Originally Posted by
findark
...I always find that funny since short rib is one of the few cuts of beef well-positioned to survive the punishment of airline catering, especially with the new casserole dish approach.
Me, too. Nothing fancy, but reliable at the customer end of the catering process. I’d prefer pasta, but the taste and catering results vary wildly - it’s about a 25% chance of satisfaction...
25% tastes good, heated
25% tastes good, underheated
25% tastes “blah”, heated
25% tastes “blah”, underheated