Text 1377, 74 rader
Skriven 2010-09-10 11:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: come fly away 572
=========================
 GJ> The DC3s were the ideal aircraft to use to teach airline pilots, as
 GJ> they had purely mechanical operation of the controls, which meant
 GJ> pilots could get direct feel of the forces involved in the controlling
 GJ> the plane.  Definitely a pilot's aeroplane!

But they were responsive enough that pilots were tempted to
put them past their limits, sometimes, no?

 Later, modern planes
 GJ> were all power controls, with no feel.  Not as much fun to fly.

Though it appears that pilots and would-be pilots have plenty
of fun - witness how many people are clamoring to get into the
business vs. how many are clamoring to get out; also the popularity
of MS Flight Simulator and such.

=
 GJ> I wondered about that.  There is apparently a range of strictness.

As with all disciplines, one goes from pro forma to lax to mainstream
to strict (glatt) to loony to flying planes into buildings.

 GJ> The bread made in the local Afghan bakery is leavened, and Halal.

According to whose authority? I'm sure that there are the Islamic
counterparts to St. Simeon Stylites, for whom anything made with
yeast was unfixably haram.

 GJ> I don't know where Air Vanuatu flies to now, but its 737 used to
 GJ> island-hop from Nauru to Manila via Pohnpei and Guam, with separate
 GJ> flights to Nadi (pronounced "Nandi") and Brisbane/Melbourne.

Back in the good olden days, Nadi was as often spelled (spelt) Nandi
as well.

---------- Recipe via Meal-Master (tm) v7.05

      Title: WHOLE WHEAT SOURDOUGH
 Categories: Breadmaker, Breads
   Servings:  8

           -JUDY GARNETT PJXG05A               2 ts Wheat germ
      2 ts Yeast                             1/2 ts Ginger
      2 c  Whole wheat bread flour             2 tb Olive oil
  1 1/3 c  Unbleached bread flour              1 tb Honey
      2 tb Buttermilk powder                 1/2 c  Whole wheat s/d starter
(you
      2 tb Vital wheat gluten                  1 c  Water ; (i use bottled h20)
      2 tb Lecithin                          1/2    Margarine, room temp.
      2 ts Salt ;  lite

  I used the whole wheat starter and experimented with your whole wheat bread
  recipe in the DAK today. It turned out great. Basically, I just halved your
  recipe and added a few things. My DAK is a 3 cup flour model, is yours? If
  I'm using whole wheat or rye flour, I can add more flour because it doesn't
  rise as much.  Also, whenever I use whole wheat, etc. I add vital wheat
  gluten and lecithin to aid elasticity and to help it rise. This is what I
  put in the DAK and the order I used: Turn the light/dark setting to 12
  o'clock and set the menu to Sweet Bread (the auto. one, not the manual one)
  Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I
  usually add large pieces since they are kind of cut up by the B/M while
  knead ing. We can keep experimenting with this....let me know if you try it
  and what you add or subtract. Have you ever added raisins, oatmeal or any
  kind of seeds? The B/M gives me the lazy way out, and I wanted to see what
  it would do in it.  Thanks so much for taking precious time to post the
  recipe. P.S. I have some of the beer s/d starter to give you when we get
  together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M.
  JUDY/NC PJXG05A

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