Text 21979, 105 rader
Skriven 2009-03-16 03:28:02 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: snags 357
=================
   Then, after much heavy
 GJ> thinking I remembered that you have roads where you have to pay coins
 GJ> to drive a car on them, so I finally realised that you were referring
 GJ> to the small change you paid to travel on the "interstate".  (Phew!)

That would have been "an hour and a few dollars," though why I'd
have mentioned that I don't know.

 ML> There's that problem with all altimeters that are pressure based.
 GJ> I believe that radar altimeters are used on some aircraft,
 GJ> particularly at low altitudes as when landing, when high accuracy is
 GJ> needed.
 ML> The question is why aren't they used on all aircraft? The
 ML> current system, relying on atmospheric pressure readings
 ML> called in by the control tower, seems a bit dodgy.
 GJ> They are basically the same design as the ones used on the Tiger Moth,
 GJ> requiring to be set to zero at ground level before take-off, or to
 GJ> local barometric pressure at the destination before landing.  There
 GJ> must be some reason for their retention, apart from their independence
 GJ> from electrical supply malfunctions.

But fuel feeds, all non-line-of-sight navigations, steering,
all are electronically managed these days. If electrical supply
malfunctions were a major concern, we'd not be riding in Airbuses
or 717s or 737NGs or 777s.

 -=> Glen Jamieson said to Dale Shipp <=-

 DS> :-}}   That was sometimes the way it was when we lived in England in
 DS> the mid 70's. Gail had a mesh bag that collapsed down to almost
 DS> nothing. She carried it in a purse for occasions when the store did not
 DS> offer bags. 
 GJ> Those "string bags" used to be very popular, but have fallen out of
 GJ> favour in more recent times.  I have several PNG-made "bilums", woven
 GJ> from a type of tree bark or plastic twisted thread, which I have been
 GJ> using for over 20 years.  They still have a few years life left.

Plastic twisted thread makes me think of something I read recently,
which is referenced here (though that's not where I found it):
http://www.shanghaiexpat.com/MDForum-viewtopic-t-74157.phtml

 DS> I find it difficult to understand how a meat counter would have the
 DS> nerve to add onto the price that way.  Although the plastic tray the
 DS> meat is in is very light, they are supposed to discount that weight
 DS> and only charge for the meat -- I think that is called "tare" weight.
 GJ> It would be easy enough to adjust the zero point of the scales to
 GJ> allow for the weight of the pack before adding meat.  It would make
 GJ> little difference when buying dog bones at $1/kg, but for small
 GJ> quantities of prime steak at $20/kg it would be significant.

I think adjusting the idle weight to -0.02 lb or so is pretty common
practice here. A clever cheat would be to set it to an industrial
standard and then go to a packaging vendor whose product was just a
tiny hair lighter.

 GJ> I always have a positive balance in both debit and credit card
 GJ> accounts, so I don't get bothered with interest charges.

Do you not get a grace period on your credit purchases - if so,
why keep a positive balance, and if not, why have a credit
account at all?

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

      Title: Canton Chicken & Chinese Sausages
 Categories: Chinese, Chicken, Pork
   Servings:  4

      2 tb Each soy sauce and dry
           -sherry
    1/2 lb Chinese sausages (lop
           -cheong)
      1 tb Sugar
      2    Cloves garlic, minced
      2 tb Salad oil
      2    Quarter-size slices fresh
           -ginger crushed
  1 3/4 c  Water
      1 c  Long grain rice
      1 lb Chicken thighs, boned & cut
           -in 1-1/2 inch pieces
      2    Whole green onions, thinly
           -sliced
      4    Medium-size dried mushrooms

  In a bowl, combine soy, sherry, sugar, garlic, and ginger.  Add chicken and
  stir to coat.  Cover and refrigerate for one hour.  Cover mushrooms with
  warm water, let stand for 30 minutes, then drain.  Cut off and discard
  stems; squeeze mushrooms dry and thinly slice.  Cut sausages in 1/4 inch
  thick diagonal slices. Drain chicken, reserving marinade; discard ginger.
  In a heavy 3-quart pan, heat oil over high heat. Add chicken and cook,
  turning, until lightly browned (about 2 minutes on each side). Remove
  chicken and set aside.  To the pan, add reserved marinade and water; stir
  in rice.  Bring to a boil over medium-high heat and cook, uncovered, until
  liquid is absorbed (about 8 to 10 minutes). Reduce heat to low and stir in
  chicken, sausages, and mushrooms. Cover and simmer, without stirring, until
  rice is tender (about 45 minutes). To serve, spoon mixture into a serving
  bowl and sprinkle with green onion.

  Source unknown

MMMMM

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