Truth in menu writing?
Feb 7, 2013 | 12:29 pm
#1
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Truth in menu writing?
I had to share this prix-fixe menu from what used to be a pretty nice Russian restaurant in NYC (it may still be good, I've only been there once, many years ago):
http://www.firebirdrestaurant.com/dinnerprefixe2012.pdf
The last of the main courses features "airline chicken". This appears nowhere else on the menu. Anyone have a clue what it might be?
http://www.firebirdrestaurant.com/dinnerprefixe2012.pdf
The last of the main courses features "airline chicken". This appears nowhere else on the menu. Anyone have a clue what it might be?
Feb 7, 2013 | 12:34 pm
#2
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Boneless chicken breast with the wingette still attached
The one in this picture is stuffed, but the term refers to leaving the first part of the wingette on, you can do just about anything with it.
Feb 7, 2013 | 12:51 pm
#4
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According to the National Chicken Council "The term "airline chicken breast" first became popular in the 1960s when major commercial airlines included full service meals on air flights that were of sufficient length/time to serve such meals. Airlines required a relatively small breast portion for a number of reasons and kept part of the wing on to give a presentation that made the serving portion appear to be bigger than it actually was and also to give it a certain differentiation from the non-airline breast. It was and still is a relatively costly product. My guess is a chef on PanAm or similar top airline developed the concept and other airlines quickly followed. Few, if any, domestic airlines still have "meals" that include "airline chicken breasts." Some caterers have this type of product for special occasion events. The Council adds: "The term "airline chicken" goes back a long way. It used to be called a "hotel cut.""
Who even knew there was a National Chicken Council?
Who even knew there was a National Chicken Council?
Feb 7, 2013 | 1:00 pm
#5
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I love it: "make it appear bigger than it actually was." I guess now they don't even bother, especially in coach.
I can see why it would be cheaper to process boneless breasts than the airline cut, which probably needs to be hand-butchered.
National Chicken Council -- putting a good face on the horrific US poultry industry.
I can see why it would be cheaper to process boneless breasts than the airline cut, which probably needs to be hand-butchered.
National Chicken Council -- putting a good face on the horrific US poultry industry.
Feb 7, 2013 | 1:01 pm
#6
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In culinary terms it called a supreme(french pronounciaiton suprme) of chicken.
http://en.wikipedia.org/wiki/Supreme_(cookery)
http://en.wikipedia.org/wiki/Supreme_(cookery)
Feb 7, 2013 | 1:19 pm
#7
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Feb 7, 2013 | 1:23 pm
#8
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In culinary terms it called a supreme(french pronounciaiton suprme) of chicken.
http://en.wikipedia.org/wiki/Supreme_(cookery)
http://en.wikipedia.org/wiki/Supreme_(cookery)
Feb 8, 2013 | 7:28 am
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Feb 8, 2013 | 9:25 am
#11
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Had I been ordering from the menu that would have been my choice. We had a Groupon for a seafood platter, based on which I wouldn't go back for the food. But it would be a great place for a pre-theater drink. Very pretty and the drinks were good.
Feb 8, 2013 | 11:39 am
#12
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A restaurant we frequent in Chicago often has "airline chicken" on their menu - named as such. Yes, it indeed has the little wing attached, poking up like in the picture. Quite tasty, but we also chuckle.
Feb 8, 2013 | 4:56 pm
#15
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But back in the day when restaurants tried to get their food to be as classy as what they were serving on TWA and Pan Am, adding Airline or Cabin, or Galley or some other airplane term to a food name got people who could not afford to take a trip to try it.
Oh those were the days.
Oh those were the days.