I’ve never heard the words airline food and good in the same sentence. Well except that one red-eye flight from San Francisco to Hong Kong I took in the past—midnight dim sum and chicken noodle broth, yum. Other than that one time though, let’s face it, airline food sucks. Here's some things you should know about airline food:

Watch and listen as the wrong/right back pedals! What's sad is that red states are so jacked up on high-fructose-corn-syrup and other ear marked public pollutants okayed by the easily purchased permission FDA that they will be forgetting soon and returning to the chemically induced anger comas designed by the chicken (right/wrong) wing.

Clean the chicken with water-Remove the bones-after cleaning, cut into small pieces, wash again –grind ginger, garlic, mix with the pieces of chicken-leave for ½ hour. Put salt –oil- garam masala-mix well-take one piece of flesh in skuyars (a metal needle to hang mutton) and put on the fire, and remove when it becomes red-onion, lime,

Dec. 6 (Bloomberg) -- A diet richer in red meat, chicken and fish may help men lose more weight...

The hallway is lit only by the red glowing disembodied trophy head of Spiderman on Jack's dresser as I stumble barefoot from the bedroom. Jack is typically sprawled on top of the covers and awash in the diffused crimson, it always looks like he passed out in Kenny Rogers chicken rotisserie. Adam snoozes behind a closed door but I can hear the espre

Wine and food matching is the process of pairing a food with complementary flavors, aromas, and textures found in wine. It can be a nuanced art and the life-long study of oenophiles and sommeliers. In very up-scale dining situations, it is not uncommon for each dish in a multi-course meal to be matched with a different wine. While individual taste certainly plays a large role in wine and food pairing, there are traditionally accepted guidelines. However, it is worth noting that a well-selected, non-traditional pairing can bring an unexpected or exciting new dimension to a meal.Perhaps the most basic guideline, familiar to even wine novices, is, “red with red and white with white.” It says that, as a guiding heuristic, white wine should be served with white-fleshed meats (fish, chicken, etc.) and red wine served with beef, lamb, and other red meats. While “sound” advice, it is an oversimplification. In fact, many dishes, including pork, salmon, duck, and turkey, can be successfully paired with red or white wine.This advice is only a starting point, as each fish or meat can be prepared in a variety of ways calling for different wines. Fish poached in red wine for example, will be better matched with a light red than with many whites. This leads to a second guideline that if the cuisine has a strong character 'matching to the sauce, not the protein' can be the best approach.A useful perspective is to match the food of a country or region with wines also from that country or region. Most Italian wines will match well with pizza, pasta or risotto, for example, if the dishes are prepared according to traditional recipes. And the contrary is also relevant: a French wine from Bordeaux, for example, may not sit comfortably alongside dishes incorporating olive oil or spices, ingredients alien to Bordeaux's indigenous cuisine.