Text 22757, 94 rader
Skriven 2012-03-24 14:16:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BRUM 387  20324
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Has anyone stated
 GJ> the advantages of see-through aeroplanes, apart from the lack of
 GJ> separate windows?
 ML> None, just a tour de force. A Web search yields numerous

 ML> What would they be made of?  Mylar sheet, and kept
 GJ> rigid by maintaining enternal pressure, blimp style?  If done that
 GJ> wasy, the top of the fuselage could by aluminised to reflect the UV.

 ML> If the top of the fuselage were aluminized, that would kind of
 ML> defeat the purpose.

That depends on whether you wished to look down on Earth, God-like, or
to gaze upwards at the infinity of the Universe.  In either case, you
would be well tanned and burnt, and a candidate for skin cancer, by
the end of a long international flight without protection.

 ML> I actually don't see why they can't make such an airplane now,
 ML> with specially tempered glass or some kind of new-fangled plastic.

I don't think such a plastic has been fangled yet, or if it has, it is
all being kept to make multi-billion dollar super-bombers out of.  If
you happen to hear a whooshing sound pass, but see nothing, that could
be one of them.
 
 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. 
 GJ> I wonder what a present day test would give?  As there has been some
 GJ> discussion re age-related loss of taste sensitivity (ARLOTS), a test
 GJ> would give firm figures to such a hypothesis.

 ML> In some arenas my sensitivity has decreased, but in most
 ML> it does not seem to have. I will endeavor to find some
 ML> standardized preparation and then dilute it down to the
 ML> small Scoville range. I have no longer the patience to
 ML> do a blind test, though.

If you are doing the assessment, that should be sufficiently accurate.

 ML> Eggplant and Mushroom Sauce, Lattermann Style
 ML> Categories: Thai, German

What an amazing recipe!  Perhaps written by Germans for Thais working
in German kitchens.

 ML> Peel the onion and cut it into thin slices.
 ML> After cutting up the whole onion, heat up
 ML> some vegetable oil in a frying pan. Add the
 ML> onion slices.

 ML> While the onions are in the frying pan, peel
 ML> the garlic clove(s). Cut the garlic clove(s)
 ML> into small slices and then cut the slices
 ML> further down to small cubes of 1 mm length.

Collect your vernier calipers from the Kommissar.

 ML> Now clean the eggplants and remove all sections
 ML> that are not edible. Cut the eggplants into

????  Non-edible sections?

 ML> halves, and then cut the halves into sections
 ML> of approx 15 cm length.

 ML> Heat up the barbecue oven and place the eggplant
 ML> sections on the grill roster. Insert the eggplant
 ML> sections into the barbecue oven and leave it
 ML> there for 40 min.

Not just, "Cook eggplant in oven for 40 min"?

 ML> Take the frying pan with the residual oil from frying
 ML> the onions, heat it up, and insert the mushroom

Don't forget to heat it up before inserting mushroom.

 ML> Insert the black/white peppercorns and the two redhot
 ML> chilies into the cup of an electric blender/mixer.

Don't use the steam-driven blender.

 ML> Source: Ruprecht Lattermann

Perhaps he works for Maggi/Knorr.  The recipe sounds like a machine
translation from non-English.  Interesting, and amusing.
___ Blue Wave/DOS v2.30 [NR]

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