Text 22226, 143 rader
Skriven 2009-03-22 13:29:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: AIRLINES
====================
-=> Glen Jamieson wrote to Dave Sacerdote <=-

 GJ> Re: Airlines, I saw a news clip that had a rap singer flight attendant
 GJ> singing the safety instructions, with the passengers clapping
 GJ> rhythmically along with him.  You've guessed it!  Southwest Airlines.
 GJ> With that sort of embarrassing carry-on, they would have to pay me to
 GJ> travel on their planes!

 DS> Why is that embarrassing?

 GJ> For several reasons.

 GJ> a.  I don't like to clap along with a lot of people I don't know, and
 GJ> rock sideways in my seat, looking happy (at least when sober).

Try clapping on the upbeat rather than the downbeat. It takes a litle practice
but is sufficiently contrarian that you need not pop up and down in your seat
rather than swaying sideways.   Bv)=

 GJ> b.  I resent being urged to do things against my nature, just because
 GJ> "everyone else" is doing it.

Because everyone else is doing it is NEVER a good reason for doing something.

 GJ> c.  As many of the passengers probably feel as I do, I am embarrassed
 GJ> for them.

Ahhhhh ... AFAICS they are on their own.

 GJ> d.  I don't like rap singing.

It's not singing.

 GJ> e.  I don't understand what the FA is saying, anyway.

Neither does the FA (or a parrot for that matter).

 GJ> f.  All I want is a peaceful flight, undisturbed by intrusive
 GJ> behaviour by FAs or other passengers.

Good luck on that.

 GJ> It was bad enough when I had to listen to the FA sing the Company Song
 GJ> at the end of a flight before being allowed to alight, without having
 GJ> to sit through that sort of performance at the beginning.

What would have happened had you stood up and shouted "Let me out of here!" in
a panicy tone at the close of festivities when ready to deplane???

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Strudel
 Categories: Appetisers, Mushrooms, Pastry, Wine
      Yield: 32 servings
 
    1/2 oz Dried porcini
    1/2 c  Boiling-hot water
    1/2 lb Fresh white mushrooms;
           - trimmed, halved lengthwise
    1/4 c  Fine chopped shallots
      2 tb Unsalted butter
    1/4 c  Dry white wine
      2 tb Finely chopped flat-leaf
           - parsley
      4    (17" X 12") phyllo sheets
      2 tb Rendered duck or goose fat
           +=OR=+
      2 tb Unsalted butter; melted
           Truffle oil for brushing
           - (opt)
 
  Equipment: a wide-tooth serrated knife
  
  During a research trip to Budapest, food editor Paul Grimes
  ate his way through plates of wild mushrooms for dinner and
  servings of sweet strudels for dessert. When he returned, he
  came up with this elegant hors d'oeuvre of thin cylinders of
  phyllo filled with the woodsy intensity of mushrooms.
  Brushing the phyllo layers with duck or goose fat lends an
  authentic flavor; butter also works perfectly well.
  
  Soak porcini in boiling-hot water in a small bowl until
  softened, about 10 minutes. Lift out porcini and squeeze
  excess liquid back into bowl. Rinse porcini well to remove
  any grit. Strain soaking liquid through a sieve lined with
  a dampened paper towel into another bowl and reserve.
  
  Pulse porcini and white mushrooms in a food processor until
  finely chopped (but not minced).
  
  Cook shallots in butter in a large heavy skillet over medium
  heat, stirring, until beginning to soften, about 1 minute.
  Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon
  salt, and 1/4 teaspoon pepper and cook, stirring occasionally,
  until liquid has evaporated, about 8 minutes. Stir in parsley,
  then spread filling on a plate and chill, uncovered, until
  cold, about 10 minutes.
  
  Preheat oven to 425°F with rack in middle.
  
  While filling chills, put stack of phyllo sheets on a work
  surface and cut in half crosswise, then stack halves and
  cover with plastic wrap. Remove 1 phyllo sheet from stack
  (keep remaining sheets covered) and arrange with a long
  side nearest you, then lightly brush with some duck fat.
  Top with another phyllo sheet and brush with fat. Spread
  about one fourth of mushroom filling in a narrow strip
  along edge nearest you to within 1/4 inch of each end,
  then roll up phyllo tightly around filling, leaving ends
  open. Transfer roll, seam side down, to a baking sheet
  and make 3 more rolls in same manner, transferring to
  baking sheet. Bake until golden brown, 12 to 14 minutes.
  Cool slightly on baking sheet on a rack, then brush length
  of each roll with a very thin line of truffle oil (if using)
  with tip of a cotton swab. Gently cut each roll crosswise
  into 8 pieces with serrated knife. Serve strudel warm or at
  room temperature.
  
  Cooks'notes:
  
  •Mushroom filling can be made 2 days ahead and chilled
  (covered once cool).
  
  •Strudels can be assembled (but not baked) 1 day ahead and
  chilled, or 2 weeks ahead and frozen, wrapped well in plastic
  wrap. Bake (do not thaw first) in a preheated 350°F oven 20
  minutes.
  
  by Paul Grimes
  
  Gourmet | February 2009
  
  Yield: Makes 32 hors d’oeuvres
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never underestimate the reactions of frightened people in large groups.
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