Text 24371, 116 rader
Skriven 2015-02-25 09:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: trips 275
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 DS> We have three trips planned this year.  One is local enough to drive

One thing that helps determine my lifestyle is the
impossibility of my doing a driving trip. Started out with
my doing playing gigs in Arkansas, say, or Rome, that were
easier for me to get to than gigs in central Massachusetts.

 DS> to, and for the other two Southwest is the best flight choice.  They
 DS> are the only ones with a direct flight.

Best is in the eye of the beholder. For me, best on my
current itinerary involves 6 hour layovers in Washington
and Seattle, but that's because I need the miles and have
access to unlimited free wine, grapefruit juice (DC only),
and snacks. I'll be meeting Lilli in some city in central
Texas (I thought San Antonio, but it looks like Austin)
afterward, and I will be reporting on another week of fatty
brisket soon.

 DS> Bit apprensible about the cattle call boarding.

Last time I flew that airline I was with Carol Bryant,
and we tried to check in at midnight and couldn't get
on until 5 or 10 past, by which time we were in Group B.
That said, Group B got us perfectly okay seats. I would
recommend checking in as early as possible, which should
be no particular problem for you. Make sure if you are
allowed to check in at midnight (which obtained when we
did that, but that was over a decade ago) or 24 hours
before your flight.

 DS> The good news is that I just got 50,000 miles by
 DS> applying for their credit card which is enough to pay for one flight
 DS> and part of another.

There's a science to this. If you have good enough credit,
you can keep changing credit cards (the term is "churning")
and get lots and lots of free flights. Lilli pays for
probably 5 hotel nights and 10 flights this way, and I
benefit from most of the hotel nights, so I do benefit
somewhat. It's a case of the rich get richer, and the
middle class gets middle classier.

 DS> Perhaps you would make these with a dry potato curry :-}}
 DS> Title: Ratitos

If the potato curry had dairy in it anyway, maybe. Yours
did not but I thought might be improved by some, either
ghee or some sour cream.

 DS> Cut a slit down the side of the pepper, and carefully scrape out the
 DS> seeds and veins, leaving the pepper intact (a steak knife will work
 DS> well here).

Keep the veins! That's where the good stuff is.

 DS> Cut small wedges of cheddar cheese, small enough to insert in the
 DS> slit in the peppers.  Stuff peppers with cheese.

O-kay.

      Title: CREAMY RICE CASSEROLE WITH POBLANO CHILES
 Categories: TV-Food, Latino, Rice, Chiles
      Yield: 6 servings

      4 C  water
      1 Tb unsalted butter
      2 ts salt, or to taste
      2 C  converted rice
      2 Tb vegetable oil
      1 sm onion, chopped (about 1/2
           - cup)
      1    garlic clove, minced
      2    Poblano chiles, roasted
           - peeled, seeded, deveined
           - and diced
      2 C  fresh corn kernels or 1 pk
           - (10 oz.) frozen, thawed
           - or 1 can (16  oz.)
  1 1/2 C  Crema Agria Preparada
    1/2 lb White Cheddar cheese
           - shredded

  Bring the water to a boil in a medium-size saucepan over high
  heat and add the butter and salt. When the butter has melted,
  add the rice and bring to a boil. Reduce the heat to very
  low, cover the saucepan tightly and cook for 20 min.
  Remove the rice from the pan and spread on a baking sheet to
  cool, or allow to cool in the pan uncovered.

  Meanwhile, preheat the oven to 350 degrees . (If using a
  Pyrex baking dish, set the oven at 325 degrees.)

  Heat the oil in a heavy skillet over medium-high heat until
  very hot but not quite smoking. Reduce the heat to medium,
  add the chopped onion and garlic, and cook, stirring until
  wilted, 2 to 3 min. Add the poblanos and cook, stirring,
  for 1 min. Let cool, then combine with the rice.

  Mix in the corn, sour cream mixture, and shredded cheese.

  Pour the mixture into a heatproof baking dish or casserole and
  bake until heated through, about 30 min.

  Yield: 6 servings

  ZARELA MARTINEZ
  SOURCE: Chef du Jour Cooking Show
  Copyright 1996, TV FOOD NETWORK
  SHOW #DJ9162
  Format by Dave Drum - 26 September 98

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