Chicken Leg? A new low for 77W F LHR-MIA
Jun 20, 2019, 12:49 pm
#46
Join Date: Aug 2015
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Who doesn’t love a dish that has wings and flies? (Or rather, that once flew). I can think of no more fitting an ending than being served in the front cabin of a 77W instead of a fast food joint.
Fowl humor aside, I’ve had chicken dishes on plenty of flights in three class F service on other domestic and international carriers.
Fowl humor aside, I’ve had chicken dishes on plenty of flights in three class F service on other domestic and international carriers.
Jun 20, 2019, 1:44 pm
#47
Join Date: Sep 2008
Posts: 7,875
I really only know his name and reputation via television, but Daniel Boulud serves braised chicken legs in his restaurants. Or, at least he did at the time these articles/guides were written:
Bar Boulud in London: https://www.themobilefoodguide.com/r...dge/bar-boulud
db Bistro Moderne in Miami: https://www.miamiherald.com/miami-co...225875020.html
And you can make it at home using his recipe on the Food and Wine magazine website: https://www.foodandwine.com/recipes/...h-green-olives
If the ingredient is good enough for him, it's good enough for an airline. At least that's my opinion.
Bar Boulud in London: https://www.themobilefoodguide.com/r...dge/bar-boulud
db Bistro Moderne in Miami: https://www.miamiherald.com/miami-co...225875020.html
And you can make it at home using his recipe on the Food and Wine magazine website: https://www.foodandwine.com/recipes/...h-green-olives
If the ingredient is good enough for him, it's good enough for an airline. At least that's my opinion.
Jun 20, 2019, 1:55 pm
#48
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Steaks CAN be prepared properly to temperature on an airplane; not sure how much of it comes down to the equipment in the galley vs. personal attention from the FA vs. proper preparation from the caterer, but I had a pretty darn good medium-rare NY strip on CX a few years ago. I think the braised beef cuts are a bit of a cop-out (I mean, they're pot roast basically), but I understand why they do them. FWIW the beef cheeks I had in LH J a bunch of years ago tasted game-y, not sure if that is typical of the cut.
But IMO, they should go for veal or lamb as a meat option. I've had a number of very good racks of lamb in F, including on AA many years ago.
Jun 20, 2019, 2:16 pm
#49
Join Date: Apr 2017
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Honestly, I don't think I have. They really should use duck as a poultry option (or even goose, which I've had in LH F, though it was much better in the lounge, or poussin or something chi-chi).
Steaks CAN be prepared properly to temperature on an airplane; not sure how much of it comes down to the equipment in the galley vs. personal attention from the FA vs. proper preparation from the caterer, but I had a pretty darn good medium-rare NY strip on CX a few years ago. I think the braised beef cuts are a bit of a cop-out (I mean, they're pot roast basically), but I understand why they do them. FWIW the beef cheeks I had in LH J a bunch of years ago tasted game-y, not sure if that is typical of the cut.
But IMO, they should go for veal or lamb as a meat option. I've had a number of very good racks of lamb in F, including on AA many years ago.
Steaks CAN be prepared properly to temperature on an airplane; not sure how much of it comes down to the equipment in the galley vs. personal attention from the FA vs. proper preparation from the caterer, but I had a pretty darn good medium-rare NY strip on CX a few years ago. I think the braised beef cuts are a bit of a cop-out (I mean, they're pot roast basically), but I understand why they do them. FWIW the beef cheeks I had in LH J a bunch of years ago tasted game-y, not sure if that is typical of the cut.
But IMO, they should go for veal or lamb as a meat option. I've had a number of very good racks of lamb in F, including on AA many years ago.
Some airlines can properly prepare a steak on a plane. I've never had a steak cook beyond medium rare on JAL. I seem to get awful and overcooked steaks on AA, UA, DL, BA, and EY, among others. I think for airlines that have difficulty serving a steak at the proper temperature, they should focus on preparing cuts that they can serve correctly. For airlines with sub-par catering, that rules out items like duck (that requires proper rendering), lamb (to be served on the rare side) and other delicacies.
Last edited by Beltway2A; Jun 20, 2019 at 2:22 pm
Jun 20, 2019, 2:44 pm
#50
Join Date: Apr 2016
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SQ (https://www.singaporeair.com/en_UK/u...enu-singapore/), JAL (https://www.jal.co.jp/inter/service/...906_201908.pdf) and EK (https://cdn.ek.aero/downloads/ek/pdf...d6cbd7e3d07300) are among the airlines that serve chicken in F. There's nothing wrong with well prepared chicken.
Some airlines can properly prepare a steak on a plane. I've never had a steak cook beyond medium rare on JAL. I seem to get awful and overcooked steaks on AA, UA, DL, BA, and EY, among others. I think for airlines that have difficulty serving a steak at the proper temperature, they should focus on preparing cuts that they can serve correctly. For airlines with sub-par catering, that rules out items like duck (that requires proper rendering), lamb (to be served on the rare side) and other delicacies.
Some airlines can properly prepare a steak on a plane. I've never had a steak cook beyond medium rare on JAL. I seem to get awful and overcooked steaks on AA, UA, DL, BA, and EY, among others. I think for airlines that have difficulty serving a steak at the proper temperature, they should focus on preparing cuts that they can serve correctly. For airlines with sub-par catering, that rules out items like duck (that requires proper rendering), lamb (to be served on the rare side) and other delicacies.
Jun 20, 2019, 3:28 pm
#51
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What an odd comment to make.
There is chicken leg and there is chicken leg. If you are talking chlorine-washed, US supermarket bottom range chicken, then yes. If you are talking Poulet de Bresse chicken leg, then it is a different kettle of fish altogether and a completely different order of magnitude in terms of cost (and of course taste).
You will have multiple price points and multiple quality levels when it comes to chicken, probably more than many other meats. Guy Savoy has no issue including chicken legs on the menu of his 3-star Michelin restaurant in Paris.
I would not expect chicken on AA, even in F, being among the most expensive chickens that you might buy but I would not expect it to be among the lowest either. Chicken legs strike me as eminently suitable on an airline F menu as long as the quality of ingredients and that of preparation are there.
There is chicken leg and there is chicken leg. If you are talking chlorine-washed, US supermarket bottom range chicken, then yes. If you are talking Poulet de Bresse chicken leg, then it is a different kettle of fish altogether and a completely different order of magnitude in terms of cost (and of course taste).
You will have multiple price points and multiple quality levels when it comes to chicken, probably more than many other meats. Guy Savoy has no issue including chicken legs on the menu of his 3-star Michelin restaurant in Paris.
I would not expect chicken on AA, even in F, being among the most expensive chickens that you might buy but I would not expect it to be among the lowest either. Chicken legs strike me as eminently suitable on an airline F menu as long as the quality of ingredients and that of preparation are there.
Jun 20, 2019, 7:55 pm
#52
Join Date: Jul 2011
Posts: 2,313
Brisket is some nAAsty meat. But then again I'm not Tex-ish. I'm from where BBQ is pig, not a grisly dense tough cut of cow.
Jun 20, 2019, 8:38 pm
#53
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If I had my choice the options in J/F would be snails, lamb, rabbit, quail and a whole stuffed fish, like a trout, red snapper, sea bass or sea bream.
Last edited by nk15; Jun 21, 2019 at 8:20 am
Jun 20, 2019, 8:48 pm
#54
Join Date: Apr 2015
Posts: 456
Yes, but if they do that they end up with threads on FT complaining about how the meat choices were all so cheap...
Jun 20, 2019, 10:28 pm
#56
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Unfortunately most Americans like and eat chicken breast, beef, shrimp and salmon. What does the airline chef supposed to do with this limited palate and eating habits, not much...so the same menu rotates over and over with little change...They try to mix it up a bit with a chicken leg here and there and there is outrage, lol...
If I had my choice the options in J/F would be snails, lamb, rabbit, quail and a whole stuffed fish, like a trout, red snapper, sea bass or sea bream.
If I had my choice the options in J/F would be snails, lamb, rabbit, quail and a whole stuffed fish, like a trout, red snapper, sea bass or sea bream.
Jun 21, 2019, 7:48 am
#57
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And what exactly is the issue here? There are other options on the menu. If the chicken is offensive then order something else.
It not like the time I was on Air Tahiti Nui PPT-LAX and in J the choice was shrimp on a bed of yellow lettuce ( it used to be green) and nothing else. Kinda made the "we apologize if your first selection is not available laughable".
It not like the time I was on Air Tahiti Nui PPT-LAX and in J the choice was shrimp on a bed of yellow lettuce ( it used to be green) and nothing else. Kinda made the "we apologize if your first selection is not available laughable".
Jun 21, 2019, 9:06 am
#59
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Don't forget beef ribs either. A real Fred Flintstone experience.. Now that would be hard to serve on a plane, even in F!
Jun 21, 2019, 9:15 am
#60
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This is the other staple of the American diet, fast food. AA already serves cheeseburgers in domestic first. In a few years international J/F will be a choice between KFC, McDs, BK, and Taco Bell.
This is what we are working with, culturally, lol....
https://www.ispot.tv/ad/I8VJ/kraft-c...-song-by-enya#
This is what we are working with, culturally, lol....
https://www.ispot.tv/ad/I8VJ/kraft-c...-song-by-enya#
Last edited by nk15; Jun 21, 2019 at 2:31 pm