bcab

I feel OP didn't answer this question well. When an aircraft is getting ready to take off, there is an entire preflight checklist that must be gone through thoroughly. It begins with the crew chief and pilots walking around the bird and inspecting for leaks or structural weaknesses. Then they proceed to power up the aircraft and make sure that all avionic and hydraulic systems have no faults or problems. If everything checks out then they proceed with whatever mission they have been tasked with for the day. All this can take anywhere from 15-30 minutes depending on the aircrew.

When an aircraft has been designated QRF or CASEVAC, all the crews arrive well before their "shift." All preflight items are taken care of way before we assume the responsibility of the mission. After the birds have gone through their checks and they do an initial check flight, usually 5-10 minutes, they come back and they are left alone. No one Is allowed to touch them unless we get the call.

When that happens our birds are ready to launch in less than 5 minutes.

Source: USMC Avionics Tech on CH-46E

Hey Sam! Long time fan of your show since finding it on San Diego Public broadcasting channel. Since then I have watched your success with the greatest of enjoyment. I also sent you a "kitchen warfare" shirt you had on one of your podcasts. Hell I even wrote emails to Food Network in attempts to get you on their radar.

My question is this, do you feel that your show has drifted away from the original mold that made it so great? Don't get me wrong, I am very happy with the stuff you do now, but it rubs me wrong when you plug a sponsor while cooking. It just feels like the exact opposite of what you originally started doing.

Thanks for the response Sam, as I have said, I really enjoy the show. One last question if you would indulge me? You have an older recipe on the show that is basically: spicy italian sausage, penne pasta, cream and parm. I have made it multiple times and it is great but I never know if I am supposed to drain off all the fat from the browning sausage or if it is supposed to be kept in when you add the cream and parm. Thanks again!