Text 21227, 63 rader
Skriven 2012-02-13 14:45:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: AIR AND HEADS 192 20213
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 ML> All checked baggage goes through an impressive
 ML> CAT-scannish-looking device.
 GJ> I haven't seen any inspection device
 GJ> used here for out-going checked bags

 JW> But I bet they are there in the back. We've had them in all our
 JW> major airports since the 1985 Air india bombing.

So if something looks suspicious in the X-ray, what action is taken?
Do they send out a call for the owner, after checking back with the
check-in counter to find out the owner's name?  Or do they just tear
the bag open and examine it, anyway?

 JW> ... The American Dream Is Over: Tipping is encouraged at airport
 JW> security 

That would not surprise me, given its increasing popularity in USA.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Today's Tips: Pre-Cooked Bacon
 Categories: 
      Yield: 4 servings
 
           ;
 
  I am doing the Atkins diet, and discovered some great timesavers that
  also work well in our hicarb world.
  
  One of the best I have found is cooked-ahead-bacon.  Bacon takes a
  long time to cook when making breakfast or to throw on a homemade
  burger. It is messy to fry, and microwaved does not have the right
  texture.
  
  What I do is when I make some bacon, I make ALL of the bacon package
  at once, sometimes 2 packages.  You can bake it or fry it (baked
  bacon is cooked evenly throughout, but somehow not quite as good as
  fried), then drain and let cool. Whatever is uneaten at that meal can
  be dropped into a baggie and put in the freezer.
  
  Then when you want some bacon for a sandwich or to go with a quick egg
  breakfast, you can warm it in the microwave or for 1-2 minutes in a
  skillet...
  
  For salads, I like to mince some of the uncooked bacon into little
  bite-sized pieces, then fry it up like I would browning ground beef.
  This, too, goes into a little baggy, and can then be thrown into
  salads or quiche or whatever you want a little bacon flavor in.
  
  ~-submitted by Matt
  
  From: Tips Du Jour <simplytim@starband.Date: Fri, 31 Oct 2003 08:25:14
  ~0500
 
MMMMM
 

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