Text 1429, 71 rader
Skriven 2008-01-28 04:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ODDS AND ENDS 767
=========================
 GJ> Perhaps the FA came from a S Vietnamese refugee background, who left
 GJ> that country before the maps were changed as result of that war.  And,

Actually, even with my very rudimentary consciousness of
Vietnamese, it was clear that he was speaking the language
with a bit of an American accent. It bore rather the same
relationship to Vietnamese as you heard Le Duc Tho speak
it on television as my Chinese does to real Chinese.

 GJ> of course, you were flying on US Air, not Air Vietnam.

Speaking of which, I understand that the former has one of
the oldest and nastiest Boeing fleets in the air (its Airbus
equipment is newer and better), whereas the latter has
gleaming new ... 777s.

 ML> two 777s, neither of which had a discernible problem.
 GJ> I can imagine a certain tenseness in the aircraft each time it came in
 GJ> for a landing.

Not on my part. I figure the UA pilots are as good as their
BA counterparts, and our aircraft hadn't been screwed about
with Pekingese mechanics and fuel purveyors.

 GJ> the time of failure...  As no cause has yet been found, the fault could
 GJ> theoretically occur again on any 777.  It might be time-related, or
 GJ> even something done by a terrorist-hacker.  Worry!

I'm sure no expense will be spared in finding the cause.

 GJ> I see a Garuda pilot has just been found guilty of poisoning a
 GJ> passenger flying from Jakarta to Amsterdam, several years ago.  Yet
 GJ> another reason not to fly Garuda!

The pax had probably been hitting on his favorite flight attendant.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wild Wild Rice
 Categories: Emeril, Rice, Game
      Yield: 3 Servings

      1 ts Oil
      1 c  Cubed cooked duck meat
      1 tb Minced shallots
    1/2 c  Diced apple
      2 c  Cooked wild rice
      1 c  Stock (as needed)
    1/2 tb Chopped fresh sage, plus
           Extra for garnish
           Salt and pepper

  Heat oil, add duck and cook, tossing, for 1 minute. Add shallots and
  apples and cook for 3 minutes. Add rice and stir to mix. Gradually
  add enough stock, a little at a time, until rice is moistened. Simmer
  until heated through and season with sage, salt and pepper. Served
  garnished with extra sage.

  Yield: 3 to 4 servings

  SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
  NETWORK; SHOW #EE0122

  MM Format by Dave Drum - 02 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

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