Flying back from where? If it was overseas, they have to feed you,
but
Taiwan. And no, they don't have to any more.
I thought flights of over a ceertain time length had to include
something more than a snack, maybe not quite a full meal. Must be that
the rules have been twisted after I stopped flying on a semi regular
basis.
That's certainly not the case at least since
deregulation and probably never was. What the
airlines are required to do is get the buyer
from point A to point B safely. There's not
even any provision for timeliness or comfort.
The only thing that made the airlines offer
food and drink was competitive pressure. The
question is of course is whether government
should meddle with the market. I wouldn't mind
if it did here and there.
that was quite a bit of food. How long was the flight?
Eleven hours more or less.
A goodly amount of food for that time frame.
And if I'd been upgraded (I ended up something like
#6 in line for the last seat), there would have
been even more food (and possibly, though not
necessarily, better).
Garlic salt has one advantage, though -
it'll keep virtually forever.
It does lose the garlic "punch" after a while.
Which for people who use garlic powder might be
a good thing.
Use more, get rid of it faster? (G)
Easier to regulate the garlickiness with
a weaker product.
Probably so--use either the whole jar or just a dusting, depending on
your fondness for garlic.
"Kept a-runnin' out."
I always had a good supply on hand.
I was referring to the previous (your mom's)
situation.
She never got it.
Apparently not. But as usual, that was the
punchline of a joke (about a Yankee
shopkeeper, in this case).
OK, I made bread today. Since I didn't have enough whole wheat flour, I
used a couple of cups of oat flour. It didn't rise as high as if I'd
used all wheat, but, decently enough. Should taste just as good as 100%
whole wheat bread.
I had to bite my tongue there.
We didn't know when we first moved here. Wish we had, would have not wasted our time with him and gone to the one we did have for a few
years > (found after the visit to the "wrong" doctor).
Even a bad doctor can come in handy in some
circumstances.
In the long run, yes. We'd decided to go with him because his practice
is in Wake Forest. Had to go to North Raleigh for the one we chose after that, then into Raleigh a few years later. When that doctor retired, we
found our current one in Wake Forest, not too far, actually, from the
first doctor.
It's a game of cost and benefit. Some patients
don't consider obnoxiousness and arrogance a major
cost - some might even consider it a benefit.
About 20 degrees below normal.
Pretty much (not quite) balancing out the southern
hemisphere.
Seems so. We're back into the low 60s today, may get into the 70s later
this week. But, some colder weather appears to be in the longer range forecast.
At Glen's, this month the temperatures have been
mostly higher than average, but I spake too soon -
the numbers are taking a dive for the rest of the
month, to the degree that it's supposed to be
actually nice there (70s).
with a > ML> bit of red wine.
Yes. In my view, the improvement is worth it,
and you don't need to use so much that it comes
anywhere close to becoming an intoxicant.
May try half a cup or so at first, up or down it accordingly.
Try prereducing it as well.
OK, by about half?
There are those who say half, but there will be
substantial alcohol (maybe a percent) left. Others
say reduce almost to a sludge, which has adverse
flavor consequences. Do what's comfortable.
though I wish people would tolerate Europanto as
used to be claimed language would evolve into.
But it probably never will.
Why not - that's the way various pidgins
came to be. For example, the Singlish being
spoken nowadays has not so much in common
with that which I first encountered decades
ago, because of the introduction of influences
from many other languages (Chinese, the various
Indians, and the various Bahasas, mostly).
I don't think Americans (not all, but a good many) will want to give up
their total use of English.
Walk down a city street with your ears open
and reconsider that statement!
Oetker's way, either.
He seems a bit of a strange bird anyway.
As strange as Kellogg and Post? I don't know
anything about him except that he had a food
business.
Same here.
So were you referring to the younger Oetker,
who has good reason to be strange (I looked it
up - he was victim of a kidnapping similar to
that that the Getty kid endured).
OK, I didn't know there were 2 of them, nor the kidnapping aspect.
The one who started the company seems to have
been a more or less normal businessman.
The cheese pastry thing seems to be pretty
common in cold-climate European countries.
Yes, I remember having a good number of them when we lived in Germany.
Not as sweet as American versions of similar, but just as good, if not better. (G)
And until recently treacherous for me.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gruibenknoedel (Cracklings Dumplings)
Categories: Soups, German
Servings: 4
1 c Cracklings
2 Eggs
2 tb Flour
125 g Plain breadcrumbs (4.5 oz)
greens [chopped parsley and/or chives] seasonings (pepper, paprika,
marjoram)
Mix the cracklings, eggs, seasonings, and greens into a pliable mass.
Add
flour and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then
shape dumplings, and slip into barely boiling water, and let steep.
Transfer to hot beef broth and serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
MMMMM
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)