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Old Oct 17, 15, 11:59 am
Join Date: Aug 2001
Location: SFO/HKG/SIN - United 1K MM / SPG Lifetime Platinum
Posts: 5,051
Part of the difficulty with airline catering is that the end result comes down to whoever is working the galley. I don't think you can really go wrong, but as I said it comes down to the heating skills of the person working the galley and the same could be said of the non-steak items on the BTC menu or the regular inflight menu.
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