Text 17871, 72 rader
Skriven 2014-10-08 16:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: flights 78
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 ML> - the 737 combi has in addition to the hold a container
 ML> compartment in place of the first 16 passenger rows.

Alaska uses -400 Combis with an invariant 72 seats and 4
containers; I don't know whether the interchangeable use
of pallet vs. container is an inaccuracy or not, and the
Wiki isn't instructive (and doesn't in its main article
on ULDs even admit that 737s carry containers).

 JW> The Canadian North ones have a track and a moveable partition so
 JW> they can add or take out seats quickly and easily. They use the
 JW> shorter 737-200 in the following configurations:
 JW> 112 seats / 0 pallets of cargo
 JW> 76 seats / 2 pallets of cargo
 JW> 60 seats / 3 pallets of cargo
 JW> 34 seats / 4 pallets of cargo
 JW> 24 seats / 5 pallets of cargo
 JW> 6 seats / 6 pallets of cargo

I wonder what the apparent inconsistencies in pallet to seat
ratio signifies.

 JW> The default set up seems to be 24 seats / 5 pallets of cargo.

It would make sense to have more cargo and fewer pax on
those routes. Alaska's operation seems to be a compromise,
with the fixed ratio; on smaller routes it subcontracts
to Ravn/Era and the like (I don't know how much cargo gets
to some of the smaller stations - little, I reckon).

I am told that FirstAir and Canadian North are in merger
talks. Was there ever any real competition between the two?

---------- Recipe via Meal-Master (tm) v7.07

      Title: Scotch Pancakes
 Categories: Breads
   Servings:  8

    1/4 lb Plain white household flour
      1 ts Bicarbonate of soda
  1 1/2 ts Cream of tartare
      1 oz Caster sugar
      1    Egg
    1/4 pt Milk or cream

  Sift the flour with the raising agents and stir in the sugar.  Make a well
  in the centre and break the egg into it.  Whisk the milk into the egg,
  then gradually incorporate the dry ingredients to make a very smooth,
  thick batter.  Alternately, simply mix everything together in a food
  processor.  If time permits let the batter stand for 30 minutes before
  cooking.
      Heat a griddle, bakestone or cast-iron frying pan until very hot - or
  cook direct on the hot plate of an Aga.  Grease your chosen surface
  lightly with buttered paper, using just enough fat to prevent the pancakes
  from sticking.  Using a large metal spoon held point downward, drop a few
  small rounds of batter on to the hot surface.  Space them well apart.
  Cook over steady heat until bubbles rise to the surface and the underside
  of the pancakes are browned - about 2 minutes.  Loosen them gently with a
  palette knife, then flip them over and cook for about 1 minute longer.

  Makes about 16 pancakes.

  Source: Philippa Davenport in "Country Living" (British), March 1989.
  Typed for you by Karen Mintzias

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