Vitaly Shmatikov

In article <[email protected] >, amp_spamfree
<[email protected]> wrote:

    >> Most fishing anywhere is large scale commercial fishing.
    >Where do you come up with these tidbits of misinformation? UK fisheries industry
    >employees 22,000 in 581 concerns - that is an average of 78 employees per. Not
    >exactly Large Scale.

78 employees *is* large-scale comparing with two guys on a boat. You are talking
trawlers, I am talking a guy with twenty lobster traps.

    >> It's hard to find only because the fish/seafood species are different (probably
    >> my most favorite seafood is something called ``percepes'' which I only saw in
    >> Spain and Portugal, never in the US). Otherwise, there are plenty of little
    >> harbors on both coasts of the US where you can drive up to the pier and buy fish
    >> from a small boat, or have it cooked right there and then. Places like
    >> Princeton-by-the-Sea and Moss Landing near where I live, or similar places in
    >> New England. I've seen plenty. Much prettier than Europe, too.
    >Defeats the whole argument that it's big and commercial - now it's small and quaint?

All I am saying that small and quaint *exists* in America, and it's not hard, if
you live near the coast, to drive up to a harbor and get your fish fresh in the
same manner you would in Spain and Portugal. Are you actually reading the thread?

    >> This is true, but most of the west coast and New England are cold water.
    >As is the Baltic.

Yes. So?

    >But then again, you don't get much mahi mahi in cold water, now do you.

No. So?

    >Grouper doesn't do so well in cold water, nor does tuna. Red snapper
    >- now there's a taste favorite.

All true. So?

    >If you want salmon, Scotland and Sweden beat anything Oregon has to offer.

Most of salmon in the US comes from Alaska, not Oregon, but I'll even grant you
that Scotland and Sweden beat anything Oregon has to offer. So?

    >So, where does that leave this?

Yeah, that's the question.

    >I'm all for opinion entitlements, but Vitaly, at least get the basic facts straight
    >before you go to the Europe bashing.

How 'bout this: I'll get the basic facts straight, and you'll make an attempt to
read what I wrote (not what you imagined I wrote, but what I actually did write).

Jim Ley

On Thu, 15 Aug 2002 03:39:17 GMT, [email protected] (Hatunen) wrote:

    >On Thu, 15 Aug 2002 02:06:43 GMT, <[email protected]> wrote:
    >>Section One of Artticle Two: No person except a natural born citizen, or a
    >>citizen of the United States, at the time of the adoption of this Constitution,
    >>shall be eligible to the office of President; neither shall any person be eligible
    >>to that office who shall not have attained to the age of thirty five years, and
    >>been fourteen Years a resident within the United States.
    >Oh. I forgot about the fourteen years thing.

It sounds rather discriminatory - if you can vote at X, why can't you be
president until Y.

Jim.

The Oik

"Vitaly Shmatikov" <[email protected]> wrote in message news:[email protected]...
    > In article <[email protected] >, amp_spamfree
    > <[email protected]> wrote:
    > >I haven't had problems on either account. In fact, Planet Hollywood, TGIF, and
    > >Hard Rock...all "typical" American restaurants are readily available, with almost
    > >identical menus, in most major and many minor European cities. As for authentic
    > >American food, what is more authentic than your major chains. If it wasn't
    > >authentic American, why so many and so much?
    > Because Europeans, as always, are suckers for all things American, or, rather,
    > things that are sold to them as American?
    > But at some level you are right. What Planet Hollywood, TGIF and Hard Rock are
    > to American food, Asian restaurants in Europe are to Asian food. Which is kinda
    > what I've been saying all along...
    > >> It's a little bit hard for me to say, since I don't know what's available in
    > >> your local Chicago area Dominicks, but my local supermarket has tortillas,
    > >> poblanos/pasillas, Mexican linguica and chorizo (different from Portuguese and
    > >> Spanish versions, respectively), etc. Never saw anything like that in
    > >> Sainsbury's.
    > >
    > >At Sainsbury's I can get, without a problem, everything but linguica - in part
    > >because I'm not quite sure what that is and I've never looked.
<snip>

A serious travel comment: Micky D's, KFC etc may be reasonably consistent across the
world, but don't expect TGI's or Hard Rock to be so - some are iffy franchises, some
are just plain fakes! As for that 'all American Diner' chain 'Henry J Beans' (ho ho,
no branches in the US?), please remember that some branches are 'forbidden' to
Americans, by their extra-territorial laws...

Amp_spamfree

[email protected] (Hatunen) wrote in message
news:<[email protected]>...
    > On Wed, 14 Aug 2002 08:29:55 -0700, "Ken Blake"
    > <[email protected]> wrote:

In consideration this has nothing to do with air travel, I took RTA off the list.


    > >In news:1192abe3.0208-
    > >[email protected]    , amp_spamfree wrote:
    > >
    > >
    > >> And you still can't get an authentic German weinerschnitzel.
    > >
    > >
    > >German wienerschnitzel? (note the spelling, by the way.) Do you know what the
    > >"wiener" in "wienerschnitzel" means?
    > I do. Is there a prize?

You think you do, but it isn't geographic.

Check out this authentic German menu - got it? OK.

http://www.zumschuetzenhaus.-
de/speisekarten.html

Or perhaps Menu 5 at this authentic German restaurant?

http://www.kleppereck.de/sonderkar-
ten.html

There are a variety of authentic German foods that are prepared "wiener Art". Here's
an authentic German recipe for fish, wiener art:

"Fischfilets mit Salz und Zitronensaft marinieren, in Mehl wälzen. Danach durch die
verquirlte Obers-Ei Masse ziehen und zuletzt in die Brösel tauchen und leicht
andrücken. Bei mittlerer Hitze in Öl goldbraun frittieren."

And here it is - the ultimate "Bayerische" Schweinschnitzel Wiener Art" - not the
dried out veal, but real pork. Now that is authentic.

http:/-
/www.br-online.de/bayern-regionen/himmel/kochen/2001/0815_7.html

"Wiener art" not "von Wien"

Like I said, thanks for playing. Still can't get an authentic wienerschnitzel in
Austin - be it the county or the city.

amp

Paul Ding

    > Gee! I guess we have already had a Hispanic candidate for US president then. As I
    > remember it Barry Goldwater was born in Mexico.

If you are old enough to remember the birth of Barry Goldwater, it's no wonder that
your memory is shot to hell.

As a general rule, you either had to be a resident of the US when it was formed, or
be native-born. Barry's birthplace achieved statehood after his birth, but before he
ran for President.

Taft served as president *long* before Ohio became a state in 1953. But that was an
error - nobody realized at the time that Ohio had never been admitted to the union.

--
http://paulding.net Many useful utilities

"Do only what only you can do." Rest in peace, Professor Dijkstra

Mika

[email protected] (Hatunen) wrote in message
news:<[email protected]>...
    > On Wed, 14 Aug 2002 08:23:42 +0200, Mika <[email protected]> wrote:
    > >A strange statement, considering that the population is about (waving hands) 80%
    > >mestizo.
    > At least that's what they claim.

"They" claim to be mestizo, but really aren't? You've lost me here.

M

Mika

[email protected] (amp_spamfree) wrote in message
news:<[email protected]. com>...
    > "Tim Challenger" <[email protected]> wrote in message
    > news:<[email protected] ay.telekom.at>...
    > > > And you still can't get an authentic German weinerschnitzel.
    > > Since when was Wienerschnitzel german ?
    > Since when was authentic Germany based on post-wwII borders?

Because cuisine is regional everywhere. Political borders are a different story and
have little to do with it.

M

Mika

Not the Karl Orff <[email protected]> wrote in message
news:<[email protected]>...
    > In article <[email protected] >,
    > [email protected] (amp_spamfree) wrote:
    > > "Tim Challenger" <[email protected]> wrote in message
    > > news:<[email protected] ay.telekom.at>...
    > > > > And you still can't get an authentic German weinerschnitzel.
    > > > Since when was Wienerschnitzel german ?
    > >
    > > Since when was authentic Germany based on post-wwII borders?
    > hmm, Austria wasn;t part of germany, even way before germany came into existence

Ever heard of the Holy Roman Empire?

M

Amp_spamfree

Mika <[email protected]> wrote in message
news:<[email protected]>...
    > amp_spamfree schrieb:
    > >
    > > Mika <[email protected]> wrote in message
    > > news:<[email protected]>...
    > > > amp_spamfree schrieb:
    > > >
    > > > Umm, Austin isn't in Austin County, it's in Travis.
    > > >
    > >
    > > Bastrop, Travis, Williamson, Lee, Gonzales, Fayette, Caldwell counties, among
    > > others, all within 100 miles of Austin, were all heavily populated by German
    > > immigrants in the mid-1800's. That puts Austin as the center of German
    > > immigration - since I suspect most people know where the capital of the State is,
    > > it makes it much easier than suggesting that .
    > Fine, but the 'Austin' mentioned in the link you included in your previous post
    > simply isn't the City of Austin, but you seemed to imply that it is. That's all I
    > meant to point out.

It was a wonderful example of the depth and richness of German immigration in
"central" Texas.
    > > If you want specifics for the City of Austin, here's the 10K walk -
    > >
    > > http://www.utexas.edu-
    > > /depts/german/volksmarsch.html
    > Thanks, but I went to college there and am quite familiar with the place.

Then what's your problem in recognizing the immigration of Germans in Texas and
acknowledging the fact that Austin is a geographic center (as well as cultural
center) for this immigration?

    > > http://www.hal-c.-
    > > org/~dcrane/txgenweb/vereinproject.htm
    > >
    > > And you still can't get an authentic German weinerschnitzel.
    > Wurstfest in New Braunfels is a somewhat 'interesting' affair.

Salsaschnitzel ... di you try it?

    >Anyway, when I was living in Austin finding a Wienerschnitzel wasn't very high on
    >my list of priorities.

It was mine. It is an example, and a very good one, that immigration and
authenticity are independent.

    >And as far as I know, the majority of the early Germans in Texas did not come from
    >Austria anyway.

So? Just becaquse it has Wien in it's name doesn't make it von Wien.

    >What I found quite strange though, was that there is a restaurant chain down there
    >called *Der* Wienerschnitzel.

which serves hot dogs - problem solved - don't get so damned literal.

amp

Mika

devil <[email protected]> wrote in message news:<[email protected]>...
    > Not the Karl Orff wrote:

    > > Integrated into Germany or at least what the Germans prolciamed then perhaps.
    > > The Allies held that Austria was occupied.
    > But that was a cold war gimmick because of convenience on both sides of the fence.
    > It's not as if the Anschluss wasn't welcome by a sizeable proportion of the
    > population at the time.

Yeah, so what? A referendum in 1918 would have had the same result. Minus Adolf.

M

Mika

[email protected] (amp_spamfree) wrote in message
news:<[email protected]. com>...
    > "Tim Challenger" <[email protected]> wrote in message
    > news:<[email protected] ay.telekom.at>...
    > > > And you still can't get an authentic German weinerschnitzel.
    > > Since when was Wienerschnitzel german ?
    > And moreover, Weiner schnitzel is not named for its origin but rather for it's
    > preparation style - but I have had very good Weinerschnitzel in both Vienna and
    > Salzburg, in case you were wondering.
    > thanks for playing.

If you know so much about it, how come you cannot spell it correctly? Hell, why not
just call it cotoletta milanese?

M

Mika

[email protected] (Hatunen) wrote in message
news:<[email protected]>...
    > On Wed, 14 Aug 2002 13:36:53 +0200, "Tim Challenger"
    > <[email protected]> wrote:
    > >>What I found quite strange though, was that there is a restaurant chain
    > down there
    > >> called *Der* Wienerschnitzel.
    > >Yea, it should be *Das* Wienerschnitzel. At least they can't pretend to do
    > >authentic german cooking. (Isn't it a hamburger chain? )
    > Hot dogs. Play on the American term "wiener" for a hot dog.

Not that I ever ate there, but I don't think the one in Texas is about hot dogs. More
of a family style restaurant with a German note. M

Devil

Mika wrote:
    > devil <[email protected]> wrote in message
    > news:<[email protected]>...
    >>Not the Karl Orff wrote:
    >>>Integrated into Germany or at least what the Germans prolciamed then perhaps. The
    >>>Allies held that Austria was occupied.
    >>But that was a cold war gimmick because of convenience on both sides of the fence.
    >>It's not as if the Anschluss wasn't welcome by a sizeable proportion of the
    >>population at the time.
    > Yeah, so what? A referendum in 1918 would have had the same result. Minus Adolf.

So what? Adolf.

Devil

Miguel Cruz wrote:
    > devil <[email protected]> wrote:
    >>Hatunen wrote:
    >>>>hmm, Austria wasn;t part of germany, even way before germany came into existence
    >>>It was part of Germany from 1938 to 1945.
    >>Obviously they are trying hard to forget that.
    > Which doesn't exactly explain all those votes Haider got.

Trying to have it both ways maybe?

Devil

Vitaly Shmatikov wrote:
    > In article <[email protected]>, devil <[email protected]> wrote:
    >>But the point that you still miss, I guess, is that you *happen* to be living in a
    >>part of the US which has decent food around. Which can also be true in Europe, and
    >>with similar odds as in the US.
    > This is exactly what I disagree with. Most metro areas in the US have decent
    > food, where decent includes both quality and *variety*. While most of Europe is
    > Ok wrt quality, variety is usually abysmal. Local stuff is good, the rest is
    > close to inedible.
    >>Once again, why limiting the argument to "ethnic" food? Which ultimately will be
    >>"ersatz" anywhere except in the original countries?
    >>You seem to ascribe no value to, for instance, Italian stuff? Or to your regular
    >>nondescript non-ethnic restaurant (typically the result of a mix of French and
    >>Italian influences anyway)?
    > Because they get real boring real quick. Ethnic food is not more valuable than
    > Italian stuff *per se*. But it's nice to have variety: Thai yesterday, Italian
    > today, Fredonian tomorrow. A place where one can get a variety of different
    > foods is clearly superior to a place where it's ``a mix of French and Italian
    > influences'' day after day, even assuming that this mix is good (which it often
    > isn't).

I rest my case.

It's clear that you have no idea what top quality cooking is about.

(And yes, there is top quality stuff. But it is not going to be Thai or Chinese.
What you are talking about is your regular going on for food thing.)