Text 1016, 103 rader
Skriven 2010-09-04 11:10:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: LONG DISTANCE 526 00904
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I have had interstate/international visitors recently, raving over the
 GJ> locally made Turkish bread - "babari".
 ML> Some of us aren't really interested in bread, except maybe
 ML> croissants.

That Turkish bread is perfect for sopping up savoury sauces.
 
 GJ> Are they still making 747s after all these years?  I'm surprised.
 GJ> So it can carry more bodies than the old versions?
 ML> 50 more passengers, but more importantly, the range difference
 ML> of 9200 vs. 8800 allows the new aircraft to do, say, San Fran
 ML> to Adelaide, whereas the old would have to do a fuel stop in
 ML> Brisbane.

I think that a full load of pax from a plane of that size would tend
to overload the Adelaide airport terminal.  The main international
flights out of here are 777s to countries to the North and smaller
727s and A320s to NZ.  The first time I flew to USA the 747s had to
refuel in Hawaii on the way from Sydney to LA.  Perhaps the new ones
would be able to fly direct from Sydney to Chicago or other large
inland towns in USA.  Which airline will operate them?
 
 ML> The worse Greece functions the better for us, to a point.
 GJ> Up to the point where the transport systems, public service and food
 GJ> supply all fail.
 ML> Just so the air traffic controllers are working.

It is a long walk from the airport to the city if the trains are not
working.  If they are, you can go all the way to your hotel with only
one change of train - if your hotel is close to a metro station.  When
I was last there, mine was only a 50 metre walk from the station.

 ML> ==
 
 ML> As he doesn't seem to have much control over his Kevinishness ...
 GJ> That depends on his blood alcohol level - and the company.
 ML> I rather thought of him as permanently pickled.

His degree of pickledness varies throughout the day.  It is at a
minimum after he wakes and before his breakfast coffee (with rum).
 
 ML> Today I saw a swaddled Muslim looking with horror at a family of
 ML> other Muslims dressed Westernly with ponytails, exposed faces,
 ML> and such.

How could you tell she was looking with horror? Recently I saw one of
our very black local Somali ladies, wearing the full length gear, and
walking alongside her was a teenaged girl, presumably her daughter,
wearing very brief shorts.  They seemed happy with each other.  Hijabs
are popular here, often with school uniforms, but the young wearers
behave just like teenagers anywhere.
 
 GJ>   OTOH, there was that airline FA in Saudi
 GJ> who was arrested for drinking booze.
 ML> What nationality of airline FA - I'm wondering who would be
 ML> stupid enough to do that, or rather get caught.

BA.  And I read she was also drunk and disorderly.  Very stupid!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Octopus Pilaf (Oktapodi Pilaffi)
 Categories: Octopus, Greek
      Yield: 6 Servings
 
      2 lb Octopus, skinned
      2 md Onions, finely chopped
      1 c  Garlic, finely chopped
      1    Bay leaf
      1 pn Oregano, dry
    1/2 ts Fines herbes
      1 c  Wine, dry white
           Butter
      2 tb Tomato paste
     16 oz Tomato, whole, can
      2 c  Rice
 
  Pound the octopus in order to tenderize it, and cut into cubes. Saute
  the onions in1/4 lb butter until golden brown; add garlic, bay leaf,
  oregano, fines herbes, and octopus. Saute for a few more minutes;
  then add tomato paste, whole tomatoes and wine. Stir well, cover and
  simmer over low fire for one hour, or until octopus is tender. When
  octopus is cooked, place 3-1/2 cups water,1/2 cup of octopus sauce
  and 2 Tbsp butter in a saucepan. Bring to a boil, add rice, stir,
  lower heat and simmer for 20 minutes. To serve, shape the rice into
  individual mounds with a cup, and cover with octopus and remaining
  sauce. This may be prepared ahead of time and reheated in the oven
  before serving. It's delicious with boiled greens and white retsina.

[I would toss the retsina, and drink a Santo Assyrtiko from Santorini.
Glen]
  
  Source unknown
 
MMMMM
 

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