Text 18136, 100 rader
Skriven 2011-11-22 01:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: missing something 239
=============================
 ML> they all appear to be looking for sugar daddies. And
 GJ> Did I miss something there?  I thought they were just being nice to
 GJ> an older person in the best ("Uncle") Asian tradition.

I suppose you were. If you wore somewhat fancier clothing
supplemented perhaps with some tasteful man jewelry (myself,
I can't stand jewelry on men and rather dislike it on women)
you might have collected more than you bargained for.

 ML> perhaps most important, the MH lounge serves appropriately
 ML> spiced beef rendang and chicken curry. I admit that the
 ML> Silver Kris food selection is wider and with booze.
 GJ> My experience with MH is only in C, but I put them both on a par for

On what route is MH C less preferable? It at least used to try to
come up to SQ F standard, as it doesn't offer its own F product
certainly within Asia. In coach I can't speak for either airline,
because I've flown only in premium economy on SQ (and with the
Star Gold lounge privilege) and not at all in Y on MH.

 GJ> food, with Singapore having the edge on wine.  It is mainly on the
 GJ> ground facilities where Singapore is superior.

In ground facilities, so far as I have seen, MH wins on its home
territory; SQ on its, physical plantwise. I reiterate, though,
even in Singapore, the MH food is authentic and delicious, while
the SQ food is western and western, even the eastern stuff.

 GJ> Qantas is now offering free flights to NZ and domestically to try to
 GJ> persuade disillusioned patrons to return to "Australia's Own Airline".
 ML> Will you be taking advantage of any such offers?
 GJ> As I was not disadvantaged by the internal bickering of Qantas, I am
 GJ> not eligable for those free flights.
 
Pity that.

 ML> Another factor is that much of the infrastructure had to be
 ML> replanned and rebuilt after WWII. Sometimes good things come
 ML> of bad, as with Beethoven.
 GJ> That is true, but in the above mentioned countries they could have
 GJ> rebuilt in a car-friendly fashion, as USA did, encouraged by Generous
 GJ> Motors.

I don't think they could have done so. First, the only way to
take the wind out of the Communists' sails was by providing more
or less what they promised, under the capitalist system. Second,
Europe, with its smaller proven petroleum reserves, was never
under the illusion of self-sufficiency that beset the US. The
German system, with its combination of both mass and single
transport modalities, appears to have been a good compromise.

 GJ> I see that your man, Obama, made a brief visit to Darwin, where he was
 GJ> given a complimentary crocodile insurance.

Would that he were given complimentary republican insurance.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kai Kem (Salty Eggs)
 Categories: Thai, Eggs
   Servings:  9

      4 c  Water
      1 c  Salt
      9    Duck eggs or chicken eggs

  Info:  from "Real Thai" by Nancy McDermott posted by Perry Lowell

  This Chinese invention is loved by Thais, who serve salty eggs as a
  contrast to the incendiary heat of a green curry or a bland dish.  Kai kem
  is traditionally made with duck's eggs, which are cured for several weeks
  in a simple salt brine.  Once cured, they keep for many months at room
  temperature, and are boiled when it's time to eat them.

  In a medium saucepan, combine the water and salt and stir well with a large
  spoon to dissolve some of the salt.  Place over medium heat and bring to a
  boil, stirring frequently.  After mixture boils rigorously for about 1
  minute, remove from the heat, stir once more, and cool to room temperature.

  Gently arrange the eggs in a crock or large jar.  Pour the cooled brine
  over the eggs, making sure they are completely submerged. Cover and keep in
  a cool place for 1 month.

  When you're ready to use the eggs, place the number of eggs you want in a
  small pan and add cold water to cover. Bring to a boil over medium-high
  heat. When the water reaches a rolling boil, reduce the heat to low and
  simmer for 10 minutes. Remove from heat and cool to room temperature. Peel
  and serve.

  Note:  Salty or Salted Eggs are sold uncooked in Asian markets.  Often they
  are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash
  and cook as above.

  Source unknown

MMMMM

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