Text 8475, 140 rader
Skriven 2011-03-18 10:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PACIFIC ODDITIES 89
===========================
 ML> amusement my recent adventures with black puddings, pig
 ML> feet, raw mussels, and veal kidneys. She did draw the line
 GJ> Those should all be safely not too aromatic; of course she would not
 GJ> object to garlic, as I could not imagine you associating with a
 GJ> non-garlic eater.

She eats garlic. It's hard to tell her truest likes, though,
as people often revise their habits to suit those around them.
I consistently order meat as rare or raw as available, and she
generally does the same, in my presence; but recently I caught
her eating medium-rare beef (she was at another part of the
same gathering) by preference to rare rare.

 ML> when I proposed ordering an entrecote chevaline, she
 ML> grimaced a little and said that that would be all right,
 ML> but I knew that it wasn't really all right, and my Hilton
 ML> didn't have an executive lounge, but her Sheraton did,
 ML> and I wanted to have that lounge access, didn't I.
 GJ> Sound reasoning!

Dangerous though. Those lounges can be seductive. I have
been known to spend precious hours in the thrall of free
cheap plonk when I could have been exploring wonderful
museums and parks and things.

 ML> European oddities. Terminal 5 was hellish to get to from
 ML> T3 - hundreds of lost people, British Airways personnel
 ML> shouting directions for them to queue up for buses that
 ML> stubbornly resisted showing up. Turns out it would have
 GJ> I thought all that chaos had been sorted out long ago.  Or was that a
 GJ> result of Libyan activities?

No, to be blunt, it has to do with English incompetency.
I am not claiming that American or Australian incompetency
is necessarily less incompetent, but rather that the English
though relatively calm are not relatively efficient.

 ML> the fast track (we were weeded out between passport check
 ML> and the onerous and superfluous security), owing to our
 GJ> (In my mind, almost all security is onerous and superfluous!)

Pretty much, and experiments have shown that it is
ineffective as well.

 GJ> Training attendants to correctly classify passengers by the tickets
 GJ> they hold must be a major part of their preparation for the job.

The AA/BA rules are clear -
Fancy lounge: international first class; OneWorld Emerald
Semifancy lounge: business class; OneWorld Sapphire or Emerald
Out on your ear: coach class; OneWorld Ruby.

Star rules aren't quite so clear -
Uberfancy lounge, where available: international first class
 but only on the carrier which operates the lounge (but sometimes
 there's a dispensation for that regulation)
Fancy bar, where available: international first class, Star Gold
Fancy but overcrowded lounge: Star Gold
Semifancy lounge, less crowded: business class, Star Gold
Out on yer ear: coach class; Star Silver.

The funny in a bad sense thing is that travelers who spend
a fair amount of time and money with an airline are granted
fancy names such as Premier, Silver, Elite, or Ruby, and
they get pretty much nothing. If I were a Premier and got
nothing, I'd be disappointed; after all, what's above Premier?
And tell that to my cranberry.

 ML> My breakfast was black pudding and bacon butty with
 ML> half a bottle of Comtes de Champagne, retail value
 ML> about what the London-Brussels leg cost in toto.
 GJ> Champagne makes an excellent breakfast beverage, even if unaccompanied
 GJ> by food.  I would prefer Danish style smoked salmon to black pudding.

I enjoy smoked salmon, but offal is harder to come by and
is generally preferable anyhow.

 ML> We had only an hour to soak up the atmosphere, which
 ML> was semi-posh but far better than mingling with
 ML> the vulgar plebs (a Latin word) and the base canaille
 ML> (and one that's French).
 GJ> Is there a window where you can look out over the great unwashed, but
 GJ> high enough so that we can't press our grubby noses against it,
 GJ> looking in at the upper crust?

Interestingly, yes. I didn't find out until I was waiting at
the gate for the next flight, whose waiting area turned out to
be directly beneath the mirror-image lounge at the other end
of the terminal from the one we had just left.
 
 ML> Noodles may have saved the immediate postwar Japanese, but it
 ML> was only the inspiration of this hardship that spurred Taiwanese
 ML> immigrant Wu Pai-Fu (Wu Baifu, other names possible) to invent
 ML> instant noodles in the 1950s.
 GJ> The Japanese claim that invention as theirs.  Where did Wu migrate tu?

Look it up. The Japanese acknowledge the fact of the immigrant's
full-blooded Chinesity, but claim (truthfully) that immigrant
changed his identity and citizenship to Momofuku Ando and Japanese.

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Creamy Chicken Popovers
Categories: Low-cal Chicken
  Servings:  6

      2 c  Water                              18 oz Skinned Chicken Breast
halve
      1 x  Lge Carrot, scraped, sliced         1 x  Sm Onion, sliced
      1 x  Sm Onion, chopped               1 1/4 c  Flour, divided
    1/4 t  Dried Tarragon                  1 3/4 c  Skim Milk, divided
    1/2 c  Plain low-fat Yogurt              1/4 c  Dry white Wine (or Chablis)
    1/2 c  Frzn English Peas, thawed           2 T  Chopped Pimento
    1/4 t  Salt                                2 x  Eggs

   Combine water, chicken, carrot, and sliced onion in a large saucepan.
  Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken
  from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside.
  Strain broth, saving 3/4 cup.
   Coat a large nonstick skillet with cooking spray; place over med-hi heat
  until hot. Add chopped onion, and saute until tender. Gradually add 1/4
  cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim
  milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring
  constantly, until mixture is thickened and bubbly. Stir in peas, pimento,
  and reserved chicken. Set aside, and keep warm.
   Combine remaining 1 cup flour and salt, stirring well. Add eggs and
  remaining 1 cup skim milk; beat with a wire whisk until well blended.
  Spoon mixture evenly into six 6-oz custard cups that have been coated with
  Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes
  or till golden brown. Break open each popover. Spoon 1/2 cup chicken
  mixture over each popover. Serve immediately.
  PER SERVING: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 g
  carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg
  calcium.

  Source: cyberealm bbs

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