Well, good distribution of labor.

We'd probably understand a good bit of what the medical people would say
but she has the knowledge to ask if "would this be a better option?", as needed.

An extra pair of ears is said to be a good thing.

This was a Pan Am flight.

An airline mostly unknown to me, though Benita did
use to work for it.

They were the first airline I flew, back in the 70s. Not bad, overall.

Every now and again I try to remember what my
first airline was and sometimes figure it out and
promptly forget. Ozark or National or something.

When we were over Greenland, the pilot told us to look out the windows;
had a good look at the island with lots of snow (this was early July)
still on it.

It's likely that Greenland has white stuff over
much of it all year.

Same here but if it's something I don't want or like, I can't

see > ML> eating > it just because it's there.

Wastage still goes against my grain.

I know, but I don't want it to go to waist if it's something I don't want/like/need.

I do try to "avoid the near occasion of sin," as
it were, but sometimes dilemmas force themselves
on a person.

And other times you can do the "push aways" without a guilt trip.

The stuff has to be pretty nasty before that
happens, though.

We're back up to normal and supposed to be
going up to 60 a few days hence. But then I
go away.

Pack the sun screen and a hat. We might get up to the 70s by Friday

but > then cool back down to upper 50s/low 60s.
Sunscreen, no. Hat, probably not - when I packed my bag,

I spake too soon. The other day it was forecast
to be be partly cloudy and 85, no sweat, and it
turned out to be full sun and 91. I got a bit
more pinkly than I'd like.

the only hat I had on the east coast said "Christchurch
New Zealand" on it. Swisher suggests that it's probably
not a good idea to wear it at present.

No, unless you're wearing it in sympathy.

Which I would be.

Governance being what it is, the state has an
interest in getting involved, but it also has an
interest in not getting involved.

One of these arguements where either side can be equally right or wrong.

Or neither is either.

It's all a matter of taste. (G)

It is, but when claiming authenticity, it behooves
one to be authentic, which with southeast Asian
food generally involves cooking stuff that your
average American can't eat.

Their heat tolerance is much higher than the average American's.

But to claim authenticity they should at least
be prepared to deliver.

Sounds like they had no idea of what the heat level was supposed to

be.
Got it in one. What would be normal for Szechwan/
Honan/Indian/Thai would be considered mouth-destroying
by many Cantonese/Hong Kongese; Americans, too.

I'd take a taste, and then have something to cut the heat easily
available.

Title: Kung Pao Chicken Stir-Fry
Categories: Main dish, Poultry, Stir-fry, bizarre, westernized

I'll pass on this version, have others in MM.

It wasn't offered as a serious contender!

I didn't think so.

Pig ear stew
categories: offal, main, they weren't serious
servings: 6

2 qt water
2 c chopped onion
1 c chopped celery
1 c chopped carrot
4 pig ears
1 lb pork tenderloin, cubed
1 lb black eyed peas
1/2 ts red pepper
1 ts celery salt
s, p tt

Combine water, onion, celery, carrot and pig ears and
bring to boil, reduce to simmer and cook 1 hr uncovered.
Remove ears and throw out. Add meat, peas, and cook
til peas are tender.

M's notes. Saute vegetables first. Julienne the ears
and don't throw out. Use smoked pork shoulder or
similar instead of tenderloin. This need not be a
joke recipe.

discusscooking.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 03-24-19 08:02, Michael Loo <=-
spoke to Ruth Haffly about 130 travel was was overfl <=-

Every now and again I try to remember what my
first airline was and sometimes figure it out and
promptly forget. Ozark or National or something.

I don't recall what the first airline was, but I do recall my first
flight. I was going home from Pittsburg to Florida for either Christmas
or Thanksgiving during my Freshman year. I believe the plane was
something like a DC3 (two propeller prop), an inexpensive night flight.
I was supposed to change planes in Atlanta. Because of mechanical
problems the PA plane did not take off until after the Atlanta
connection. As I was in line to the desk to secure ongoing connection
in Atlanta, I was hearing them tell people in front of me "that will be
$200 please" or something like that. As a poor college student with no
money nor credit, I got pretty worried. But when it came my turn, the
desk person said "No charge -- you had a confirmed flight". WHEW.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PATE EN CROUTE
Categories: Appetizers
Yield: 8 To 10)

MMMMM----------------SOURCE: AUSTRALIAN VOGUE WI---------------------

MMMMM---------------------------PASTRY--------------------------------
3 c Flour
1/2 t Salt
250 g Butter
2 ea Egg yolks
4 T Water

MMMMM----------------MARINADE FOR VEAL AND HAM ST---------------------
1/4 c Brandy
Sprigs of fresh thyme and
-sage
Freshly ground pepper

MMMMM--------------------------FILLING-------------------------------
125 g Ham, cut in thin strips
200 g Lean, thinly cut veal, cut
-in strips
250 g Trimmed lean veal, cut in
-large dice
125 g Lambs liver, cut in large
-dice
250 g Fat pork (pig's belly), cut
-in large dice
2/3 c White breadcrumbs
1 ea Crushed garlic clove
1 t Salt
Freshly ground pepper
1/2 t Dried thyme
1 T Chopped parsley
2 ea Eggs, beaten
125 g Mushrooms, chopped finely
l Butter to saute mushrooms

MMMMM----------------TO GLAZE FINISHED PATE EN CR---------------------
1 ea Egg, beaten with 1
-tablespoon water

To make pastry: put flour and salt into food processor, add butter,
cut in small pieces, and process with an on-off action until mix- ture
resembles coarse breadcrumbs. Beat egg yolks with water, pour into
processor and process until dough forms a ball. Wrap dough in plastic
wrap, form into an even flat cake and rest in the refrigerator for 1
hour.

To make marinade: blend all ingredients together.

To make filling: marinate ham and veal strips in marinade for at least
1 hour. Process the diced veal, liver and fat pork in a food processor
until it resembles coarse mince. Do this with an on-off action so meat
is not cut too finely. Place in a bowl with breadcrumbs, garlic, salt,
pepper, dried thyme, parsley and beaten eggs. Saute mushrooms a few
minutes in a little butter. Add to other ingredients in bowl and mix
well together.

To line tin with pastry: roll out pastry on a floured board. Butter a
27 cm oblong cake tin and line tin with pastry, leaving enough to
cover top and make a few leaves and flowers for decoration. It may be
difficult to lift pastry in one piece, so place manageable pieces of
pastry in the tin and press well with your fingers to ensure that tin
is evenly lined.


Wet tin around top with a little water to make pastry stick when it is
cooking.

To fill tin with pate: put in a layer of 1/3 of filling, then half the
marinated strips arranged lengthwise, another layer of filling and
more strips, cover with last of filling and press well to even top.
Roll rest of pastry, drape over top and cut around with a knife to
even edges. Press edges together well with tines of a fork.

Poke a large skewer down centre of the pate en croute. Cut a small
strip of pastry, wet pastry end, wrap around the skewer and wind strip
around to form a flower. Remove skewer and mould a tiny funnel of
aluminium foil to stick in centre of flower. This enables steam to
escape while it is baking in oven. Cut four leaves from pastry and
stick around flower with a little water.

To cook the pate en croute: bake in the centre of a pre-heated 180'C
oven for 1 hour and 10 minutes. Remove from oven and paint top with
egg wash to glaze pastry as it cooks. Cook for a further 20 minutes.
Leave to cool for 30 minutes before turning out on a cake cooler.
Slide out on its side and carefully turn right way up so top does not
break. Can be eaten warm or cold.

Serve with baby gherkins.

Bon-Appetit, Exec.Chef. Magnus Johansson
Submitted By SHERREE JOHANSSON On 09-28-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:49:27, 25 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Michael Loo <=-

Every now and again I try to remember what my
first airline was and sometimes figure it out and
promptly forget. Ozark or National or something.

I don't recall what the first airline was, but I do recall my first flight. I was going home from Pittsburg to Florida for either
Christmas or Thanksgiving during my Freshman year. I believe the plane was something like a DC3 (two propeller prop), an inexpensive night flight. I was supposed to change planes in Atlanta. Because of
mechanical problems the PA plane did not take off until after the
Atlanta connection. As I was in line to the desk to secure ongoing connection in Atlanta, I was hearing them tell people in front of me
"that will be $200 please" or something like that. As a poor college student with no money nor credit, I got pretty worried. But when it
came my turn, the desk person said "No charge -- you had a confirmed flight". WHEW.

My first "airline" flight was on the night of 07 December 1959. The
carrier was Great Lakes Transcontinental - a non-scheduled outfit which
made its $$$ contracting to the US gummint and by hauling "excursions".

On this occasion I had just joined the bleedin' Navy and they were to
fly me and a group of Navy/Marine Crops recruits to Sandy Eggo for out
"boot" training. A bus took us from the recruiting centre to Midway
Airport (MDW). Where we found that we'd be taking off late due to some
guys with a scaffold changing out an engine on our Super Constellation
aero machine. A real confidence builder - several of us repaired across
the street to a handy saloon to wait out the mechanical woes.

When we did take off the flight was non-stop (we hoped) to San Diego.
This had to be an old bird .... probably from the first (1951) batch
built. Clouds formed near the overhead due to pressurisation issues and
water droplets dripped from the ceiling of the cabin - so, I tell people
I have been rained on *inside* an airplane.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Artie The Airplane
Categories: Five, Salads, Fruits
Yield: 1 Servings

1 lg Symmetrical watermelon; (12
- to 14 pounds)
2 bn Grapes; red and white both
4 Tangerines; peeled,
- segmented
1 Red grape
1 md Unpeeled kiwi

NECESSARY EQUIPMENT: Bamboo skewers & one round wooden
toothpick

Need a centerpiece at your next summer get-together? Try
this wonderful watermelon! It is so easy and will amaze
your guests.

Referring to the picture at:
http://www.tasteofhome.com/Recipes/Artie-The-Airplane
will be useful if you are not artistic/imaginative
enough to visualise making a watermelon into an
aeroplane. Bv)=

If necessary, cut a thin slice from bottom of watermelon
so it sits level.

Using a sharp paring knife, trace outlines of tail
pieces, propeller and wings on the melon.

Cut & carefully remove sections A, B and C.

Remove fruit from sections, leaving 1/8 in. of fruit
on the rind; set fruit aside. Set sections B and C
aside for back wings. from section A, cut propeller,
two side wings and two tail pieces; set aside.

Carefully remove fruit from the melon to form a shell.
Cut all fruit into cubes or balls. Set aside. Trim wings
and tail pieces to fit smoothly against the melon.

Attach wings and tail with skewers; trim skewers if
necessary. Attach propeller with a toothpick; insert
grape on end of toothpick. Place one halved kiwifruit
next to airplane on either side for wheels. Fill with
reserved watermelon cubes, a salad or dessert.

Yield: 1 Salad

FROM: Taste of Home Test Kitchen, Greendale, Wisconsin

MM Format by Dave Drum - 10 September 2009

Uncle Dirty Dave's Archives

MMMMM

... I used to sell furniture for a living. Unfortunately it was my own.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hi Michael,

Well, good distribution of labor.

We'd probably understand a good bit of what the medical people would

say > but she has the knowledge to ask if "would this be a better option?", as > needed.

An extra pair of ears is said to be a good thing.

Usually so, especially when one set of ears doesn't hear that well.

This was a Pan Am flight.

An airline mostly unknown to me, though Benita did
use to work for it.

They were the first airline I flew, back in the 70s. Not bad,

overall.

Every now and again I try to remember what my
first airline was and sometimes figure it out and
promptly forget. Ozark or National or something.

Not Allegany or Mohawk?

When we were over Greenland, the pilot told us to look out the

windows; > had a good look at the island with lots of snow (this was
early July) > still on it.

It's likely that Greenland has white stuff over
much of it all year.

It was an unexpected treat to see the island tho, never had a flight
where it was pointed out to us before. I think all but one flight
previously had been night flights tho.

Same here but if it's something I don't want or like,

I can't > ML> see > ML> eating > it just because it's there.

Wastage still goes against my grain.

I know, but I don't want it to go to waist if it's something

I don't > ML> > want/like/need.

I do try to "avoid the near occasion of sin," as
it were, but sometimes dilemmas force themselves
on a person.

And other times you can do the "push aways" without a guilt trip.

The stuff has to be pretty nasty before that
happens, though.

Either nasty or a strong dislike will make me push away, fast.

We're back up to normal and supposed to be
going up to 60 a few days hence. But then I
go away.

Pack the sun screen and a hat. We might get up to the 70s by

Friday > ML> but > then cool back down to upper 50s/low 60s.

Sunscreen, no. Hat, probably not - when I packed my bag,

I spake too soon. The other day it was forecast
to be be partly cloudy and 85, no sweat, and it
turned out to be full sun and 91. I got a bit
more pinkly than I'd like.

Better to have and not need, than to not have and need.

the only hat I had on the east coast said "Christchurch
New Zealand" on it. Swisher suggests that it's probably
not a good idea to wear it at present.

No, unless you're wearing it in sympathy.

Which I would be.

But people might not interpret it that way.

Governance being what it is, the state has an
interest in getting involved, but it also has an
interest in not getting involved.

One of these arguements where either side can be equally right or

wrong.

Or neither is either.

Also a valid point.

It's all a matter of taste. (G)

It is, but when claiming authenticity, it behooves
one to be authentic, which with southeast Asian
food generally involves cooking stuff that your
average American can't eat.

Their heat tolerance is much higher than the average American's.

But to claim authenticity they should at least
be prepared to deliver.

Then dumb it down for those that want the taste but no heat.

Sounds like they had no idea of what the heat level was

supposed to > ML> be.

Got it in one. What would be normal for Szechwan/
Honan/Indian/Thai would be considered mouth-destroying
by many Cantonese/Hong Kongese; Americans, too.

I'd take a taste, and then have something to cut the heat easily available.

Title: Kung Pao Chicken Stir-Fry
Categories: Main dish, Poultry, Stir-fry, bizarre,

westernized > ML> > I'll pass on this version, have others in MM.

It wasn't offered as a serious contender!

I didn't think so.

Pig ear stew
categories: offal, main, they weren't serious
servings: 6

M's notes. Saute vegetables first. Julienne the ears
and don't throw out. Use smoked pork shoulder or
similar instead of tenderloin. This need not be a
joke recipe.

Had to smile at this one--our younger daughter used to buy pig's ears
for our cocker spaniel. Never would have thought of them in a stew.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Michael Loo to Ruth Haffly <=-

Every now and again I try to remember what my
first airline was and sometimes figure it out and
promptly forget. Ozark or National or something.

Sometime late in 1961, USAF MATS Super Constellation (L-1049), Honolulu to San Francisco.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)