Text 21270, 127 rader
Skriven 2012-02-14 14:06:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AIR SPEED 220 20214
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ>  I haven't seen any inspection device
 GJ> used here for out-going checked bags, or known of anyone being called
 GJ> to unlock luggage or answer questions about suspicious items in bags.

 ML> Let me tell you, the luggage on any flight to the US has been
 ML> screened and rescreened. Ever since Lockerbie. As of recently,

Is that screening done with you standing alongside, ready for
interrogation in case of suspicious items being seen?  In Adelaide I
bid my bags farewell at the check-in counter, and never see them again
until they arrive in Vienna, Singapore, Auckland or Manila.

 ML> the only international gateway that did not comply was Lagos,
 ML> and big signs to that effect were posted in all airports with
 ML> flights there (in the US, only Houston and Washington, I think,
 ML> but also London, Frankfurt, and other European cities). Essentially,
 ML> we will guarantee that your flight there won't blow up, but we say
 ML> nothing for the return.

Being blown up while in Lagos is far more likely.
 
 GJ> All luggage coming into Australia is X-rayed on arrival to pick up
 GJ> dangerous items like Chinese sausages, white powders and Indian herbs;
 GJ> banned weapons like swords and muskets are also picked up that way.
 GJ> That is done with the owners of the luggage present, so that they can
 GJ> be conveniently fined or arrested.

 ML> Have you seen that? They use similar but more powerful machines
 ML> on the way out.

Every time I arrive in Adelaide, Darwin or Brisbane from overseas my
luggage is screened, with me standing alongside.  I have to satisfy
both AQIS and Customs that I am safe.  Dave D's chili powder mix was
checked by an inspector, sniffed, and pronounced of excellent aroma.

 ML> --
 
 GJ> False labeling is something that has been looked at lately, and
 GJ> regarding more or less slave labour, Apple has been getting a lot of
 GJ> unwanted publicity here for the conditions of the i-phone assemblers.
 ML> The issue has been somewhat hushed up here; the power of Jobs
 ML> extends even beyond the grave.

Here it has been the subject of a TV exposé.
 
 GJ> The days of shonky foods coming from Vietnam are past.
 ML> You dream.
 GJ> I will have to ask some of my Darwin friends who regularly visit
 GJ> farming family in Vietnam.  That way I should get the facts.
 ML> 
 ML> Can you imagine them asking their cousins "do you use poisonous
 ML> pesticides in your farming, and what about laundering Chinese
 ML> vegetables through your cooperative's warehouses?"

Possibly not, but they might say that the terrible Dong family with
the next pond have been feeding their barramundi pieces of tourists.

 ML> As I've said, I find Al-Jazeera a good source, just as
 ML> I found the Christian Science Monitor fair, balanced,
 ML> and reliable in its day. If I wanted corporatist bias,
 ML> which I sometimes do, the Pink Paper is the best,
 ML> followed by the New York Times (stodgy and upper class,
 ML> not the leftist rag that Rupert's people try to portray
 ML> it as) and the Wall Street Journal (still above average
 ML> in its degraded condition).

When in that part of the world I have found Buffet's Buffalo Times
(News?) gives a fairly fair and balanced news.

My youngest daughter has just told me that after working for Rupert in
Adelaide, Darwin, Perth and Brisbane for many years, she is finally
leaving, to work for the government.

 ML> See, there is terrorism in New Zealand:
 ML> Title: Savoury Pumpkin Pasta

Perleeese!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PAPERBARK BARRAMUNDI FILLET
 Categories: Aussie, Fish, Restaurant
      Yield: 1 Servings
 
      1    Lemongrass, bunch of...
     10 g  Paperbark
    300 g  Barramundi fillet
     60 g  Pesto, basil
      1 pn Lemon myrtle,
           -ground.
      1 pn Native mint,
           -ground.
      1 pn Salt, sea
      1 pn Pepperleaf,
           -ground.
     50 g  Nuts, macadamia,
           -crushed.
      2    Lemon, wedges.
      1    Banana leaf, piece of...
 
  Place the lemon grass sticks, approximately 12 to 15 pieces, on to
  damp paperbark. Place the barramundi fillet on the lemon grass and
  spread the pesto on the fish. Sprinkle lemon myrtle and native mint
  on the pesto. Season with sea salt and ground pepperleaf. Shape the
  crushed or roughly chopped macadamia nuts over the fish.
  
  Cook in a hot oven of approximately 180-190^C for about 12 minutes.
  When cooked place the whole piece on the serving plate with lemon
  wedges and appropriate garnishes.
  
  The paperbark will not burn in the oven as it has natural non-burning
  agents.
  
  From the menu of SAN SOLERO BAY, Cox Peninsula, Northern Territory,
  Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20
  Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD
  SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)