Text 23073, 154 rader
Skriven 2012-03-30 19:29:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FLIGHTS OF FANCY 20330
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> What would they be made of?  Mylar sheet, and kept
 GJ> rigid by maintaining enternal pressure, blimp style?  If done that
 GJ> way, 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.
 GJ> That depends on whether you wished to look down on Earth, God-like, or
 GJ> to gaze upwards at the infinity of the Universe.  In either case, you
 GJ> would be well tanned and burnt, and a candidate for skin cancer, by
 GJ> the end of a long international flight without protection.

 ML> How much UV is reflected up from the earth? The other

Practically none.  UV is absorbed.  Long wavelength IR is re-radiated,
but that just gives you a cosy, warm feeling.

 ML> point I was making to someone, probably Nancy or one of
 ML> the Ruths, was that a transparent floor would just give
 ML> one a stunning vista over the cargo compartment.

That would at least allow you to keep an eye on your luggage to see
that no one sneaks into the cargo compartment and rifles it.
 
 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.
 GJ> I don't think such a plastic has been fangled yet

 ML> They make airplane windshields out of it, been doing so

That is quite a heavy plastic to give the strength, and can still be
damaged by impact with a sufficiently heavy Canuk goose.

 ML> since WWII. Certainly plastics technology has advanced
 ML> sufficiently that a substantially transparent airplane
 ML> could be constructed. And also, regarding fangling, a
 ML> substantial portion of the Boeing 787 was made of plastic
 ML> reinforced by carbon fibers.

Yes, that has a very high strength, but unfortunately that comes from
the embedded carbon fibre filaments, which are black.

 ML> Today I flew in a 739 and took care to look at the cabin
 ML> portholes. Turns out the old suggestions for greater-width
 ML> windows were not fully taken to heart, and the ones installed
 ML> though substantially wider than those in other craft, are
 ML> still not as wide as they are tall. Anyhow, I cleverly

Cabin windows are not as strong as the metal between them, so to
resist bursting forces on the fuselage, the width of the windows has
to be minimised with respect to the intermediate metal.  There is
plenty of metal to take longitudinal forces, so the window height is
nowhere near as critical.

 ML> placed myself on the sunny side, so that in order to look at
 ML> Ramsay and Bourdain on the teev I had to keep the shades down.

I don't like arrogant, foul-mouthed Ramsay at all, but Bourdain has a
much more pleasant attitude to food, people and life in general.
 
 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> I packed away my extracts long ago, though I might find a
 ML> sauce of known Scoville rating and do dilutions of it.

As you took the trouble to quantify your taste sensitivity in the
past, you are in a unique position to do a comparison test now, to see
exactly how much deterioration occurs over a known time.
 
 ML> Eggplant and Mushroom Sauce, Lattermann Style
 ML> Categories: Thai, German
 GJ> What an amazing recipe!  Perhaps written by Germans for Thais working
 GJ> in German kitchens.
 ML> I found this site's recipes to be endlessly amusing.
 ML> The guy seems to be some kind of Dr. Ing. What more
 ML> can I say?

That would fit the ultra-precise descriptions.
 
 ML> Now clean the eggplants and remove all sections
 ML> that are not edible. Cut the eggplants into
 GJ> ????  Non-edible sections?
 ML> Many regard the stem and its little green star as
 ML> inedible, as well as the scar at the other end. They
 ML> are not actually bad to eat but require more cooking
 ML> time (and moist) than does the main body of the fruit.

"Peel and trim the eggplant" would be more conventional.

 ML> ==
 GJ> Jo phoned me to say that in her new state government education dept
 GJ> job, she has been shocked!Her boss has told her not to sit at her
 GJ> computer working for too long, as that is unhealthy; she should get up
 GJ> and walk around regularly.As teachers finish at 3.30pm, and she
 GJ> finishes at 4pm, she is automatically credited with a 1/2 hour
 GJ> overtime every day.She is encouraged to take her paid sick leave,
 GJ> whether she is sick or not, as it is "an entitlement".
 ML> I take it Queensland is doing fairly well then. Why?

Queensland makes a lot of money selling coal to China.  It has just
had a state election.  The ruling Labor (leftish) Party was defeated
by the Liberal-National (rightish) Party by the biggest landslide ever
in Australia's history, winning 78 seats to 8.  I would expect a
shake-up in the public service to follow.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab & Asparagus Soup (Queensland)
 Categories: Soups, Shellfish
      Yield: 2 Servings
 
      2 ts Butter
    1/3 c  Chopped onion
    1/3 c  Diced celery
      2 tb Finely chopped carrot
      1 cl Garlic; minced
    1/2 ts Minced shallots
      1 tb All-purpose flour
      2 c  Milk
      1 tb Dry sherry
    1/2    Bay leaf
    1/2 ts Salt
    1/2 ts Worcestershire sauce
    1/2 ts Grated lemon peel
    1/8 ts Ground white pepper
    1/8 ts Thyme leaves
      3 oz Thawed, well drained
           -crabmeat; flaked
    1/2 c  Sliced asparagus spears
 
  In 1 1/2-quart saucepan heat margarine over medium-high heat until
  bubbly; add onion, celery, carrot, garlic, and shallots; saute,
  stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with
  flour and stir quickly to combine. Gradually add milk, stirring
  constantly, and cook until sauce is smooth.  Add remaining
  ingredients, except crabmeat and asparagus and bring to a boil.
  Reduce heat to low and add crabmeat and asparagus. Cover and cook,
  stirring occasionally, until soup is thickened and vegetables are
  tender, 20 to 30 minutes. Remove and discard bay leaf before serving.
  
  Makes 2 servings.
  
  Posted by Fred Peters.
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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