Text 19300, 69 rader
Skriven 2007-08-21 02:54:24 av Michael Loo (1:18/200)
     Kommentar till en text av Carol Shenkenberger
Ärende: painful cabbage 20
==========================
 CS> Ah, yes.  Been through there a few times.  The route to Jebel Ali via
 CS> Singapore I think it was.  No real memories of the place. 

Longest single air terminal in the world. One of the longest
runways. Built on an artificial island, as there was no real
real estate to be had to build an airport on.

 ML> NRT is not that unpleasant of an airport to hang around in -
 ML> I've occasionally just wandered the corridors looking at all
 ML> the overpriced stuff in the shops, even though I have access
 CS> Yeah, Haneda too though pretty sure we'll be flown out of Narita.

If you flew domestic, say to or from Nagasaki, Saga, or Sasebo,
you flew through HND. Almost all international flights are
through NRT.

 CS> That too!  No outlets though for USA style power.  My thinkpad doesnt
 CS> have switchable power.

All the Thinkpads I've ever seen have compatible power. The
transformer brick says 110/220V somewhere on it. You do of
course have to get a plug that fits the sockets; just affix
one to the prongs of your regular plug and you're good to go.
In the rare event that you don't have 110/220, transformers
are available to convert the current.

 CS> I can think of a few dishes where it doesnt work well.  Nappa is too
 CS> 'pale' tasting for some things.  Kimchee for example doesnt taste
 CS> right unless it has some portion of bok choy added.

I mostly agree with your first two sentences but completely
disagree with the last. Cabbage kimchee/kimchi should be
made with 100% nappa with the admixture of tiny amounts of
scallion or maybe fine-shredded radish.

Homemade Worcester sauce
cat: sauce, spicy
yield: 3 c

1 Tb olive oil
6 oz fresh horseradish, peeled and chopped
2 onions, diced
2 jalapeno peppers, halved
6 garlic cloves, chopped
3/4 Tb freshly ground black pepper
4 c water
4 c white vinegar
1 c dark molasses
2 c dark corn syrup
1 oz anchovy fillets
12 whole cloves
1 ts salt
1 lemon, peeled and chopped
4 Tb Tamarind pulp

Combine oil, horseradish, onions, pepper, and garlic in a
pot, and saute over medium heat until onions are translucent.
Mix in remaining ingredients. Bring to a boil; lower to a
simmer and cook for 30 min. Strain through a fine mesh
strainer into a medium saucepan. Slowly reduce by half,
skimming any impurities as they rise to the surface. Sauce
should be slightly thick in consistency, with a sweet and
sour flavor.

Carlos Guia, Commander's Palace Las Vegas

___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Outpost BBS - bbs.outpostbbs.net - 770-489-1561 (1:18/200)