Text 23342, 67 rader
Skriven 2012-04-05 11:33:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ICE PILOTS  20405
=========================
 -=> Quoting Jim Weller to Hap Newsom <=-

 HN> Watched a show on tv last night
 HN> called Ice Pilots...flying out 
 HN> of Yellowknife so I imagine that
 HN> you may know some of the principals.

 JW> I do indeed. Buffalo Joe and Roslind were neighbours in Hay River
 JW> and their kids all grew up together. 
 
 HN> What kept me watching was that they
 HN> flew DC-3's...a plane I dearly love.

 JW> I have mentioned here before that when I hop across the lake to Hay
 JW> River on business that I fly with Joe in the DC-3 he commutes to
 JW> work in daily (home and one terminal in Hay River, head office and a
 JW> second terminal in YK). And we have done a few real estate deals
 JW> together over the years.

After seeing a bit of TV on DC-3s from Northern Canadia working in
Antarctica, I was wondering if your man's plane still had the original
radial Pratt and Whitney engines, or whether it had be re-engined with
modern turboprops?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Traditional Scottish Arbroath Toasties
 Categories: Cheese, Eggs
      Yield: 4 Servings
 
      6 oz (175g) smoked haddock
      6    Fluid ounces (175ml or one
           Third of a US cup) milk
    1/2 oz (15g or 2 tablespoons) plain
           (all purpose) flour
      1 oz (25g or 1/4 US cup) strong,
           Hard, grated cheese
      1    Egg (separated into white
           And yolk)
           Salt, pepper, freshly ground
           Black pepper, to taste
      4 sl Buttered toast
 
  Arbroath is forever associated with smoked haddock, whether the recipe
  originated there or not. This recipe also uses egg and tasty cheese.
  
  Heat the smoked haddock in quarter pint (150ml or two-thirds US cup)
  of the milk in a saucepan. Bring to the boil, reduce the heat, cover
  and cook for about five minutes or until the fish flakes easily with
  a fork. Remove the fish with a fish slice and flake. Mix the flower
  with the rest of the milk and then stir into the milk in the
  saucepan. Bring to the boil and cook for two minutes, strirring
  continuously until thick. Stir in the cheese, egg yolk and flaked
  fish. Season to taste with salt, pepper, freshly ground black pepper,
  then heat through. Whisk the egg white until it is stiff and fold in
  with a metal spoon. Put the toast on a grill (broiler) rack and spoon
  the fish mixture onto each slice of toast. Place under a hot grill
  until it is lightly browned. Serve immediately. From: "Preston
  Pittman" <preston_pittmadate: Thu, 10 Jul 2003 14:18:31 +0000
 
MMMMM
 

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