Text 21408, 119 rader
Skriven 2012-02-18 08:44:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AIR SPEED 237 20218
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Is that screening done with you standing alongside, ready for
 GJ> interrogation in case of suspicious items being seen?

 ML> There are two ways that I know of. One, you deliver it to the
 ML> machines, and it is processed while-u-wait. That obtains mostly

I have only done that with carry-on luggage.  My checked bags always
disappear out the back on the belt conveyor.

 ML> I believe in airports with not much longhaul traffic. The busiest
 ML> airports keep their luggage screening out of sight. There's no
 ML> point in having the subject present for interrogation, as the

There is if a suspicious object is seen in the X-ray of the luggage,
such as an unknown piece of sealed electronic equipment.  How is the
passenger identified, located and brought to the place of
interrogation?  Have you ever seen or heard any passengers called for
that purpose?

 ML> stuff is supposed to have been positively matched to the traveler

That is so that (in theory) a passenger doesn't make off with someone
else's luggage from the carousel.  The only place where I have had my
luggage tab checked against that on the bag is at Jambi, Indonesia.

 ML> at checkin. I was privileged to see the automated bag screening
 ML> at Frankfurt, where the impressive and perhaps 50-foot-long chain
 ML> of sniffing machines parallels one of the major pedestrian
 ML> walkways, separated by a thin wall.

I shall look for that next time I pass through Frankfurt.  As Germany
is the most major European country I have not visited (apart from 3
hours having a pub lunch in Hamburg between trains), I think I owe it.
 
 GJ> Being blown up while in Lagos is far more likely.
 ML> Being kidnapped and/or robbed is the most likely.

Depending on how rich you look.
 
 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?"
 GJ> Possibly not, but they might say that the terrible Dong family with
 GJ> the next pond have been feeding their barramundi pieces of tourists.

 ML> Tourists who ask questions.

My friends replied to my query, saying they didn't get out into the
country, so have no idea what goes on there.  They were too busy
celebrating a wedding in a city.
 
 GJ> My youngest daughter has just told me that after working for Rupert in
 GJ> Adelaide, Darwin, Perth and Brisbane for many years, she is finally
 GJ> leaving, to work for the government.
 ML> That is not a bad thing, I'm sure, but is it a good thing?

In her case it is more money and less pressure to "give that bit
extra" to the paper by working through public holidays, etc.  Rupert
does push his minions.  I wonder how long before she gets bored...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Allen's Fleisch Kuechle
 Categories: German, Groundmeat, Beef
      Yield: 4 servings
 
    500 g  Ground Beef
      1 c  Plain Bread Crumbs
      1    Egg
      1 ts Salt
      1 ds Pepper
      1 ds Garlic Powder
      1 ds Onion Powder
 
  Fleisch Kuechle is the German version of a hamburger. Every
  region/state has their own version and name for this burger.
  
  What sets it apart from the traditional American-styled burger is it’s
  insane amount of bread crumbs. It gives the burger a thicken,
  lighter, and heartier feel. The taste is also altered by the large
  amount of bread crumbs.
  
  I found myself making these the other day - seriously - I just started
  dumping in breadcrumbs into my ground beef, cracking an egg, and
  mixing. And, I have to say that I was really surprised about the
  bread crumb’s ability to hold the burger meat together when used in
  such high quantities. Directions: Preheat oven to broil/grill.
  
  Combine all ingredients in a bowl by hand until everything is evenly
  combined. Divide into 4-6 similar-sized balls and flatten to form
  patties.
  
  Broil/Grill in oven for 5-8 minutes on each side, or until cooked
  through. Serve on a burger bun with your favorite toppings.
  
  OR
  
  Make them even more traditionally Bavarian by adding 1 small onion,
  diced, to the meat mixture, and then cooking the patties in a pan
  with the lid on and steaming them in their own drippings. Serve with
  potatoes.
  
  Swabian Meatballs (Fleischkuechle)
  
  "Only in the German state of Swabia is this dish called
  'Fleischkuechle.' In Bavaria, they are called 'Fleischpflanzerl.' In
  Berlin, they say 'Buletten,' while throughout all of Germany they are
  known as 'Frikadellen.'"
  From: Allen Prunty                    Date: 09-06-08
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)