My best fish tacos so far...

Cod filets

-        Mix together: ½ cup flour, 1 TB corn starch,  1 TB Panko crumbs (or corn meal), 1 tsp or so cilantro (dry), ¼ tsp smoked paprika, ½ tsp salt, ½ tsp pepper.

-        Milk

Sauce

-        ½ cup mayo

-        2 or 3 tsp white wine vinegar

-        2 or 3 tsp lemon juice (or lime if you prefer)

-        ½ tsp garlic powder (or fresh minced)

-        Black pepper (to taste) (I use coarse ground, as fresh as possible)

-        1 TB torn cilantro leaves

-        ¼ tsp red pepper flakes (or some chopped jalapeño)

-        Mix these sauce ingredients and refrigerate one or two hours ahead of time. Thin to a thick but pour-able consistency with a small amount of milk.

Cabbage Slaw

-        2 or 3 cups coarsely chopped cabbage.  Rinse the cabbage in fresh cold water, then cover with cold water with a TB of vinegar and a couple teaspoons salt. Let the cabbage soak for about 30 minutes, then drain, rinse and spin dry.  Dress with –

-        2 or 3 TB vinegar

-        2 or 3 TB sugar

-        1 tsp salt, plus the same or less pepper

-        2 TB olive oil

-        Let the slaw marinate in the refrigerator for about 45 minutes. 

Then: Chop the fish into bite sized nuggets.  A few at a time, soak them in milk and then dredge in the mixed flour ingredients.  Fry in hot deep oil (in a skillet) until golden  - do not fry them too long, they will cook fast.  Drain on a paper towel while you fry the rest – do not crowd the nuggets while they cook.  As they drain, dust them with some salt.

Finally, these are BEST with corn tortillas.  You can use fresh soft ones or the crunchy pre-fabricated kind.  Warm the tortillas (if using fresh, you can fry them for a few seconds on each side until they are as crisp as you like them, or just nuke them for a few seconds until they are soft.

Place three or four fish nuggets in each tortilla, top with a generous amount of the sauce and then top with the cabbage slaw.

I decided two was the proper serving size.  I ate those two.  Then I went back and made another one.  I ate these so fast I couldn't get a photo. I am forbidden to eat tomatoes – but if I could, I’d also top these with some chopped tomato.

How to make great tacos

Mrs. Molina's Guadalupe Tacos

These are "spicy" tacos but not overly so.  If you like them fiery, use El Pato jalapeno sauce (green can) instead of the milder tomato sauce (yellow can), and you can buy the spicy Rotel tomatoes instead of the original milder ones. That oughta be sufficient to heat things up. These tacos are not “crunchy.”   If you like them that way, you can buy the crunchy shells instead and warm them in the oven or microwave.  Nothing wrong with that.

Ingredients needed:

Ground beef, chuck is good.  About 1 lb.

Corn tortillas

Shredded iceberg lettuce

Shredded cheese (your favorite, I usually use M Jack)

1 can “Duck” sauce (El Pato Tomato Sauce, from the Mexican section)

1 can Rotel tomatoes

Taco Seasoning

First, put the beef in a skillet and brown it.  Heat a griddle on low for the tortillas (I use a cast iron pancake griddle).  I don’t usually buy pre-shredded lettuce, simply because a head of iceberg is much cheaper.  But you can cheat iffen you want.  Same with the cheese.  It’s pretty quick to chop up the lettuce with a good knife, and grate some cheese.

After the beef is browned and broken up well, drain off the fat, and then mix the beef back in the skillet with a couple TB of the taco seasoning, and the Duck sauce.  Cook this down until the sauce is mostly cooked away or absorbed.

When the meat is ready, turn the heat up on the griddle to medium, and add a bit of corn oil. Fry the tortillas one at a time.  Fry the tortilla on the first side for a few seconds (just enough to soften it), then turn it and as you turn it, fold it in half.  I just do this with my fingers and a fork.  Once folded, fry it on both sides until it starts to brown nicely, then set aside on paper towel while you do the rest (add a bit more oil for each tortilla).  I usually spoon some cheese inside as I take them off the griddle, so they are still hot and the cheese will melt.

To serve, spoon the desired amount of meat into the folded tortilla, and top with the cheese, a spoon of the Rotel tomatoes (drain them against the inside of the can as you dip them out), and plenty of shredded lettuce.  You can top with taco sauce if you wish, but they are good just as they are because of the duck sauce in the meat mixture.

These are authentic Arizona/Sonoran tacos – I got the method from an Apache-Mexican friend whose Mom (Mrs. Molina) used to make them this way.*  I like them so much I don’t always take them to the table – I just eat them right over the skillet. (Well, you know, I live by myself...)

*Except she didn’t add the duck sauce to the meat as it cooked.  Instead, she poured it over the finished taco like taco sauce.  I misunderstood when my friend told me the recipe.  However, they’re great MY wrong way also, so I never changed it.

Lindbergh in 1927

The French loved him too

Charles Lindbergh was Time’s “man of the year” for 1927; he was Time’s first man of the year – ever.  He accomplished the theretofore unthinkable – a solo flight across the Atlantic in a single engine airplane.  One of the differences between Lindbergh and others who accomplished aviation “stunts” in those early years was that Lindbergh’s flight was not a stunt.  He carefully planned the flight, he carefully planned the aircraft.  He studied the problems he thought he would encounter and he got it all correct.  

His judgments were proven in the success of his accomplishment. His flight turned the endeavor from something unheard of, to something on the way to normal. The Spirit of St Louis was brand new when he made his flight to Paris. He supervised it's building, to his specifications, at the factory (Ryan Aircraft) that made it in San Diego. He tested it but little - and then left for the flight to New York. That flight was epic in itself.  On arrival in New York, he tarried only long enough for the right weather conditions before departing for Paris.  If you look carefully at the photos of his airplane, you might notice that it does not have a windshield.  Lindbergh didn't feel he needed one, since there wasn't anyone else where he was going (if I remember right, he also mounted a fuel tank there, which precluded the windscreen). Gas was more important than the view, although he did acquiesce to a small periscope.

First flight of the Spirit of St Louis - in San Diego

He wasn’t new to aviation – he was already an expert and experienced aviator – he was an Army Air Corps captain by that time, having completed their extremely rigorous flight training program. Over 90% of those who were accepted to that training “washed out" and never finished it.  Lindbergh graduated with a reserve commission. He was afterwards a contract mail pilot on the run between St Louis and Chicago.  He had saved his own life four times by parachuting out of malfunctioning airplanes (or because of bad weather making it unable for him to get down) – more than any other man we know of (in his time).  He was known by others for his level-headed good judgment.

At Le Bourget AIrport, 05/21/1927

When Lindbergh landed in Paris, he was welcomed by about 200,000; same in Belgium, same in England.  Through it all, most who saw him said he never got his head “turned” by the tumultuous receptions and the adulation of millions.  He remained humble and graciously shared his moment of glory with the many who he said assisted him in the planning and the flight.  So much so that his book commemorating the experience was entitled “We.”  He received the same kind of “welcome home” when the US Navy brought him and the “Spirit of St Louis” back to the USA, by millions this time, first in Washington, then New York City, then all across the nation. He endured dozens of “talking head” speeches with grace and humility. He was given the Medal of Honor by the president. 

Through all of that, he apparently refused to capitalize (financially) on his moment; his focus was on the advancement and promotion of aviation and its advantages for the nation. All of that hysteria did have an affect on him later – while there was more to the story, one of the results was a life-long aversion to publicity and crowds.  He did continue to work and promote aviation – he blazed ("surveyed") long distance air routes across this country and around the world.  He founded and helped place airports.  He helped organize the bomber-producing factory at Willow Run (for WWII).  He assisted our military pilots with learning and practicing long-distance over-water navigation (and flew combat missions himself in the South Pacific. He got into trouble with his pronouncements about the preparation (and readiness) he saw in Nazi Germany before the war.  Others misunderstood his frank assessment of their strength as Nazi sympathy and promotion; I believe he was somewhat misunderstood on that issue – but he was blowing the whistle on our own unpreparedness.  And he was right.  He had wanted the US to stay out of that war - but when we were attacked, he contributed as much as anyone and more than most.

The Loening that took Lindbergh to meet the Mayor

On June 13, 1927, after his reception in Washington D.C. and a breakfast at the Mayflower Hotel, he flew on to New York for the welcoming crowds there – more speeches, a ticker-tape parade, etc.   The motor in his Ryan monoplane was hiccuping somehow, so the Army loaned him a “Pursuit” (a fighter) for the flight – and hundreds of planes accompanied him on the short flight. The cities they all passed over along the way turned out to cheer him on as he passed overhead – with whistles, sirens, etc.  The Mayor of New York was to greet him near the waterfront on the Mayor's yacht, so as he arrived in New York, he landed and transferred to an amphibian, so he could arrive “by air.”  That amphib was also a famous, record-setting aircraft, just returned from its own famous flights to South America.  See the photo.  It is also part of the collection at the Smithsonian now, along with the “Spirit of St Louis.”  Lindbergh was already accomplished in aviation, and he went on from that moment to accomplish much more. 

He lived a complicated life over the following almost 50 years.  He and his wife (Anne Morrow) lost a son, murdered during a kidnapping. He made significant contributions in the medical field (inventing an artificial heart). He became an environmentalist and struggled with conflict because of those beliefs - and the part he had played in bringing our modern environmentally-unfriendly age about.  He may have been an anti-semite, although he denied that. He was (at least) in later life a philanderer with multiple other women and several children as part of a secret life his American wife and family knew nothing about. I don't know what to say about that.  There was so much else to admire about him.  I guess he was fraught with human frailties, just as the rest of us are.

He died in August 1974 and is buried near where he lived at the end of his life - on Maui. 

Attention News Reporters: Small Plane vs. Big Plane

Aviation Lesson Number 1 for news-media reporters: Many times it gets reported that a "small plane" crashed - and then when they identify the craft involved it turns out to be a $6 million business aircraft (like today in Australia). I find this irritating. The meaning of "small plane" as used by the media seems to be "it's scary and incapable."

Little Plane

For the purposes of your education, so you don't continue to look like idiots, here are two photos. One is a small plane, or a "light" plane.

Beech Super King-Air

The other is a highly capable, turbine-powered business aircraft - while it is smaller in size than your average 757, there is little difference in capability or performance when compared to the larger aircraft - they all fly and are controlled the same way. In fact, these Beech King-Airs are quite often used as airliners. The main performance difference between the turbo-prop and a pure jet is slightly lower speed and they operate at lower flight levels than does a jet.

No one in aviation or familiar with aviation would call an aircraft like this sophisticated Beechcraft a "small" plane, like the news people routinely do, and did again today in reporting the crash in Melbourne. No owner of such an aircraft would turn anyone loose in one who was not a highly experienced and professional pilot.

Additionally, within it's realm, the small plane is capable and safe for that matter, when it is piloted by a competent pilot. But that's a fight for another day.

Grocery Comparison Shopping in Phoenix

Once in a while, I do some comparison shopping for groceries and household items.  The clerk down at Basha’s always says “you saved x amount of dollars shopping at Basha’s today."  And that’s hogwash. Basha’s is never cheaper than the other stores – every time I’ve done my little exercise, real world (this is the 4th), Basha’s is always the most expensive local store.  

An employee also recently told me that they always have a more complete selection of products – that you can always find what you’re looking for at a Basha’s store.  That’s not true either – in fact, I often complain that I can’t find everything on my list at Basha’s and have to go somewhere else looking for an item or two – especially if it is something unusual. I cannot help but think they are being deliberately dishonest.  This is not a hate-rant on Basha’s, I often shop there for the convenience – it is the closest to my house.  I have shopped there for years and I like some of the employees there. But that dishonesty does bother me.

Today I shopped for a list of thirty-five items that I normally buy, randomly selected before I left the house.  I don’t sale shop – nor do I use coupons.  I typically go after only what I’ve run out of (for the things I keep on hand) plus what I need to make whatever I’ve decided I’m going to eat.  I will buy the “house-brand” if I believe the quality of that product is the same as the normal national brand. Today, some of the items on my list were on sale, others were not.  I figure that all balances out as it changes every week – and all stores have sales.

TODAY'S LIST

At Basha’s, today, my specific list of 35 items would have cost me $150.31.  The same list at Fry’s totaled $126.63.  At Wal Mart, $122.67.  It comes out like this every time I do the exercise – Basha’s is always significantly higher, Fry’s is always the lowest of the traditional stores, and Wal Mart always the cheapest overall.  In the past, I’ve included Safeway and Albertson’s in this also, and they have always fallen in between Basha’s and Fry’s (but I didn't include them today).  

If I consistently shopped at Wal Mart for my groceries, assuming that I bought a list like this each week, I would save $1,437 each year shopping at Wal Mart.  I think that’s a lot of money, and I think Basha’s just finally lost a customer.   My savings won’t be quite as much, because I don’t usually buy this much at one time, but it will still be a significant amount.  Even if I shop at Fry’s (owned by Kroger, and a much nicer store with a huge variety), I would save $1,196 per year over Basha's, and this would only be $4 per week more than Wal Mart at this level of spending.  That's hard to pass up and those stores (Fry's and Wal Mart) aren't so much farther away that I would lose the savings in extra gas money.

Uncle Bob's Countrified Pork Chops (fried, dieters beware)

Mmm - Pork Chops!

Do you long for a country-fried supper like Grandma used to make? (or in my case, Aunt Retha)… look no further!

This is a recipe for “breaded” and fried chops, with Yukon-Gold smashed potatoes (w/a touch of garlic) and cream gravy.  I serve this with something green, like spinach, or peas, or salad, or whatever you want.  Serves 4 diet-conscious lightweights or two hungry-man humans.  This is not diet food, sorry.

For the chops…

4 pork chops.  I used boneless center cut, med cut (not too thin, not too thick)

Flour

Corn Meal

Panko Crumbs

Salt, Pepper, and Onion Powder

Milk

Heat a cast iron skillet (or whatever you have if you don’t have an iron one).  I smear it with a little oil to preheat it to medium, then add more cold oil as I put the chops in the skillet. (This is the world's first non-stick skillet).

In a shallow dish of some kind, put in a generous amount of flour. I didn’t measure but probably ½ to ¾ cup.  Add maybe 1/8 cup (2 TB) of Panko crumbs, a sprinkle or two of corn meal, plus some salt, pepper and onion powder (maybe 1 tsp each).  I tend to add more pepper.  I like pepper.  Mix this all up with a fork.

In another shallow dish or bowl, add ½ cup or so of milk.  Dip each chop in the milk, let it drip for a second or two (I just hang it by hand over the bowl), then dredge the wet chop through the flour mixture.  If your skillet is ready (hot enough to sizzle and splatter a drop or two of water), put the chop in the skillet (you’ve just added the extra oil – maybe 2 or 3 TB of it).  Set the heat about medium-low to medium.  Repeat with as many of the chops as you can fit in the skillet (about three will fit in a twelve-incher). 

Fry the chops on one side about 4 minutes, turn and fry 3 minutes more. You may need to adjust the heat so they do not burn. Remove to a platter and set in the microwave to keep warm, and fry the remaining chops the same way. You might need to add a bit more oil. If the chops are thin-cut, try frying 3 minutes each side; no need to overcook them.

For the gravy:

After the chops are all done, add a touch more oil to the dirty skillet and as it heats, dump in the remaining flour mixture along with a little bit of dried minced onion (if you have it).  Add a pat of butter for a little extra flavor.  Cook this for a few moments over med heat, until it is all bubbly and sizzling.  Start adding milk and as it cooks, it will thicken.  As it thickens, add more milk.  Start with about 3 or 4 TB oil (including what's left in the skillet from the chops), 3 TB flour, and 1½ to 2 cups milk.  Add the milk slowly, and quit when the gravy is the consistency you like.  You can add more milk if you need to, but you cannot take milk back out if you put in too much. So just do a little at a time.   (You could add a touch of chicken bouillon for extra flavor, if you want, but I don't think it needs it.)

For the smashed taters:

1½ lb Yukon Golds

¼ cup half and half

2 TB melted butter

1 tsp salt

1 tsp coarse ground pepper

½ tsp pulverized prepared garlic

+ additional milk as needed

Peel the taters and quarter them lengthwise.  If they are large ones, I cut the quarters in half.  Place these in boiling water about 15-20 minutes – until you can very easily run a fork through them with no resistance. Drain them well and place into a large bowl.  Add the melted butter.  Warm the half/half to room temperature or better. Add that to the bowl.  Add the salt, pepper and garlic. Using a hand potato masher, smash everything all together until it’s as smooth as you can get it with your masher. Then add a tiny bit of milk (maybe 1/8 cup) and mash some more – as much as it takes to get the consistency you want.  Dot the top of the smashed up bowl of potatoes with about a TB of butter, cut into bits and spread out like you were dotting a pie.  Let it melt.

Serve the warm chops with a heaping pile of smashed potatoes on the side, top it all with some gravy and add a vegetable or salad.  This is old-fashioned country cooking and as easy as pie.

Note: If you ever made mashed potatoes and they turned out gummy, it's because you used cold milk or cream.  That's why I stated room temperature or better for the half/half in this recipe.  The warmer the better.

The amounts of ingredients are ball-park.  Like most cooks, I make this without reference to a recipe -- the amounts aren't critical as long as you don't get carried away. Don't eat this everyday, but once in a while.  It's a heart attack on a plate!  (But oh-so good!)

Harrison Ford’s Latest Flying Misadventure

Harrison Ford landed off-runway at John Wayne Airport this afternoon.  I feel bad for him – as this was a bone-headed mistake.  In saying so, that particular airport can be a visually confusing one [see note at end], but he has no excuse as I believe he uses that field fairly regularly (I've seen photos of his planes there before) – and I am sure that’s exactly what he would tell you as well (as he slaps himself up-side the head). In fact, it has been reported that immediately after his mistake, he contacted ATC and identified himself as "the schmuck."

Just as additional information, his last crash on the golf course at Santa Monica was judged to have been due to an un-foreseeable mechanical fault.  He was assigned no blame for it whatsoever. I do not see a pattern.

Today though, he landed in otherwise normal circumstances on the parallel taxiway to the left of runway 20L.  If you look at the photo I’ve taken from Google Maps, I added some marks to show where he was cleared to land on 20L (green arrow), where he did land on the taxiway (red arrow) and where the American Airlines 737 that he overflew was waiting for takeoff clearance at the time of the incident (red triangle).  

John Wayne Airport

If you look at the runway number for 20L and contrast it to the numbers on 20R, that alone could be confusing - 20L is marked on the concrete and those numbers may not stand out very well if a person was otherwise visually disoriented. Keep in mind he wasn't looking directly down at this view as in the photo - it was in 3D stretched out in front of him (like looking down a highway from slightly above it).

He couldn’t have missed seeing the 737 – so I am certain there was no danger of a collision between them, but as the news reports have stated, he commented on that jet as he landed and his comments indicate he was very aware it wasn’t supposed to be underneath him – but he didn’t immediately draw the conclusion that he was in the wrong place instead (which he would have if he'd been thinking straight).  His little Aviat is more than capable of landing on much shorter runways than that taxiway, so he surely found it very easy to make a short, steep approach and land beyond.  The question is, why didn't he recognize that as being something wrong while he was in the process of it?

I can see how he could make such a mistake – the visual combination of the left runway (20L) and that taxiway are similar to the visual combination (in aspect) of the 20L and 20R runways – but as someone who wasn’t a stranger to this field, he shouldn't have made that error.  The only times in my entire flying career that I was ever that disoriented on an approach was at unfamiliar airports – never at airports I was in and out of all the time. 

In addition, the taxiway has no runway markings (which a competent pilot like Ford should have immediately realized).  That big 737 in front of (and under) him was another huge clue.

It may sound to you like I am being overly critical.  I am not.  Any pilot who has been around a while has made a mistake or two.  I don't even want to talk about some of the dumb-ass mistakes I made in the almost 30 years I was flying.  

I will be interested to read or hear his thoughts on just exactly how this happened. I suspect he's going to be in a certain amount of trouble with the federales over this one; but as I mentioned, none of us are spotless.  I remember once after a (shall we say) "non-standard" entry to a traffic pattern when I had to go see the tower and explain "just what the hell was I thinking..." 

This isn't an egregious enough offense to warrant the severest action (without some aggravating circumstance), my opinion. In the past, I have even been cleared to land on taxiways - even once landing on a cross-runway taxiway in a stiff crosswind (when I couldn't have landed otherwise).  There has been no mention of any resulting conflict with anyone on the ground (on or crossing that taxiway), although that is certainly a danger at such a busy airport.  Perhaps that will save Mr. Ford from more serious consequences.  I hope so, because absent a more serious outcome, more than a minor sanction would be an over-reaction.   Some are saying it could have been a terrible disaster if he'd "stalled" while over that airliner - but the fact is he didn't and those commentators were being extremely over-dramatic ("The sky is falling, the sky is falling!").  Thousands of airplanes and helicopters fly over stuff with people in them every day without stalling. In fact, the plan is always not to stall until you want to.

*On a VFR approach to this airport one time in the late 1970s, I failed to see the airport at all until I was almost over the fence.  It was very hard to see it against all the ground clutter.  Fortunately, I was lined up with the correct runway when I finally did see it and was able to complete a safe landing without having to go-around.

But, you know... "any landing you can walk away from is a good one," so...

Update 05/01/2017: In the end, the FAA chose not to sanction Mr. Ford at all - so apparently their assessment was similar to mine.  I'd still like to know how it happened though...