Text 7920, 103 rader
Skriven 2011-03-02 10:52:00 av Glen Jamieson
     Kommentar till en text av Sampsa Laine
Ärende: EATING AT AIRPORTS 10302
================================
 -=> Quoting Sampsa Laine to Glen Jamieson <=-

 ML> Good:
 ML> Hong Kong
 ML> London Heathrow

 SL> Seconded - the Dim Sum airside in HKIA is amazing and the Caviar House
 SL> / Prunier
 SL> Seafood Bar is the only place I know in the UK where I can reliably
 SL> get King Crab.

 SL> Plate of King Crab, a shot of vodka and two glasses of Chablis sets me
 SL> up for most
 SL> European flights :)

I got put off by HKIA when I staggered off the plane into the airport
after a long flight, to be met by a stony-faced woman in a uniform who
raised a pistol, pointed at my face, and pulled the trigger.  She was,
in fact, only checking my temperature to see if I was a suspected
carrier of Asian or bird flu, but it was still unnerving.

Heathrow sounds as if it might be worth visiting, even though it is so
far from London.  I found the Eurostar train a faster, less flurried
way to get to London from Paris or Brussels.
 
 ML> Poor:
 ML> Helsinki
 SL> Urgh don't get me started on the bland, overpriced garbage they serve
 SL> in Helsinki.
 SL> The business class lounge is even worse. Makes me ashamed to be
 SL> Finnish. 

I will take care to avoid Helsinki.  :)
 
 GJ> When last in KL, Narita, and
 GJ> Copenhagen for stop-overs, I ate in airport hotels, where I stayed for
 GJ> the night.

 SL> Apropos airport hotels - the Hilton in Helsinki kicks ass. Amazing
 SL> restaurant, the higher end rooms come with a private Sauna. Amazing.

I was very impressed by the airport Hilton in Copenhagen, only 5
minutes walk from the check-in counter.  I had arrived at the airport
by train for a 22.45 flight, only to find that the SAS flight was
cancelled, so when I pleaded that I had arrived by train and had
nowhere to go until the next flight, 12 hours later, I was given a
voucher for the hotel, which unusually included a truly excellent
dinner of smoked salmon, fish pate, salad and sardine fillets in wine
and herb sauce, with drinks, and breakfast of slabs of red salmon,
cheese and grilled sliced mushrooms on toast.  All very Scandinavian!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sweet Pepper Fish Paprikafisk
 Categories: Scandinavia, Fish
      Yield: 4 Servings
 
  1 1/3 lb Fillet of cod
      2    Sweet peppers, different
           Colors
      2    Cloves garlic or 1 onion
      1 ts Salt
      1 ds White pepper
      1 tb Fresh thyme or
      1 ts Dried thyme + chopped
           Parsley
    1/3 c  Cream
      1 ts Cornstarch
    1/3 c  Strong grated cheese
 
  (in Sweden, we have a cheese called Västerbotten, named after a
  northerly region in Sweden, which is excellent for this - if you can
  get hold of it in your delicatessen store, buy a piece if not TOO
  expensive!)
  
  Trim the sweet peppers and dice them. Peel and chop garlic or onion.
  Put the fish in an oven-proof dish (ooops! I nearly told you to put
  the dish in an oven-proof fish!) and flavor with salt, pepper and
  thyme. Sprinkle with sweet peppers and garlic or onion and pour on
  the cream, mixed with cornstarch and grated cheese. Remember - you do
  NOT have to use whipping cream. If you have access to my Bella's
  Basics file in the Files section of the list's homepage at Yahoo,
  you'll find alternatives there that you might be able to find where
  you live - or similar.
  
  Put in the oven at 435F for about 20 minutes. Decorate with thyme or
  parsley and serve with freshly boiled pasta (potatoes!!! :-D) and a
  salad.
  
  Enjoy!
  
  The recipe is from the 1998 edition of "Husmoderns Köksalmanack".
  
  Bella From: "Bella" <baribel@swipnet.Se>
 
MMMMM

Today is "World Maths Day".

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