Text 10360, 128 rader
Skriven 2007-01-10 18:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MYTHS, 868
==================
 GJ> Best sub-continent food value was in the basement of the Tekka Centre,
 GJ> cnr Serangoon and Bukit Timah ("tin hill"), getting Pakistani food
 GJ> from one stall, and the bottle of Tiger beer from the Indian one next
 GJ> to it.

It didn't look special from a quick tour while Carol was off
looking at dresses; that was a couple years ago ... but with
your endorsement in mind, I will make an effort to check it
out. I don't know when I'll be on Bukit Timah, maybe Saturday.

 Best Chinese was in the basement of the Sim Lim building on
 GJ> Rochor Canal Rd.

I was told about this place but didn't have the time to
go look. There are so many perfectly fine Chinese food
places, after all, from Sichuan Dou Hua on the 60th floor
of the UOB building and My Humble House in the Esplanade
to the diviest little joints in and around Chinatown. One
could spend a lifetime exploring food opportunities in
Singapore.

 ML> the average price differential was 22 percent. This differential
 ML> owed to consistently higher prices on the part of Southwest. WN
 GJ> Can you haggle over the counter with them to get cheaper prices?

Other evil things that Southwest did to me: I rescheduled a
flight that I'd originally booked at the encouragement of
her who will not be named; and instead of giving me credit on
the new ticket, I had to wait for a credit voucher; and when
it came time to use the credit voucher, I was told that it had
just expired. Also they charged me once (contrary to their
tariff) to stand by for an earlier flight ... 

 ML> ignoring the fact that it uses airports that are far away from the
 ML> market cities (these airports are less used, which contributes to
 ML> on-time statistics, plus they charge lower fees to the airline,
 GJ> That is the sort of thing that cut-price, "fly-by-night" carriers here
 GJ> have done, which is fine if you happen to live at Oodnawoopwoop, but
 GJ> not so good for Adelaide or Melbourne residents.

The interesting upshot is that the airports have begun to imagine
that they really do serve the big cities. So Manchester, New
Hampshire now calls its airport Manchester-Boston Airport, as it's
only 80 km away from the city (more by car, and in fact with about
3 buses a day as the only public transportation between the two),
and Palmdale, California has put in to be called Palmdale Los Angeles
Airport, despite its also being about 80 km away, or 120 by car.

 GJ> Flight costs here vary a lot dependent on the time of day, and by
 GJ> advance booking a flight out of Adelaide at 0605, or from Darwin at
 GJ> 0105 saves something like 40% as compared with peak travel periods.
 GJ> Do you have that sort of time variation?

Those fares were available on two or three flights per day per
airline each way; the rest were up to twice as much. This is
true of all the airlines. The situation is no better (though not
much worse) with Southwest.

 ML> The gent, unable to get official clearance for a transatlantic
 ML> flight, filed papers for a flight between New York and California,
 ML> and then promptly took his plane across the Atlantic to Ireland,
 ML> subsequently pleading lack of navigational expertise.
 GJ> Do you know when that occurred?  There was an almost identical
 GJ> Australian experience, when in January, 1931, Guy Menzies wanted to do
 GJ> the first solo flight across the Tasman Sea.  He had been forbidden to
 GJ> do it, so he filed a flight plan from Sydney to Perth, but went the
 GJ> other way, finishing up landing in what appeared to be a smooth,
 GJ> grassy field near Greymouth in the South Island of New Zealand.

1930s sometime. Corrigan had been a mechanic working on the
Spirit of St. Louis, but in fact he didn't get a pilot license
until quite a bit later than that.

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: KUN PAO SHRIMP B1
 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, MAIN
      Yield: 6 servings

     12    JUMBO SHRIMP
           BATTER
      1 qt CORN OIL, APPROX.
      6    DRY RED PEPPERS
      1 ts FINELY CHOPPED GARLIC
      2 tb CHOPPED GREEN ONIONS
      2 tb SOY SAUCE
  1-1/2 tb VINEGAR
      2 tb (LEVEL) SUGAR
      1 ts SESAME OIL
           BATTER
      1 c  FLOUR
    1/2 c  CORNSTARCH
      1    EGG
    1/2 ts BAKING POWDER

Peel and devein shrimp and dry thoroughly.
Butterfly shrimp: split from back but do not
cut through. Dip shrimp in batter. Deep fry
shrimp in 2 in. of oil about 3 minutes. Pre-
heat wok or frying pan.Put in 1 tbs. corn oil
and heat.Add peppers,garlic,onions,soy sauce,
vinegar and sugar. Stir. Add fried shrimp.
Baste with sauce. Pour on sesame oil. Serve at
once.
Always preheat wok, then add oil.This prevents
additional ingredients from sticking.
BATTER: Mix dry ingredients.  Gradually add
1.Mix dry ingredients.2.Gradually add water
water until mixture is consistency of pancake
batter.
When preparing the shrimp, use green part of
onion as well as white.The green actually has
more flavor.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Occasion: HOLIDAY
Source: YEN CHING
Comments: SOUTH BRENTWOOD,ST. LOUIS
Comments: BEVERAGE: GREEN TEA

M's note: this might be better without the sugar.

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