Text 11094, 112 rader
Skriven 2011-05-21 13:36:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: DAMAGE & CONTROL 10521
==============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> As I was threatened with having a folding clasp knife confiscated
 DD> before being allowed to board the USS Constitution (Old Ironsides) in
 DD> Charlestown (Boston) Harbour. I declined to give up my 4 cm bladed old
 DD> knife. What was I going to do? Overpower a dozen or so husky sailors

 GJ> So did they refuse you entry or were you able to make them see reason?

 DD> RU NUTZ!?!?!?! We are talking about the military form of bureaucracy
 DD> here. There is very little else so hide-bound and unthinking. As I

Even worse than US airport security?!  I had to give up a baby-sized
nail clipper that had a 2 cm nailfile attached.  (In retrospect I
should have broken off the nailfile and given it to the man.)

 DD> refused to give up my little knife to be subsequently destroyed,
 DD> Georgia and I went to the museum across the parking lot where I told
 DD> the lady at the counter that they were missing a bet - and some funds -
 DD> by not setting up a service similar to a "hat check" where visitors to
 DD> the ship could check nail clippers, embroidery scissors, tiny knives,
 DD> etc. and reclaim them after a tour of the old boat, paying either a set
 DD> fee or leaving a gratuity (which would probably make them more money).

I presume she saw sense, and cooperated.

 DD> undetectable non-metallic gun?" http://tinyurl.com/NYLON-GUN
 GJ> I looked at that tin yurl, but it was quite ancient - 1995.  More
 GJ> modern materials like carbon fibre are much stronger than nylon.

 DD> It was the newest I could find.

Surprise, surprise!  "They" left that available for reference online.
It would be very surprising if no one had posted anything more recent.
 
 GJ> For anyone with imagination and the desire to harm others, there are
 GJ> many kinds of lethal weapons that will pass the security screenings,

 DD> Back in the 1980s, just as an experiment I made a .22 calibre "belly
 DD> gun" which fit inside a standard Storm King (Zippo knock-off) lighter.
 DD> It was, in the first model, a single shot piece. The Mark II version

I have wondered about that sort of micro gun; what is the recoil like?
Or is it fired while holding it back against a solid wall?

 DD> had a reloading mechanism and held three rounds - with one up the
 DD> spout. I also drew up plans for one which would fit into a standard
 DD> sized BIC lighter. It was a single shot, use it once and toss it sort
 DD> of thing. Never got around to building that thing, though. 

It could fit into the steel-capped toe of a safety boot...
 
 GJ> I still think the best screening was that used in Japan in the 1980s,
 GJ> with nice girls patting down the passengers.  No men complained.
 DD> Well, yeah. But, you're never quite sure what they are looking for.
 DD> The same situation as obtains with our TSA screeners.   Bv)=

The Japanese businessmen didn't seem to care what they were looking
for, but just smiled and cooperated.  I, likewise.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Legs Hunter-Style
 Categories: Cia, Ffbb, Main dishes, Poultry
      Yield: 10 Servings
 
     10 ea Chicken legs and thighs,
           -disjointed
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste
      2 fl Vegetable oil
    1/2 oz Shallots, minced
      4 ea Garlic cloves, mashed to
           -paste
     20 ea Mushrooms, cut in quarters
     12 fl Dry white wine
      8 oz Tomato Concassé
     32 fl Jus de Veau Lié
      2 tb Parsley, chopped
 
  1.  Chicken should be seasoned with salt and pepper and browned on all
  sides in hot oil; remove and reserve.
  
  2.  Discard half the oil, add shallots and garlic; sauté until they
  have a good aroma.
  
  3.  Add mushrooms, sauté until juices are released.  Deglaze with
  wine and reduce by half.
  
  4.  Add Tomato Concassé, Jus de Veau Lié, and chicken.
  
  5.  Cover and place in a 350öF (175öC) oven, until chicken is done
  (35 to
       45    minutes).
  
  6.  Remove the chicken pieces and excess fat, adjust consistency of
  sauce and season.
  
  7.  Finish with chopped parsley.
  
  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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