Text 22776, 118 rader
Skriven 2009-04-01 10:24:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: SNAGS 374  90401
========================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > landing had been much worse the story could have been shortened to the
 > point where it was not written.

 BS> Nah.  Going slow and the loose snow just sucked the plane off the
 BS> runway, we were probably doing about 10mph at that point.  Heck those

Understood, although I haven't had any snow experience.

 BS> planes are so light it's unbelievable, the quick way of changing the
 BS> direction it's pointing is to just push the tail section around.  The
 BS> ones with nose gear you lay across the tail section and walk it around,

I've seen that done.  I have also passengered in a 172 landing on a
10% gradient strip in PNG, where at the moment of touch-down, the
pilot has to give the engine full throttle in order to make it up to
the top of the strip.  If he backs off too early a labour line of
locals has to be recruited to push the plane up the strip.  Take-off
is like having a catapult!

 BS> was caught in a sudden gust and totally destroyed with minor injuries
 BS> for all onboard.  I bent a prop (later straightened), no injuries, not
 BS> even a bruise (well maybe, about 9 months later my flight instructor
 BS> gave birth to her first child, perhaps she and her husband were
 BS> celebrating her survival.) 

Did they name it after you?  (g)

 > Why would people hunt sheep?  Or do you have wild sheep like other
 > countries have wild goats?

 BS> Go to the much beloved wikipedia and enter "dall sheep", without the

OK, will try later.

 BS> quotes. Interesting thing around here, the Anchorage bowl is surrounded
 BS> on basically 3 sides by ocean.  The primary is the Cook Inlet, as in
 BS> James who might be mentioned obliquely in your history books, the

As probably the world's greatest explorer, ever, he did get around a
lot before coming to a sticky end in Hawaii.

 BS> second is the Knik Arm and the third is the Turnagain Arm (tells you
 BS> what the sailors thought of it).  All of which were named by good ol
 BS> Jimmie Cook while searching for the mythical passage
 BS> over NA to the Orient for mother Englands use.  On one side of the

He was stopped by ice then, but in a few years time the NW Passage
will more than likely be open, and young Jim will be able to sell his
home-grown fruit and wine to passing ships.

 BS> Turnagain you
 BS> find sheep, on the other it's predominately goats.  I once rode a

Sounds interesting.  I would not have thought of sheep living there.

 > there are old pilots, and bold pilots, but no old, bold pilots.

 BS> Which is in common usage here in Alaska, I've landed on lakes and
 BS> rivers on floats and skis when frozen, as a pilot and as a passenger
 BS> and I've ridden in wheeled planes landing on sand bars beside or on
 BS> islands in rivers going to someones cabin.  I am a lowtime private
 BS> pilot in Alaska, nothing more, who doesn't pilot anymore at that.  But
 BS> I'm sure the Young Whippersnapper Weller, maybe we should just refer to
 BS> him as YWW from now on, will agree that it's a common saying in the far
 BS> north of Canadia also and he's probably experienced similar.

It is one of the great truths of flying.

 BS> Title: Cabrito Al Pastor (Broiled Kid)
 BS> Categories: Mexico, Bbq, Meats
 BS> Yield: 8 servings

Yum!  I have had that in Monterrey.  Also popular in the Philippines.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Young Goat ("Caprillo") With Wine
 Categories: None
      Yield: 1 Servings
 
  1 1/2 kg Boned leg of young goat
     30 g  Olive oil
     30 g  Butter
      6    Cloves of garlic; sliced
           -into medium thin strips
      1    Heaped tsp dry marjoram
           Freshly ground black pepper
    1/2    Celery root; peeled and
           -sliced
      2 sm Carrots; sliced
      3 sm Peeled tomatoes or 2 Tbsp
           -tomato puree
           Twig of rosemary
           Pared peel of 1/4 orange
      4 dl White wine
    1/2    Orange ; juice of
 
  Using a thin sharp knife, pass the garlic slices into the meat. Rub
  the meat with salt, pepper and marjoram. Heat oil and butter in a
  casserole, cook the meat until browned on all sides. Add celery,
  carrots, tomatoes or tomato puree, rosemary, orange peel and wine,
  cover and stew until the meat is very tender, some 1.5 - 2 hours.
  Remove from heat and add the orange juice (do not boil the sauce once
  you've added the orange juice or it will turn bitter). Slice and
  arrange the meat on a heated serving dish, puree the sauce through a
  strainer and pour over the meat. Serve immediately.
  
  http://www.matkurja.com/
 
MMMMM
 

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