Text 39554, 92 rader
Skriven 2010-06-28 11:00:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: OLD FARTS 326  00628
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Looking at the atlas, it appears that there are quite a few refuelling
 GJ> stops along that route.

 ML> Quite considerable overwaters, especially to and from the
 ML> Philippines. I wonder that the birds don't just give up and
 ML> take up retirement homes at Mindanao or someplace.

Being apolitical, the little tweety-birds can fly via China, Vietnam,
Thailand, Indonesia, PNG to the Australian Top End, and thence to
South Australia.  It does seem to be a rather labour-intensive way of
life, however.  Perhaps, like some people, they just like to travel?
 
 GJ> That chilling announcement over the cabin speakers, "Is there a
 GJ> qualified pilot in the plane?"!
 ML> Followed by squeals of horror. At least chances are I'll
 ML> have someone I'm fond of at my side. Is that good or bad?
 GJ> That depends on whether you take advantage of the situation...

 ML> Not what I meant. Somehow I think the pleasure of the situation
 ML> would be considerably undone by the circumstances.

Some people may find the urgency of that situation stimulating.  Never
having experienced it myself, I wouldn't know.
 
 GJ> I consider myself to be a professional engineer to the last!  I
 GJ> would suggest that in your case you should choose some plastic to
 GJ> write on that would not be degraded by saliva or blood, and then hold
 GJ> it in your mouth as you assume the "crash" position, which is designed
 GJ> to best protect your identifying teeth from damage.

 ML> I'd sign my left arm.

Then do so on the part which is in contact with your forehead at the
time of impact, as that skin is most likely to survive.
 
I have noticed that many USAn recipes call for kosher salt, which is
not normally available here.  In what way is that different from the
ordinary salt extracted from the sea?  I do have a coarse-grained salt
which is labelled as being Halal; would that be acceptable?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Eggplant Sticks
 Categories: Vegetables
      Yield: 4 Servings
 
      1    Eggplant
           Huge amounts of kosher salt
      2 c  Flour
           Salt and pepper to taste
      3    Eggs
      2 tb Milk
           Oil for frying
 
  Peel the eggplant;  slice lengthwise into 1/2-inch thick slices.
  Stack the slices and cut lengthwise into 1/2-inch wide strips to make
  sticks. Spread the cut eggplant on a cutting board and cover very
  heavily with kosher salt.  Fairly roll the eggplant in the salt; coat
  it well. Loosely pile the salted eggplant in a large colander and let
  it drain for an hour or so.
  
  Meanwhile, heat oil for deep frying (this can be in a frying pot, or
  just an inch or so of oil in a heavy skillet.)  350 to 375 F is about
  right.
  
  Put the flour in a large plastic bag and season well with salt and
  pepper. Shake the bag to mix.  Beat the eggs with the 2 tbsp of milk.
  
  Rinse the salt well off of the eggplant, and dry the sticks with paper
  towels.  Take a handful of the sticks, drop them in the bag and give
  it a shake.  Remove the sticks, shaking off excess flour, and put
  them into the beaten eggs.  Stir to coat, then remove the eggplant
  sticks again and put them back into the flour.  Shake again to coat
  well, and put the breaded sticks into the hot oil.  Cook until brown,
  turning as necessary to brown evenly - it should take about five
  minutes total.
  
  Continue to cook handful batches of eggplant until they are all
  cooked. Serve hot.  The eggplant will be crunchy on the outside,
  creamy inside.
  
  Dave Sacerdote
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)