Text 17295, 100 rader
Skriven 2011-11-01 13:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: mt. airy 139
====================
 GJ> It was a free hotel, included in a stop-over on JAL, which happened to
 GJ> be the cheapest flight at that time from Sydney to LAX, where I was
 GJ> mis-directed a few times before finishing my trip to your East Coast
 GJ> in a 727.

The price was right; hence the cheap mealy apple, I suppose.

   Narita town was interesting, as it seemed to exist mainly
 GJ> as a parking lot for Japanese businessmen on short overseas trips.

The point of it was low cost of property and of railroad
right-of-way. The intransigeance of a number of farmers
spoiled the plans of the Japanese bureaucrats, though.

 GJ> There were hardly any facilities for long term residents, and as the
 GJ> hotel dinners were horrendously expensive, that evening I walked
 GJ> around looking for a cheap restaurant, but the best I could find was a
 GJ> mini-market, where I bought Japanese steamed bun and a notebook.

How did the notebook taste?

 ML> I'd presume so in the same way that a piece of fresh fruit is
 ML> better for me than a few tablespoons of sugar.
 GJ> Like the difference between fructose + fibre and sucrose?

Quaestio est. Why is fructose in fruit not bad but fructose in
similar proportion in HFCS bad?

 GJ> magnificent, quite plump, with a particular, lingering sea taste in
 GJ> the fat.  The quality of those oysters is attributed to the clean,
 GJ> unpolluted water resulting from the low rainfall and lack of rivers on
 ML> Fat isn't the right word, though you might lose audience power
 ML> if you said "guts" or somesuch.
 GJ> Probably, although that is how the local oyster growers describe it.

Though Pacific oysters contain a lot more fat than Atlantic
ones, "fat" is still not an appropriate word: Pacific ones
contain under 3% fat (Atlantics are 1.5-1.7%) and taste
much leaner, in fact.

 GJ> Sadly these days, even in Adelaide, I have to ask that question before
 GJ> ordering scallops, although the waiter in an Italian restaurant here
 GJ> looked insulted when I asked.

What happens to the red tongues? Here, they were often just
thrown overboard, though they probably get turned into cat
food nowadays.

 GJ> 20 years ago the Goldens were reasonable, but they, also deteriorated.

In my 50 year experience of them, they were always second-rate.
At best.
 
 ML> Place the chicken on the stake and place in the center of the
 GJ> I presume the chicken is impaled in the same painful manner that old
 GJ> Vlad used for people he didn't like?

Or Khadaffy.

==
 ML> that even you wouldn't care to live beneath the takeoff
 ML> and approach pattern at a major facility.
 GJ> Probably, particularly at an airport without a curfew.

Fewer and fewer of those these days; and yet I think, you
bought a house near the airport, you live with it.

 ML> The best noise I have heard was the slosh of my Courvoisier
 ML> glass in business class in a 777 taking off at a 30 degree angle.
 GJ> I have only once been in the nobs' end of a 777, but I don't recall it
 GJ> being quiet enough for me to hear the bubbles in my bubbly.  I have
 GJ> been told that the A380 is the quietest of all.

Lilli says that even in cattle class the 380 is very quiet.

 ML> Of course. They are called controllers, and that's what they
 ML> do best; and as has been pointed out, airline captains are
 ML> "oversexed bus drivers in gold braid."
 GJ> Was that an observation made by a flight attendant who had been
 GJ> fighting off her captain all night in a Bangkok hotel?

Fighting is a new word for it.

Bloody shine
cat: booze
servings: 1

2 oz Original Moonshine
3 oz tomato juice
1 Tb lemon juice
3 ds Worcestershire
s, p

Shake, strain into glass with ice.

Source: US Airways Magazine 10/2011

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