Guess one airline started with food, others followed suit. Then,

after
More or less, but that took a long time.

Took a while for the general public to start flying too.

The general public still doesn't do much flying -
a little over 1 round trip a year per person in
the US (less than 3 flights total), and many of
my friends do 20 to 80 times that (my numbers are
in the middle of that range).

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 ... .

True, but they seemed to come together about the same time frame.

Again, not quite - it's likely that the news
conflated two completely different phenomena.
The most notable reductions in all services,
including food, took place between 1978, when
the Airline Deregulation Act became law, and
1981, when government oversight over domestic
routes ended. After 2001, service went from
offering nothing with a smile to offering about
that same amount with a snarl and suspicion,

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.

At least they haven't banned us bringing our own food aboard---yet!

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.

I'd have probably declined some of the food service, or maybe not eaten
all that was on the tray.

I have a hard time doing that last, though it's
a frequent desperation move. Better than the
opposite, no doubt.

OK, I made bread today. Since I didn't have enough whole

wheat > ML> flour, I > used a couple of cups of oat flour. It didn't rise as high > ML> as if I'd

used all wheat, but, decently enough. Should taste just as

good as > ML> 100% > whole wheat bread.

I had to bite my tongue there.

Fresh meat?

Someone's got to do it.

Not me. (G)

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.

No, some like that kind of "relationship". The orthopedic doctor that

Not me [no G].

did my knee, OTOH, talks to us quite a bit. He also took the precaution
of not putting an ace wrap on my knee so I wouldn't have any contact
with chemicals in it.

A little more sensitivity and a little less
assembly line can be very helpful.

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.

T'will be interesting. They're predicting a longer spring/summer allergy season here because it's been a milder winter. Some trees and grasses
are already pollenating.

That's so weird - with the temperature extremes
and all that.

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.

Something for me to experiment with, once I get back on my feet.

far be it from me to suggest you line the pockets
of the alcohol industry, so I'd suggest going for
more bang for the buck.

OK, I didn't know there were 2 of them, nor the kidnapping

aspect. > ML> 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.

OK.

Saus prik

To be used as a cooking or table sauce or both?

Often the latter, though it can be used in all
sorts of dishes as well. You might use it where
"nam prik" or Sriracha is called for - after
all, Sriracha is a version of it.

Beef salad with eggplant
categories: Thai, Philippine, main
servings: 2 to 4

1/2 c water or beef stock
1 c thinly sliced tender beef
4 sm round green Thai eggplants, cut into wedges
2 stalks lemongrass, solid portion only, thinly sliced
3 Tb lime juice
2 Tb fish sauce
2 Tb nam prik pao (Thai chile paste)
1 ts sugar
1 ts Thai chili powder
2 shallots, thinly sliced
2 tiny Thai chiles, chopped
20 mint leaves

Yam Nua Maku An

Bring water to boil in wok. Add beef and simmer
until cooked. Remove with slotted spoon and place
in salad bowl. Add eggplant to water and cook
until slightly softened. Remove with slotted
spoon and set aside.

Add liquid in wok to beef. Combine lemongrass,
lime juice, fish sauce, nam prik pao, sugar and
chili powder, add to beef and mix. Add eggplant,
shallots and chiles. Just before serving, stir
in mint leaves.

Note: Commercial brands of nam prik pao can be extremely hot. For
milder flavor, reduce quantity to 1 Tb or less. Eliminate
chiles, if desired.

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

Hi Michael,

Took a while for the general public to start flying too.

The general public still doesn't do much flying -
a little over 1 round trip a year per person in
the US (less than 3 flights total), and many of
my friends do 20 to 80 times that (my numbers are
in the middle of that range).

Our numbers have gone down since we got the camper. (G)

Not quite - 9/11 wasn't to blame for everything.
Deregulation, on the other hand ... .

True, but they seemed to come together about the same time frame.

Again, not quite - it's likely that the news
conflated two completely different phenomena.
The most notable reductions in all services,
including food, took place between 1978, when
the Airline Deregulation Act became law, and
1981, when government oversight over domestic
routes ended. After 2001, service went from

Most of our flights were between 1983 and 2009, when Steve was in the
Army. Actually had a couple of days with 3--Austin to Dallas, Dallas to
St. Louis and St. Louis to Rhein-Main for getting over to Germany from
Fort Hood. Another 3 flight day was Berlin to Franfurt, Frankfurt to JFK
and JFK to Rochester. Other than that, most of the flying has been one
or two flights per day. Probably the most we did in a relatively short
time was when we were in HI--trips back to the main land and other
islands.

offering nothing with a smile to offering about
that same amount with a snarl and suspicion,

Depends on the airline, IMO.

been even more food (and possibly, though not
necessarily, better).

Burping full?

Close on projectile vomiting full.

I'd have probably declined some of the food service, or maybe not

eaten > all that was on the tray.

I have a hard time doing that last, though it's
a frequent desperation move. Better than the
opposite, no doubt.

If I'm too full to eat more or it's something that doesn't taste good, I
won't eat 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 > ML> with > that doctor any more.

We're pretty much in agreement on that, but
not everyone is.

No, some like that kind of "relationship". The orthopedic doctor

that

Not me [no G].

did my knee, OTOH, talks to us quite a bit. He also took the

precaution > of not putting an ace wrap on my knee so I wouldn't have
any contact

with chemicals in it.

A little more sensitivity and a little less
assembly line can be very helpful.

He's been my orthopedic doctor for several years now. We like him
because he talks with you, not at you, and draws pictures sometimes to
make his point clear.

I can't wait to see what the summer brings.

T'will be interesting. They're predicting a longer spring/summer

allergy > season here because it's been a milder winter. Some trees
and grasses > are already pollenating.

That's so weird - with the temperature extremes
and all that.

It seems to be getting more common.

Trial and error--probably try a lighter red at first, then

the > ML> 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.

Something for me to experiment with, once I get back on my feet.

far be it from me to suggest you line the pockets
of the alcohol industry, so I'd suggest going for
more bang for the buck.

The small amounts we would buy would not even be a drop in the
proverbial bucket for the industry. Besides, it's for cooking, not
drinking.

Saus prik

To be used as a cooking or table sauce or both?

Often the latter, though it can be used in all
sorts of dishes as well. You might use it where
"nam prik" or Sriracha is called for - after
all, Sriracha is a version of it.

OK, worth a try.

Beef salad with eggplant
categories: Thai, Philippine, main
servings: 2 to 4

I had something on this order once in HI. We had gone down to the mall
in Honolulu, decided to get lunch at the food court. My salad started
out at a nice level of heat but it got hotter, the more I ate of it.
IIRC, Steve finished off the last of it. It was good, but the rising
heat level detracted from the enjoyment of it.

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


... It isn't hard to meet expenses...they're everywhere!

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