Text 17142, 132 rader
Skriven 2011-10-27 12:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Aussie tastes 111
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 GJ> I think that by then they were banned from Australian airports because
 GJ> of their smoky exhaust.
 ML> Actually, it was noise.
 GJ> OK, I can understand some people's objection to the noise, which I
 GJ> thought was wonderful.

It's fine the first time or ten. But I'd venture a guess
that even you wouldn't care to live beneath the takeoff
and approach pattern at a major facility.

 The best noise I have heard was from a British
 GJ> Avro Vulcan delta-winged A-bomber at an air show, climbing with full
 GJ> thrust at a 60 degree angle, with oodles of black smoke.

The best noise I have heard was the slosh of my Courvoisier
glass in business class in a 777 taking off at a 30 degree angle.

 It was
 GJ> relatively easy to fit the engines of 707s and the like with the
 GJ> "noise reducers and thrust reversers" (referred to by the pilots as
 GJ> "thrust reducers and noise reversers"), but much more difficult to do
 GJ> with the "built-in" jets.

With the 727, of course, it was the third eye that caused
most of the trouble.

 GJ> Your president's aircraft uses a fuel
 GJ> closer to diesel, which is much less likely to ignite in the event of
 GJ> an accident.
 ML> And what about me?
 GJ> Just pray that your plane doesn't catch fire!  You are more expendable
 GJ> than your president, so your plane uses the cheaper fuel.

Thanks ever so little for taking me down a notch.

 GJ> When travelling on a UA plane with Channel 9, I have been very
 GJ> unimpressed by the attitudes of some of the controllers, who when
 GJ> talking to airline captains sounded rather like school-marms talking
 GJ> to recalcitrant kiddies.

Of course. They are called controllers, and that's what they
do best; and as has been pointed out, airline captains are
"oversexed bus drivers in gold braid."

 GJ> At Ceduna, on Eyre Peninsular, at the Ceduna Motor Inn, while eating a
 GJ> fairly ordinary spag bol, I was served a glass of Leasingham 2004
 GJ> Shiraz, from a bottle which had been opened 2 days before.  It was
 GJ> absolutely magnificent!  After that, I had an O'Leary 2003 Shiraz,
 GJ> which was excellent, but it hadn't had time to blossom like the
 GJ> Leasingham, so for me it didn't rate as high.

Not to mention that the Leasingham was probably a better
wine anyway.

 -=> Glen Jamieson said to Dave Drum <=-

 GJ> The Dijon mustard sold here is middling mild.  Bavarian mustard is
 GJ> mild and aromatic, with a depth of flavour, so you can ladle it onto
 GJ> your frankfurts (hotdogs) and saveloys.

We don't have saveloys anymore.

 GJ> Here, mustard is mainly used on corned beef.

Perhaps your dogs are not sufficiently hot. But I maintain
that a good corned beef or dog doesn't require any condiment
(roast beef either, for that matter). A cheap ball park dog,
though, may be greatly improved by whatever condiment you
can throw on it.

 DD> Whereas I use mostly freshly (reasonably so) ground horseradish on
 DD> corned and roast beast.
 GJ> We have an excellent Newman's horseradish, made to an old family
 GJ> recipe for about 100 years.

Horseradish
cat: condiment
yield: 1 batch

1 horseradish root
1 peeler
1 grater

Peel horseradish root. Grate. Serve.

 I use that (when I have it) mainly on
 GJ> roast beef.  The traditional (and only) source of "hot" from my
 GJ> childhood was Colman's, or the Australian assembled equivalent, Keens.

They're the same. Not similar, the same.

 GJ> That lasts forever in its dry powder form, so I still have some in
 GJ> good condition that I inherited from my mother, who died in 1992.  (I
 GJ> don't use it very often!)

For some reason, mustard does seem to last forever. Probably
the dryness of it protects the mustard oils; but what prevents
them from rancidizing?

 My only other mustard at present is the
 GJ> whole-grain Temeraire, from France, which is mild, but flavoursome.

You have of course looked up temeraire in the dictionary.
 
 DD> to ask for it at sit-down Oriental restaurants. At buffet style places
 DD> it is on the buffet along with various salad dressings, the bog-nasty
 DD> sweet & sour sauce, tartar sauce (American-style) for fried fish, and
 DD> red cocktail sauce for shrimp and clams. 
 GJ> I suppose that tartar is the same as tartare sauce, but with a Russian
 GJ> instead of the French accent...

You'd be surprised at what has been done to tartar(e) sauce
over the years.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Pink Tartar Sauce
 Categories: Low-cal, Sauces
      Yield: 8 servings

    1/2 c  Mayonanaise                         1 ts Dijon-style mustard, grainy
      1 tb Hamburger relish                    1 ts Lemon juice

  Hamburger relish gives this creamy, flavorful sauce its pretty pink color.
  PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In
  small serving bowl, combine all ingredients.  Chill until ready to serve

  Source unknown

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