Text 4991, 142 rader
Skriven 2010-12-14 22:16:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: YOU DON'T READ 875 01214
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> The Antonov isn't the biggest any more. The Boeing is the
 ML> biggest and can take the most weight.
 GJ> I am not familiar with that Boeing; does it have an opening back or
 GJ> front like the Antonov, or is it the one used to transport Space
 GJ> Shuttles, in which case the wing could be carried externally?
 ML> You obviously haven't read some of my posts - including ones that
 ML> you've replied to.

Unfortunately there has been a problem with my local BBS, following a
series of thunderstorms, so uploads have been delayed, with some of my
earlier replies arriving at the same time as later ones.  It is also
possible that your own uploads may have been out of sequence.  Rest
assured that I do always read your entertaining posts.
 
 ML> A ship would involve too much down time - might as well
 ML> junk the thing (which I still think should be done).
 GJ> Only 2 or 3 weeks, which time could be usefully spent removing the
 GJ> damaged old wing and carefully checking for any other damage.

 ML> In 21 days one such aircraft could earn enough profit (not
 ML> just revenue) to pay the entire fine that the pussy French
 ML> court levied on what you calumniously refer to as my
 ML> Continental Airline.

Well, as Continental is all lovey dovey with "your" United, you have a
potential "in-law" relationship with it.
 
 GJ> I see that your Continental Airline is being sued by Air France for
 GJ> downing their Concorde.  The mechanic responsible only got a suspended
 GJ> sentence for "Involuntary manslaughter".

 ML> I was in favor of that from day 1. It was crystal clear from the
 ML> initial evidence that Continental was almost solely to blame for
 ML> the Concorde crash. 

I have heard that the Continental defence will be that the Concorde
had a known weakness in that the fuel tanks could be easily damaged,
so that the responsibility for the crash was shared, and any fine
should be reduced considerably.  The court case will probably drag on
for years.

 ML> ==
 
 ML> Or is it rather that if the likelihood of the evidence being
 ML> against you is overwhelming, you choose not to take the effort?
 GJ> On the contrary, investigations by others have supported my analysis.

 ML> 1. I said something about Japanese spider crabs and their
 ML> proposed meat-to-weight ratio;

You assumed larger crabs would have a higher meat to weight ratio, on
the basis that shell thickness did not increase in proportion to
overall dimensional increase.

 ML> 2. you disputed this, under the odd assumption that these
 ML> were land crabs and subject to heavier-than-air rules;

Right.  I was under the assumption that the spider crabs were capable
of leaving the sea and galivanting around on land, like coconut crabs.

 ML> 3. it was pointed out, rather gently, that these crabs
 ML> don't survive above, what is it, 160 feet below the surface.

Later, which negated my argument, but it doesn't support your
assumption that shell thickness would be relatively independent of
size of the beast, and give a higher flesh/shell ratio for larger
crabs.   I know from experience tearing them apart and eating them,
little crabs have much thinner shells than big ones.

 GJ> Australia, someone would risk up to 2 months in prison for catching
 GJ> such very much undersized abalone.
 ML> How about "different species"?

As far as I know there are no species of abalone here which can be
legally caught at that small size.  I will check the legal size of
"paua" in NZ next month.

 GJ> Jim's suggestion that they were probably farmed is the most likely.

 ML> Not at all. Or rather, they might be farmed, but the price of
 ML> the small ones is much lower - by a factor of 5 upwards per weight,
 ML> which is incompatible with the hypothesis that they're merely the
 ML> same creature at a different life stage.

I would expect farmed abalone to be much cheaper, and smaller than
wild ones.

BTW, if, as you mentioned in another of your posts (see, I read them
all, including the ones not addressed to me) you are still having a
problem with your "k" key, and having to use 6 key strokes to get it
to print, you could use "c" or "q" instead, and we would all
understand and forgive your spelling.  Possibly the "q", used without
a following "u" would be best, to avoid confusion.  (Unless of course,
who are writing about the iniquities of Kantas.)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squid a la Abalonetti
 Categories: Seafood, Ceideburg 2
      Yield: 1 Servings
 
      2 lb Squid, cleaned and cut open
           -into flat pieces
    1/2 c  Evaporated milk
      1    Egg, beaten
      1 ts Salt
    1/8 ts Pepper
      1 c  Cracker meal
           Oil
 
  This recipe is from Abalonetti's, an Italian seafood restaurant on
  Fisherman's Wharf in Monterey, Ca.  The specialty of the house is to
  fix squid so as to be indistinguishable from abalone.  They do a fine
  job of it too!  I've gained many pounds from scarfing down their
  excellent squid. It's plain, simple, to the point and very, very
  good!!! Give this to those folks who say "Eeeauu, I HATE squid!".
  
  Combine milk, egg, salt and pepper.  Dip squid in mixture and roll in
  cracker meal.  Place squid in a single layer in hot oil in a 10-inch
  frying pan.  Fry at a moderate heat until lightly browned.  Turn
  carefully. Cook the other side.  Drain on absorbent paper.  Serve
  with lemon wedges.
  
  From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
  Berkeley.  1981.  ISBN 0-915572-61-3.
  
  TIP:  Do NOT overcook the squid.  By the time the breading is nice and
  golden, the squid should be done...
  
  Posted by Stephen Ceideburg; February 13 1991. ... D/L from: Salata
  *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM
 


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