Text 18159, 76 rader
Skriven 2008-12-21 21:07:48 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: CARLESS  81221
======================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> So how does Aura get around in Manhattan? 

 DS> NYC has one of the best public-transit systems in the world.  If
 DS> I lived there, I wouldn't bother owning a car, either.  Between 
 DS> the buses and the subway you can go just about anywhere you want,
 DS> the city blocks are short and easy walks, and cabs are plentiful
 DS> and cheap.

That is like the system which has developed in other major world
cities.  In most of them it is possible to walk from a central point to
at least half of the museums, galleries and places of interest in less
than 30 minutes, and then take a cheap subway/Metro/underground to all
points outside that zone.  It is the boast of the Paris Metro that no
point in that city is further than 500 metres from a Metro station.
Some others, like Hongkong, use a ticket which can be pre-charged and
used on buses, trains, subways, trams and ferries.  Hongkong is
effectively 2 cities joined by a ferry, bus and underground.  Each part
can be easily walked.

So it sounds as if New York is a place where an elderly foreigner (or
even a native) can live for a while and happily explore on foot.  What
would be the cost of budget accommodation there for, say, a double room
with bath?  From what I have read on the Echo there should be no
shortage there of places to eat, to suit all tastes and pockets.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New York System Weiners
 Categories: 
      Yield: 4 Servings
 
           Hot Weiners, Rhode Island
           Style!
 
  NY System Weiners, Hot Weiners, Hot Weinees, Gaggers, call them what
  you will, but the telltale smell and the taste of those "treasures"
  have been etched in my brain for over 50 years! Try just one, if you
  can limit it to that, and you will be hooked for life.
  
  I can vividly remember getting the urge for NY System at all hours of
  the day, especially after midnight on a cold and snowy night in
  Olneyville. My brother in-law and I would fearlessly trudge through
  the snow drifts, and slushed sidewalks until we reached the red
  glowing neon sign, New York Stystem Hot Weiners.
  
  The windows were steamed on the inside, so you could barely see in,
  but as soon as we opened the door, the smell of the weiners came
  wafting through the air. Back then, weinees were only 10 cents each,
  so it was common to order them by the "armfull", up to the armpit! We
  would order them "all the way", which meant onions, celery salt,
  mustard, and that special sauce which tops the redish small weiner,
  nestled in a steamed bun. (gasp! the hunger pains are kicking in as I
  am writing this!)
  
  Our server would start lining his arm with the weiners inside the
  buns. He would slather on the yellow mustard on each one, using a
  wooden stick. Next came that special sauce of finely ground meat and
  spices, followed by finely diced raw onions. To top it off, celery
  salt was sprinkled over all. He would then wrap about 3 at a time in
  this tissue paper, and place them in a brown paper bag. The grease
  would soon penetrate the bag. We would race back home to devour our
  catch.
  
  The next morning, you could still taste them from the onions and sauce
  doing their thing in your digestive system. This was an added bonus!
  From: By Ray Testa
 
MMMMM
 

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