Text 20860, 133 rader
Skriven 2012-02-04 21:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: AIR 166  20204
======================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> Fair enough as regards carry-on articles, but what is done now to
 GJ> prevent another Lockerbie style bang

As you know much, much more rigorous luggage inspection.

 JW> Roslind's flights in and out of Kug were on a First Air ATR42-300
 JW> combi: 22 seats plus cargo.

 GJ> When boarding my ATR72-500

Oh, you got to fly on the fancy big one. [g]

 GJ> surprised by the complete lack of security, but as you or Jim pointed
 GJ> out, for purely domestic flights this is not necessary.

We have security checks on domestic flights on all the large jet
flights and to and from airports that have an international terminal
including Yellowknife to Edmonton.

 GJ> Air NZ runs flights to extreme South - hopefully not hitting any more
 GJ> mountains now.   Who goes North?   I would guess the Russkis.
          
Borek Air in Canada has scheduled flights as far up as Resolute and
does charters to the pole. $15,000 from Montreal, including some
cool stopovers, meals and champagne at the pole.

 JW> she was able to bypass security and just followed a
 JW> flight attendant out

 GJ> Which is what I did in Invercargill.  I only had to flash my boarding
 GJ> pass.

When I fly with Buffalo Joe, I don't even have a boarding pass. He
saunters into the departure lounge, the ticket lady shouts out, "I
sold 14 tickets today", he sees 14 bodies and says "OK folks, let's
go".

Speaking of Kugluktuk, I defrosted one of the char today and gave
the other one to Matthew and Sandra, the in-laws. Once it was
partially thawed I removed the head (cutting right behind the gills
and pectoral fins), cut off 4 steaks between the gills and the
dorsal fin and reserved the rest of it (less tail) to roast whole
tomorrow. As soon as the steaks thawed enough I pushed out the
little plug of guts. When done this way you don't have any loose
belly flaps but a lovely little circle to hold creamed spinach or
minted peas or what have you. The steaks were about 1 1/4" thick,
thick enough that I could get a nice colour and a bit of crust on
the outside while the inside was barely cooked and stayed moist. I
pan fried them with salt, pepper, garlic and tarragon. As fine as
any salmon and much better than supermarket salmon far from the
ocean. We had one each for lunch and delivered the other two to
Roslind's bachelor baby brother.

For supper I made a fish head chowder with all the usual chowder
ingredients plus bok choy and leeks which also turned out quite
nicely.

We have so much wild meat and fish in the freezer these days I
didn't buy any meat this week. Boy, can vegetarians ever eat cheaply
if they don't eat cheese either. Just $50 for two people for a week.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cutting Board Salad
 Categories: Salmon, Salads, Beans, Corn
      Yield: 6 Servings

    ROASTED PEPPERS:
      3    Yellow peppers
      3    Red peppers
    1/4 c  Olive oil
      8    Sprigs thyme
      1    Head roasted garlic
    COURT BOUILLON:
      1 qt Water
  1 1/2 c  White wine
      1    Onion; sliced thin
      1    Lemon; sliced thin
      6    Sprigs dill
      1 ts Black peppercorns
      1 ts Salt
      6    Center-cut salmon fillets
    SALAD:
    1/2 lb Wax beans
    3/4 lb Haricot vert
      2 tb Capers
      1 pt Cherry tomatoes; halved
    1/2 sm Fennel bulb; sliced thin
      2 tb Flat-leaf parsley
      1 tb Thyme leaves
           Salt to taste
    Freshly-ground black pepper
      1 tb Balsamic vinegar

  Roast the peppers on top of the stove, on the grill or under the
  broiler. Remove to a medium bowl, cover with plastic wrap and let
  steam for 10 minutes. When cool enough to handle peel and discard
  the skin. Return to the bowl and add the olive oil, thyme sprigs,
  roasted garlic (which has been peeled and separated into cloves)
  and let marinate for 30 to 45 minutes.

  Meanwhile, combine the water, white wine, onion, lemon, dill,
  peppercorns and salt in a shallow pot. Bring to a boil and reduce
  the heat to simmer. Add the salmon and poach 8 minutes. Remove
  from the court bouillon and set aside. The salmon may be chilled
  at this point.

  Blanch wax beans and haricot verts until tender. In a very large
  platter arrange the salmon and peppers in a decorative fashion,
  reserving the flavored oil. Between the salmon and peppers place
  small bunches of wax beans and haricot vert. Evenly distribute the
  tomatoes on top and in between. Sprinkle with capers and drizzle
  with the reserved oil from the peppers. Top with the fennel,
  parsley, thyme, and balsamic vinegar. Season to taste with salt
  and pepper.

  Source: Martha Stewart Living
  Formatted by Lynn Thomas

MMMMM

Cheers

YK Jim


... A  deceptively simple dish that shocked me with its greatness.

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