Text 22360, 97 rader
Skriven 2012-03-13 20:53:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BRUM 355  20313
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> the transparent Airbus that was announced recently
 GJ> What would have been the purpose of that concept?  Most people would
 GJ> be terrified of travelling in such a device.  Also, imagine the weight
 GJ> of sun-screen cream that would have to be carried to protect the
 GJ> passengers from the ultra-ultraviolent rays at altitude!

 ML> The frequent-flyer boards have been discussing this, and
 ML> the major objection is your first objection. I had brought
 ML> up your second objection and been hooted down, to which I
 ML> thought, holy crap, you are stupid: I didn't say it, though.

As I live mostly in the leading country in the World for skin cancer,
I can see that the extreme UV could be a problem.  Has anyone stated
the advantages of see-through aeroplanes, apart from the lack of
separate windows?  What would they be made of?  Mylar sheet, and kept
rigid by maintaining enternal pressure, blimp style?  If done that
wasy, the top of the fuselage could by aluminised to reflect the UV.
 
 GJ> The Kennel Club has a lot to answer for!  I have always espoused
 GJ> genetic diversity in breeding humans and other animals.
 ML> Indeed it does. 
 GJ> Hopefully pressure from vets will persuade that Club to change its
 GJ> standards as to what is desirable in the breeds.

 ML> Pressure from vets? Closing the barn door after the horse
 ML> has fled.

I have read somewhere that the British vets are trying to bring
pressure on the Kennel Club to change the Breed standards to avoid
flat faces that restrict breathing, and leg shapes that are prone to
hip dislocation.  Some breeds cannot mate, so are only conceived by
artificial insemination.  To me all that is sick! sick!! sick!!!
 
 GJ> So the chromatography figures could give a theoretical comparison
 GJ> between chilies, but MLoo's and DaveD's taste buds could tell a
 GJ> different story.  Of course what really matters is the latter.

 ML> What matters to me is the latter. The numbers are more relevant
 ML> for the general public. For me, in the 1990s I was tested as being
 ML> able to reliably taste to the 0.25 Scoville unit level - that is
 ML> to say, my taste buds were 4x as sensitive as the average, at least
 ML> as far as heat is concerned. 

I wonder what a present day test would give?  As there has been some
discussion re age-related loss of taste sensitivity (ARLOTS), a test
would give firm figures to such a hypothesis.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Breast of Pheasant Under Glass
 Categories: Game, Mushrooms, Onion, Pheasant, Chilies
      Yield: 2 Servings
 
           -JUDY GARNETT PJXG05A
      2    Pheasant breasts
      2 tb Lemon juice
    1/2 ts Salt
    1/2 ts Pepper
      3 tb Butter
      1 ts Shallots; peeled, chopped
      2 tb Brandy
    1/3 c  Dry white wine
    1/3 c  Heavy cream
      1 tb Meat Glaze
           -dashes of cayenne
      1 tb Truffles or morels; cut
           - into thin strips
      2 tb Mushrooms; thin strips
 
    Remove skim from pheasant breasts. Trim edges and flatten breasts
  slightly with a meat mallet. Rub breasts with 1 T. of the lemon
  juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in
  a 9-inch skillet. When butter foams, add breasts and suate 3 minutes
  on each side. Do not overcook. Make a shallow cut in one of the
  breasts with a sharp knife. The meat should be pink and the juice
  that run out should be clear yellow. Remove breasts from skillet nad
  keep warm. Add shallots to dripping and saute until golden brown.
  Drain butter from shallots and reserve. Add brandy and wine and
  reduce to half its volume. Add cream and Meat Glaze and reduce to
  half its volume gain. Strain sauce, and add the remaining 1 T. lemon
  juice, the remaining T. butter and cayenne. Mix truffles and
  mushrooms, and divide into 2 portions. Place warm breasts on a
  serving dish. Top each with truffles and mushrooms. Pour sauce over
  breasts and cover with a glass cover. Recipe from the Greenbrier
  Hotel.
   CHEF's NOTE: Breast of pheasant is served under glass to hold in the
  cognac flavor that makes this dish so unique.
 
MMMMM
 
 
___ Blue Wave/DOS v2.30 [NR]

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