Is there a glut of feta and Gorgonzola?
Jan 22, 2008, 9:36 pm
#1
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Is there a glut of feta and Gorgonzola?
A little rant. Is it my imagination or does every meal contain feta or Gorgonzola cheese? Virtually every salad is a greek salad with, of course feta and olives. Every pizza has feta cheese (please, a "traditional Chicago style pizza" does not contain feta). Every pasta has Gorgonzola cheese or, if it's not in the pasta, it's in the sauce. Every meat has a Gorgonzola sauce or, if it's not in the sauce, it's in the potatoes. Three out of four entree choices are like this. If it's not clear by now, I don't like feta or Gorgonzola. However, even if I did, I'd be sick of them.
I used to actually look forward to the food in business class. However, the choices in recent months are horrendous. They are much too ambitious for airline food - if you can't make it taste good, try simple. Who ever heard of eggplant and turkey sandwich on olive ciabatta? Garlic marinated roasted chicken breast, asparagus and avocado, all wrapped in undercooked bacon, served with roasted corn rice?
The only pseudo sophisticated ingredient missing from yesterday's dinner choices from London was pine nuts. 
I used to actually look forward to the food in business class. However, the choices in recent months are horrendous. They are much too ambitious for airline food - if you can't make it taste good, try simple. Who ever heard of eggplant and turkey sandwich on olive ciabatta? Garlic marinated roasted chicken breast, asparagus and avocado, all wrapped in undercooked bacon, served with roasted corn rice?
The only pseudo sophisticated ingredient missing from yesterday's dinner choices from London was pine nuts.
Jan 22, 2008, 9:45 pm
#2
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If it's any consolation, the cheese is probably not real cheese ... rant on ...
cheers!
cheers!
Jan 22, 2008, 11:01 pm
#3
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A little rant. Is it my imagination or does every meal contain feta or Gorgonzola cheese? Virtually every salad is a greek salad with, of course feta and olives. Every pizza has feta cheese (please, a "traditional Chicago style pizza" does not contain feta). Every pasta has Gorgonzola cheese or, if it's not in the pasta, it's in the sauce. Every meat has a Gorgonzola sauce or, if it's not in the sauce, it's in the potatoes. Three out of four entree choices are like this. If it's not clear by now, I don't like feta or Gorgonzola. However, even if I did, I'd be sick of them.
I used to actually look forward to the food in business class. However, the choices in recent months are horrendous. They are much too ambitious for airline food - if you can't make it taste good, try simple. Who ever heard of eggplant and turkey sandwich on olive ciabatta? Garlic marinated roasted chicken breast, asparagus and avocado, all wrapped in undercooked bacon, served with roasted corn rice? The only pseudo sophisticated ingredient missing from yesterday's dinner choices from London was pine nuts.
I used to actually look forward to the food in business class. However, the choices in recent months are horrendous. They are much too ambitious for airline food - if you can't make it taste good, try simple. Who ever heard of eggplant and turkey sandwich on olive ciabatta? Garlic marinated roasted chicken breast, asparagus and avocado, all wrapped in undercooked bacon, served with roasted corn rice?
The only pseudo sophisticated ingredient missing from yesterday's dinner choices from London was pine nuts. 
Now that you mention it, the only thing that was missing was the pine nuts. 
Sorry you're finding it all.....gross. I am with you on that bacon wrapped chicken. If you don't cook it with the foil/lid off the top the bacon never cooks and it is like a giant greasy rubber band.
Jan 22, 2008, 11:29 pm
#4
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I was going to bring one of the menus home so I could remember all of the ridiculous combinations of ingredients, but forgot to pick it up.
Jan 22, 2008, 11:31 pm
#5
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Wasn't that a Japanese horror movie some years back "Gorgonzola meets Feta" replete with much bad lip syncing.
Cheers.
Cheers.
Jan 23, 2008, 12:55 am
#6
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This thread. Really? Seriously?
Jan 23, 2008, 1:07 am
#7
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Jan 23, 2008, 2:24 am
#8
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When I had the Pasta with Gorgonzola on a HNL-LAX not so long ago the one thing that it did not taste of was cheese. Both are expensive and are probably used most sparingly. I actually had to use the salt and pepper to try and flavour the bland glutinous mess that was put in front of me.
Jan 23, 2008, 4:35 am
#9
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And regardless of its original source, cow/sheep/other, feta and gorgonzola sem like the LAST types of cheese you would want to serve to airline passengers, since few cheese types are more likely to fuel windy passengers.
Not only does it taste bad, but providing an ingestible source of pressurized methane seems like a poor strategy for in-flight comfort.
Not only does it taste bad, but providing an ingestible source of pressurized methane seems like a poor strategy for in-flight comfort.
Jan 23, 2008, 7:31 am
#10
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I HATE Cheese on Salad
P.S. - I just flew Cathay to & from Asia, and they put MUSHROOMS on everything; both main courses coming back and 2/3 going over. DOUBLE YUCK!!!
Jan 23, 2008, 7:35 am
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They are much too ambitious for airline food - if you can't make it taste good, try simple. Who ever heard of eggplant and turkey sandwich on olive ciabatta? Garlic marinated roasted chicken breast, asparagus and avocado, all wrapped in undercooked bacon, served with roasted corn rice? The only pseudo sophisticated ingredient missing from yesterday's dinner choices from London was pine nuts.
The only pseudo sophisticated ingredient missing from yesterday's dinner choices from London was pine nuts.
Jan 23, 2008, 7:56 am
#12
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And regardless of its original source, cow/sheep/other, feta and gorgonzola sem like the LAST types of cheese you would want to serve to airline passengers, since few cheese types are more likely to fuel windy passengers.
Not only does it taste bad, but providing an ingestible source of pressurized methane seems like a poor strategy for in-flight comfort.
Not only does it taste bad, but providing an ingestible source of pressurized methane seems like a poor strategy for in-flight comfort.
If you don't think they know what they are doing, think again.
My friend and I used to fly the SFO-JFK DC-10 all nighter where we served the coach passengers chicken, bean and cheese burritos right before sending them off to bed. Ok? We used to take turns hiding downstairs in the LL galley.
Jan 23, 2008, 8:05 am
#13
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And regardless of its original source, cow/sheep/other, feta and gorgonzola sem like the LAST types of cheese you would want to serve to airline passengers, since few cheese types are more likely to fuel windy passengers.
Not only does it taste bad, but providing an ingestible source of pressurized methane seems like a poor strategy for in-flight comfort.
Not only does it taste bad, but providing an ingestible source of pressurized methane seems like a poor strategy for in-flight comfort.
I'd also like to see more beans, cabbage, and crab cakes in the air.
Jan 23, 2008, 8:24 am
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The strategy clearly is to add ingredients to the recipe and adjectives to the description to make it sound fancy. But it's airline food. Period. It always has been. It always will be. Why anyone would want any more than the most basic sustenance when flying to MSY, or SFO, or FCO, or CDG is beyond me. The way I look at it, the airlines are doing us a favor: they're serving us swill so we won't eat too much and spoil our appetites for the real food that awaits us at our destination.
Jan 23, 2008, 11:47 am
#15
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If it is that serious then I really ought not to be posting here as I suspect that my lipstick is the wrong shade for doing "serious". Still you will have to imagine the colour when I ask whether there is any evidence that the Feta came from Greece or the Gorgonzola from Italy. I note that one of the posters intimated that neither had actually come from a Sheep in the first instance or a Cow in the other.
When I had the Pasta with Gorgonzola on a HNL-LAX not so long ago the one thing that it did not taste of was cheese. Both are expensive and are probably used most sparingly. I actually had to use the salt and pepper to try and flavour the bland glutinous mess that was put in front of me.
When I had the Pasta with Gorgonzola on a HNL-LAX not so long ago the one thing that it did not taste of was cheese. Both are expensive and are probably used most sparingly. I actually had to use the salt and pepper to try and flavour the bland glutinous mess that was put in front of me.