Text 15367, 101 rader
Skriven 2008-10-21 08:20:06 av Michael Loo (1:18/200.0)
  Kommentar till text 15285 av Bill Swisher (1:124/311)
Ärende: bad air 82
==================
 BS> The only grief we caught in this mess was the fact that I'd
 BS> forgotten to sign mine, the guy noticed it when we came back into the
 BS> US.

I signed mine in indelible marker as soon as I got it.
Don't want to be mugged for my passport by a desperate
Asian would-be refugee.

 BS> Jim should get one.  I tried to convince him to jaunt over to
 BS> Whitehorse and catch that Condor flight which flys the triangle of
 BS> Frankfurt, Whitehorse, Anchorage two or three times a week in the
 BS> summer.  Nice 8 or 9 hour nonstop from Anchorage to Germany.  And we'd
 BS> probably let them into the country if they wanted to visit for a day
 BS> or three till the next flight.

Now that's an interesting, rather thin triangle. I guess this way
LH can serve both Canadian and Alaskan markets with one plane. Is
it an invariable route, or does it reverse periodically just for
giggles?

= =


 ML> I'm afraid that generous checked bag policies are history.
 BS> I just looked, if we have confirmed 1st class tickets we get the
 BS> second bag free.

Yes, first class or MVP are exempt from many of these rules.
I prize my lifetime Star Gold for that reason (it's actually
for the life of United Airlines or me, whichever is shorter,
and it's becoming clear which is which, as one of us lost
779 million bucks this last quarter, and one of us lost
something like 779 hundred).

   We'll upgrade if at all possible since the cat
 BS> travels with us, we have to make her as comfortable as possible right? 
 BS> At least that's our story and we're sticking to it!

If you have the miles (by the AS credit card route or otherwise)
upgrading is a good idea; either that or getting an altogether
award ticket. It's getting to the point where with all the
fees imposed on coach passengers, people might be better off
finding a discounted first-class fare.

 ML> Hey, I haven't seen you and Connie in years, and I
 ML> don't think I've ever looked at your computers to
 ML> jinx 'em.
 BS> We visited, for the much to short time, fall of...2006 I think.

Remember that restaurant, Zafferano, where we were about the
only diners? It's history. Too bad, as the food was always good.

 BS> you never were over to the house.  But the truth is so limiting at
 BS> times, so I'll still blame you anyhow, who knows maybe I'll run for an
 BS> office in the future.

Well, you're in Alaska, anything can happen.

Ichiban Dashi (1st dashi)
cat: seaweed, stock
yield: 5 c

10 cm square of konbu (10 g dried kelp)
10-20 g dried katsuobushi
5 c of water

Wipe surface of kelp, removing dirt and sand by slightly
damp kitchen towel. Place water and kelp into pot, heat
on medium-low. Remove kelp when kelp comes up on surface.
If you boil dashi, it becomes slimy and murky.

Just before it comes to a boil add katsuobushi at once,
after 10 seconds turn off flame.

Prepare strainer covered with thin cloth on top.

When katsuobushi are sinking down place it on the strainer.
Reuse the ingredients for 2nd dashi.

Source: Adventure Sports Unlimited

Niban dashi (2nd dashi)
cat: seaweed, stock
yield: 3 c

Recycled Kelp and katsuobushi from 1st dashi
5 cm square Kelp
3 c water
5 g katsuobushi

Place recycled ingredients and a new piece of kelp into
pot with water, start heat. Add katsuobushi when it come
to a boil. Continue heat on low flame for 10 min. Stop
heat, put it on strainer covered with a thin cloth on top.

Source: Adventure Sports Unlimited

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