Text 10218, 119 rader
Skriven 2014-02-23 09:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: far flung 240
=====================
 ML> PeoplExpress (marketing name) or People Express (corporate name) -
 NB> Right... now that you say that, I can see it emblazoned on the
 NB> plane... (should have left the a uncapitalized... [g])

I flew on it once. Everyone seemed sort of out of it. I
started a story (never finished it) about how it was a
ploy to get young people on a spaceship, whence they
would be spirited away to some distant planet and
replaced by doppelgangers who would gradually take over
and ruin the Earth, sort of like what seems to have
happened.

 ML> the reason I fly into and out of Newark so much, as when PE went
 ML> under, Continental got all its good stuff, such as Newark. And as
 ML> we saw recently, Continental essentially bought United and all
 ML> its good stuff, such as me. 
 NB> I have a friend in Lisbon that was/is a Continental pilot... he acts
 NB> like now it's United that is running things... and is less happy about
 NB> it, although generally things still work out ok for him... :)

Continental was much smaller than United, but the management
team was mostly Continental, as that airline was in somewhat
better financial condition at the time of the takeover. So
just as a practical matter, a lot of the operational procedures
(which the employees see) are UA, but the policies (which we
see) are CO. One big complaint is that the computer systems
are CO's, and it is acknowledged much worse than the UA one
(which my late friend Billy helped design and implement).

 ML> I am not fond of Newark (I do have access to three clubs there,
 ML> though; these serve good whiskey for free).
 NB> Well, that at least is a mitigating factor... :)

In Newark it's Wild Turkey 80. Apparently the choice is up
to the management of the local station. Unfortunately, Philly
is one of my more frequent stops, and it's managed by an
outside company, which has chosen the cheapest possible -
McCormick American Whiskey.

 NB> For me, both Gatwick and Heathrow were destinations, not transfer
 NB> points... and Heathrow is closer to London...  I think I used the
 NB> train for transport from/to the airports most times... invested in a
 NB> BritRail pass at least 3 of the 4 times I went to Britain...

Heathrow is twice as close as Gatwick, but if you are going to
say Victoria Station, Gatwick is the better choice. The airlines
make life easier for us by generally speaking (aside from British)
servicing only the one or the other.

 ML> The Bavarians are so nice and friendly - it's hard to credit
 ML> that that city was the cradle of Naziism.
 NB> He was a sport...?  Not typical of the true nature...?

But the Muencheners liked him and followed him with something
approaching enthusiasm.

 ML> I don't understand that Lewis guy sometimes. And the Quebecers
 ML> don't shoot arrows at everyone, at least not in the airport.
 NB> Caught the reference, eh...  I tend to use the phrase for any
 NB> situation where someone or some group doesn't care about any one but
 NB> themselves... especially with less than beneficial results for the
 NB> others... arrows (literal or otherwise) don't need to be shot... ;)

My sister was a great fan of the Narnia series. I didn't care
for it but liked the trilogy, which despite its simplistic
good-evil thing was amusing and in fact sometimes inspiring.

Soodubu Jjigae
cat: Korea, Singapore, main, tofu, stew
serves: 2

1 block smooth tofu
1 bn enoki mushrooms
4 tiger prawns, deveined but with heads on for full-on flavour
150 gm clams
1 c water
- or 1/2 c anchovy or chicken stock
- mixed with 1/2 c water
h - Yangnyum (mix in a bowl)
1 Tb minced garlic
2 1/2 Tb gochugaru (Korean red chilli powder/flakes)
1 ts light soy
1 ds fish sauce
1/2 ts sugar
1 ts oyster sauce
1 Tb mirin or sake
1 Tb gochujang (Korean red pepper paste)
1 Tb vegetable oil

1) Fry the whole lot of yangnyum at low heat with 1 Tb
frying oil for a minute until fragrant.

2) The paste should look and smell all toasty.

3) Add 1 c liquid.

4) When soup starts bubbling, dump in the ingredients,
starting with the prawns;

5) Then the tofu;

6) Followed by the enoki;

7) And lastly, the clams.

8) When the clams all open up, the stew is ready to serve.

Variations:
Vegetarian: load it up with assorted mushrooms and a bunch
of clear vermicelli

Meat: use chicken fillet and/or pork belly, with mushrooms
and glass vermicelli.

thehungrybunnie.blogspot.sg

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