Text 997, 118 rader
Skriven 2008-01-19 13:04:19 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ODDS AND ENDS 708 80119
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Who, than, was at fault for the recent failure of all electric
 GJ> generator supply on that Qantas 747 when 15 minutes out of Bangkok?

 ML> George Bush, of course! He's to blame for everything it seems.

On this occasion I doubt if he was responsible, as he was otherwise
occupied arranging pax Americana in the Middle East at that time.
 
 GJ> Was it poor maintenance by Qantas engineers, carelessness of the cabin
 GJ> staff when liquid overflowed from the galley into the one point where
 GJ> all 4 generators fed into the plane's system, or the Boeing design
 ML> All of the above. I imagine that the 747 electric cables were
 ML> originally encased in watertight housings, but over the years
 ML> the coverings became, shall we say, less watertight.

I would bet that the first other 747 which was checked for defects in
that area after that incident was Air Force One!

 ML> I'm in a 747 right now, approaching Saigon. I don't want to
 ML> have to think about loss of electrical systems, thank you
 ML> very much.

As Ho Chi Min City is somewhere I hope to visit soon, I look forward to
your impressions.  Also Hanoi if you are going on to there.

Now the BA 777 suffering simultaneous engine failure on landing at
Heathrow has given something else for Fly-talkers to talk about.
Any news there yet on that failure?

Enjoy your fights!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Saigon Noodle Soup Hu Tien
 Categories: Soups, Breakfast, Vietnamese, Cambodian
      Yield: 4 Servings
 
    1/2 c  Crisp-fried shallots
      1 lb 1/4-inch wide dried rice
           Sticks (banh pho)
      3 tb Preserved vegetables
           -(Tan Xai)
      4    Chicken thighs
      8 md Raw shrimp in the shell
  4 1/4 c  Chicken broth
      4    Port cutlets (8 oz)
      8    Garlic cloves, minced
      1 c  Sliced scallion greens
      1 tb Fish sauce (nuoc mam)
      3 tb Soy sauce
      2 ts Sugar
      1 ts Sesame oil
      4 c  Fresh bean sprouts
      4    Scallions, cut into 2-inch
           Lengths
      2 tb Shredded coriander
           Freshly ground black pepper
 
  Soups are hands-down favorites of North and South Vietnam and more
  likely to show up at breakfast than any other meal of the day. Hu
  Tien is related to Cambodian cuisine right next door. In fact, it is
  sometimes referred to as "Cambodian Style." In Vietnam people are
  less likely to make these dishes at home than to buy them, either in
  shops or at roadside stands.
  
  Prepare the crisp-fried shallots. Reserve one tablespoon of the oil.
  Soak the rice sticks and preserved vegetables separately in warm
  water for 30 minutes. Drain.
  
  Combine one tablespoon of the preserved vegetables, the chicken
  thighs, shrimp, and the chicken broth in a soup pot and bring to a
  boil. Reduce the heat and simmer for 10 minutes. Remove the shrimp
  and refresh under cold water. Set aside.
  
  Continue to simmer the broth until the chicken thighs are cooked, 10
  to 15 minutes longer. Remove the chicken pieces and refresh under
  cold water. Set aside. Cover the soup pot and set aside.
  
  Meanwhile, in a skillet, heat one tablespoon of the oil over moderate
  heat. Add the pork cutlets and cook on both sides until browned,
  about six minutes. Remove and allow to cool. Thinly slice the pork.
  Remove the chicken meat from the bones and thinly slice. Peel the
  shrimp and halve lengthwise. Set aside.
  
  Heat the remaining 1/4 cup oil in a skillet. Add the garlic, the
  remaining two tablespoons preserved vegetables and the scallion
  greens (reserve two tablespoons to garnish the broth); stir-fry
  briefly. Add the fish sauce, soy sauce, sugar, sesame oil and 1/4 cup
  of the soup broth and bring the mixture to a boil. Remove the sauce
  from the heat and set aside.
  
  Bring three quarts of water to a boil in a pot. Pack the bean sprouts
  and scallion pieces in a strainer. Dip the strainer in the boiling
  water for five seconds. Remove and refresh under cold water. Drain.
  Drop the rice noodles into the boiling water. Drain immediately.
  Rinse with cold water to remove any excess starch. Dry again.
  
  Divide the sauce, bean sprouts, scallions and noodles among four
  large soup bowls. Arrange the pork, chicken and shrimp over the top.
  Sprinkle with the fried shallots, cilantro and black pepper. Reheat
  the broth, then ladle into four small soup bowls. Sprinkle with the
  reserved scallion greens and a dash of sesame oil.
  
  Before eating, toss the noodles. Serve the broth on the side. The
  broth and noodles are served separately and the eater takes turns
  eating first one and then the other.
  
  Nicole Routhier, The Foods of Vietnam.
 
MMMMM
 

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