Text 13448, 85 rader
Skriven 2008-09-08 09:54:11 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: DC3S  80908
===================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Some 30 or 40 years ago aircraft
 GJ> manufacturers were trying to design a "DC3 replacement".  A cartoon

 JW> They are amazingly durable workhorses.
 
 GJ> No other commercial passenger
 GJ> planes of that size can land on grass strips.

 JW> Or on water with floats or on snow with skis. We still use them
 JW> here too.

I have seen photos of a DC3 with skis, in Antarctica, but not with
floats.  Flying in one of those would be quite an experience.

In the 1970s Suzuki made a small, 4-wheel drive vehicle with a
two-stroke engine, which was used for administrative transport in some
remote areas of PNG.  A DC3 freighter (with a wide door) was chartered
to get 3 of these Suzukis into air-accessible only villages in the
Sepik area, and I had the honour of driving one of them the length of
the DC3 cargo space, but it produced so much smoke that the others were
just pushed up the fuselage.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sukiyaki
 Categories: Mains, Beef, Japanese, Asia-n, Charmaine
      Yield: 6 servings
 
      1 kg Well-marbled tender beef
           ;in one piece (or ready-
           ;sliced from Japanese store
           Oil; or beef suet for
           ;greasing pan
    125 ml Shoyu
      1 tb Sugar
      3 tb Sake
    250 ml Beef stock
      1 sm Winter bamboo shoots
           ;drained and sliced
      6    Spring onions; in bite-
           ;sized lengths
    250 g  Mushrooms; wiped with
           ;damp paper/thickly sliced
      2    White onions; in 8 wedges
      2 c  Bean sprouts; tails removed
    1/2 sm Chinese white cabbage; slced
      2 pk Bean curd; sliced
      1 pk Shirataki; or
     60 g  ;bean starch vermicelli
      6    Eggs; optional
 
  Freeze the steak for an hour or until firm enough to cut into very
  thin slices. Combine soy sauce, sugar, sake and beef stock i a jug.
  
  Prepare the vegetables and bean curd, and lay them out on a tray.
  Cook and drain the noodles.
  
  Heat a heavy iron frying pan and add just enough oil to grease base
  lightly, or rub pan with beef suet until well greased. Add alf of each
  vegetable to pan and fry on high heat for 2 minutes or until half
  cooked. Push to side of pan and add slices of mea in one layer. Turn
  each piece over almost immediately. Sprinkle with some of the liquid,
  adding enough to moisten all the food in the pan.
  
  Break an egg in each bowl and beat lightly with chopsticks. Each diner
  takes food from the pan, dips it into the beaten egg to oat lightly
  and eats it with steaming hpt rice. This step may be omitted if
  preferred. When the pan is empty, start cooking the rest of the
  ingredients, adding more sauce as required.
  
  An electric frypan is ideal for cooking this dish at the table.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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