Text 21650, 126 rader
Skriven 2012-02-25 09:04:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AIR SPEED 264  20225
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I thought that names were not put on bag tags, but I have just checked
 GJ> an old tag, and found that my surname was given, in very small
 ML> Further to that, the numbers and barcodes correlate to the
 ML> passenger name record. It's not rocket science.

I realised that.

 GJ> letters.  That would make it a bit quicker to identify the name of the
 GJ> passenger, but s/he would then have to be picked out of the crowd.

 ML> Not really a big deal. If there's a question of actual
 ML> criminal activity, the procedure will be the same as that
 ML> of apprehending any perpetrator. If not, all one has to

And what is that?   Czeching the IDs of the 1000 pax in the departure
lounge (not forgetting the nobs sipping Courvousier in their lounge),
one by one? Have you ever experienced that personally, or heard of it?

 ML> do is make the appropriate announcement, ending with the
 ML> coda "... your luggage will be destroyed," which should
 ML> bring any sensible person running.

That would be the cue for the real baddy to send the coded SMS
message, "Fire", to the detonator nestling inside the bag.
 
 GJ> In fact I drank Czech Budweiser beer with my fish in white sauce.
 GJ> Near the railway station there was a real, traditional French style
 GJ> "Pissoir".  Something that I had not seen in France.

 ML> Un vrai pissoir Francais?

Jawol!  In Deutschland.  As immortalised by, "Clochemerle Babylon".

 GJ> What will you give up for Lent?

 ML> Lent.

You are supposed to give up something you like.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Venison Steaks with Mushroom Game Sauce
 Categories: Mushrooms, Steak, French, German, Venison
      Yield: 4 Servings
 
           Steaks:
      4    Venison steaks cut from loin
           Juniper berries; ground
      2 ts Salt
    1/3 c  Butter; melted
      2 c  Wild mushroom game sauce
           Sauce:
      1 oz Dried boletus edulis (cepe)
      2 c  Water
      2 oz Fresh onions; chopped
      3 tb Butter; melted
      3 tb Flour
      1 c  Rich meat stock; * see note
    1/2 c  Dry red wine
           Salt and pepper; to taste
      6    Juniper berries;
           -crushed fine
      2    Allspice berries;
           -crushed fine
      1 ts Dijon mustard
    1/4 ts Paprika
      2 oz Dill pickles; diced
 
  * preferably from the game being used, commercial ok
  
  Notes: Prepare wild mushroom game sauce.
  
  STEAKS:
  
  Do not overcook the venison.  It should be done no more than medium
  rare in the center.  This preparation does not require marinading,
  because the tenderness of the loin meat. Serve with quick-sauteed
  potatoes with dill sauce, and Stag's Leap Cabernet.
  
  Pound the steaks to 1/2-inch thickness.  Sprinkle lightly with the
  juniper berries and salt.
  
  Saute the steaks with the butter for about 3 minutes on each side.
  The meat should be done no more than medium rare.
  
  Heat the wild mushroom game sauce, adjust for salt, pour over the
  steks, and serve.
  
  SAUCE:
  
  This sauce is excellent for furred game, especially if the meat has
  not been marinated.  It is very much in the traditional European
  Hunter's Style, which uses juinper berries and pickles. It was
  developed through the sixteenth and seventeenth centuries by cooks
  working on the great landed-gentry estates of France, Poland and
  Germany.
  
  Clean mushrooms thoroughly under brisk running water.
  
  Combine the mushrooms and about 2 cups of water in a saucepan, and
  bring to a boil.  Then reduce the heat, and let simmer for 30
  minutes. Remove reconstituted mushrooms from broth, and set aside for
  later addition to sauce.
  
  Prepare a roux:  Saute the onions in the butter until they are almost
  traansparent; add the flour, and stir for 1 minute.
  
  Add the simmered mushroom extract, strained meat stock, and red wine
  to the roux mixture, and stir till blended and slightly thickened.
  Season with salt and pepper.
  
  Add juniper berries, allspice, mustard, paprika, reconstituted
  mushrooms, and dill pickles.  Simmer for 5 minutes. Add salt and
  pepper. The sauce is now ready to use.
  
  Recipe by: Pat Gold
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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