sherpa

Had him on a flight from Ft. Meyers, Fl. to Buffalo, connecting through Raleigh. He was on both legs. Some woman had a small child in coach from Ft. Meyers to Raleigh. The child was really upset and really loud, and the Mom did her her best, but was seriously stressed. Maguire noticed she and the kid were on the Raleigh to Buffalo flight as well, and bought her first class tickets. Kid slept the entire way, Just a nice guy,

Had him as a passenger a few times from DC to LA. From my limited exposure to him, can absolutely confirm his d'baggery.

Do you think you are knowledgeable regarding the subject of US-China trade? If you aren't, it is absolutely not free, and has never been. It has been an issue that in the interest of fairness, has needed addressing for at least a decade.

Was Esther/Lester the "Human Hermaphrodite" there? She was part of the freak show in the early 70's. Always wondered what became of him/her. I carried that scar for quite a while.

I can only speak from my experience. I don't discount the possibility of "others." What I do know is that after a lengthy career flying fighters at sea and over land, then airliners everywhere in the world except Africa, adding up to about 28,000 hours, and being with thousands of others who have done the same things, adding up to millions of hours, I have never seen anything that I would consider a UFO, and have never talked to anyone who has. I know there are a few people who claim to, but I have never met nor talked to anyone who has seen such a thing. I've seen hundreds of unbelievably remarkable things our solar system displays at night, along with others, who have witnessed the same incredible stuff, and there is a fair amount of chatter on the air to air frequency which we all monitor at night over international airspace, whether over the oceans, North Pole, Siberia, Amazon Basin or a number of other places, but nothing that couldn't be explained. That doesn't eliminate the possibility, but I am skeptical, and I was looking.

I've never had a problem with that either. Lump charcoal produces far less waste than briquettes, because briquettes have so much binder in them, kind of like plywood with all the glue. Takes me about two minutes to clean out, if that. My only concern would be if it adds additional non air tight openings. That can be dealt with, but generally, you should have air vents at the bottom and in the dome to regulate temp, and no more. Either way, sounds like a fine choice to me, but I wouldn't consider an electric starter in the calculus. Electric anything, especially made in China, as that one is, don't like high temps. Starting lump with a couple of rolled up pieces of paper in a chimney starter with no fluid of any sort is about as easy as it gets.

Looks like you've made your choice, and I'm sure he'll be happy with it. I wouldn't opt for an electric starter, but that's just me. Looks like an unnecessary sure to fail thing. Just a few tips on things that will come up. Check the opening handle and band that surrounds the top regularly. If the screws that hold it on come loose it can slam down when closing and that will destroy the top. If he leaves it open, make sure the top is supported somehow on any windy day. These are ceramic, and if it slams shut the top will shatter. You probably don't want to think of this now, but most folks cook larger items on these, and he'll probably want a table. There are lots of ideas on various user web sites, and they are easy to make. I made one that my primo fits in, and it has wheels so it's easy to move. If you do meals that require very high heat, like pizza, you are going to have to replace the high temp gasket that is inside. There are high quality ones that are cheap and easily available on various web sites I replaced the original after one year, and the replacement is still good six years later. Again, they are very inexpensive and really simple to replace. Again, I can't more highly recommend a temp controller. Temp control on low/slow is critical, and I absolutely rely on my DigiQ. I set it and leave it alone for 12 hours. The controller dislplays the internal temp on the outside, so I never have to open it, which is sinful on a Komado.

Soil has a clear effect on taste, as do other matters of specific terroir, but it's the length of the growing season that is the biggest problem up there. Reds need time. We get bud break in late April, thankfully almost always after the last frost. Reds, at least French Bordeaux reds won't tolerate frost. Whites are a bit less impacted. We harvest around Sep 15 +/- about three days depending on the year, but I start measuring the chemistry on about Sep 8. The time from about now until harvest is critical. Not too much rain, not too hot and cool nights help. Rain at harvest is a killer. WNY has much later frosts and a smaller growing season. I wouldn't even try to grow a red up there, but I'm told some are successful. I've spent a lot of time in Chile, Argentina and European wine regions, and they have a huge advantage in climate, and require much less spraying. Still, grapes are grapes and will do their thing.

4. If you pick up a DigiQ or another temp controller, the learning curve issue is over. It holds the temp at the exact setting you select, with almost no variance by activating its blower. Additionally, I place the temp probe at the meat location, so I know what the actual cooking temp is. The dome thermometer that comes with these is quite off from the cooking height temp. In my Primo, I cook ribs/brisket/pork shoulder at 225. The dome temp always reads close to 305 when the grill temp is 225. 6. Simply have to have a meat thermometer for thicker items, like chicken, turkey, pork or steak. Not necessary for ribs, as the bone is too much a part of the feat. 7. I have no problem lighting lump using a chimney starter. I never use briquettes. On a typical 12 hours at 225, I use about one third of a 20 pound bag and it never is used up, and I never open the lid. Keeping the moisture in is mandatory.

Not in New York. I honestly don't know how they grow decent reds there. I'm in the Monticello Appellation in the Charlottesville VA area. 1000 vines. Petit Verdot.

Run a commercial vineyard growing a French Bordeaux grape, and astronomy.

As I understand it, Kamado is a ceramic construct. What I do know is that they hold moisture and heat much better than a Weber or other grills designed for short, kinda hot cooking. My Primo will go for 15 hours on a not full load of lump, and whatever I cook will retain moisture far better than an indoor oven, and certainly better than any Weber, but that's using the DigiQ to control temp, which is does to the degree. If all that's needed is to cook the basics, a Weber is fine. If you want to do pulled pork, brisket or chicken/turkey low and slow, or anything really fast and really hot, like pizza, a Komado is the way to go, and as they say on the Nakid Whiz, (a Komado site), if you use briquettes, the terrorists have won.

Great day for Bills rookies. During a water break, Ed Oliver cured cancer and Cody Ford launched a rocket to Mars. Don't believe fan opinions of the value of these things. They are HUGE.

But BBQ'ing does.

We have two. The Mrs. uses the Weber for simple stuff, like hamburgers. I use the Primo XL, a high quality, US made Kamado. Lump charcoal only. Briquettes are full of glue to bind. That's the crap that's left over when they burn out. I use a DigiQ controller for temp control, which is critical on low/slow cooks, and for anything I really care about. For pizza, I just open everything up and let it get to about 500.

Sure you can. This industry doesn't tolerate it. If her union has a standard contract, she will probably be sent to rehab, but in this industry you can absolutely be fired for showing up drunk.

Because almost all of the passengers on that flight didn't originate in Chicago, they started somewhere else and connected through there. That's how a hub and spoke system works.

Nope.

Jet lag? She is an Air Wisconsin flight attendant, working for a United contractor who goes nowhere outside the US, and rarely out of the central area.

I thought Wood was really good. Great timing. Great observations. I thought Kelso was always a bit too descriptive, rushing to get too much information in. I was very impressed.

Sep 22, 1963. Bills vs Kansas City Chiefs. Tied, 27-27. We sat behind KC wide receiver Chris Burford's parents.

That is Mosaic law and only applied to Jews. Not relevant to anyone else, anymore than blood sacrifice or various diet rules. The "love your neighbor" still applies though.

I dislike look at me stuff, but I sat to him on a Miami to DC flight a number of years ago, and talked about the absolute domination the Dolphins had on us during those years, and OJ's expressed view that he was the best linebacker he faced. Nice guy, very small. Stature wise, nothing like what you see from LB's now. Just a really smart player who knew where to be.

Kiko Alonso, but only when he played for us.

Meth lab. Make it count.