Text 5219, 91 rader
Skriven 2010-12-24 17:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NOT 924
===============
 GJ> If, as reported, United was in dire financial straits, changes would
 GJ> have been necessary to make it profitable once more

In the decades I have been flying with UA, there has scarcely
been a year when it has made a profit. It is said, ha ha, that
the best way to make a million dollars in the airline business
is to start off with two million dollars. I am no financial
guru and cannot speak for the profitability of the parent
companies, UAL Corporation and subsequently United Continental
Holdings, but I suspect there are other enterprises that perhaps
depend in their business model on the availability (not
profitability) of the airline units that might make a little.

 ML> I know that in criminal cases, the "eggshell skull" defense is
 ML> wholly discredited.
...
 GJ> Conversely, the counsel for the defence could say that if the victim
 GJ> knew s/he had a weak skull, s/he should have been wearing head
 GJ> protection.

I told you you didn't read.

   (It is claimed that the Concorde people knew of the
 GJ> weakness of the fuel tanks, but hadn't done anything about giving them
 GJ> additional protection until after that disaster.  Disintegrating
 GJ> tyres, from various causes, was a known hazard.)

It was no secret and had been discussed openly for decades by
the enthusiasts and hobbyists, so should have been known by
the professionals, both engineering and legal. The only sensible
criticism of the judgment is that the amount of the award would
likely have been much different had the crashed plane been
Continental's and the culprit Air France. But that's part of the
cost of doing business in such places.

 ML> You don't seem to read your own posts, much less mine.
 GJ> My, we are a touch choleric this morning!

Just pointing out what's what. 

 ML> In the United States, farmed abalone are larger than wild ones
 ML> and are not substantially cheaper, as the appeal is a snobbish
 ML> one rather than a taste one.
 GJ> It is many years since I have tasted abalone, and as the taste and
 GJ> texture on that occasion were not anything wonderful I haven't
 GJ> bothered since.  It is possible that they were over-cooked.  Should I
 GJ> try again?

I told you you didn't read.

These are at least as good to eat as abalone and quite
a bit cheaper, though here they still cost more than
they should, given that they're easy and cheap to grow:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Snails, Sicilian Style
 Categories: Appetizers
      Yield: 6 servings

      2 lb Land snails                       1/4 c  Olive oil
      1 x  Water                               1 x  Freshly ground black pepper
      1 x  Salt                              1/2 c  Lemon juice
      2 ea Cloves garlic finely chopped

    Serves 6 to 8.
    1.  There is a small membrane, known as an operculum, at the opening
  of each snail.  Use a toothpick to remove this membrane and it will
  come off easily.
    2.  Place the snails in a basin and rinse thoroughly with cold
  water.  Drain and rinse once more in cold water that contains a
  generous amount of salt.  Rinse once more in cold water before
  cooking.
    3.  Add four quarts of cold water to a kettle and add the snails and
  about three tablespoons salt.  Bring slowly to a boil and simmer six
  minutes, stirring occasionally.
    4.  Meanwhile, place the garlic and one teaspoon of salt in a small,
  heavy bowl.  Crush the garlic with a pestle or the back of a heavy
  spoon to make a paste.  Add the oil, pepper (to taste), lemon juice,
  and six tablespoons cold water.  Stir with a whisk to blend.
    5.  Drain the snails and serve hot with the sauce cold.
    Note:  To eat the snails, pull out the meat with a pick and dip them
  one at a time in the sauce.  The whole snail may be eaten, although
  the most fastidious prefer to skip the soft after end of the meat,
  which is the digestive tract.
    [From "The New York Times International Cookbook."]

-----

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)