Scudrunners

[quote author=DeflectionShot link=topic=7524.msg20782#msg20782 date=1511461715]
[quote]Stopping the prop is actually quite a common occurrence
during aerobatics.  Check this out.  [/quote]

Wow that Pitts just drops like a rock after the engine quits....is that usual best glide? ???
[/quote]

Yeah  :-\

People say in the Pitts, after the engine quits, to toss
the keys over the side, and that's where you're going
to land.

PS  Couple of comments on the video

1) full gas tank every time you take off
2) when diving to restart prop, hit the starter

Wee difference in descent rates.


I mean between the 2 planes.


One rather dramatic.  The other enough time to cook and eat a steak.

The lack of drag from no windmilling prop is startling.

I t looks like he might have set up this demo in the circuit of that airport?



He doesn't seem to be more than a couple of miles away from two 5000' runways

[quote]enough time to cook and eat a steak[/quote]

As I tell Eric, I am always amazed when I lead a formation
or I cook, and no one gets hurt.

But a complete lack of talent and knowledge has never
stopped me from doing anything including cooking.

After many years of trial and error, this is how I BBQ
a steak:

1) marinate with olive oil and pepper
2) 500F
3) 2 minutes then flip
4) 2 minutes then flip and rotate
5) 2 minutes then flip
6) 2 minutes

Gives those nice 90 degree cross-hatching marks.

Now, if the steak is thin, it's time to come off.  If
it's a thick porterhouse, you now have a spectacularly
rare steak which you can pull if that's what you want.

If you want medium rare, up it goes off the grill to
the rack up above, to cook some roast beef without
carbonizing the exterior.  BBQ sauce carmelizing if
you have the ketchup gene.

After some practice, I am able to get the food done
at the same time by starting some steaks earlier
than the rare ones.

Cooking is hard.  Flying is easy.

PS  Funny note:  Gordon Ramsey and I make Yorkshire
pudding with the exact same receipe!