Text 12189, 131 rader
Skriven 2011-06-14 10:27:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: EVILLY 455  10614
=========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> As the cabin supply air comes from above, via those little
 GJ> un-reachable nozzles, to have proper air movement and avoid dead air,
 GJ> the return air openings should be at low level.

 ML> My empirical data show "sometimes yes, sometimes no." I will
 ML> sacrifice some drinking time later today and try to find them
 ML> on the 777. On the 319/320, as I said, I found some at about
 ML> waist level in the galley. 

That would be a good place for them, to remove cooking smells.  As
that is a European design, it would be expected to be able to cope
adequately with frying garlic.  So the supply air comes from above,
giving a generally downward flow, directing body odours to the FAs.
 
 ML> Sarin, and gas canisters probably would show up in the
 ML> routine examination, especially with the hated new rapescans.
 GJ> It would still work well at railway stations or airports - enclosed
 GJ> areas where lots of people collect.

 ML> Lots of things would work well - that's why I am not totally
 ML> hostile to government involvement in private lives these days.
 ML> I think there's more than there should be, but we note that
 ML> the US excels in excess.

If I was in charge of world transport security I would run a program
of very obvious and well publicised screening of passengers, so that
they would think a lot was being done to protect them from harm, but
all that would have little or no effect on the dedicated, professional
terrorist, who would have already worked out ways of bypassing those
detectors.  My secret, secondary program would use forms of detection
that (hopefully) the professionals had not yet been able to find.  It
would also depend a lot on counter-espionage, with spies within ETA,
Al Qaeda, etc.
 
I recently saw an investigatory program on the manufacturing faults in
737s of the New Generation.  It was rather horrifying, showing
evidence that most of the fuselage parts made by the subcontractor,
Ducummun Inc were being marked and drilled by hand, instead of the
highly accurate Numerically Controlled drilling machines, which are
accurate to within .002".  The result was that in the Boeing assembly
factory, holes had to be re-drilled or bashed to make the rivets fit.
Obviously that was an area of weakness, and in 3 of these 737s which
had over-run their runways and come to a sticky end, their fuselages
broke into 3 parts, at the joints with the Ducummum panels.

Noting that these planes were made since 1997 or so, that covers most
of the 737s operated by Qantas.  What have you heard from your spies?
I am hoping to fly to Darwin in a week or so, but at present all jets
out of Adelaide and Melbourne airports are grounded because of the
dust cloud from the Chilean volcano eruption.  Commuter turbo-props
are still flying, but at a lower altitude.  I also heard that Eritrea
is similarly disrupting travel for Mrs Clinton.  Have you been
similarly trapped anywhere?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Volcano Chicken - Gai Pu Khao
 Categories: Thai, Spectacle, Main, Poultry
      Yield: 8 servings
 
      1    Whole chicken, 5 lb or a
           Little more.
           Marinade
      1    Hd garlic, minced
      1 tb Fresh ginger, minced
      1 ts Corriander seed
      1 ts Thai pepper powder
    1/2 ts Salt
      1 tb Fresh lemongrass, minced
    1/4 c  Coconut milk
    1/4 c  Fish sauce
    1/4 c  Honey
      2 tb Oyster sauce
      1 tb Red curry paste
      2 tb Thai chili in oil
    1/4 c  Whiskey (we used Wild Turkey
           Which worked great)
           For flambeing
      2 oz Whiskey
 
  Method
  
  In a mortar and pestle, pound the first 5 ingredients into a paste.
  Mix this paste with the remaining ingredients. Marinade the chicken 3
  hr in this mixture, in the fridge.
  
  Heat oven to 400F. Remove chicken from marinade, set aside marinade,
  and place the chicken over a soda can which is 1/2 full of water or
  soup stock. This stabilizes your chicken as shown in picture below.
  Put the chicken in a roasting pan or skillet suitable for catching
  the drippings, then place the chicken in the oven. Lower the heat to
  350F. To prevent your chicken from getting dark on the outside, you
  can tent with foil.
  
  While the chicken is cooking, put the marinade into a saucepan over
  medium heat, cook until it thickens.
  
  Every 20 min baste the chicken with marinade, and turn chicken to
  ensure it gets brown on all sides. The chicken should cook for about
  90 min. The internal temperature should reach 165F.
  
  After the chicken is fully cooked, remove from oven and set for 10
  min to cool down a bit. In an area free of curtains or napkins or
  anything else directly nearby, pour 1-2 oz whiskey over the top of
  the chicken. Promptly set it alight with a match or lighter; it will
  burn for
       30    sec or so.
  
  Remove soda can from chicken and carve. Serve with sweet chile sauce
  and jasmine rice or, as we prefer, sticky rice.
  
  Notes on Flambeing (be careful, you are playing with fire after
  all!). Heat liquor until warm, or at least room temperature. Do not
  overheat or alcohol will evaporate. Never pour liquor directly from a
  bottle into a hot pan or an already flaming dish as the flames may
  travel to the bottle. To make the flames of a dessert last longer,
  soak a sugar cube with whiskey and place it on the food before
  igniting.
  
  importfood.com.
  From: Michael Loo                     Date: 04-26-10
 
MMMMM
 

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