sherpa

One of the things that is omitted is that it really wasn't United, same as the dragged Doctor story. It was "Trans States," another of these little commuter operations that United contracts with. They have a serious problem with their brand because of these folks.

And they spend it to cool it.

It isn't all that complicated. Regardless of the source, whether its bleed air from an engine after start or prior to start, bleed air from the aux power unit or external air source , its all basically the same, including the 787 which electrically powers similar compressors. Clearly, its a more simple problem in the air, but modern airliners should be able to handle any but the most extreme conditions on the ground. This story, like almost all of these is grossly lacking in detail, and entirely one sided, as if it was hand written by a plaintiff's attorney. Either way, airliners can handle above normal heat, though Boeings do it better than Euro-stuff.

I'm not going to argue with you my friend, but after a 32 year career flying these things, and serving as a check captain certifying others all over the world, I think I have a pretty good grasp of how these things work. They have an environmental control system to regulate the cabin air temperature regardless of input. Clearly, it requires cooling in the summer at sea level and high ambient temps, and heating at the -50C or so you deal with at cruise. And by the way, all air provided to the cabin, no matter what altitude, is from pressurized bleed air from an engine whether in the air on on the ground.

They have AC. That is the noise you hear when you're in your seat.

What, exactly, did they "almost get away with?"

Not yet. Still a lot of work to be done, but they have spent a lot of time and energy in that endeavor. I've got a commercial drone license, so I'm ready if they start in my area.

Unfortunately, that the Bills have a huge home field advantage. They don't, at least recently. Nor is it accurate to look at the weather in Orchard Park and claim that it is remarkably different than other places the Bills play in Nov/Dec other than Miami.

Not likely a play against Jana. Amazon considered a bid for WHole Foods in 2009. The 9% stake Jana Parnters took in Whole Foods in the spring just netted them about $260 million with the 27% premium Amazon has offered for the shares.

But never environmentally sound. Check out Elon Musk's transportation habits vs his environmental sermons.

Classic investigative observation: "But anytime you have both engines on a twin engine airplane stop working, it obviously has the potential for disaster," he said."

Harry Jacobs

Babe Parilli

I did too. Knew what I wanted to do since I was five. Did it.

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.