Text 22062, 109 rader
Skriven 2012-03-03 08:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: airy 319
================
 GJ> It would be unlikely that every airport would have a tame bomb defuser
 GJ> available.

Any reasonable-size airport has them permanently on call,
and the large ones certainly have them on staff.

 Blowing up the bag or riddling it with machine gun bullets
 GJ> would be much easier.  Easy to get the machine gun, as every schoolboy
 GJ> in USA seems to be thus equipped these days.

You're making stuff up again.

Anyhow, water cannon is a more sensible solution.

 ML> So you get rid of a few policemen. There are always more
 ML> where those came from. I believe that's not the focus of
 ML> terrorists these days, aside from the Irish Republican Army,
 ML> which is always a bit behind the times (and hasn't in truth
 ML> done too much lately).
 GJ> All theoretical discussion.  I wonder if you would get any sort of
 GJ> reply if you put those questions to the "authorities", or just a visit
 GJ> by the Feds at midnight?

I was talking to one of the more astute travel journalists
the other day, who made the point that the terrorists require
high profile terror to protect their brand integrity, so the
kind of stuff you are talking with is more likely to be
perpetrated by the psychotic loner who is easy to deal with
than by a real cell of determined bad guys.

 ML> domestic air travel and for whatever international travel
 ML> that a driver's license used to be valid for - i.e., surface
 ML> travel to Mexico, Canada, and the Caribbean Islands.
 GJ> But not to Cuba! (Haha!)

As of this month, I believe Cuba is at least partially off
the forbidden list.

 GJ> We don't have such a "national ID" card here, as Kevin found when he
 GJ> was asked for an ID to give personal details when he applied for a
 GJ> Housing Trust flat.

We don't either, obviously.
 
 ML> Question is did he scurry off and read the memo (available to
 ML> the public) that specifically lists this document as sufficient
 ML> identification for all domestic air travel, or will the next
 ML> person to go through with this credential have to undergo
 ML> that particular gauntlet.
 GJ> He may remember you, for when you next pass that way.

It was an airport I pass through 10 times a year but had never
been in that particular terminal before and have no future
plans of visiting.

---------- Recipe via Meal-Master (tm) v8.05

      Title: CHICKEN CACCIATORE LASAGNE
 Categories: Poultry, Pasta
      Yield: 8 Servings

     12    Pieces Oven Ready Lasagne
           - uncooked
      1 tb Olive or vegetable oil
      2 lg Green peppers
           - sliced into thin rings
      1 lb Chicken breast tenders
           -(boneless, skinless)
           - cut into thirds
    1/2 ts Garlic salt
      3 c  Spaghetti sauce
  1 1/2 c  Sliced mushrooms, drained
     16 oz Part-skim mozzarella cheese
           - shredded

  1.Remove 12 pieces of pasta from package. Heat oven to 350 F.

  2.In large skillet over medium heat, heat oil; add green pepper. Cook
  until tender, turning occasionally, about 15 minutes; remove from
  skillet. Sprinkle chicken with garlic salt; cook until no longer pink.

  3.Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce.

  4.Place 3 pieces uncooked pasta crosswise in dish. Pieces should not
  overlap or touch side of pan since they will expand when baked.

  5.Spread about 2/3 cup sauce over pasta, covering pasta completely.
  Layer one-third each green pepper rings, chicken and mushrooms over
  sauce. Sprinkle with 1 cup mozzarella cheese.

  6.Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta
  pieces. Spread remaining sauce on top, covering pasta completely. Cover
  with foil.

  7.Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake 15
  minutes or until hot and bubbly. Let stand 10 minutes before cutting. 8
  to 10 servings.

  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]

  [Meal-Master format courtesy of Karen Mintzias]

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