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FlyerTalk Forums (https://www.flyertalk.com/forum/index.php)
-   Continental OnePass (Pre-Merger) (https://www.flyertalk.com/forum/continental-onepass-pre-merger-488/)
-   -   The Penalty Box (https://www.flyertalk.com/forum/continental-onepass-pre-merger/710031-penalty-box.html)

ConciergeMike Jan 20, 2010 1:28 pm
Originally Posted by Scott6067 (Post 13219822)
Looks tasty!!
If our resident culinary professional says it looks appetizing, I'll take that as another gold star for today.

rolov Jan 20, 2010 1:29 pm
Originally Posted by Hartmann (Post 13219788)
What was the secret to get the duck? I tried while I was in FRA but no luck. :(
It is not a secret, most of the times I have been passing thru there I actually fill the bathtub and soak in there after the weekend drinkfest (BRU, AMS, *DO, PRG)

Mackieman Jan 20, 2010 1:29 pm
Originally Posted by ConciergeMike (Post 13219895)
If our resident culinary professional says it looks appetizing, I'll take that as another gold star for today.
I'm more of a dry rub guy than a marinade but it did look good.

sdm1130 Jan 20, 2010 1:31 pm
Shot in the dark: does anyone know someone who works in IT at Memorial Hermann in Houston?

belynch Jan 20, 2010 1:31 pm
Originally Posted by sfogate (Post 13219877)
I've run into more employees that think all Elites are scamming the system.
! ERRONEOUS.

Only the smart ones scam the system. :D

Mackieman Jan 20, 2010 1:32 pm
Originally Posted by sdm1130 (Post 13219915)
Shot in the dark: does anyone know someone who works in IT at Memorial Hermann in Houston?
I do not but Starwood Lurker is looking for you in the AUS Do thread.

rolov Jan 20, 2010 1:32 pm
Originally Posted by Olton Hall (Post 13219867)
That's what the Box is here for besides our daily recommendation of :rolleyes: Glad to hear you've had fun these past few weeks.

It there was no pain, the kid would have been smiling instead of crying.

Very nice. ^

I don't recall the story about the stairs?

She'll expect you to autograph it now that you are famous.
When I was 3 years old we were flying back fro Europe on, my mom was carrying a few bags and asked the flight attendants to help me down the spiral stairs in the 747, they apparently thought 3 yr olds could just do this by themselves and I took a few steps then tumbled the rest of the way.

belynch Jan 20, 2010 1:32 pm
Originally Posted by sdm1130 (Post 13219915)
Shot in the dark: does anyone know someone who works in IT at Memorial Hermann in Houston?
.... you're sounding like me.

:rolleyes:v and I have a joke-share agreement. Maybe you and I should set-up a linked:rolleyes: network.

ConciergeMike Jan 20, 2010 1:33 pm
Originally Posted by Mackieman (Post 13219906)
I'm more of a dry rub guy than a marinade but it did look good.
The only dry rub I play with on a regular basis is Montreal Steak. Love it, but with this dish it's great to have a wet soak because the leftover goo can be spooned onto the cooking surface. Absent a grill as per the recipe, I'm thinking that a Foreman will make quick work of that flank steak. My guess is about 3 minutes for medium since the heat is hitting it on both sides.

sfogate Jan 20, 2010 1:33 pm
Originally Posted by belynch (Post 13219918)
! ERRONEOUS.

Only the smart ones scam the system. :D
Whoops, my bad. :D

belynch Jan 20, 2010 1:33 pm
Originally Posted by rolov (Post 13219929)
I took a few steps then tumbled the rest of the way.
It's all starting to make sense. @:-)

sdm1130 Jan 20, 2010 1:34 pm
Originally Posted by Mackieman (Post 13219923)
I do not but Starwood Lurker is looking for you in the AUS Do thread.
Oops - I'll go check in.

Originally Posted by belynch (Post 13219931)
.... you're sounding like me.

:rolleyes:v and I have a joke-share agreement. Maybe you and I should set-up a linked:rolleyes: network.
You gave me the idea. :o

Mackieman Jan 20, 2010 1:35 pm
Originally Posted by ConciergeMike (Post 13219937)
The only dry rub I play with on a regular basis is Montreal Steak. Love it, but with this dish it's great to have a wet soak because the leftover goo can be spooned onto the cooking surface. Absent a grill as per the recipe, I'm thinking that a Foreman will make quick work of that flank steak. My guess is about 3 minutes for medium since the heat is hitting it on both sides.
Montreal Steak is my standard as well. I use it on beef, and it is particularly on wonderful on pork, specifically the loin. I like the Montreal Chicken on chicken as well.

windwalker Jan 20, 2010 1:36 pm
Originally Posted by sdm1130 (Post 13219915)
Shot in the dark: does anyone know someone who works in IT at Memorial Hermann in Houston?
Let me ask my IT guys at corporate, in Stafford, if they happen to know anyone

rolov Jan 20, 2010 1:36 pm
Originally Posted by belynch (Post 13219943)
It's all starting to make sense. @:-)
:-:


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