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.
According to your needs, makes sense. Few of us
do more than according to our needs.
Some people have the need to do so more often than others. Steve's
younger sister is doing a lot of flying between upstate NY and Tampa
now. She's gotten to the point where some of the flight attendants know
her. But, all of that flying is done so she can help Mom and Dad.
That's admirable, and for a lot of people
those sorts of family or work chores are the
main impetus for that frequency of travel..
airlines, domestically anyhow. The only ones
that gave me consistently superior service were
JetBlue and Continental (before it was merged
with United).
I don't know if we've had any extra special attention or extra poor attention; it's usually been the standard same as everybody else gets.
Coming back from our assignment to Berlin, they were able to move us up several more rows ahead of the smoking section tho; that was
appreciated.
I'm presuming that those airlines gave me good
service because they gave everyone good service.
If we were talking about preferential service,
United would be at the top of my list, followed by
the late lamented US Air (which was generally close
to the bottom, except an unpredictable sometimes.
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.
Fair enough; I really do dislike to waste
food, though.
Same here but if it's something I don't want or like, I can't see eating
it just because it's there.
Wastage still goes against my grain.
T'will be interesting. They're predicting a longer
spring/summer > ML> allergy > season here because it's been a milder winter. Some trees > ML> and grasses > are already pollenating.
That's so weird - with the temperature extremes
and all that.
It seems to be getting more common.
And here we are 10-20F below normal this week.
Same here but they're saying that next week temps will be closer to the normal range for the month.
We're back up to normal and supposed to be
going up to 60 a few days hence. But then I
go away.
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.
They don't care if you use it for cooking,
drinking, or watering the plants. To them, a
sale is a sale.
True, if it's Ripple, Grappa or a fancy wine or whiskey, it's all the
same to the industry. There's talk in NC that some people want the ABC
stores privatised instead of state run, don't know if that'll happen any
time soon. The state likes to keep close tabs on things like that.
It's not clear to me whether the state has any
business being in the business. There are arguments
in both directions from philosophical and practical
standpoints.
name (some minor, some not). Sriracha is a
sauce in which the fruits (vegetables) are
blended together to make an opaque red
substance of ketchup consistency. Other
sweet-hot sauces are like the one Dale
included in one of his recent posts,
essentially a sweet-and-sour syrup with
garlic and red pepper flakes, designed for
fried finger foods.
I see, we're not that knowledgeable about Asian cooking.
I'll suggest that nobody is if they haven't
traveled fairly extensively in Asia (even my
experience is far from comprehensive).
Beef salad with eggplant
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.
But was no doubt completely intentional.
Undoubtedly so.
What's tongue-washing tear-inciting hot to some may
be just par for the course for others. And building
up of the heat is often desirable and may be carefully
engineered.
We went to the Dumpling House on Mass. Ave. going
toward Boston (the same Mass. Ave. that starts up
near Ft. Devens), which styles itself as an
authentic Szechwan/Mandarin type of place but that
is clearly run by southerners who don't understand
hot peppers. One of us ordered kung pao chicken,
after asking me if that was okay or a solecism, and
I said, it could be good here (I mostly trust this
joint), but I wouldn't order it in most restaurants.
We also ordered xiao long bao, which they do a very
good job of, and a couple other things that are
not notable and not relevant to this discussion.
Anyhow, when the kung pao came out, it was not hot.
There were maybe a half dozen semi-hot dried red
peppers, not enough to make a difference, so I
asked for hot oil on the side. What came was the
top part of a jar of chili garlic paste, which was
fine. I used it all up on my quarter of the dish
along with all the fresh hot peppers from another
dish, and still it wasn't spicy enough, with a mild
pinprick at the front end that subsided into a
sweet-salty dullness. I would have strongly
preferred the experience you described.
---------- Recipe via Meal-Master (tm) v8.02
Title: Kung Pao Chicken Stir-Fry
Categories: Main dish, Poultry, Stir-fry, bizarre, westernized
Yield: 4 servings
1 Whole chicken breast
-- skinned and boned
2 tb Cornstarch; divided
3 tb Kikkoman Teriyaki Sauce
-- divided
1/4 ts Ground red pepper (cayenne)
4 ts Distilled white vinegar
3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided
1/3 c Roasted peanuts
Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and
teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile,
combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and
3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise
into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over
high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1
Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and
teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens.
Remove from heat and stir in peanuts.
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
M's note: what's the lettuce nonsense? Omit it,
using green onions or garlic shoots instead. Also,
use dark meat. Also, don't use teriyaki sauce,
whatever you do. Also, use whole or crushed dried
hot peppers, at least 5x as much.
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