Text 34526, 66 rader
Skriven 2010-02-07 19:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: wild 776
================
 JW> Nah, two predator major corporations are trying to drive the old
 JW> local companies under. There will be no mercy after they succeed.

But after they succeed, and after they try to milk the situation,
there should be replacement localish companies to recreate the
equilibrium. So I imagine First Air should reincarnate as Second
Air or something, and so on down the line.

 JW> Rather than flip flopping between $550 monopoly flights and $50
 JW> cut throat prices, I'd rather pay $300 all the time and have solvent
 JW> airlines who can afford maintenance and good service. (We currently
 JW> have 50 flights a week going out 50% empty despite the low prices.
 JW> Obviously there should only be slightly over 25 flights.)

The ideal isn't full full flights but rather reasonably full
ones with some leeway for last-minute changes of plans. I think
that the carriers have gone a bit overenthusiastic in their
search for load factor - the ill will caused especially by
irregular operations will come back to haunt them.

=

 ML> Ah, sort of like catfish (not my favorite food).
 JW> Or carp.

Ah, carp. The Chinese do carp right - let them swim in
fresh water for some length of time before doing them in -
the fish taste less disgusting (though there is some
deficit in the texture department).

I'd generally rather eat tofu than crap, er, carp, actually.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chinese Style Bean Sauce with Tofu
 Categories: Chinese, Vegetarian
   Servings:  3

      2 tb Oil
      1 ts Grated ginger
      1 ts Minced garlic
      2 sm Minced red peppers
      5    Mushrooms, thinly sliced
      3    Green onions, sliced
     16 oz Tofu, cubed
      2 tb Red miso, mixed with 1/2 c
           -- water
      1 tb Soy sauce
      1 tb Honey
      1 tb Tahini
    1/2 ts Vinegar
      1 ts Cornstarch dissolved in 2 tb
           -- water

  Heat oil in wok.  Add ginger, garlic & red peppers.  Saute for 3 minutes.
  Add mushrooms & onion whites.  Saute for 3 minutes.  Add onion greens &
  tofu & saute for 1 minute.  Combine miso, soy sauce, honey, tahini &
  vinegar.  Mix well.  Stir into saute mixture & simmer for 1 minute.  Stir
  in dissolved cornstarch & simmer 30 seconds or till thick.  Serve over
  rice.

  Shurtleff & Aoyagi, "The Book of Tofu"

MMMMM
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