I thought flights of over a certain 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 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.
Guess one airline started with food, others followed suit. Then, after
More or less, but that took a long time.
9/11, one started reducing food service, and again, others followed,
claiming security costs and such like. Mxkey see, mxkey do.
Not quite - 9/11 wasn't to blame for everything.
Deregulation, on the other hand ... .
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.
At least standardise what should be offered--a meal on flights of over 3 hours, a certain level of snacks, i.e. not only amount, but quality--not
just a tiny bag of pretzels and half a small can of drink but fruit,
cheese and crackers, yogurt or such like.
There's no incentive for standardizing anything,
either. The carriers will go their ways cautiously,
each looking carefully at the effects of anything
anyone else does and then applying their own metrics.
It's a long, slow, seemingly chaotic process. But
then that's what the free market is all about.
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).
Burping full?
Close on projectile vomiting full.
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.
Or somewhere in between.
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.
Fresh meat?
Someone's got to do it.
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.
Not as far as we're concerned. That's a fast turn off--no dealing with
that doctor any more.
We're pretty much in agreement on that, but
not everyone is.
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).
We went from the upper 70s a couple of days ago to the 40s today. It'll
be more of the latter, which are actually, below normal temps, for a few days, then only into the mid 50s. That's normal for us, this time of
year.
I can't wait to see what the summer brings.
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.
Trial and error--probably try a lighter red at first, then the fuller
bodied ones.
Depends. I tend to use more robust wines for cooking.
There are those who would say, but use a nice light
Pinot Noir for bourguignon, but my answer to that is
that when the recipe was formulated, Burgundy was a
much fuller and harsher wine than it is now.
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!
Depends on the city--and we're more small town than big city.
Any big city in the US.
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.
But marketing some interesting products.
Not the original guy. It's becoming clearer that
you're talking about the offspring.
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.
Fat bombs were our name for some of them. (G)
Saus prik
categories: Thai, sauce, condiment
yield: 3 1/2 c
1 1/2 c seedless golden raisins
5 Tb white vinegar
3 Tb red chili flakes
8 cloves garlic
1 ts salt
2 fresh red chili peppers seeded and sliced
1 c whole canned tomatoes with juice
12 oz red plum jam
9 oz pineapple juice
4 Tb brown sugar
Place the first seven ingredients in a food
processor or blender and blend to an even
consistency. This will take several minutes
and requires stopping occasionally to scrape
down the sides. Place the remaining
ingredients in a saucepan over medium heat.
Pour the blended ingredients into the
saucepan. While stirring, let the mixture
come to a boil. Reduce heat to simmer and
cook for 20 min. Store in airtight,
sterilized jars.
Barbara Hom
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