Originally Posted by
Ldnn1
I don't think there's a general sentiment of hatred (or dislike) of them. Overall the feedback on CW main these days is reasonably good. The two main gripes seem to be:
- when sometimes overdone/undersauced (always was a problem)
- lack of variation (a more recent problem as menu rotation has reduced)
There's also a common gripe of the move from more expensive to cheaper cuts, which is indeed obviously a cost-saving measure, but if both the above were solved then that wouldn't really be an issue. It's one thing having an expensive meal badly done, it's another having a cheap one badly done - then you feel double shafted!
The cost point is important, but what's the point of an expensive cut that doesn't cook well on planes?
Also, price can be perceived different ways. Should BA offer Huitlacoche on a plane it would be considered fancy. I believe Gordon Ramsay charges a handsome sum for it. Serve it on Aeromexico and they'll wonder why you're serving cheap street food. Price doesn't tell the whole story of quality and taste