Consolidated Menu Thread
Sep 8, 2014 | 4:06 am
#1
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Consolidated Menu Thread
Considering that on all of my last flights to and from Europe in Y I have only been offered either "chicken balls with couscous" or pasta Bolognese, I think it's time for a discussion of the food on LY which, while it isn't bad (definitely better than any of the Skyteam carriers), seems completely lacking in variety. (Or is it just my bad luck to only fly on the days when those two things are served?).
Sep 10, 2014 | 5:23 pm
#5
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TLV-OTP in C
Grilled chicken in Tomato Gravy, Couscous with vegetable
or
Beef casserole w/french wine and fig sauce, steamed rice and green beans
or
Salmon
we had a beef and chicken, and both were quite tasty.
the food was better than the various LH/OS shorthaul C flights we did... (and it goes without saying that the seat is way better) we were also on the new 739 which was very nice.
Grilled chicken in Tomato Gravy, Couscous with vegetable
or
Beef casserole w/french wine and fig sauce, steamed rice and green beans
or
Salmon
we had a beef and chicken, and both were quite tasty.
the food was better than the various LH/OS shorthaul C flights we did... (and it goes without saying that the seat is way better) we were also on the new 739 which was very nice.
Sep 11, 2014 | 5:39 am
#6
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Sep 11, 2014 | 5:58 am
#7
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Sep 11, 2014 | 8:11 am
#8
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Many years ago it was what I described above, and it never really caught on in the way that a half "spring" chicken did in the States.
About 10-15 years ago the chicken industry tried to figure out what to do with all the thighs that they had and they invented PARGIOT which was deboned dark thigh meat. This was perfect for BBQ and roasting and became an instant hit despite its' outrageous price
The younger generation never remembered the previous usage of the word.
Betay'avon, got to run the grill is hot and ready
Sep 11, 2014 | 9:00 am
#9
Join Date: Oct 2010
Location: Israel
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Gotta say, the C pargit is pretty good. Had the Y meatballs with couscous recently, which wasn't bad either.
Remember how a few years ago, around 2006ish if I would have to guess, El Al had a cooperation with Tunva for their breakfast? Those were the days...by far the best airline food I ever had.
Remember how a few years ago, around 2006ish if I would have to guess, El Al had a cooperation with Tunva for their breakfast? Those were the days...by far the best airline food I ever had.
Sep 11, 2014 | 9:23 am
#10
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Josh you are still at newcomer here.
Many years ago it was what I described above, and it never really caught on in the way that a half "spring" chicken did in the States.
About 10-15 years ago the chicken industry tried to figure out what to do with all the thighs that they had and they invented PARGIOT which was deboned dark thigh meat. This was perfect for BBQ and roasting and became an instant hit despite its' outrageous price
The younger generation never remembered the previous usage of the word.
Betay'avon, got to run the grill is hot and ready
Many years ago it was what I described above, and it never really caught on in the way that a half "spring" chicken did in the States.
About 10-15 years ago the chicken industry tried to figure out what to do with all the thighs that they had and they invented PARGIOT which was deboned dark thigh meat. This was perfect for BBQ and roasting and became an instant hit despite its' outrageous price
The younger generation never remembered the previous usage of the word.
Betay'avon, got to run the grill is hot and ready
Sep 16, 2014 | 3:05 pm
#11
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The translation of פרגית is pullet, which according to Dictionary.com is "a young hen, less than one year old."
Sep 17, 2014 | 2:19 am
#12
Join Date: May 2005
Location: tlv
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The dictionary still has it right.
The translation of פרגית is pullet, which according to Dictionary.com is "a young hen, less than one year old."
The translation of פרגית is pullet, which according to Dictionary.com is "a young hen, less than one year old."
Today if you ask for Pargit or Pargiot you will get boneless chicken thighs