Post your BA Food Pictures here
Mar 24, 2012, 8:11 am
#61
Join Date: Oct 2010
Location: By the sea...
Programs: BA/EC Silver
Posts: 564
Last edited by VolcanoMan; Mar 24, 2012 at 9:43 am Reason: [still] trying to get the image to work... me FAIL!
Mar 24, 2012, 8:18 am
#62
Moderator: British Airways Executive Club
Join Date: Jan 2009
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As for how to link the photo from flickr instructions: http://www.flickr.com/help/photos/#2265887
Mar 24, 2012, 9:47 am
#63
Join Date: Oct 2010
Location: By the sea...
Programs: BA/EC Silver
Posts: 564
I believe it was, LTN Phobia, and it was excellent. I wish there were more of this type of quality meals for some of the slightly shorter trips - I guess MXP-LHR falls into the next band up compared to my regular Zurich-London trip... 'tis a shame for sure!!!
And thanks for the info on linking images but unfortunately no luck... either I am being an idiot (likely) or something doesn't cut and paste properly... oh, well.
And thanks for the info on linking images but unfortunately no luck... either I am being an idiot (likely) or something doesn't cut and paste properly... oh, well.
Mar 24, 2012, 10:35 am
#64
Join Date: Jul 2011
Programs: Mucci de la Cuisine Aérienne du Réseau Courte Durée de British Airways
Posts: 4,704
I believe it was, LTN Phobia, and it was excellent. I wish there were more of this type of quality meals for some of the slightly shorter trips - I guess MXP-LHR falls into the next band up compared to my regular Zurich-London trip... 'tis a shame for sure!!!
And thanks for the info on linking images but unfortunately no luck... either I am being an idiot (likely) or something doesn't cut and paste properly... oh, well.
And thanks for the info on linking images but unfortunately no luck... either I am being an idiot (likely) or something doesn't cut and paste properly... oh, well.
Mar 24, 2012, 1:25 pm
#65
In Memoriam
Join Date: May 2001
Location: Katoomba (Blue Mountains)
Programs: Mucci
Posts: 8,083
This is indeed true but more pertinent to poultry, which dries out as it cooks. For red meat the resting part is to allow the meat fibres/proteins to recover from 'heat shock' which renders them more chewy.
If a decent cut of meat has been hung for 28 days (sounds vile I know but they do keep it cool!) then the natural breakdown processes occur, albeit in a slow and controlled fashion. This tenderises the meat but also allows the 'juices' to become incorporated into the fibres - and not leak out during cooking. It needs about 14 days at least but the longer the meat is hung, the tastier (goes a bit more gamey if you like) and more tender it is. The meat loses water during this time and so the steak size will reduce, hence your 8oz fillet will cost a great deal more since it has carefully been stored for a month and of course, used to weigh more.
If a decent cut of meat has been hung for 28 days (sounds vile I know but they do keep it cool!) then the natural breakdown processes occur, albeit in a slow and controlled fashion. This tenderises the meat but also allows the 'juices' to become incorporated into the fibres - and not leak out during cooking. It needs about 14 days at least but the longer the meat is hung, the tastier (goes a bit more gamey if you like) and more tender it is. The meat loses water during this time and so the steak size will reduce, hence your 8oz fillet will cost a great deal more since it has carefully been stored for a month and of course, used to weigh more.
Dave
Mar 24, 2012, 1:41 pm
#66
FlyerTalk Evangelist
Join Date: Mar 2010
Location: JER
Programs: BA Gold/OWE, several MUCCI, and assorted Pensions!
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The great advantage of this board is the breadth, and depth, of the experience and knowledge of its members.
I used to hang Hare for many days [dependent on temperature, and weather generally]. Anything from 3-8, but when the stomach flaps [subsequently discarded] started to turn a bit green, it was time to fillet the wee thing and start cooking/freezing. Anything earlier just left you with tough meat.
Pheasant … in winter about 6 days, much less in warmer weather.
Partridge … about half a pheasant. They dry out terribly.
Rabbit … 2 days max, basically "go for it".
Pigeon … skin [forget plucking], fillet and cook/freeze. Why wait?
Elephant … leave it to your Bearer. He knows what to do
I used to hang Hare for many days [dependent on temperature, and weather generally]. Anything from 3-8, but when the stomach flaps [subsequently discarded] started to turn a bit green, it was time to fillet the wee thing and start cooking/freezing. Anything earlier just left you with tough meat.
Pheasant … in winter about 6 days, much less in warmer weather.
Partridge … about half a pheasant. They dry out terribly.
Rabbit … 2 days max, basically "go for it".
Pigeon … skin [forget plucking], fillet and cook/freeze. Why wait?
Elephant … leave it to your Bearer. He knows what to do
Mar 25, 2012, 1:02 am
#68
Join Date: Sep 2007
Location: Wild Wiltshire
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Mar 25, 2012, 1:14 am
#69
Join Date: Dec 2002
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Mar 25, 2012, 2:26 am
#70
FlyerTalk Evangelist
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Mar 28, 2012, 1:35 pm
#71
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Enjoyable thread.
I have far too many pics of BA food to post, so I will refer to where they have been previously posted; The Genius1 Trip Report Archive
I have far too many pics of BA food to post, so I will refer to where they have been previously posted; The Genius1 Trip Report Archive
Apr 7, 2012, 9:48 am
#72
Join Date: Aug 2009
Location: London, Strathaven
Programs: BA (Gold). Various other statuses
Posts: 1,466
Breakfast yesterday in the F lounge T3
Last edited by tuff; Apr 7, 2012 at 9:58 am
Jul 11, 2012, 9:02 am
#74
Join Date: Jul 2010
Location: UK
Programs: BA Silver, EK Silver, ABP ;)
Posts: 1,631
Here some LCY-JFK menus and pictures, and just the menu from JFK-LCY (cabin was too dark for photos)
No broad bean starter left, and I don't like duck so no starter.
Salad (note unbranded salt and pepper sachets - I expect a lot go in the bin, a pepper-mill per cabin instead would be nice?)
Beetroot pan haggerty - delicious:
Blackcurrant fool & cheese (oink):
Tea time sandwiches and goats cheese salad (scones out of shot - oink oink)
Return leg menu (the guy over the aisle from me had the cheese, looked nice):
Birchermuseli was great, smoothie had separated into thick gloop and water but was tasty after a wiggle. Main hot breakfast was good, except the scrambled egg was odd - why do they put that on? it's never going to work cook-chill. Sorry for lack of pictures, the cabin lights were still down and I couldn't use the flash as people were sleeping.
No broad bean starter left, and I don't like duck so no starter.
Salad (note unbranded salt and pepper sachets - I expect a lot go in the bin, a pepper-mill per cabin instead would be nice?)
Beetroot pan haggerty - delicious:
Blackcurrant fool & cheese (oink):
Tea time sandwiches and goats cheese salad (scones out of shot - oink oink)
Return leg menu (the guy over the aisle from me had the cheese, looked nice):
Birchermuseli was great, smoothie had separated into thick gloop and water but was tasty after a wiggle. Main hot breakfast was good, except the scrambled egg was odd - why do they put that on? it's never going to work cook-chill. Sorry for lack of pictures, the cabin lights were still down and I couldn't use the flash as people were sleeping.
Jul 11, 2012, 9:21 am
#75
Join Date: Sep 2007
Location: BOS
Programs: BA - Blue > Bronze > Silver > Bronze > Blue
Posts: 6,812
This is the lovely steak I had on the way to ORD the other month
As you can see it looks lovely and tender and wasn't completely ineddible at all!
As you can see it looks lovely and tender and wasn't completely ineddible at all!