Text 29010, 125 rader
Skriven 2012-09-01 13:03:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BEAT THE HEAT 193 20910
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> got 300 mil, I'd try to buy Raquel Welch, and failing that
 ML> go about my business in pretty much the same way.
 GJ> Hmmm.  Is she still on the market?  How about Sophia Loren?
 ML> Carlo Ponti is dead.

So now is your chance!
 
 GJ> I understand.  Once, when in NZ with Leonore, I made the mistake of
 GJ> criticising her for buying a "scratchy" lottery ticket.  Then she won
 GJ> $250 with it, and took great pleasure in counting out every note of
 GJ> her loot in front of me!  I think she took pity on me to the extent of
 GJ> buying me a beer, after crowing.

 ML> Serves you both right.

It taught me a lesson, but she still buys tickets.

 ML> ==
 
 GJ> Julian has never pretended to be a nice guy, but as I approve of his
 GJ> principles, I support him.  The world needs such people.  Too many of
 GJ> the "nice guys" are not in fact, but are merely persona created by
 GJ> their publicists.  By their deeds shall you judge them.

 ML> And getting things under false pretenses, from information
 ML> to sex, falls where in this scheme?

Universally, in this modern world, sadly.  But wasn't it ever so?
 
 GJ> January, 2009.  Both those pilots suffered psychological problems for
 GJ> months after their experiences.

 ML> As well they might, once the adrenalin wore off and they
 ML> actually realized what they did and the consequences of
 ML> having done it wrong.

Their ability to make lightning decisions calmly and accurately
resulted at least in part from their military experience and many
years of flying giving them an innate feeling for the plane as part of
themselves, so they could still fly it when most instruments and
controls were dead or incorrect, and the flight manuals did not cover
the situation.
 
 GJ> A feature of the A380 is a camera mounted on the tailfin, looking
 GJ> forward.  This is part of the in-flight entertainment.  It showed the
 GJ> passengers the whole gory details of the engine disintegration and
 GJ> damage to the wing; some entertainment!!

 ML> If I had to be in danger of going down in flaming agony, I'd
 ML> choose to watch it on television.

De Crespigny said he was working out how to inform the passengers of
the nature of the engine failure, when he realised that a lot of them
knew already, as they had watched the disintegration, bug-eyed on the
Flight Entertainment channel.  Others just looked out the window.

The villagers in Indonesia knew it was a Qantas plane, as the bit that
fell on them had the flying kangaroo symbol on it.  From that evidence
they informed Australia that one of the planes had crashed.  The value
of Qantas shares then dropped a lot, while the plane was on its way
back to Singapore.
 
 GJ> Reverting to food... I noticed in Brisbane that flat bread like
 GJ> tortillas or pitas is sold as "wraps".  Queenslanders talk a bit
 GJ> funny, too.
 ML> I believe in much of the English speaking world, that is the
 ML> term used.

Looking around here in Adelaide, I find it coming into greater use.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chapati
 Categories: Breads, Indian, Asia-w, Charmaine
      Yield: 1 servings
 
    375 g  Atta flour; or roti flour
  1 1/2 ts Salt
      1 tb Ghee; or oil
    250 ml Warm water
 
  Put flour in a large mixing bowl, setting aside about half a cup for
  rolling chapatis. Stir salt through the flour, then add gh e or oil
  and rub in with fingertips, as though making pastry.
  
  Add the measured water all at once, moisten all the flour and mix to
  a firm dough. Knead dough for at least 10 minutes or until dough is
  smooth and elastic. Since there is no leavening agent in these
  breads, kneading is used to develop lightness. Gather d ugh into a
  ball, put into a small bowl and cover tightly with plastic food wrap.
  Leave for 1 hour or longer.
  
  This resting period is also vital for making light, tender breads.
  
  Divide dough into balls of even size, about as big as a large walnut
  or small egg. Roll each out on a lightly floured board, li htly
  dusting board and rolling pin with reserved flour and keeping the
  shape perfectly round if possible.
  
  Rollout the chapatis to be cooked, and when starting to cook them,
  start with those which were rolled first, since the short re t
  between rolling and cooking makes the chapatis lighter.
  
  Heat a tawa, griddle or heavy frying pan, put the first chapati on
  the hot pan and leave for 1 minute on medium heat. Turn it o er and
  place second side down. After a further minute, press lightly around
  the edges of the chapati with a folded tea towel to encourage the
  disc of bread to puff up and bubble. Do not overcook or the chapatis
  will become crisp and dry instead of pliable and tender. Wrap the
  cooked chapatis in a tea towel. Serve warm with butter, curry or
  other dishes.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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