Text 4250, 106 rader
Skriven 2010-11-27 21:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FLYING 663  01126
=========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Are the passengers individually weighed?

 GJ> I have been in a line of 6
 GJ> or so queued up at the scales while the attendant called out the
 GJ> individual weights which were written down by the pilot, to make sure
 GJ> his Islander was capable of clawing its way up to the PNG Highlands.

I have been in Otters and Beavers, mixed passengers and freight
where I had to be weighed.
 
 GJ> It was a bit scary, the way the plane started off at maximum rate of
 GJ> climb, but as it got higher, the rate of climb decreased until it just
 GJ> managed to squeeze through the gap between 2 mountains

The Otter flight I remember best was heading to a fishing lodge under
construction with a load of drywall, badly overweight, and just barely
cleared the treetops on the edge of the puddle we took off from.
But the tops of young pine trees are more forgiving than a mountain,
if an error is made.

 GJ> Who mans the fire extinguisher as the engines are started?
 GJ> have to be well primed before starting, with lots of black smoke, and
 GJ> a quite beautiful noise. (And the possibility of a carburettor fire.)
 
 JW> I don't get to see that part. They start the engines out of sight
 JW> and then taxi up to the hanger doorway.

 GJ> Perhaps they think that the sight of the occasional carburettor fire
 GJ> would make the passengers nervous.  Or are the planes are kept in
 GJ> heated hangers to make starting easier?

Both.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Filipino Chicken Barbecue (Inihaw Na Manok)
Categories: Filipino, Chicken, Grill
  Servings: 4

  1 1/2 c  cane vinegar or 
      1 c  apple cider vinegar
    1/2 c  sugar
      3    bay leaves, torn or crushed
    1/4 c  soy sauce
      3    garlic cloves, finely
           grated
      1 TB finely ground black pepper
     12 oz 7-Up or Sprite
      5 lb chicken leg quarters or
           thighs, trimmed of excess
           fat

Filipino barbecue is often marinated in a mixture that includes 7-Up
or Sprite, likely for its tenderizing effect. Our family recipe
contains no catsup, which is often mentioned in online recipes as
either part of the marinade or a component of the basting mixture.
This chicken is incredibly moist and flavorful, and the reduced
marinade has just the right balance of sweet and savory, having
cooked off the tartness of the vinegar. Paired with achara (pickled
green papaya), it's a classic Filipino combination.

If you have concerns about boiling the used marinade, double the
measurements for the marinade and set half aside for the basting
mixture.

In a large container that can hold the chicken pieces, combine all
ingredients except chicken. Mix until sugar is dissolved. Marinate
chicken in the refrigerator for at least 3 hours or up to 8 hours.

Take the chicken out and transfer the pieces to a large plate. While
waiting for the chicken to come to room temperature, pour the
marinade into a small sauce pan (or discard the marinade and pour
the additional reserved marinade into a sauce pan) and boil over
medium heat until the marinade is reduced to a sticky syrup.

Heat your grill to 350 degrees or medium heat. Grill chicken pieces,
bone side down, for about 8 minutes, then reduce the grill
temperature to 275 degrees. Continue grilling bone side down for
about 20 minutes, basting once. Flip the pieces over and grill for
another 20 minutes, basting occasionally. Continue grilling,
flipping, and basting until chicken is fully cooked. Check for
doneness by piercing the joint to ensure juices run clear, or until
chicken reaches 163F internal temperature.

Take chicken off the grill, tent with foil, and let rest for about 5
minutes before serving.

By Ivory Hut

  From: Http://Newasiancuisine.Com      
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Thomas the Tank Engine has a major coke habit!

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