Text 18494, 118 rader
Skriven 2008-12-27 06:42:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: LOX and Breathing
=========================
-=> Michael Loo wrote to Dave Drum <=-

 ML> Yeah, I'm thinking the plane is hit by hostile fire, are
 ML> the piping and all the redundant systems going to be any
 ML> kind of reliable?

 DD> Well, the idea of hostile fire is to disrupt the areochine so that it
 DD> is unflyable. And there is a limit to the armor an airplane can carry
 DD> and remain flyable .... But, by and large, the designers take those
 DD> factors in consideration and do what they can to ensure that the
 DD> aircraft they send out can perform the mission and return to base.

 ML> But. What if there's some intermediate level of damage.
 ML> Wouldn't LOX be more likely to damage a pilot through
 ML> his breathing apparatus than would gaseous oxygen?

That's just a quibble which falls under the "all things are possible" heading.
However, with the distance from the breathing mask and the built-in fail safes
in the system - it is a very remote possibility. 

 ML> I wonder if I could do the 2 kg were I hungry and in a meat mood.
 DD> I have faith in ye, me boyo!

 ML> We had an 11.8 lb rib roast for Christmas dinner. I really
 ML> don't think I could have done more than a third of it at a
 ML> sitting.

Maybe in a loooooong sitting.   Bv)=

 ML> Small penalty. The dreams probably were a result of "meat fever"
 ML> or "meat coma."

 DD> I generally only get the elevated temperature and/or sleepies if I am
 DD> carb loaded to the max

 ML> I get 'em from protein mostly, though since becoming
 ML> extra-sweet-in-training there's been an issue with
 ML> alertness and carbohydrates - to the degree that now if
 ML> I have chocolate in the afternoon I get logy enough to
 ML> want a nap.

Last time I got sleepy from carb loading was when I was jonesing for some
Sacerdote style clam chowder. And since HoJo is but a fond and fading memory I
went to the sign of the Crimson Crustacean for the AYCE soup & salad lunch
(which they no longer offer - as of 01 December) and ate a small salad followed
by an ocean of relatively decent clam chowder.

Within an hour I was home, in the shucks for a two hour nap.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt & Pepper Calamari W/Watercress Salad
 Categories: Seafood, Salads, Greens, Citrus
      Yield: 4 servings
 
MMMMM--------------------------CALAMARI-------------------------------
           Vegetable oil
      1    Egg
    1/2 c  Milk
      1 c  Panko or other breadcrumbs
      1 c  Flour
      4 ts Kosher salt
      3 ts Pepper
      2 ts Ground Szechuan pepper *
      1 lb Cleaned squid; in 1" rings

MMMMM---------------------------SALAD--------------------------------
      2 ts Vegetable oil
      1 ts Lime or lemon juice
    1/2 ts Asian fish sauce
        pn Sugar
      2 sm Bunches watercress; stems
           - trimmed off *
 
  Serve this 40-minute recipe with steamed medium-grain rice.
  
  For the calamari: Pour 2 inches of vegetable oil into a large
  saute pan and heat until it reads 350ƒ on a candy thermometer.
  Line a baking pan with paper towels.
  
  Meanwhile, combine the egg and milk in a bowl. Combine the
  breadcrumbs, flour, salt and two peppers in another bowl.
  
  In batches, dip the calamari first in the egg mixture, shake
  off excess, then in the flour mixture, shaking off excess.
  Spread the breaded calamari out on a baking sheet and
  separate any clumps.
  
  Fry the calamari in at least four batches until golden and
  crisp, 30 seconds to 1 minute. The oil should bubble up
  vigorously each time you add the calamari. Stir or flip
  pieces as they cook, and remove with a large slotted spoon
  or spider. Drain briefly on paper towels, serve immediately
  with the salad.
  
  For the salad: Whisk together the vegetable oil, lime juice,
  fish sauce and sugar in a large bowl, then toss watercress
  in the dressing.
  
  Serves 4
  
  * Note: Szechuan pepper is available at Asian and specialty
  markets. If you can't find Szechuan, substitute black pepper.
  Watercress is sold at farmers' markets & specialty super
  markets, usually as upland cress, which has roots attached.
  You can substitute arugula, tatsoi or spring greens.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 07 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Ah, the effect of jazz on youth..." -- Tom Servo
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