Text 11434, 80 rader
Skriven 2011-05-28 21:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: INSECURITY 400
======================
 GJ> I have the impression that the overhead grills are for supply air, and
 GJ> the return air grills were at low level, although that might just be
 GJ> my own presumption that I would arrange them that way if I was
 GJ> designing the system, based on the idea that human body smells would
 GJ> be best sucked downwards so that they don't ruin the appetite of the
 GJ> diners in the adjacent seats.

The only vents I have noticed on airplanes have been at
head-high level. I am not sure what equipment that was
on or how long ago; but it would strike me that low-level
intakes would be prone to inadvertent contamination as
well as deliberate, so the engineers should have been
able to figure that out.

 ML> habanero powder is not that incapacitating, certainly not
 ML> enough to put an entire crew out of action - and the
 ML> passengers likewise, as these are apt to figure things
 ML> out and cause some damage to the perpetrator. Anthrax,
 ML> now, that is another issue; luckily, its spores are
 ML> hard to come by.
 GJ> Also, anthrax is much slower to take effect.

If someone wanted to actually cause damage, a bit of
delay in the manifestation would not be a deterrent.

 ML> much result. If a highjacking to the nearest airport
 ML> were the desired result, all one would have to do would
 ML> be to feign acute illness.
 GJ> Of the old style, "Take me to Cuba (or Beijing)" type of hi-jack.

Very minor issue.

 GJ> In fact, security people are so jittery these days that a burst bag of
 GJ> any unidentifiable powder can and has resulted in areas of airports
 GJ> being cleared, so that could also be grounds for setting down an
 GJ> aircraft.

You sound too innocent by far to be a terrorist.

MMMMM----- Recipe via Meal-Master (tm) v7.06

      Title: BARLEY-BUTTERMILK SOUP
 Categories: Soups, Vegetarian, yecch
   Servings:  4

    1/2 c  Barley
      1 qt Water
           Salt
    1/4 c  Finely diced red onion
      3 c  Buttermilk
    1/2 ts Turmeric
    1/4 c  Finely chopped parsley
      2 tb Finely chopped dill; -=OR=-
    1/2 ts -Dried Dill
      1 tb Finely chopped cilantro
      1 tb Snipped chives
           Freshly ground pepper
      1 ds Paprika or herb blossoms
           -(if available, for garnish)

  RINSE THE BARLEY and put it in a pot with the water and salt to taste.
  Bring to a boil, lower the heat, and simmer until the barley is tender,
  about 45 minutes. Drain the barley. (The liquid can be reserved to use in
  another soup.) Toss the onions into the warm barley to wilt them slightly;
  then put the mixture in a soup bowl with the buttermilk. Stir in the
  turmeric and herbs and season to taste with additional salt. Cover and
  refrigerate until chilled. Serve with freshly ground pepper and paprika or
  with a garnish of blossoms, such as chive blossoms, cilantro flowers or
  mustard petals.

  Makes 1 Quart

  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


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