sherpa

I've been using the reverse sear for years. My "numbers" are a little different, and I always use a meat thermoneter for good cuts greater than 3/4" thick. On my Primo grill, using a digiQ to maintain the temp at exactly 225, indirect until internal meat temp is 120. Wrap the meat in aluminum until​ and open up all the vents and get a flame going on the lump only, (no briquettes for me-ever). Takes only 5 minutes. Then put the meat back on, right over the really hot coals for about a minute and a half per side. Then use the same foil and wrap for about 10 mins. I use the same technique on top sirloin roast, but I let it go to 125 initially. Creates the perfect beef on weck substitute.

I retired as a 777 captain. Thirty-two years, twenty-five of that international, and I was a check captain on the 757-767 for years, certifying other captains and copilots around the world. It isn't quite like what is being portrayed here. It isn't all contract people, though there are lot more. There is complete reliance on network computer systems, but that is not only the best way to do it, it is the only way. It isn't simply the airlines, the gov has no way to handle the issue with manpower alone either. Can't be done. Systems fail. There should be a redundancy in the IT world, just as there is on every airliner. We are far better off from a safety and cost perspective. A few hiccups that cause a lot of annoyance doesn't change that.

Kenneth Davis. Watch Jim Ritcher lead him in.

Joe DeLamielluere, Reggie McKenzie, Mike Montler, Dave Foley, Paul Seymour

Ed Rutkowski.

Mack Lee Hill

It doesn't "stay afloat in the upper atmoshere." It is vaporized, and it's really no different than burned fuel regarding its existence in the atmosphere.

That fuel never came close to the lake or the ground. When dumped, it vaporizes really quickly. The old standard was anything dumped above 6000' would never reach, and they were multiples higher than that.

"Corked" wine is a bit of a problem, and there are better solutions. It's all about marketing. If you're on a date making dinner at your house, uncorking a bottle is a little more atmospheric. In a restaurant, imagine a waiter coming over with your selected bottle and screwing the top off. Not quite the same vibe. Marketing is the single biggest factor. Same as retail presentation. Know what the biggest factor in sales off the shelf is? Not the label, price alone, varietal, region or wine appellation. The biggest factor is what's marked as "on sale" in each price range.

Ya. The higher the alcohol, the longer they last, but that isn't always a good thing. Alcohol=stability, but not taste. All have their own tendencies. Obviously, whites don't age well. They are to be consumed young and fresh to capture the fruity component. Mendoza wines are usually pretty good young, but they don't get that much better with age. Some are what are called Peter Pan wines-they never age. Full bodied reds usually do improve, but I think the sweet spot is about 5-6 years. If it's a decent red, lay it on the cork and rotate to keep the cork wet for a few years in no more than 73 degrees. It will be fine.

DC and/or Chef. If you were at Barboursville and/or Chestnut Oak you were within 1/2 mile of my vineyard. In fact, my wife runs the tasting room at Chestnut Oak. If you ever get back, let me know. Very small, but the owners are good friends. i'm doing a drone video thing for them next week. I lived near Napa for about four years, and that's what got me interested. Petit Verdot is indeed a good varietal, and thankfully, very much in demand. Virginia wines are a tough thing. They almost always sell out, so you don't get the five year old bottle too often, and that is really what it takes for a decent red, and because of the reality of growing decent reds, a good Virginia red costs about $2-3 more to get it in the bottle than a California red, real estate costs notwithstanding. Mine is quite different from year two to three, and quite good at five, but they sell it out at $25/bottle in year two, so nobody ever knows except us. As a retail customer, I always opt for Spanish, Italian or Argentine reds at the same year, but that's me. Cheers.

In the past, I have sold to Veritas and Keswick, both rather large wineries. I grow Petit Verdot, which is a full bodied, rather robust grape; one of the five true French Bordeaux grapes. Because of its nature, it is usually blended to strengthen a Cabernet or other less hearty red. Recently though it is being used as a pure varietal. I now sell to Chestnut Oak Winery. They are releasing some of the 2015 in a blended form next month, but the pure Petit Verdot is still in oak and will not be released until next year, probably under the name "Ascension." I just sell the grapes. I have no interest in opening a tasting room or dealing with people stomping around my property on weekends. Plus, I produce about 3000# per year, which is not enough to justify a larger scale project.. We do bottle about two cases for ourselves.

Albemarle County Virginia. I've been selling for ten years.

Run a vineyard I started six years before retirement.

For true trivia accuracy, it was "H" Preston Ridlehuber.

Anybody know when the next bus leaves Jonestown?

A US Navy captain who "refused" orders would be relieved in a nanosecond. The ability to rapidly respond to situations across the globe is the only real reason for the existence of aircraft carriers, and their strike forces. Trusty Shellback, having achieved that during just such an incident.

More coincidence. O'Hare is named after Naval Aviator Butch O'Hare. Interestingly, Butch is the son of Edward O'Hare, who was likely killed by the Capone gang. More importantly, during his legal career, he ran dog tracks, and represented the guy who invented..what else? The mechanical rabbit that dogs chase at the track.

No. I have no desire to produce on a scale required to do that. I sell to a winery in the area. Growing grapes is extremely labor intensive.

I do that on a much smaller scale, 1000 vines, Bordeaux grape. Its a lot more work than people imagine, depending on location.

No problem with your post except these two items. Jumpseat or cabin, time deadheading is duty time and governed by duty time restrictions. Overbooking, as you sate, has been going on for decades. People would be shocked to see the complexity of the algorithms used in these yield management programs, down to the city pairs, day of the week and time of departure, and how incredibly accurate they are, based on thousands and thousands of examples. Further they keep costs down because of the relative ease of being a no show and not having to pay.

Not legal on two fronts. First, contractually. Airline flight crew contracts prohibit this type of thing for very good reasons. Second, FAA crew duty regulations. You can't bus a crew for five hours then expect them to shower up and fly multiple legs the next day. There are extremely strict crew duty time regulations, and they are rigorously complied with, and just as rigorously enforced.

It was the last flight to Louisville that night. If the airline needed to get a flight crew to Louisville to operate a morning flight the next day, that flight would have cancelled unless they got there and got to their hotel. That situation happens, and when it does, revenue passengers get displaced. Regarding having a boarding pass and a seat, there are scores of situations that effect this type of thing, like someone getting hung up at security, or a late connection that looks like it isn't going to work and suddenly does, presenting the agent with any number of passengers that were not expected. Its a lot more complicated than it looks, but they could have solved the whole thing by offering more money with a hotel voucher and a guarantee next day.

They do have priority. They usually wait until the end of boarding to assign those seats, but the are priority to the point of bumping revenue passengers. I believe it was a United Express company. The agents screwed up by not bumping the payoff to a point that avoided the issue.

Because taking out a runway means real airplanes and real bombs. Penetrators appropriately fused. Cruise missiles are a very poor choice for runways, almost useless. This was more of a message strike than a tactical decision to take out an airbase, and it makes perfect sense because using what would have been required would have involved infinitely more risk.