Originally Posted by Plus1 (Post 11769774)

You've all seen the ads about mailing in your spare gold items? I just got a letter from the local Nordstroms that they are having a surplus good event at the store.

Originally Posted by KNRG (Post 11770241)

Anyone ever try to move an entire iTunes library from one PC to another?

Originally Posted by COFreqFlyer (Post 11770268)

Yes:

1) Use iTunes to put all your music on your iPod.
2) Delete iTunes
3) Install WinAmp
4) Use WinAmp to get all your music off your iPod.
5) Repeat step 4 as necessary on other computers.
6) Use WinAmp to manage all your music on your PC, iPod, et al.

Did I mention WinAmp is free? :cool:

Originally Posted by sdm1130 (Post 11770456)

Yikes - FM does appear to be having issues right now. Hopefully it is just temporary...

Originally Posted by icurhere2 (Post 11770339)

9-12 pound briskets? Those are a little on the hefty side ^

Originally Posted by ssullivan (Post 11770371)

Overall your ideas aren't too bad, but keep in mind there's a limit to what you can do in an airplane galley, with only a convection oven to reheat the food. Your dirty rice idea is very similar to the chicken and sausage jambalaya that CO frequently serves in domestic F for dinner. Also, with the soups, there's a reason CO only serves thicker, or cream-based, soups. Something like onion soup would be sloshed around way too much in transit to the plane and during takeoff. The thicker soups sometimes end up kind of a mess from the natural shifting that happens with getting the meal to the plane, into the oven, and then during in-flight turbulence. A broth-based soup would be far worse.

As for bread pudding, I love it if it's really, really good. Sadly, too often, it's not. I'm perfectly happy with CO's current cheesecake. Hard to mess up, and easy to serve as it requires no reheating. Bread pudding would require heating, which could be difficult on many aircraft where the oven space is already fully occupied by the entrées. That means that the dessert can't be heated until the entrées are out, and remember you've got one flight attendant working F on the majority of domestic flights. So during serving trays, refilling drinks, clearing trays of passengers who are finished, somehow that one FA is also supposed to take desserts out of the cart and put them in the oven? You could expect major pushback from the already overworked FAs on that one.

That said, I'm all for more variety in meals, although I don't see the hot meals often enough to get that tired of them. Most often I get the ATL-IAH salad that comes for lunch or dinner, which rotates at the start of each month between chicken or shrimp, and the type of dressing served. There are months I have the same meal on that route 8 times, so if it was up to me, there would be a little more variety in the short haul domestic F cold meal service.

Originally Posted by Mackieman (Post 11770437)

Uh, is it just me, or has flightmemory lost everyone's account?

Originally Posted by baglady (Post 11770099)

But first,

5000!!!!!

Originally Posted by baglady (Post 11770099)

But first,

5000!!!!!

Originally Posted by Steph3n (Post 11770554)

you are quite correct about bread pudding, but I have found convection oven reheating is the best means for it, it keeps it moist, but still a slight crunch on top like it should be. That being said, it would take a lot of attention to detail. Topped with a drizzle of white chocolate bourbon sauce.....this is excellent. My mouth is starting to water thinking about it, I haven't had bread pudding in about a year now :)

Originally Posted by jrzyshawn (Post 11771111)

Watching Locked Up Abroad now on TiVo.

Don't these people knows that going to Brazil to smugle 50 kilo's of blow can only end bad???

Originally Posted by Flyer_70 (Post 11770329)

Have you not been planning your wedding long? Apparently there are songs for EVERYTHING. :rolleyes: