Text 23618, 67 rader
Skriven 2012-04-11 12:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: flights of fancy 528
============================
 GJ> If the rich crook robs you, you can feel justified in kicking both his
 GJ> dog and his cat

Nah, you can't have said that.
 
 ML> Perhaps. But then you were the one using Wiki as a source
 ML> in the first place. Anyhow, it's fresher than anything you
 ML> have offered.
 GJ> Of course information on anything really up to date and effective
 GJ> would not be released to the general public, including bomb makers.
 
Of course, bomb makers have their own methods of research,
not limited to Wikiknowledge.

==

 GJ> But your top was un-al.  We are becoming confused...

By the time you made the comment about UV, the original
transparent-topped concept was long exhausted.

 ML> I'm sure such plastics exist. As far as passenger-launched
 ML> objects, what velocity do you envision, and how do you
 ML> think that could be achieved in such an enclosed space?
 GJ> A walking stick wielded by an infuriated passenger, or a fire
 GJ> extinguisher thrown by a raving bi-polar pilot could do considerable
 GJ> damage if it hit the inside of a window already stressed by the
 GJ> plane's internal pressurisation.

The walls would have to be made to withstand a considerable
amount of force, er, moment, in addition to that provided
by pressurization - else they would not be approved for
airworthiness.

   I have seen a drunk, denied more
 GJ> whisky, who was close to such a non-thinking state of committing such
 GJ> violence.

I can't believe that a drunk, even with the strength of a
gaggle of Samsons, could perform substantial havoc on an
airplane fuselage, even if a glass house of sorts, using a
walking stick or one of those tiny fire extinguishers such
as one finds in such situations.

Pate sucree
Categories: ingredient, pastry
Yield: 1 kg

500 g flour
300 g butter, very cold
150 g sugar
1 egg plus
1 egg yolk
1 pn salt

Cut the butter into small pieces. Mix well with the
flour, sugar, and salt until the mixture has the
texture of coarse crumbs. Add the egg and egg yolk.
Let rest in the fridge for several hours to several
days before using, covered in plastic.

Source: Les recettes originales de Girardet, La cuisine
spontanee; collected by Rene Gagnaux

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