Text 2397, 76 rader
Skriven 2006-06-22 06:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: 859
===========
 GJ> finally managed a set, Qantas Adelaide to S/pore, KLM to Amsterdam,
 GJ> then Vienna, then return KLM from Athens to S/pore and Qantas back to
 GJ> Adelaide.  I notice that Amsterdam to Vienna is by "KLM Cityhopper",
 GJ> using what is given as a Fokker 100, whatever that is?

Fokker used to make good smaller airplanes, including, I believe,
either the F-16 or the F-104 (subcontracted from Lockheed). And
(the Royal Guardsmen song keeps coming into my head alternately
with the tinnitus) Baron von Richthofen flew a Fokker. Unfortunately,
the company is out of business, so it is only seldom that one can
hear exchanges such as the following:

ATC: Traffic 11 o'clock and 5 miles, an F-70.
Pilot: Yes, I've got the little Fokker in sight.

 GJ> My niece has arranged some continental air travel for us - Budapest to
 GJ> Rome on SkyEurope Airlines Hungary Kft on an unknown aircraft, on
 GJ> special for US$60, and Naples to Athens on something else for $120.

According to the Wiki, SkyEurope uses 737s exclusively.

 GJ> As it is, the travel itinerary takes over 22 air hours each way, with
 GJ> 28 hours in Singapore going, and 11 hours thumb twiddling at airports
 GJ> returning.  All peasant class, of course.  The day after arriving in
 GJ> Vienna I am scheduled to attend the last day of a week long "Feast of
 GJ> roast pork, Schnitzel and brass bands - and wine, of course" at

Appropriate after traveling in peasant class. Hoist a liter
of Dunkel and a Schweinshaxe for me.

 GJ> Gumpoldskirchen, a small Austrian village where the main street is
 GJ> lined by some 27 small wineries.  I have been there previously, but
 GJ> didn't get past the first 3.  Hopefully we will progress a bit further
 GJ> this time.  The white wines of this region are some of the best I have
 GJ> had, anywhere.

I don't care for Gumpoldskirchner, but then I've had it only here,
and I'm sure it doesn't travel. When I was in Austria, well, we'll
draw a discreet veil over what I drank when I was in Austria.

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

      Title: Paprikahuhner (Paprika Chicken)
 Categories: Chicken, Austrian
   Servings: 6

      2    Broiler-fryers (2 1/2 to 3
           -lbs. each), quartered
    1/2 c  Butter or margarine
  1 1/2 c  Chopped onion
    1/4 c  All-purpose flour
      2 ts Salt
      1 c  Chicken broth
      1    To 2 tsp paprika
      2 c  Dairy sour cream

  Wash chickens and pat dry. Heat butter in a large skillet and saute onions
  until soft and light yellow. Lay chicken pieces over onions and saute.
  Simmer, covered, over low heat for about 45 minutes. When chicken is
  tender, remove and keep warm. Stir flour and salt into onions. Gradually
  stir in chicken stock. stir over low heat until thickened. Remove pan from
  heat and mix paprika into liquid. Amount depends on taste and color
  desired. Blend in sour cream. Add chicken to sauce. Spoon sauce over
  chicken. Reheat but do not boil. Serve with noodles or dumplings. Makes 6
  servings.

  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 -
  1966]

MMMMM



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