Text 14113, 95 rader
Skriven 2008-09-22 22:14:04 av Michael Loo (1:18/200.0)
  Kommentar till text 14068 av Hap Newsom (1:124/311)
Ärende: traveling 953
=====================
 -> But a plane has to get up to several miles above ground
 -> level, whereas one doesn't have to haul a train up there.
 HN> Yeah, but the air is much thinner up there so 
 HN> it has less resistance...hence it's easier for

True, but getting the tons of metal up there in the first
place is not an insignificant task.

Story that is only peripherally germane: I was on this flight,
and the Airshow shows that we're heading straight for Chicago,
and suddenly Channel 9 says for us to turn right heading 290,
and Airshow shows us heading straight to Thunder Bay, and I go
uh oh ... then Channel 9 indicates that O'Hare is closed due
to an emergency for an indefinite time. I think, uh oh x2,
how could these Arabs have done it again. Luckily, it's just
some silly American Airlines plane gone off the end of the
runway, and the emergency lasts about 5 minutes, ending once
they determine that American Airlines hasn't killed anyone.
When I landed in Chicago, they were still trying to figure out
how to get those tons of metal off the grass and back onto
the tarmac.

 HN> a plane to go places...plus it doesn't have
 HN> to stay on the tracks!

The air traffic lanes are surprisingly narrow.

 -> Ja, ja. Yesterday it was roast pork with dumplings and pig
 -> cracklin's for lunch and roast pork with creamed potatoes
 -> and pig cracklin's for dinner. So beef is not the only food
 -> in the world (so Dave the Sac knows).
 HN> Dave S says it best!
 HN> "Pork is my favorite vegetable!"

And when I got back from pigland, what was my first meal?
Pork chops.

 HN> Will look for you at the airport tomorrow
 HN> night after the game! I'll call your cell
 HN> as soon as I'm off duty and will swing 
 HN> by and pick you up on the way home!

If I ever leave Baltimore!

 HN> Considering what our schedules look
 HN> like, you may not even get to SEE 
 HN> Anne during the visit!

Too bad, she's kinda cute, and she does have the
most terrific smile!

Langoustine tartare
cat: fancy, starter
servings: 4

h - tartare
10 langoustines
4 eggs
breadcrumbs
olive oil for frying
s, p
lemon juice
basil julienne
h - parsley foam
1 bn parsley, chopped
1 Spanish onion, chopped
1 garlic clove, chopped
2 c poultry stock
2 c cream
s, p

Tatar of langoustines with baked onsen egg and parsley foam

Poach eggs until white is medium and yolk is fluid
(or steam in the shell at 150F for 40 min). Dredge in
breadcrumbs and deep-fry in oil. Season.

Remove langoustines from shell. Poach in 150F water
and chop. Season with salt, pepper, and lemon juice
and add basil julienne.

For the foam: create a base by cooking onions, garlic,
stock, and cream together. When vegetables are soft,
add parsley and season. Mix in a blender.

Presentation: sauce the plate with the parsley foam.
Top with langoustine tartare and egg. Garnish as desired.

Christian Lohse, Fischer's Fritz, Berlin
Global Traveler magazine 9-08

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