Text 8546, 116 rader
Skriven 2011-03-20 13:41:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: PACIFIC ODDITIES 89 10320
=================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> She eats garlic. It's hard to tell her truest likes, though,
 ML> as people often revise their habits to suit those around them.
 ML> I consistently order meat as rare or raw as available, and she
 ML> generally does the same, in my presence; but recently I caught
 ML> her eating medium-rare beef (she was at another part of the
 ML> same gathering) by preference to rare rare.

It could be that she likes a variation occasionally.
 
 ML> but I knew that it wasn't really all right, and my Hilton
 ML> didn't have an executive lounge, but her Sheraton did,
 ML> and I wanted to have that lounge access, didn't I.
 GJ> Sound reasoning!

 ML> Dangerous though. Those lounges can be seductive. I have
 ML> been known to spend precious hours in the thrall of free
 ML> cheap plonk when I could have been exploring wonderful
 ML> museums and parks and things.

True.  I have been trapped that way by cheap booze, although I usually
have someone drag me away while I am still draggable.  Of course I can
try to do a certain amount of retaliation dragging away from clothes,
jewellery and fabrics, but usually with only marginal success.
 
 GJ> I thought all that chaos had been sorted out long ago.  Or was that a
 GJ> result of Libyan activities?
 ML> No, to be blunt, it has to do with English incompetency.
 ML> I am not claiming that American or Australian incompetency
 ML> is necessarily less incompetent, but rather that the English
 ML> though relatively calm are not relatively efficient.

I have noticed that the English are distinctly less efficient than the
Continentals when it comes to transport matters around the EU - while
the Singaporians are even better.  I spent ages futilely trying to
coordinate train and ferry travel from London to Copenhagen using
British Rail and P&O before giving up and going to the French Rail
office in Picadilly, where a charming lady fixed us up with discount
Chunnel tickets to Brussels and on to Copenhagen.  She even
recommended a good, relatively cheap place for lunch in London.
 
 GJ> Training attendants to correctly classify passengers by the tickets
 GJ> they hold must be a major part of their preparation for the job.

 ML> The AA/BA rules are clear -
 ML> Fancy lounge: international first class; OneWorld Emerald
 ML> Semifancy lounge: business class; OneWorld Sapphire or Emerald
 ML> Out on your ear: coach class; OneWorld Ruby.

 ML> Star rules aren't quite so clear -
 ML> Uberfancy lounge, where available: international first class
 ML> but only on the carrier which operates the lounge (but sometimes
 ML> there's a dispensation for that regulation)
 ML> Fancy bar, where available: international first class, Star Gold
 ML> Fancy but overcrowded lounge: Star Gold
 ML> Semifancy lounge, less crowded: business class, Star Gold
 ML> Out on yer ear: coach class; Star Silver.

You make my point!  What are all these classifications based on?  Is
it just on how much you pay for your tickets, how many air miles you
fly per year, or do you pay an annual fee for the privileges, or can
you just pay at the door for entry to the fancy lounges (like in
Manila, the last time I was there, a few years ago).  Or are they all
different?

 GJ> Champagne makes an excellent breakfast beverage, even if unaccompanied
 GJ> by food.  I would prefer Danish style smoked salmon to black pudding.
 ML> I enjoy smoked salmon, but offal is harder to come by and
 ML> is generally preferable anyhow.

Breakfast kidleys are traditionally British.  I prefer Scandinavian
breakfasts.
 
 ML> immigrant Wu Pai-Fu (Wu Baifu, other names possible) to invent
 ML> instant noodles in the 1950s.
 GJ> The Japanese claim that invention as theirs.  Where did Wu migrate tu?

 ML> Look it up. The Japanese acknowledge the fact of the immigrant's
 ML> full-blooded Chinesity, but claim (truthfully) that immigrant
 ML> changed his identity and citizenship to Momofuku Ando and Japanese.

I will, next time I go on Internet.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Most Simple Fish Dish Ever Made Enklaste Fisken
 Categories: Scandinavia, Fish
      Yield: 4 Servings
 
      1 lb 3 1/2 oz frozen fillets of
           Cod
      2    Onions
      1 cn Tomato soup, 10 oz
      1 ts Salt
        ds Pepper
    1/3 c  Grated cheese
    1/4 c  Chopped dill
 
  Heat the oven to 435F. Peel and chop the onions and sautee it in some
  fat in a frying pan. Put it in the bottom of an oven-proof dish. Cut
  the fish in thin slices and put them on the onion bed. Flavor with
  spices and pour on the tomato soup. Sprinkle with grated cheese and
  dill and put in the oven for about 25 minutes until the fish is done
  and the cover has taken color. Serve with boiled potatoes and a
  salad. Enjoy - I do, every time!
  
  Bella From: "Bella" <baribel@swipnet.Se>
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)