Australia. Typed, but not tested, by Greg Mayman, 05-26-98
  FROM: Chileheads Mailing List

MMMMM
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