Text 31428, 152 rader
Skriven 2009-11-26 00:36:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ELECTRO 384 91125
=========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> But that's just not so. Lightning continues to be a problem
 ML> for churches, even those fitted with modern decoys.
 GJ> Possibly.  Even jet aircraft get struck by lightning occasionally.

 ML> Regularly. Probably on a daily basis. I was on a plane
 ML> that was hit by lightning twice. The first time I was
 ML> asleep, but the commotion woke me up. Then there was this
 ML> glow, and kapowie again, and the lights went out. Between
 ML> incidents, the memorable announcement was made from the
 ML> cockpit: "Flight attendants, be seated immediately. Do
 ML> not secure drink carts." I don't recall any large metal
 ML> vehicles wildly careering down the aisle, but there was

That is interesting, as it would imply that the welfare of FAs was
being considered as being more important than that of passengers.  A
couple of drink carts bouncing around inside the fuselage could damage
more passengers than an FA or 2 doing likewise.

 ML> a certain amount of alcohol spilled. We put down in

Hopefully you saved yours by pouring it down your neck.

 ML> Chicago and waited many minutes before being allowed to
 ML> taxi to a gate, as there were numerous strikes on the
 ML> tarmac while we sat (ramp personnel are of course not
 ML> allowed to work during a thunderstorm).

Holding up those guide batons certainly would be a hazard.

 ML> But how often has an aircraft been taken down by a bolt?
 ML> Google it, and then do the same for churches burning down.

Dunno.  I've been out of electronic contact for a couple of weeks.
When I get time I might try "aircraft, lightning, destruction, total,"
and compare "churches, burnt down, lightning, total".  Or something...
 
 GJ> Probably as often as United captains get arrested for drunkenness just
 GJ> before boarding their plane from England to Chicago.

 ML> Not usually United, but on average a pilot on a US carrier
 ML> is cited for over-limit blood alcohol 11 times a year. This

Shouldn't that alcoholic pilot be sacked?!  (Sorry; I couldn't resist
that.)  Some years ago I shared a bottle of rum with a man I met in
hotel lounge in Madang.  Part way through the bottle he mentioned he
was flying an Air Niugini F27 to Lae in the morning.  As I was also
booked on that plane I fairly quickly gave up drinking and suggested
that he did, likewise.  Fortunately he did.

 ML> year the most recent was a US Air pilot who was later
 ML> cleared; before that, I believe Northwest had one who was
 ML> convicted. I really don't pay much attention, though. Under
 ML> normal circumstances the plane can land itself, anyhow.

Ah, such blind faith in technology!  As a mechanical engineer, I look
out at all the bits and pieces grinding away in the wings and worry.
I find a fault with the electronic entertainment system and wonder if
it is maintained by the same people who do the aircraft control
electronics, and worry some more.
 
 ML> Concha y Toro (an obscene name, by the way) also produces a wide
 ML> range of products, some of which are very respectable.
 GJ> As that word doesn't appear in my Spanish dictionary, very likely.
 GJ> C y T is supposed to be the largest wine maker in Latin America, so I
 GJ> should hope that some of its products, at least, would be good slurp.

 ML> Concha = conch shell; toro = booll. Female and male symbols.

Someone told me Concha = horn.  Whichever or whatever is correct, the
human imagination could come up with a more or less obscene meaning.
 
 GJ> I tried several Indian red wines, which varied from awful to good.
 GJ> The best I had was a ND Wines cabernet sauvignon from the Nasik Valley
 GJ> which had an interesting ripe capsicum element to its bouquet.
 ML> 
 ML> I had an Indian red a few years ago; found it both cooked-tasting
 ML> and bland.

I didn't notice "cooked-tasting" in the ND, but it was rather bland
and inoffensive, in the effete French manner.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gee's French Vinter's Beef (Pressure Cooker)
 Categories: Beef, Cajun
      Yield: 4 Servings
 
      2 tb Peanut oil
      1    Beef arm roast or chuck
           Roast; about 1 1/2 - 2
           Inches thick
      1 lg Onion; finely diced
      4 lg Clove garlic; finely
           Diced
      1 c  Dry french white wine
      1 c  Beef broth (or water)
      1 ts Salt
      1 ts Coarse grind black pepper
    1/2 ts Crushed thyme leaves
      8 oz Fresh mushrooms; thinly
           Sliced or 1 "tall" can
           Sliced Mushrooms
      1 lb Baby carrots; scraped,washed
           Dark brown roux*
 
  *In South Louisiana, we always have a supply of dark brown roux ready
  to be added to a dish to thicken it. It is made by stirring equal
  amounts of peanut oil and flour together in a heavy black iron pot
  over a high fire until the flour takes on the color of a chocolate
  candy bar. The trick is to stir frantically so that the flour will
  not burn as it browns. When the roux is just the right color brown,
  remove from the heat and cool quickly. Store in the refrigerator
  indefinitely to use as needed.
  
  Add the peanut oil to a very hot pressure cooker pot. Brown the roast
  on both sides. (If your roast is too large to fit the bottom of your
  cooker pot, cut in half to brown.) Remove the meat from the pot to a
  platter and set aside.
  
  Add the onions and garlic to the pot and saute until they begin to
  take on a little brown color. Add the wine, broth or water, salt,
  pepper, and thyme leaves to the pot with the onions and garlic and
  stir well to blend into a smooth sauce.
  
  Add the meat back to the pot into the sauce. Place the lid on the
  pressure cooker securely and put the pressure regulator weight in
  place. Leave the heat on high until the regulator weight begins to
  jiggle, then lower the heat immediately to a level that allows the
  regulator weight to just barely jiggle. Cook the roast, from this
  point on, for 20-25 minutes (depending on how large the roast and on
  the grade of meat). Remove pot from heat and cool.
  
  Open the pressure cooker and place back on the burner. Turn the heat
  to high to bring the liquid back to a boil. Add the sliced mushrooms
  and the baby carrots. Simmer for just long enough for the vegetables
  to become crisp tender. Add some of the dark brown roux a spoon at a
  time to thicken the gravy to a velvety consistency.
  
  Serve over hot fluffy rice or creamy mashed potatoes or with loaves of
  home-baked French bread to "mop" up the delicious gravy.
  
  Recipe By: Mrs. Gee @aol.com Posted to IChef 11/1/96 by Cindy Hartlin
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)