2022 AA Domestic Meal / Meals - menu / photos / etc. (master thread)
Apr 18, 2022, 3:33 am
#646
Join Date: Aug 2007
Location: Spitalfields, London
Programs: BA Gold, KFC 'The Colonel's Club' Palladium tier, Mucci des Visions Célestes du Nord-Pas-de-Calais
Posts: 2,327
Apr 18, 2022, 8:45 am
#647
Join Date: Dec 1999
Location: NYC/PHX
Programs: IATA, Sabre, AvgeekAgent
Posts: 1,958
I believe cache pepe is a twist on the dish that the AA web development team suggested to catering. This should explain the addition of tomatoes.
Apr 18, 2022, 9:16 am
#648
Join Date: Jul 2009
Programs: BAEC Silver, IHG Diamond
Posts: 7,779
I was in economy on the LAX-JFK transcon a few days ago and had the chocolate square / crackers / cheese / grapes box. More than happy with that, and I might opt for something similar if it's on tonight's F transcon. Much prefer that to lumps of cauliflower, salad i dont eat, prawns, cheesy pasta dishes etc.
Apr 18, 2022, 11:40 am
#650
Fontaine d'honneur du Flyertalk
Join Date: Jul 2001
Location: Morbihan, France
Programs: Reine des Muccis de Pucci; Foreign Elitist (according to others)
Posts: 19,180
What is Cache Pepe - is it what I know as Caccio e Pepe?
Apr 18, 2022, 12:24 pm
#651
Join Date: Jul 2020
Location: So Cal
Programs: AA Platinum
Posts: 2,715
I was in economy on the LAX-JFK transcon a few days ago and had the chocolate square / crackers / cheese / grapes box. More than happy with that, and I might opt for something similar if it's on tonight's F transcon. Much prefer that to lumps of cauliflower, salad i dont eat, prawns, cheesy pasta dishes etc.
Apr 18, 2022, 12:57 pm
#655
Fontaine d'honneur du Flyertalk
Join Date: Jul 2001
Location: Morbihan, France
Programs: Reine des Muccis de Pucci; Foreign Elitist (according to others)
Posts: 19,180
Actually Pasta works well at altitude - you can heat it from frozen and it will stay al dente. I would, however, bet the value of the aircraft on which it is reheated that they will not have proper Pecorino. It was probably come from a Kraft factory rather than Rome. As the dish originates in Rome then it has to have Pecorino - putting tomato sauce on it is like applying ketchup to Lobster. All wrong.
Apr 18, 2022, 1:09 pm
#656
Join Date: Jul 2020
Location: So Cal
Programs: AA Platinum
Posts: 2,715
Actually Pasta works well at altitude - you can heat it from frozen and it will stay al dente. I would, however, bet the value of the aircraft on which it is reheated that they will not have proper Pecorino. It was probably come from a Kraft factory rather than Rome. As the dish originates in Rome then it has to have Pecorino - putting tomato sauce on it is like applying ketchup to Lobster. All wrong.
Apr 18, 2022, 3:27 pm
#657
Suspended
Join Date: Sep 2019
Programs: AA: CK
Posts: 2,230
So my comment about caccio pepe not working at altitude wasn't about pasta not working at altitude, but rather cream/oil based causes not working well. Generally, reheated cream/oil based sauces don't work well reheated in my opinion, vs. tomato based sauces, which reheat great.
Apr 18, 2022, 7:37 pm
#659
Join Date: Jul 1999
Location: Sacramento, CA
Programs: AA Exec Plat, Hyatt,Marriott,BA,AS
Posts: 4,428
Apr 18, 2022, 8:25 pm
#660
Join Date: Apr 2022
Posts: 2
Not sure what your choice was, but it was either a blackened shrimp salad or vegetarian cobb for lunch. I set my expectations low so I’m not disappointed. 