Text 1371, 104 rader
Skriven 2008-01-26 14:51:59 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ODDS AND ENDS 752 80126
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> On this occasion I doubt if he was responsible, as he was otherwise
 GJ> occupied arranging pax Americana in the Middle East at that time.
 ML> He's a gifted man, able to cause trouble many places at once.

My tongue is bleeding, from so much biting!
 
 GJ> As Ho Chi Min City is somewhere I hope to visit soon, I look forward
 GJ> to your impressions.  Also Hanoi if you are going on to there.
 ML> Didn't get off in Saigon (interestingly, the Vietnamese-speaking
 ML> flight attendant kept referring to the city as such).

Perhaps the FA came from a S Vietnamese refugee background, who left
that country before the maps were changed as result of that war.  And,
of course, you were flying on US Air, not Air Vietnam.
 
 GJ> Now the BA 777 suffering simultaneous engine failure on landing at
 GJ> Heathrow has given something else for Fly-talkers to talk about.
 ML> And everyone else in a 777. Since that accident, I've been in
 ML> two 777s, neither of which had a discernible problem.

I can imagine a certain tenseness in the aircraft each time it came in
for a landing.
 
 GJ> Any news there yet on that failure?

 ML> Fuel starvation is the #1 theory, but why is still, er, up in
 ML> the air. Either crap in the line, a computer fault, or water
 ML> from substandard Jet A loaded in Peking. Boeing is I believe
 ML> trying to downplay the possibility of explanation #2.

Of course it would be natural for Boing to blame anyone but themselves.
As a mechanical engineer, I consider a mechanical or hydraulic fault
affecting both engines simultaneously to be the least likely cause.
There are back-ups, duplications and redundancies everywhere. There
should be sufficient water traps and detectors in the aircraft and at
fuelling points to eliminate the possibility of water in fuel. I tend
to blame the engine control system.  It is electronic, and uses
computers and programs, and we all know how unreliable such things are!
If they fail, they usually shut down all systems, which seems to be
what happened in this instance.  I wonder if someone in the plane
switched on a mobile phone to take a picture of the approach at the
time of failure...  As no cause has yet been found, the fault could
theoretically occur again on any 777.  It might be time-related, or
even something done by a terrorist-hacker.  Worry!

 GJ> Enjoy your fights!

 ML> Didn't do much fighting, even though the current lack of front
 ML> tooth might indicate I did.

My typo; of course it should have been, "flights"!!

I see a Garuda pilot has just been found guilty of poisoning a
passenger flying from Jakarta to Amsterdam, several years ago.  Yet
another reason not to fly Garuda!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sambal Goreng Hati (Chilli-fried Liver)
 Categories: Asian, Indonesian, Offal, Chicken
      Yield: 6 Servings
 
    500 g  Diced liver (chicken best)
      3 t  Ground chilli or
     12    Dried hot chillis or
      4 t  Sambal oelek
  1 1/2    Brown onions
      3 cl Garlic
    1/2 t  Trasi (blachan)
      1 t  Laos powder (galangal) or
      2 sl Fresh laos
      4    Cm. stem serai (lemon grass)
      3    Curry leaves
      1 t  Brown sugar
    250 ml Thick coconut milk
    1/2    Ripe tomato, peeled, mashed
           Coconut oil
 
  Warning:  This recipe uses Indonesian chilli levels!!  Adjust to suit
  personal taste buds.
  
  Blend the onions, garlic, chilli and trasi to a fine paste.  Heat
  about 2 tablespoons coconut oil in a wok or shallow frying pan and
  fry the spices until they are well brown and aromatic.  Add the liver
  and fry until it changes colour.  Add laos, curry leaves, lemon
  grass, tomato, (or lemon juice), sugar and coconut milk.  Stir and
  cook uncovered until the sauce thickens and reduces and its oil
  'comes out'.
  
  This dish can be made using half the amount of liver and the same
  weight of french beans.
  
  From "South East Asian Food", by Rosemary Brissenden (1970)
  :       Typed by Glen Jamieson
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)