Text 23792, 80 rader
Skriven 2009-05-04 09:41:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: A CUNNING PLAN 550 90504
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> passengers on flights from America to Australia are now being
 GJ> screened.  Pilots have been told to check them for flu-like symptoms
 GJ> and report any suspects, so that they can be whizzed off in an
 GJ> ambulance to an isolation pris- er - ward.  I don't know how the
 GJ> pilots can check the passengers; perhaps they will be issued with
 GJ> thermometers to stick up the passengers?

 ML> As you no doubt remember, the Singaporeans during the bird
 ML> flu thing came up with these handy remote sensing guns to
 ML> take the temperature of passers-by. I'm sure that in the
 ML> intervening years this relatively unobtrusive monitoring
 ML> technology has come to the antipodes and the new world.

The fixed face monitors which show passengers' faces in different
colours corresponding to the skin temperatures, as previously used in
Singapore, have been sent to 8 Australian international airports.  The
Hongkong airport staff frightened me with the pistol-shaped
temperature sensing guns.  Those devices would be more likely to be
used by pilots, although I think it would be probable that those
duties would be delegated to the cabin staff.

My radio announcer has just said that he has waited a year to be able
to say,  "May the 4th be with you."

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MUSSOLINA D'ALL - GARLIC MOUSSELINE
 Categories: Sauces, Sides, Spanish, Catalan, Euro-w
      Yield: 250 Ml
 
     12    Garlic cloves; OR
     24    ; shoots green garlic
    1/2 ts Salt
      2    Egg yolks; OR
      1    ; egg yolk and
      1    ; whole egg
    250 ml EVOO- mild
 
  Mussolina d'All, refined if not invented by Josep Mercader at the
  Hotel Ampurdan, is in effect an allioli made with roasted garlic -
  which makes it milder and sweeter than the conventional version. "It
  has the flavour of garlic, but is easier on the stomach", notes
  Mercader's son-in-law and successor, Jaume Subiros, [Author Josep
  Pla: "Garlic is the Genghis Khan of Catalan cuisine."] The Hotel
  Ampurdan, in fact, usually makes this sauce with all tender, green
  garlic [i.e., the spring onion-like shoots of the young garlic plant]
  ~ which is available in some special shops, and can of course be
  grown in the home garden - but ordinary garlic works just as well.
  Garlic Mousseline is called for specifically in three of the recipes
  in this book [see MUSCLOS GRATINATS, ESTIL ANTONIO FERRER, CIGRONS
  AMB MUSSOLINA D'ALL and PASTIS CALENT DE RAP AMB MUSSOLINA D'ALL]; in
  general, though, it is a wonderful addition to almost any kind of
  simply cooked fish or vegetables, especially when applied lightly and
  browned a bit under a grill or salamander, which will cause it to
  puff up slightly like a half-hearted souffle.
  
  To make 250-300ml
  
  Roast the garlic, unpeeled, in a preheated 180øC/350øF/gas 4 oven for
  30 minutes or until soft. Let the garlic cool, then cut the root end
  off each clove or bulb and squeeze the cooked garlic out into a bowl.
  
  Using the cooked garlic in place of raw finely chopped garlic, proceed
  according to the recipe for ALLIOLI AMB OUS, either by hand or with a
  food processor - using 1 egg yolk and 1 whole egg-instead of 2 egg
  yolks for the latter method.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)