Text 36095, 79 rader
Skriven 2010-03-22 02:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BAD 959
===============
 ML> For the middle and upper classes.
 GJ> They are the ones buying cars and taking holidays in Australia.  I
 GJ> would expect the extra money they generate from selling stuff to the
 GJ> EU and USA would filter down to improve the life style of the
 GJ> peasants, like has happened with Japan.

But not so much in the USA. And I suspect not in China, either.

 ML> How many seconds would it take to get the kid off the mike?
 GJ> I agree with you, but for the authorities, "Rules is rules!".

I wonder what the rule actually prohibits.

   "Let
 GJ> them get away with that, and the next thing you know pilots will let
 GJ> their young sons into the flight decks to try flying the planes."

That's been done a lot, with only one major publicized incident:
http://aviation-safety.net/database/record.php?id=19940323-0

 ML> 1. Try not to commit suicide at CDG
 GJ> CDG is that bad, huh? :(  I will tell Leonore.  As for carousing, that
 GJ> could depend on how we mis-spend time in Krakow and Warsaw.

CDG and Miami are the two most hideous major airports I've
been in. St. Louis, Heathrow, Boston, La Guardia, Newark,
O'Hare, Los Angeles, Fiumicino, those are no prizes either. 

 ML> 2. KL is a good food town - I have had the best tapas and the best
 ML> durian I've ever experienced  within a mile or two of each other.
 ML> There are numerous ways of getting to the city from the airport.
 ML> www.toandfromtheairport.com is a good resource (not just for KL).
 GJ> I have enjoyed good food in KL, but that was 40 years ago.  I will
 GJ> investigate transport, but I would expect there would be some sort of
 GJ> shuttle bus or a "City tour" like Singapore does.
 
Maybe I should have thought about the possibility of going to KL,
but as it stands, I can't afford any more international travel
until the September extravaganza.

Home Made Pineapple Jam Recipe
cat: Nyonya, ingredient, spread
yield: 1 batch

3 lg pineapples
1 c castor sugar
- (please adjust this accordingly to taste, I got really
- sweet pineapples hence reduced the sugar to this amount)
3 ts ground cinnamon powder (optional)
3 ts cornstarch mixed with
3 ts water

Cut skin off the pineapples, including the eyes.
Cut pineapples into slices/cubes and remove the core.
Blend in a food processor/blender. (Traditional method
requires one to grate the pineapples which results in
a more fibrous jam, hence more bite.)

Strain out about half of the juice from the blended
pineapples as this will help the jam to cook faster.
(Plus you get refreshing pineapple juice to drink while
you stand in front of the hot stove to stir the jam!)

Place blended pineapples into a pot along with the
sugar and cinnamon. Start the fire and boil away.
Stir constantly to prevent the jam from burning.
Be careful of hot splurting pineapple juice!

Continue cooking until all the juices have evaporated.
The jam will thicken and the color will change to a
darker golden brown.

Add in the corn starch mixture to thicken up the jam
further. Let cool completely.

adapted from Chez Annies and Rasa Malaysia
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