Excuse me ????? I beg to differ.

A coulis is not a demi-glace

This being said, I had the most unbelievable Filet Mignon experience the other day on NRT-LAX.

The purser comes and asks for my meal choice. I say, of course, "Filet Mignon, extra rare, please". I like my meat bleue, which means a good 15 seconds of fire on each side.

I had no illusion on what I was going to get, but guess what:

It came back bleue!!!! Just cooked 1mm deep on each side, with the core red and bloody, like I love it. I was dumbfounded.

I asked her how she did that. She replied that most FAS don't know how to do it, and usually crank up the heat to the max. What she did was she had pulled out my steak from the heater as soon as I placed the order, and there it was.

I could not believe it.

Needless to say, I left a rave review on the inflight surveys we were asked to fill out.

Perhaps survey and filet were related.

They should just have a survey on every flight.


[This message has been edited by Droneklax (edited 09-04-2002).]