Text 8798, 110 rader
Skriven 2011-03-26 11:04:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FLYING HIGH 114  10326
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Shudder!  I have been similarly embarrassed by little old ladies in
 GJ> the PNG Highlands, striding past me up mountain paths carrying huge
 GJ> loads of sweet potato and leading a pig on a string.
 ML> Yeah, but those little old ladies were in their 30s.

More likely 40s, but so was I.  They had titanium leg muscles.
 
 ML> Interestingly, I've been on the 340 but never on the 330,
 ML> essentially the same plane but with two big engines rather
 GJ> What airline runs A330s?

 ML> I was going to be flip and say, what airline doesn't? but then
 ML> decided, as I'm at the EWR airport with nothing to do, and there's
 ML> nobody at the bar yet, to do your research for you. Here's the list.

 ML> Aer Lingus, Aeroflot, Afriqiyah, Air Algerie, Air Asia,
 ML> Air Berlin, Air Caledonie, Air Canada, Air Caraibes, 
 ML> Air China, Air Europa, Air France, Air India, Air 
 ML> Mauritius, Air Transat, Alitalia, Arik, Asiana, Atlasjet, 
 ML> Avianca, Batavia, bmi, Cathay, China Airlines, China 
 ML> Eastern, China Southern, Cyprus, Delta, Dragonair, 
 ML> Edelweiss, Egyptair, Emirates, Etihad, EVA, Garuda, Gulf, 
 ML> Finnair, Hainan, Hawaiian, Hong Kong Air, Iberworld, Jet,
 ML> Jetstar, Kingfisher, KLM, Korean, Lufthansa, Malaysia,
 ML> Meridiana, Mid East Jet, Middle Eastern, Monarch, Oman, 
 ML> Philippine, Qantas, Qatar, Royal Jordanian, Saudi Arabian, 
 ML> Sichuan, Singapore, SN Brussels, Sri Lankan, Swiss, TAM, 
 ML> TAP, Thai, Thomas Cook, Turkish, US Air, Vietnam, Virgin 
 ML> Blue, Vladivostok Air, XL Airways, Yemenia.

 ML> I perhaps should have saved myself the trouble and
 ML> said, what airline doesn't?

Quite a few.  Just listing some of the international airlines not on
your list, which I have flown on, Tiger Air, Air Vanuatu, Air Nauru,
Air New Zealand, JAL, Continental, Canadian, Polish, Valujet, Garuda,
Royal Brunei, Spanair, SkyEurope, Air One, Aegean, Fijian.
 
 ML> Looking forward to the new release of the 737NG+, which is
 ML> said to have horizontally oriented windows. With any luck
 ML> my flight on Wednesday will be on such a craft.
 GJ> What does the "NG" stand for?  (Not a good model name...)

 ML> Nadzo Guido. Actually: "new generation plus."

I should have guessed.  In modern-speak _everything_ is "New
Generation", be it telephones, music or consumers.
 
 GJ> little extreme.  I think you can still be fined for failing to flush a
 GJ> public toilet after use.
 ML> Hardly extreme.
 GJ> I think the fine is or was $50, which I think is a bit extreme,
 GJ> although the idea is to be commended.
 ML> In order to provide deterrence value, the fine should be
 ML> more than negligible.

I would have thought that automatic, user-detecting flushing would be
better.  The first time I came across that in Japan I was startled, as
it seemed that someone was watching me.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: [Brunei] Rendang
 Categories: Malaysian, Beef
      Yield: 4 servings
 
      1 ts Shrimp paste
      1 kg Rump steak
      1    Stalk lemon grass
      1 ts Salt
      1 tb Sugar
      1 tb Soya sauce
      3    Stalk lemon grass - sliced
           Thinly
    120 g  Grated coconut - fried and
           Pounded
      4 sl Galangal
      5    Candlenuts, Ground
      2 tb Curry power - blended with
      2 tb Water
     30    Dried chillies
    120 g  Shallots
      4    Red chillies
      1    Clove garlic
      2    Cm piece ginger
    1/2 c  Thick coconut milk -
           Extracted from
    1/2    Grated coconut
      8 tb Oil
 
  Heat oil and fry ground ingredients and curry powder until fragrant
  Add in half of the coconut milk and fry until the oil separates. Add
  in the soya sauce mixture and steak. Add in also the fried grated
  coconut and lemon grass. Stir fry for 10 minutes. Pour in the rest of
  the coconut milk and simmer until the meat is tender, for about 1
  hour. Increase heat to reduce gravy until it is thick and oily.
  
  from http://asiarecipe.com/brumain.html
  
  From: Kevin Jcjd Symons
 
MMMMM
 

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