Text 1177, 72 rader
Skriven 2013-05-29 10:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: traveling 616
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 ML> My bag got pulled for secondary, which yielded nothing.
 ML> Interestingly, they looked in the same place as they had
 ML> at IPT. Later, out of curiosity, I looked there as well.
 ML> I couldn't find anything either.
 NB> Wonder what they thought they were looking for...?   ;)

Beats the poop out of me. In the big airports, of course, I
have the get out of jail free card, so this sort of thing tends
not to happen there.

 ML> Which means that The Glenlivet, which used to make these flights
 ML> worthwhile, is no more.
 NB> Another cost-cutting victim..?

Indeed. Though a good brand, The Glenlivet or Courvoisier,
costs maybe 50c more a serving than Dewar's or Canadian Club,
take that, multiply by 10 servings a flight times 500 flights
a day, and factor in that the CEO of US Air said that baggage
fees were equal to the entire profit turned by this corporation
in a year, and, well, you're increasing your margin by quite a
lot. This of course is a skewed and tunnelly way of looking at
things, but that's the way one tends to think when one's profits
are measured in the tenths of a percent of sales.

So I fly again tomorrow, two hour flight from San Jose to
Denver, apparently in coach. San Jose doesn't have the PreCheck
thing, so that means waiting in line. It doesn't have a club I
can get in for free, but I am debating spending $35 to get into
The Club @ SJC, so I can get unlimited free booze and potato
chips for an hour or two. So I'm back to the real world as
far as traveling goes. But then I have a redeye to Washington
in fancy dancy class, so I will maybe well watered if not fed
without shelling out too many additional shekels.

Duck Sukuti
categories: Nepal, poultry, main
Yield: 1 batch

1 whole duck (5-6 lb)
1 Tb cumin powder
2 Tb ginger paste
1 Tb chili paste
1 ts ground timur (Szechwan pepper)
1/8 ts asafetida
1/2 ts grated nutmeg
1 ts turmeric
2 Tb molasses
2 Tb honey
Salt and Pepper
10 c water for boiling
 
Crispy Smoked Duck Marinated in Nepali Spices

In a large pot, boil water combined with cumin, ginger,
timur, asafetida, nutmeg, 1/2 ts turmeric, salt and
pepper. Dip duck into the boiling water and cook 15 min,
turning frequently. Remove the duck from water to drain.
In a small bowl, combine 1/2 ts turmeric, chili paste,
molasses, honey and salt; mix well. Pat dry duck and rub
inside and out with the spice mixture. Tie the marinated
duck around wings and hang for at least 6 hr to allow a
complete marinating and dryness. Place duck in the
charcoal grill further away from direct fire. Allow
smoking for 3 hr, or until the inside meat temperature
reaches 160F and the skin has turned crispy. To serve,
cut roasted duck into bite-size pieces. Serve with rice
pilaf, accompanied with mango chutney.
 
http://nepalicooking.tripod.com
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