Text 13780, 113 rader
Skriven 2008-09-15 01:16:08 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Sham Wine 915
=====================
 ML> The big 10 do about a hundred and a quarter, the next level maybe
 GJ> That would keep them flat-out with rehearsals, travel and performing.

Only a couple dozen different programs, so there's not that
much rehearsal. The concertmaster of one of these orchestras
said once, "it's the best 30-hour-a-week job you'll ever have."
Some of the musicians more than double their income with
teaching.

 GJ> Your reports on dining at Nicholas's were very interesting, and made
 GJ> good reading, but did you find you were suffering from sensory
 GJ> overload, dealing with all those glorious wines?  I would have thought

Not until the Inglenook. And some of the glories had faded, though
the '29 had amazing length.

 GJ> that any one of those special collectors' items would have been enough
 GJ> to be the star of the evening, and all its characteristics could be
 GJ> then savoured in full.  And as it would have been a grievous sin to
 GJ> have to spit out such wines, inevitably the partakers would become
 GJ> moderatedly (or more) sloshed and their analytical palates dulled.

Correct: no spitting.

=

 ML> Correct about the flavor; but it's likely that much of the
 ML> rest of the mouse ended up in proximity to the detected part.
 GJ> I thought of your mincey mouse while watching my local butcher feeding
 GJ> solid lamb offcuts into his mincing machine.  I am happy to buy his
 GJ> home-made mince and sausages.

If you can look without disgust upon the making of these things,
that's a true vote of confidence for the butcher - I presume
you're referring to the Halal guy?

 ML> My teeth are hard. My issue is more aesthetic and emotional.
 ML> I want to have the option of deciding whether or not I eat mouse.
 GJ> And of course, which parts of it to eat.

I'd eat most interior parts, if they were clean.

 ML> That occasionally happens. One United pilot once, when looking
 ML> for Portland, landed in I believe Troutdale instead; unfortunately,
 ML> the aircraft was too big for the airport, and although the landing
 ML> was made, I think it was exceedingly difficult to get the plane
 ML> back out.
 GJ> That would have been an interesting exercise.  Presumably minimum
 GJ> fuel, no load, favourable wind and fingers crossed.

Not sure. I did read once of a situation similar to the
Troutdale one (I'm not certain it was or wasn't identical)
where the plane interior was completely stripped, and as
you say, no load and minimum fuel. In the case of Troutdale
to the nearest real airport (PDX, the original destination),
the air distance is almost exactly 9 miles, counting about
a mile of takeoff roll.

 Some years ago, in
 GJ> PNG, the RAAF made a mistake and landed a Caribou on a mission airstrip
 GJ> built for Cessna 207 sized planes.  It got down OK, but had to be
 GJ> dismantled and removed in bits by Chinook chopper.

I wonder if doing a quick paving job might have been cheaper?

 GJ> On the news today was an announcement that Alitalia was ceasing
 GJ> operations as of tomorrow.

Lucky you for flying Spanair and not Alitalia. Have a good trip.

 -=> Glen Jamieson said to Bill Swisher <=-

 GJ> One of my pet hates is the "voice recognition" robots, which go into
 GJ> "I'm sorry, but I don't understand you, so I am terminating this
 GJ> connection." after I have been trying to get through to a person for 5
 GJ> minutes.   I suspect that they recognise certain 4-letter words, which
 GJ> trigger that response.   Do you suffer from those machines?

Actually, if you say "f--- off" to the United Airlines robot,
it transfers you to a real person. If you say "b*gger off" or
"f--- you" or any of the other standard scatological retorts, it
replies, "Sorry, I didn't understand you. Would you repeat that?"


Steamed Lamb With Cabbage
cat: Balkan, lamb, main
servings: 6

3 lb your favorite cut of lamb
1 hd cabbage
3 lg carrots
3 md potatoes
1 md onion
3 long hot peppers
lard or drippings

Peccena jagnjetina sa Kupusom

 Place lamb in a heavy roasting dish with a cover. Place carrots,
 potatoes, and onion around the lamb. Cut the head of cabbage into 6
 pieces and also place it around the lamb. Place the hot peppers on top
 of the lamb. Cover and let steam until done. Do not take the cover off
 less necessary. Let roast in a 250 oven for 2-1/2 hrs. Serves six.

[This recipe is as is: I don't know, for example, what to do with the
lard or drippings (maybe you brown the lamb first?) or whether the
steaming is done in addition to the covered roasting (I imagine not)]

http://www.umiacs.umd.edu/users/lpv/YU/HTML/food_meats.html
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