Text 12741, 160 rader
Skriven 2014-04-29 12:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: to the moon 570
=======================
 NB> Which somewhat argues against giving all the frequent flyer benefits,
 NB> except that frequent flyers keep the airlines flying...

When the systems were set up, I avoided them, seeing them as
data mining opportunities for them and suboptimal return for
me. I mean, why give up my privacy for such little benefit?
It wasn't until the loss of privacy became ubiquitous that I
joined up. But since then I have learned to take advantage
of the system, and instead of the 5-10 percent discount that
the award ticket system offers get at least double that, plus
the opportunity to enjoy experiences I wouldn't have been
able to afford at all. Plus there has been instilled in my
brain a feeling of proprietorship regarding the (not too
proud-making) United Continental Holding Company.

Speaking of which, Annie told me the other day that Liz the
chef referred to me as "my Michael," rather peculiar since I
don't see her much at all - evidenced by the fact that this
morning I greeted her mother (whom I see about as much as I
see Liz) on the airplane, and she initially didn't remember
who I was. Only fair, as I'd forgotten her name.

 Optimism
 NB> keeps them aloft, where pessimism would just ground them all for
 NB> good...?  I do see some parallels with the passenger train service...  

Except that they've actively tried to destroy the passenger
train service while actively trying to salvage the airlines.

They being Congress (both parties it seems, with the Dems
being less unfavorable to ground transport).

 ML> The airport bars do a good job of simulating "atmosphere";
 ML> they know they're in the entertainment business more than
 ML> the food or even drink business. It's very much, oh, crap,
 ML> we've got an hour to waste, rather than hey! let's get
 ML> something delicious to eat and drink.
 NB> And here I thought it was catering to the famished and parched
 NB> travelers, that just want something to keep them going...  ;)

Speaking of famished and parched, I have arrived here in
Boston 6 hours ... early. Of course, owing to this front
forecast to go through Philly about now, I got up 7 hr
early and got to the airport 6 1/2 hr early. Then with a
half-hour delay, here I am.

 ML> I just, as in this minute, found out that he still owns some
 ML> franchises through his incarnation as an equity capitalist -
 ML> perhaps more than he did when there were just 5 guys.
 NB> Apparently he still has personal reason to keep up the high standards,
 NB> then... From the little I've seen (single visits to two different
 NB> franchises), there does indeed seem to be that dedication to maintain
 NB> their high standards...  :)

The point has been made that people go to chains because
of standards and the fulfillment of low expectations rather
than because the chains have any virtue of their own. But
Five Guys seems to appeal to those who want somewhat higher
standards.

 ML> There was this guy who was a vice president at US Air in
 ML> charge of something like marketing who was complaining
 ML> internally about people who took advantage of the frequent-
 ML> flying system to get better benefits than he thought they
 ML> deserved; he called them (us) cockroaches, and next thing
 ML> you knew, the cockroaches left, and US Air was in a deep
 ML> doodoo that was escaped only after they cut their losses
 ML> and gave in to the vermin.
 NB> Somewhat a practical working out of what I was surmising above,
 NB> then... He'd have done better to have recognized the worth of what he
 NB> considered vermin... 

Indeed.

Duck hash with double-yolk fried egg
cat: breakfast, main, poultry
Serves: 4

1 lb duck legs
Salt to taste
1/2 c onion
2/5 c carrots
1/4 c celery sticks
1/3 c leeks
3 1/4 Tb vegetable oil
8 1/2 c chicken stock, good quality
1/2 c onion, sliced into thin half moons
- for the Lyonnaise
1/5 c unsalted butter
2 1/4 c potatoes, mashed with no cream or butter
1/2 c Pommery mustard
1/2 c bread crumbs
1 pn chives, finely chopped
1 pn parsley, finely chopped
1 pn tarragon, finely chopped
1/5 c spring onion, finely chopped
Salt to taste
Pepper to taste
8 eggs

Well in advance, at least 2 hr before cooking, put
the duck legs together in a container and season
with lots of salt (about 1 ts). Leave to one side
for the legs to soak in the salt (this adds to the
flavor of the duck legs).

Roughly chop the carrots, celery and leeks into
3/4" square pieces. Roughly chop the onion. Heat
half the vegetable oil on low. Add the chopped
vegetables and lightly cook, with no color, adding
1 pn of salt to release the flavors. After 5 min,
add the chicken stock.

Under cold water, lightly rinse the duck legs
that have been soaking in the salt and add to the
stock. Bring the stock to a boil and immediately
reduce the heat to the lowest setting. The braising
of the legs should take between 1 1/2 and 2 hr,
until the meat is tender and falling off the bone.

While the duck is braising, begin the Lyonnaise
onion process. Cook the half-moon-sliced onion
and half the butter slowly in a pan until the onion
has turned light golden brown (do not caramelize).
Set to one side.

To the mashed potato add the mustard, bread crumbs,
herbs, spring onion and Lyonnaise onions. Mix well.
Season to taste with salt and pepper. Set aside.

Once duck is cooked and cooled down, remove the meat
from the bones in medium-sized pieces and add to the
potato mix. If you find the mix is too wet, add more
bread crumbs.

Shape the mixture into roughly 4" patties, 1" thick,
and place in the fridge to set.

In a large frying pan, heat the remaining vegetable
oil; remove patties from the fridge and place into
the hot pan for 2 min on each side, or until nicely
colored all over. Toward the end of cooking, add the
remainder of the butter to give a nice golden color.

Place on a baking tray and warm in the oven 3 min at
350F. Meanwhile, start the eggs. Separate the yolks
from four of the eggs and set aside. Crack the
remaining eggs into separate bowls and add to each
one of the yolks from the previously separated eggs,
so you end up with one whole egg with a double yolk
in each bowl. Pan-fry each egg to desired preference.
Remove patties from the oven.

Place patties in the center of 4 warmed plates, add
eggs on top. Season with salt and pepper and serve.

Ben Tobitt, The Ivy, Dubai
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