Text 11626, 71 rader
Skriven 2011-06-01 15:53:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: DAMAGE & CONTROL 10601
==============================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 NB>>> No I wasn't...  I don't think it would get hot... I think the worry is
 NB>>> that if it responds to the field, it could be pulled out of my leg...
 GJ>>Or you would have been pulled by the leg into the machine! 
 NB>> More likely the former, as it's been explained to me...
 
 GJ> That depends on how strongly it was attached to your skeleton, whether
 GJ> you would go with it, or it would be torn from your bones.  If it was
 GJ> ferro-magnetic, it would be attracted strongly, but if made of a
 GJ> non-magnetic metal, such as titanium, you should be safe.

 NB> As I was standing in the magnetic field during the test, and didn't
 NB> have either attraction happen, I'd say that I'm safe in any case...  :)

How fortunate!  Otherwise you might have been spreadeagled against the
end of the machine like the floor polisher in one of the pictures.

 NB> Dunno about the newer TSA machines, but the other security scanners
 NB> I've gone through let me through without alarming... 

My son-in-law who spends most of his time in prisons (he is in charge
of mechanical maintenance) says the scanners used there respond to all
metals, whether magnetic or not.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: [BFT] Guard Of Honour
 Categories: British, Lamb
      Yield: 6 servings
 
      2    Best end necks of lamb, each
           With 6 cutlets
     15 g  Butter
      1 md Onion, chopped
      3    Sticks Celery, chopped
      2    Eating apples, cored and
           Chopped
    110 g  Fresh breadcrumbs
      2 tb Fresh mint, chopped
    1/2    Lemon, zest and juice
      1    Egg
      2 tb Plain flour
    450 ml Lamb stock
           Mint sprigs to garnish
           Method
           Chin the necks of lamb
 
  Like Crown Roast, this is prepared from two best ends of neck.
  
  Pre-heat the oven to 180 C / 350 F / Gas 4.
  
  Trim each cutlet bone to a depth of 2.5 cm (1 inch). Interlace the
  bones, fat side outwards, to form an arch.
  
  Melt the butter and cook the onion, celery and apple until browned.
  Stir in the breadcrumbs, mint, lemon zest and juice and egg. Cool,
  then fill the centre of the joint with the stuffing, fasten with
  strong cotton or fine string and weigh.
  
  Roast for 25 minutes per 450g (1 lb) plus 25 minutes. Baste
  occasionally and cover with foil if necessary.
  From: The British Food Trust: Great British Kitchens
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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