Text 8278, 85 rader
Skriven 2006-12-02 09:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Airline Woes 607
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 MR> One of my shooting buddies works for the FAA and in an idle
 MR> conversation he mentioned the FAA gets a good price on air travel, but
 MR> not as good as some of the better deals that come up from time to time
 MR> for civilians.

The pricing of air tickets, as you've discovered, is pretty
incomprehensible. I have a friend whose husband is an ATC; back
in the good old days the controllers used to get free jumpseat
flights (and in fact as I recall had to take a certain number
a year) for familiarization with cockpit procedures, and if
those flights coincided with somewhere the controller had to
go, all the better. Now there are no FAA employee jumpseat
flights, which Rod says puts the younger controllers at a
disadvantage, as they don't really know what is going on
practically speaking as a result of their instructions.

  They give him a card and when he wants to go some place,
 MR> he just uses the card without prior approval if the travel meets his
 MR> FAA guidelines. I never thought to ask him about his miles.

That sounds different from the usual government system,
which relies on fares negotiated between it and the airlines.
In the usual scenario, as we've discussed, the fliers now get
to keep their miles (back when Dale did a lot of flying, I
understand that they didn't get to keep the miles, and it took
an act of Congress to change that).

DONOVANS ROASTED WHOLE DUCK
cat: main
Serves: 2

1 duck - size 25
1 bay leaf
1/2 cinnamon stick
6 garlic cloves, peeled and crushed
4 sprigs thyme
3 lemon leaves
1/2 lemon
salt and freshly ground pepper, to taste
For the Salad Accompaniment
1 head witlof [witloof]
2 handfuls rocket leaves
1 handful watercress
1/2 red onion, peeled and finely shaved
1/2 c pecans, toasted
4 ts extra virgin olive oil
2 ts lemon juice
1/2 ts Dijon mustard
salt and freshly ground pepper, to taste

Begin the night before cooking. Trim any loose fat
from the duck and wipe inside and out with a paper towel.

Place all the ingredients inside the breast cavity and
sew closed or use a skewer. Hang or stand duck
upside down in the fridge overnight.

The following day, preheat oven to 400F/200C. Place duck
in a roasting tray, breast side up, and roast 20 min.

Baste the duck with the rendered fat and cooking juice.
Reduce heat to 350F/180C and roast for a further 20 min.
Baste again and roast for another 20 min. Rest duck for
15-20 min before serving.

[M's note: I of course would remove the breast from the
duck after the first cooking, or at least after the second]

While duck is cooking, wash and soak witlof, rocket, and
watercress. Pat the salad leaves dry and refrigerate.

Prepare dressing by combining olive oil, lemon juice
and mustard. Season and whisk until emulsified.
Reserve dressing in the refrigerator. Just before
serving, prepare salad by tossing all the ingredients
with the dressing.

Carve the duck and arrange on a platter. Serve
with salad.

Donovan's, Melbourne

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