Text 22362, 81 rader
Skriven 2009-03-25 07:26:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Shuck & Jive
====================
-=> Glen Jamieson wrote to Jim Weller <=-

 GJ> rap singer flight attendant
 GJ> singing the safety instructions, with the passengers clapping

 GJ> For several reasons.

 JW> (g) If the FAs act like bimbos, how competent and professional are
 JW> the pilots in such a rinky dink organization?

 GJ> Even if the pilots began service with that airline as rational,
 GJ> competent plane drivers, what would their mental condition become
 GJ> after hearing the FA go through his rap routine at the beginning of
 GJ> every flight?  They might even become conditioned to join in the
 GJ> clapping and sideways rocking.  So if you see a plane performing such
 GJ> manoevres you will know why.

You have flown often enough that you ought to realise that the pilots lock
themselves away in their domain at the front of the plane and pay little or no
attention to what goes on in the passenger cabin.

They would probably be blissfully unaware of the shucking and jiving going on
back there. As it should be.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tandoori-Style Roast Chicken
 Categories: Poultry, Asian, Potatoes
      Yield: 4 servings
 
      1 c  Plain yogurt
  2 1/2 ts Seriously Simple Seasoning
           Salt or other seasoning
           - salt
      4 lb Chicken
      1 lb Baby Yukon gold or
           - fingerling potatoes
           Fresh flat-leaf parsley or
           - watercress sprigs for
           - garnish
 
  • In a small bowl, stir together the yogurt and 2 teaspoons
  of the seasoning salt. Place the chicken in a large lock-top
  plastic bag. Add the yogurt mixture and turn the chicken to
  coat evenly. Seal the bag and marinate in the refrigerator
  for at least 2 hours or up to 8 hours, turning occasionally.
  
  • Preheat the oven to 425°F. Place the potatoes in roasting
  pan and sprinkle the remaining 1/2 teaspoon seasoning salt
  over them. Remove the chicken from the marinade, reserving
  the marinade. Place on a rack (a vertical roaster works well),
  and arrange in the pan on top of the potatoes. Pour the
  remaining reserved marinade over the potatoes and turn to
  coat them lightly.
  
  • Roast the chicken for about 30 minutes. Turn the potatoes
  so they cook evenly. Roast for another 20 to 30 minutes, or
  until the juices run clear when a thigh is pierced with a
  knife and the potatoes are crispy and cooked through.
  
  • Transfer the chicken to a carving board and let rest for
  a few minutes. Carve into pieces and arrange on a platter.
  Surround with the potatoes. Pour the juices from the pan
  over the chicken and potatoes. Garnish with parsley or water
  cress and serve immediately.
  
  by Diane Rossen Worthington
  
  Epicurious | January 2009
  
  Serves 4
  
  MM Format by Dave Drum - 17 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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