Text 21126, 129 rader
Skriven 2012-02-11 14:38:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AIR AND HEADS 192 20211
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Fair enough as regards carry-on articles, but what is done now to
 GJ> prevent another Lockerbie style bang or a woomf, triggered by a timer
 GJ> or a signal sent to checked luggage from a mobile phone operated by a
 GJ> passenger or from the ground?
 ML> All checked baggage goes through an impressive CAT-scannish-looking
 ML> device. I do not know how effective it is.

Years ago I have had checked luggage picked out for a random check in
Sydney when going to USA, and also in USA, but that was while I was
still in sight of my luggage.  I haven't seen any inspection device
used here for out-going checked bags, or known of anyone being called
to unlock luggage or answer questions about suspicious items in bags.
All luggage coming into Australia is X-rayed on arrival to pick up
dangerous items like Chinese sausages, white powders and Indian herbs;
banned weapons like swords and muskets are also picked up that way.
That is done with the owners of the luggage present, so that they can
be conveniently fined or arrested.
 
 GJ> When boarding my ATR72-500 last year at Invercargill airport I was
 GJ> surprised by the complete lack of security, but as you or Jim pointed
 GJ> out, for purely domestic flights this is not necessary.  Mt Cook
 GJ> Airlines doesn't go anywhere except New Zealand.
 ML> There's no reason for a terrorist to rule out Auckland as a target,
 ML> or even that excrescence Sydney (the ATR-72 with the long range
 ML> option could make Sydney with about 100 miles to spare).

If you ask the natives there, they will tell you flatly that they
don't have terrorists in Invercargill, and as it is NZ, they are
probably right. The last lot of French military terrorists were picked
up by local police after sinking the Rainbow Warrior, and that was
years ago.  I doubt if that Auckland-bound ATR-72 would ever need to
carry enough fuel to go anywhere outside NZ.
 
 -=> Glen Jamieson said to Jim Weller <=-
 
 ML> that the stuff labeled from Thailand isn't from someplace
 ML> else, anyway?
 GJ> Unlikely, as nowhere else could produce it cheaper than Thailand.
 ML> The main issue would be cloaking of prohibited or tarriffed Chinese
 ML> goods by false labeling and/or reexportation. Anyhow, I'd guess
 ML> that the Chinese, who still use slave labor, could give the Thai a
 ML> go in the cheapness department.

False labeling is something that has been looked at lately, and
regarding more or less slave labour, Apple has been getting a lot of
unwanted publicity here for the conditions of the i-phone assemblers.
 
 GJ> The days of shonky foods coming from Vietnam are past.
 ML> You dream.

I will have to ask some of my Darwin friends who regularly visit
farming family in Vietnam.  That way I should get the facts.

 GJ> market for stuff from SE Asian countries is now the European Union,
 GJ> which is much bigger than America,
 ML> Looking at the 2010 numbers (admittedly outdated) the US was
 ML> the largest importer of Vietnam goods at $14B, with the EU
 ML> somewhat below at $12.something B.

The figures I heard were for the area as a whole, not just Vietnam.

 ML> and as their food regulations are
 GJ> mostly more stringent than American, with strict on site inspectors,
 ML> Truly you dream.

It was on SBS TV, so it must be true!  A lot of SBS TV news comes via
Al Jazeera, which seems to be a more reliable source than Fox or other
Rupert subsidiaries.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vietnamese Chili Sauce (Dip)
 Categories: Condiments, Ceideburg, Vietnamese, Chilies, Cambodian
      Yield: 1 Batch
 
      2    Dried red chilies
      2    Cloves garlic
    1/2 ts Sugar
      2 tb Fish sauce
      1 tb Vinegar
      1 tb Lemon juice
 
  Mince chilies and garlic finely and place in a mortar.  Mash with the
  heel of a cleaver or pestle.  Add sugar and stir until it dissolves.
  Add fish sauce, vinegar and lemon juice, stirring between each
  addition. This makes enough for 2 to 4 people.  I almost always
  double the recipe just to make sure there's enough.  I've kept it for
  long periods of time but unless you freeze it, it's past it's prime
  after a few days. This is a basic chili sauce used for a dip for
  chicken or whatever.
  
  Variations of this are found in Cambodia, Thailand and other Southeast
  Asian countries.  You can fiddle with it endlessly.  This is a good
  starting point.  The proportions shown here produce what I consider a
  mildly warm dip.  I generally use two to six times as many chilies,
  depending on their strength and how hot I want it.
  
  Variations:  use green serrano chilies instead of dried red ones, lime
  juice instead of the lemon juice or palm sugar instead of granulated.
  If you make it in a food processor, don't over process.  It should
  have small chunks of each ingredient rather than being a homogeneous
  liquid.
  
  The taste is sour and hot, very puckery.  It's great with poached or
  steamed chicken, duck or game hens.  Much better with basically bland
  dishes rather than something like curry which has it's own blend of
  spices. Good with Chinese white-cut chicken or Steamed Ginger Chicken
  with Black Bean sauce.  It's truly addictive and I often serve it
  with meals that are not Oriental in origin.  Should be good with a
  firm- fleshed white fish or boiled shrimp or crab.
  
  Fish sauce is a liquid made with anchovies and salt.  It's not really
  fishy tasting.  Look for it in the oriental section of supermarkets
  or at markets catering to Asian clientele.  Tiparos is a good brand
  made in the Philippines.  I prefer Thai or Vietnamese fish sauce, but
  they'll probably be harder to find.  Chinese fish sauce is NOT a
  substitute.
  
  Posted by Stephen Ceideburg Dec 8 1989.
 
MMMMM
 

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