Text 23174, 103 rader
Skriven 2012-04-01 13:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FLIGHTS OF FANCY 460
============================
 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
 GJ> Practically none.

Sort of what I thought. So if the top of the fuselage were
aluminized, where would the UV come from?

 ML> They make airplane windshields out of it, been doing so
 GJ> That is quite a heavy plastic to give the strength, and can still be
 GJ> damaged by impact with a sufficiently heavy Canuk goose.

Surely there have been stronger lighter plastics devised in
the last 70 years. And anyhow, what kind of goose would have
the speed and talent to fly sidewise into a fuselage with
the momentum to cause damage? I figure it would be slipstreamed
aside and bye bye.

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

It should be possible to strengthen with inclusions whose
net effect is not black.

 ML> Ramsay and Bourdain on the teev I had to keep the shades down.
 GJ> I don't like arrogant, foul-mouthed Ramsay at all, but Bourdain has a
 GJ> much more pleasant attitude to food, people and life in general.

Ramsay amuses, though he keeps riding the same horse. The problem
is that his objects of scorn are worthy of scorn. It would be
interesting to see him light into one whose worthlessness is not
so patent and whose ego is strong but not delusional. Bourdain,
his attitude is not unlike ours, his idiocies are not unlike
ours, and he's agreeably wealthy, which makes him the object of
some envy. But watching several of his shows shows that he too
keeps riding the same horse - there's a similar formulaic quality
to Ramsay's and perhaps to other "reality-based" programs.

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

Interesting - major governmental shakeups usually happen in
bad times. What went wrong?

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: CHOCOLATE PEANUT BUTTER PIE
 Categories: Desserts, Pies
      Yield: 6 servings

    1/3 c  Semi-sweet Chocolate Chips        1/4 c  Peanuts; Chopped
      1 tb Light Corn Syrup                    2 ea Egg Whites; Lg
      1 tb Water                               2 tb Sugar
    1/3 c  Creamy Peanut Butter                1 ts Vanilla
    1/3 c  Sugar                               1 c  Heavy Cream; Whipped
      3 tb Light Corn Syrup                   14 ea PeanutButterSandwich
      3 tb Water                               3 tb Butter Or Regular Ma

  ~----------------------PEANUT BUTTER COOKIE
  CRUST------------------------- Prepare the Peanut Butter Cookie Crust
  and set aside. Combine the chocolate chips, 1 tb of light corn syrup
  and 1 tb of water in the top of a double boiler.  Cook over simmering
  water until the chocolate melts and the mixture is smooth.  Remove
  from the heat and cool well. Meanwhile combine the peanut butter, 1/3
  cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt
  saucepan. Cook over medium heat, stirring constantly until the sugar
  is dissolved and the mixture is well blended. Pour into a bowl and
  stir in the peanuts; cool. Beat the egg whites until foamy, using an
  electric mixer at high speed.  Gradually add 2 tb of sugar, 1 tb at a
  time, beating well after each addition. Beat in the vanilla and
  continue beating until stiff, glossy peaks form when the beaters are
  slowly lifted. Fold the egg white mixture into the whipped cream.
  Then fold in the peanut butter mixture.  Pour half of the peanut
  butter mixture into the peanut butter cookie crust.  Drizzle half of
  the chocolate mixture over the filling. Top with the remaining
  filling. Drizzle the remaining chocolate in parallel lines over the
  filling.  Pull a knife across the lines at 1 inch intervals. Freeze
  until firm.
   Wrap securely in aluminum foil.  Return to the freezer and continue
  freezing 8 hours or overnight.
   Remove from the freezer 10 minutes before serving. PEANUT BUTTER
  COOKIE CRUST: Crush the cookies and melt the butter or margarine.
  Combine them and mix well.
   Press the crumb mixture into the bottom and up the sides of a 9-inch
  pie plate.  Chill in the refrigerator until set.

  Source unknown

MMMMM
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