Text 25095, 65 rader
Skriven 2009-06-19 08:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: I know about 717
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 JK> I know you fly a lot, so you would know... we fly rather infrequently,
 JK> perhaps once or twice a year (computer conferences, that kind of thing)
 JK> so our experieniences have mostly been short term and "ok".

I'd say that 90% of my flights are ok or better: just that the
others have been real doozies. It helps to know one's way around
the system, however.

 JK> My poor Mom though.. what a trip that must have been for her.

Indeed. Worth a complaint letter in fact, even though US Air's
customer service is, as they say, for crap.

 JK> The way I understand it, no one did until my sister called the airport
 JK> and lit into them.. I still can't believe that one .. incredible..

Nobody is going to spend money unless spurred mercilessly.
 
 >> My daughter has had airlines lose her luggage in the past when she was
 >> at Texas A&M, I'm trying to remember how that was resolved.. I was
 > The airline has to compensate for lost luggage.
 JK> Guess they'd only pay for the cost of my cheap-o luggage <g>

The depreciated value, no less. But always always keep a list
of what you have in your luggage just in case.

 JK> ==Chicken Stuffed with Spinach and Prociutto==
 JK> This is a simple one when my garden is overproducing spinach.

Thanks. I endorse it except of course for the Provolone,
which I hate more than I hate normal cheeses even. I'd
substitute a Gruyere, which smells almost as bad but
doesn't raise as bad hives on my tongue as Provolone does.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Bakaliaro Tiganito ( Fried Salt-Cod )
 Categories: Ethnic, Fish/sea
      Yield: 6 servings

  1 1/2 lb Dried salt cod                      1 pn Salt
  1 1/4 c  All-purpose flour                 1/4 ts Baking powder
    2/3 c  Cold water                               Vegetable oil for frying

  Cut the cod into 4-inch sections.  Place in a glass or earthenware bowl,
  cover with cold water, and soak overnight.  The next day, drain and discard
  the water.  Put the cod in a pot and cover with cold water.  Bring to a
  boil, then remove from the heat and lift out the cod with a slotted spoon.
  Remove the bones and the black skin.

  In a medium bowl, combine the flour, water, salt, and baking powder to make
  a thin batter.  Dip the cod in batter and fry in hot oil (about 1/2 inch
  deep) on both sides, then lower heat and cook until tender, turning once
  again.  Serve hot, with skordalia, which is cold or room temperature.

  Note: If the cod is excessively salty, change water 2 or 3 times during the
  soaking period.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.

MMMMM
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