Text 11762, 97 rader
Skriven 2008-08-09 06:07:08 av Michael Loo (1:18/200.0)
  Kommentar till text 11665 av Janis Kracht (1:261/38)
Ärende: post picnic 745
=======================
 > Heineken in a can on the flight. Today, too (it's still free on
 > the Shuttle, the only US domestic coach class free booze).
 JK> Heineken isn't so bad.

Out of a can it's better than from bottles, as the green bottles
tend to compromise the keeping power of the beer. I see that
Anheuser-Busch (now yet another reason to hate Belgium) is putting
Bud in opaque bottles now. It's about time the other companies
started doing that.

 I remember having some type of beer at the
 JK> Atlanta  airport last year.. wasn't bad either but I don't remember 
 JK> what they served to be honest.

I know; after a hard day's flying (or when anticipating one) it's
a temptation to sort of collapse in front of a bar, croak out the
word "beer," in a parched sort of way, and swill down whatever
they put in front of you.

 If you want to smoke, it's
 JK> a bar like that in some airports or one of these gigantic 
 JK> smoking areas that almost kill you if you stand next to it..

Los Angeles has the best solution: the smoking area is a cage
outside, where the wind blows the smoke away. Of course, the
entire area does smell like jet fuel ...

 JK> :(  Typically I don't smoke on days when we travel by airplane though.

Good choice if you can manage it. I've heard of cases of air rage
kindled by lack of access to tobacco as well as those caused by
booze and drugs.

 JK> Anytime you get near Binghamton (purposely, or not
 JK> (grin)),  feel free to stop in.

Not likely to be purposeful, as I don't drive, unless there's
an emergency landing at the local airstrip.

 > Tuesday: no meals.
 JK> Ack, Michael, you should have let me defrost the lamb I had.

Don't cry for me, I need to step back from the table every now
and then!

 JK> I cooked the beef rib roast I had last night.. 
 JK> was great but a little too rare for Ron's taste :)  I like 
 JK> most beef mostly warmed over a hot flame (hehe).

Me too. Sometimes room temperature is fine: I once saw (and
perhaps posted) a recipe where after searing a filet, you
cooked it to an internal temperature of 90F; did that one better
with the Fords when I picked up a small slice of tenderloin and
chomped it down raw (offering some to them as well, which, being
good sports they accepted).

 JK> Sam Adam's has good winter ale  - not 
 JK> sure if they release it all year though...

Nope, around this time they're selling summer wheat, which
I'm not really fond of. I don't see the need to sell such
beverages in the summertime, when people can pee in their
own lemonade.

Sophisticated Stinger
cat: booze, airline
servings: 1

1 1/2 oz Courvoisier Exclusif
3/4 oz green creme de menthe
1/2 oz La Fee Absinthe Parisienne
1/2 oz heavy whipping cream
1/2 oz simple syrup 
1 mint leaf

This recipe comes from H. Joseph Ehrmann, cocktail guru at
San Francisco's Elixir, the city's first Certified Green bar.
The drink is a spin on a classic '50s cocktail, the Stinger
(creme de menthe and brandy). Ehrmann notes that the finished
product has a very green color.

In cold mixing tin add absinthe, whipping cream, and simple
syrup. Whip to semi-fluid consistency. (Do not over-whip and
make thick; you should still be able to pour it.) Set aside
in ice.

Into mixing glass add Courvoisier and creme de menthe, fill
with ice, and stir for 15 sec. Strain into cocktail glass.
Pour whipped-cream mixture over back of spoon and float over
cocktail. Garnish with mint leaf.

US Airways magazine 8-08

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