If they cut too close to the outside of an aged slab or it's just old, no amount of any kind of steak sauce will cover the taste of old rancid meat for me.

True dat, but I have had a couple that were just seasoned with some odd marinade that the foo foo chef thought was great instead of just a few seasonings over a wood fire. The waitress always apologizes when she brings it.

Watched some steak cooking thing where Ramsey put a little fresh tarragon in the pan when cooking a steak so tried a very light dusting on my steak before putting it on the grill. Man, it really brought out the grill flavor. Have to be really careful because even a tiny bit too much and it is just nasty terrible.

I also like to coat my steaks with butter hot off the grill then let set covered for 2 minutes.

Yup. Too many have the "if this is good, more is better" when it comes to flavor enhancers.

Got too much by accident once, didn't mean to. Amazing just how little it takes. The tarragon I have is in a tin and really fine powder. Usual just hold the tin about 2 foot above the steak and squeeze a puff out of the can to let it just barely dust the steak.

When I have to make steak inside instead of on the grill proper, I use butter to fry them in. I use a little more rub on it as well.

You fellas ever try "ZIP" sauce on your steak? I usually prefer my steaks with just a bit of salt and pepper but Saturday night the waiter asked if I wanted to try it. Not bad. Sort of like an au jus for steak.

Never heard of it, but after looking it up it sounds suspiciously like something that would cover the taste. I could see it used on some venison roasts though.

We have a script that runs on a really old software package to do our flight planning. It is a script written by one of the computer geeks long ago. It is not real fancy and it will let you enter any values by mistake and then build the flight plan. The procedure we figured out long ago was to open the flight computer laptop and see if the flight makes sense. We suspect something was slight wrong when the field elevation was 1,500 feet but the flight altitude was 800 feet below ground. For some reason the pilot has a problem with that. He was afraid he might get rather dirty. :eek:

We can bang out a flight program in short order using the old setup simply because it is familiar. New flight planning software is breath taking in price, like over 20 grand.

Probably hard to get good pictures down there too. Then again, you are probably the only company that would be offering that view. :)

Just got back from eye doc, looks like I'm gonna get some more laser blasts to my left eye to help get rid of the floaters. It's a bit behind my right eye. Had 2700 spots on my right eye and only 1300 on my left so far. The laser shots are supposed to stop the bleeding inside the eye that is causing the floaters.

They dilated my pupils real good this time, can't hardly focus on anything.

Eye exam on Wednesday for me. Big point of concern is pressure.

With no light it would be a black photo. It would be tough for the customer proving we did not shoot off a few shots with the lens cap on in the hangar. Lots faster and easier and we don't need to even fire up the airplane.

Getting the pilot to push down on the yoke on the runway is gonna be tough as well. The real hard part is getting someone to buy it.

I think you have a hard sell ahead of you.

In two weeks I'll be playing with those crazy guys that share a name with the furry aquatic mammals that Canadians like to poach.

otters?

That's probably what the Canadian Navy calls their version....gotta be unique.

A group of Otters is called a Romp.

A group of seals is a pod or herd unless they are gathered together for mating then they are a rookery or harem.

Is too much eye pressure an indication that you own one of those plastic guns...ie glockownna?

to much pressure as in no one can figure out why I have had a head ache for 4 weeks now.