Text 17073, 81 rader
Skriven 2014-09-17 10:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: running around 975
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 ML> about it, bam, no fly list for me. Though my rights are being
 ML> violated more than the average person's, the inconvenience is
 ML> actually not all that great, because in general I don't care.
 DS> Perhaps not more than the average.  On our trip to Ireland and return,
 DS> we had six legs among us and one drug screening.  Is your average
 DS> higher than that?  :-}}

Well, once (as I think I described here) I was dinged for the
secondary 14 times in a row; so I complained and was told that
it wouldn't happen again, and I wasn't dinged for a couple years
after that. Even if you posit an inflated rate of 10%, elementary
math indicates something fishy here. I believe from observation
during busy times that the rate is 2-5%.

I get dinged more often than 10% - in small stations (I hesitate
from lack of evidence to accuse racism, but I suspect it) it runs
closer to 1/3 of the time. It may not have anything to do with
my profile, of which I must have one. It could be that I am
red-flagged for visiting dubious countries; or it could even be
that I have been tagged as an apt subject for tryout treatments
(I used to be friendly with the founder and CTO of one of the
security algorithm companies). Any number of possible explanations,
but randomness isn't among them.

 DS> [of course, I am well aware of the fallacy of quoting stats based on
 DS> small samples, but just could not resist]
 DS> [BTW, I don't think that the Irish have any recipes with eggplant in
 DS> them -- at least based on my search of our data base]

You may be right. But have you looked under eggfruit, aubergine,
or similar alternative names?

 -=> Dale Shipp said to Jim Weller <=-

 DS> All I really know is that the British beef in England did not tasted
 DS> good to us unless all the fat was trimmed off before cooking.  It even
 DS> smelled bad (to us).

That likely didn't have anything to do with the silage but
rather to the treatment (hanging) of the meat and consequent
bacterial and oxidative degrading of the fat.

I bet you didn't eat meat as rare there as you do here, either.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Stuffed Eggplants
 Categories: Side-dish
      Yield: 4 Servings

      2 lg Eggplants; (aubergines)
      3 tb Olive oil
      8 oz Mixed ground meat;
           Preferably lamb + beef
      1 md Onion; minced
      2 cl Garlic; minced
           Marjoram; to taste
           Parsley; to taste
           Salt & pepper; to taste
      4 lg Egg yolks
     17 oz Tomato sauce

  Halve the eggplants and boil 15 min in salted water. Drain and hollow out,
  reserving the flesh.

  Heat the olive oil in a skillet. Briefly fry the meat and onion. Add the
  eggplant flesh and garlic and fry together. Season with herbs, salt, and
  pepper to taste and allow to go cold. Mix all this with the egg yolks, fill
  into the eggplant halves, and lay them in a fireproof dish. Cover with
  tomato sauce and broil or bake briefly in a hot (450F) oven.

  Michael Loo's note: I would add some cooked rice or bulgur or breadcrumbs
  to the stuffing.

  Source: Terry Mitchell

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