Originally Posted by
BA6948
The one thing that strikes me with these dishes compared to other airlines is the fact that when they are presented the sauces are always put in a clumsy way and are dry around the edges of the plate. They look a bit messy.
This is a major downside to the tip'n'slip of old. Crusty, congealed and burnt edges galore! If the cooking instructions are followed does this always result or are the crews overcooking?