Text 18013, 87 rader
Skriven 2008-12-17 22:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: NPR FEATURE ON YK 1
===============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Nice article. Unlike Ice Road Truckers, completely factual.

 GJ> You mean the IRT isn't like that?  (I saw an episode once.)
   
They didn't outright lie but they slanted things and played up the
danger when in fact it is quite safe out there with all the testing
and special procedures in place.
      
Fact: Equipment sometimes goes through the ice, but almost always
near the shoreline where the ice is thinner and weaker. The trucks
don't sink very far before hitting bottom and end up barely half
submerged.

Fact: Trucks rarely but occasionally do go through ice over deep
water but they sink so slowly that the driver almost always gets
away in time.

Fact: One guy, once, went through the ice and drowned but he was
grooming the ice in a light truck for the construction company
before the ice road was open to regular traffic.

Fact: The scuba diver interviewed said he has had to pull 78 bodies
out of the water (in his career).

What was edited out: The scuba diver then went on to say almost all
of them involved sportsmen and alcohol, some were snowmobilers out
too early or too late in the season but most were summer boaters. No
truckers, except that one poor guy a few years ago mentioned above.

Impression left behind: 78 trucks went through the ice and 78 men
died last year alone.

Do the math: 7500+ loads a year X 200 miles X 20 years, plus all the
other other smaller ice roads built in other areas, plus all the cat
trains that hauled across Great Slave Lake from Water Ways (Fort
McMurray, Alberta) to Yellowknife from 1934 to 1967 before the
highway was built = one fatality. The ice roads are safer than the
highways.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Currant And Port Jelly
 Categories: Jams, Fruit, Wine
      Yield: 1 batch
 
  1 3/8 kg Redcurrants or
           Black currants
    600 ml Water
           Sugar
      3 tb Port
 
  There is no need to remove the currants from their stalks.  Put
  the currants in a preserving pan with the water and simmer gently
  for 30 minutes, until the fruit is really soft and pulpy.  Stir
  from time to time to prevent sticking.
  
  Spoon the fruit pulp into a jelly bag or cloth attached to the
  legs of an upturned stool, and leave to strain into a large bowl
  for at least 12 hours.  Do not squeeze.
  
  Discard the pulp remaining in the jelly bag.  Measure the extract
  and return it to the pan with 450g (1 lb) sugar for each 600 ml (1
  pint) extract.
  
  Heat gently, stirring, until the sugar has dissolved, then boil
  rapidly for about 15 minutes.  Test for a set and, when the
  setting point is reached, remove the pan from the heat.
  
  Stir in the port, skim the surface with a slotted spoon and pot and
  cover the jelly.

  From: Helen Watson
 

MMMMM


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)