What to pre-order [in longhaul business class]?
#256
Join Date: Jul 2014
Programs: AY Platinum
Posts: 287
Can confirm that their karjalanpaisti is tasty.
I haven't had the vispipuuro, but I'm not optimistic. Mainly because I tried buying it from a store once and it was terrible. If they make it like my grandmother makes it, it's great.
I haven't had the vispipuuro, but I'm not optimistic. Mainly because I tried buying it from a store once and it was terrible. If they make it like my grandmother makes it, it's great.
#257
Suspended
Join Date: May 2017
Location: In the Swiss amoeba's head
Programs: Lowest level possible
Posts: 2,829
Any input on these options (JFK-HEL)?
Option 1
Veal cheek with Yukon mashed potatoes, sautéed wild mushrooms and broccoli
Option 2
Seared cod with sweet potato puree and stew of leek and arugula, saffron jus
Option 3
Spinach ravioli, sautéed baby spinach, porcini walnut sauce and red peppers
Veal cheek with Yukon mashed potatoes, sautéed wild mushrooms and broccoli
Option 2
Seared cod with sweet potato puree and stew of leek and arugula, saffron jus
Option 3
Spinach ravioli, sautéed baby spinach, porcini walnut sauce and red peppers
#259
Join Date: Mar 2000
Posts: 938
I had the veal last night, didn't like it all...it was greasy and overcooked. Overall the meal service on AY6 remains dismal...no appetizer, three unexciting choices for mains, cheese service is two small pieces (brie and edam) on the tray, ice cream for dessert.
For breakfast they served 'Bakery fresh bagel' which was not warm nor fresh but straight from the plastic bag. Espresso machine not working, instant cappuccino being served instead (yuk).
Crew was lovely and it was obvious they were not proud to serve what they had on offer.
For breakfast they served 'Bakery fresh bagel' which was not warm nor fresh but straight from the plastic bag. Espresso machine not working, instant cappuccino being served instead (yuk).
Crew was lovely and it was obvious they were not proud to serve what they had on offer.
#260
Join Date: May 2014
Location: Great Britain
Programs: Air: QR Silver. BA Silver Emirates, Hotels: CC Gold, IHG Spire AMB, Hilton Diamond.
Posts: 1,488
I seem to have all the standard options airlines give you (low salt, diabetic, vegetarian, Indian veggie, Hindu etc...) for my HEL-BKK in J (overnight 17:00-0725) but also an option 1,2,3 choices and a wellness, food lovers & chef gourmet option too.
First time on AY. What is the 100 years menus options ? I see it mentioned on the website with great pride but don't see detail or the opportunity to pre-order any of them ?? Or are options 1,2,3 these menus or are the wellness, food lover & gourmet chef ones the 100years menus ?
Confused !!
Also a bit off topic I know but do rows 1 & 9 on the A350 xwb have more room for your feet when in the lie-flat bed position than in other rows ?
Cheers :-)
First time on AY. What is the 100 years menus options ? I see it mentioned on the website with great pride but don't see detail or the opportunity to pre-order any of them ?? Or are options 1,2,3 these menus or are the wellness, food lover & gourmet chef ones the 100years menus ?
Confused !!
Also a bit off topic I know but do rows 1 & 9 on the A350 xwb have more room for your feet when in the lie-flat bed position than in other rows ?
Cheers :-)
Last edited by Sisyphus1carus; Dec 20, 2017 at 3:04 pm
#261
Join Date: Jan 2014
Location: Helsinki
Programs: AY Platinum
Posts: 303
I think the Finland 100 menu has been presented in a confusing way:
"Menu: Smoked vendace, curdled cream, Åby rye cracker; mustard-marinated herring, marinated Baltic herring and vendace roe mousse, or boletus soup, smoked elk, sour cream and juniper oil; broiled Baltic herring, pickled vegetables, dill butter and mashed potatoes with lemon, or Finnish Karelian stew with crushed potatoes; Jymy 1917 Pine organic ice cream."
I guess this means that there are two starter options, presented before the first semicolon (Smoked vendace, curdled cream, Åby rye cracker; mustard-marinated herring, marinated Baltic herring and vendace roe mousse OR boletus soup, smoked elk, sour cream and juniper oil), two options of entrees between the two semicolons (broiled Baltic herring, pickled vegetables, dill butter and mashed potatoes with lemon OR Finnish Karelian stew with crushed potatoes), and the dessert coming from the freezer.
@Sisyphus1carus - you should be able to order this menu via the chat if you don't find it in the options. That's what the guy in the chat told me the other day.
"Menu: Smoked vendace, curdled cream, Åby rye cracker; mustard-marinated herring, marinated Baltic herring and vendace roe mousse, or boletus soup, smoked elk, sour cream and juniper oil; broiled Baltic herring, pickled vegetables, dill butter and mashed potatoes with lemon, or Finnish Karelian stew with crushed potatoes; Jymy 1917 Pine organic ice cream."
I guess this means that there are two starter options, presented before the first semicolon (Smoked vendace, curdled cream, Åby rye cracker; mustard-marinated herring, marinated Baltic herring and vendace roe mousse OR boletus soup, smoked elk, sour cream and juniper oil), two options of entrees between the two semicolons (broiled Baltic herring, pickled vegetables, dill butter and mashed potatoes with lemon OR Finnish Karelian stew with crushed potatoes), and the dessert coming from the freezer.
@Sisyphus1carus - you should be able to order this menu via the chat if you don't find it in the options. That's what the guy in the chat told me the other day.
#263
Join Date: Dec 2017
Location: BGO (Temporarily HEL)
Programs: AY+ Gold, SK EBG
Posts: 400
Any opinion on these? (HEL-ICN)
Option 1
Broiled Baltic herring, pickled vegetables, dill butter and mashed potatoes with lemon
Option 2
Finnish Karelian stew with crushed potatoes
Option 3
Beef goulash with sesame and kimchi, jasmine rice
I assume Option 3 is supposed to be a "local/Korean" one?
And then the "regular" ones
Food Lover´s Treat
Grilled whitefish with carrot puree
- Asparagus
- Poached spinach
- Zucchini
Chef´s Gourmet
Overcooked reindeer entrecote
- Barley risotto
- Porcini
- Roasted artichoke
- Thyme sauce
Wellness and Energy
Honey and sesame marinated fried tofu with red rice
- Almonds
- Brussels sprouts
Option 1
Broiled Baltic herring, pickled vegetables, dill butter and mashed potatoes with lemon
Option 2
Finnish Karelian stew with crushed potatoes
Option 3
Beef goulash with sesame and kimchi, jasmine rice
I assume Option 3 is supposed to be a "local/Korean" one?
And then the "regular" ones
Food Lover´s Treat
Grilled whitefish with carrot puree
- Asparagus
- Poached spinach
- Zucchini
Chef´s Gourmet
Overcooked reindeer entrecote
- Barley risotto
- Porcini
- Roasted artichoke
- Thyme sauce
Wellness and Energy
Honey and sesame marinated fried tofu with red rice
- Almonds
- Brussels sprouts
Last edited by Superrman; Dec 28, 2017 at 3:41 am
#264
Join Date: Sep 2005
Location: HEL
Programs: AY Platinum, TK Elite, BT VIP, AA, BA, SK, DL, NT, WB + hotels
Posts: 8,757
Welcome to FT! It looks like you took the upgrade ^
Of your list above, I've had the whitefish and the reindeer. Both are okay. I would recommend the reindeer. Just remind the crew in a friendly way not to keep it in the oven too long.
Baltic herring is the cheapest possible ingredient there is in Finland and it has a very strong taste of fish. Karelian stew is a mix of several meats and if it dries up, those meats will be hard and chewy. I wouldn't risk it. Both can be good, but to me, they are more an example of AY being a tightwad.
Of your list above, I've had the whitefish and the reindeer. Both are okay. I would recommend the reindeer. Just remind the crew in a friendly way not to keep it in the oven too long.
Baltic herring is the cheapest possible ingredient there is in Finland and it has a very strong taste of fish. Karelian stew is a mix of several meats and if it dries up, those meats will be hard and chewy. I wouldn't risk it. Both can be good, but to me, they are more an example of AY being a tightwad.
#265
Join Date: Dec 2017
Location: BGO (Temporarily HEL)
Programs: AY+ Gold, SK EBG
Posts: 400
Welcome to FT! It looks like you took the upgrade ^
Of your list above, I've had the whitefish and the reindeer. Both are okay. I would recommend the reindeer. Just remind the crew in a friendly way not to keep it in the oven too long.
Baltic herring is the cheapest possible ingredient there is in Finland and it has a very strong taste of fish. Karelian stew is a mix of several meats and if it dries up, those meats will be hard and chewy. I wouldn't risk it. Both can be good, but to me, they are more an example of AY being a tightwad.
Of your list above, I've had the whitefish and the reindeer. Both are okay. I would recommend the reindeer. Just remind the crew in a friendly way not to keep it in the oven too long.
Baltic herring is the cheapest possible ingredient there is in Finland and it has a very strong taste of fish. Karelian stew is a mix of several meats and if it dries up, those meats will be hard and chewy. I wouldn't risk it. Both can be good, but to me, they are more an example of AY being a tightwad.
#266
Join Date: Mar 2015
Location: HEL
Programs: AY+ Plat and several other cards
Posts: 645
Welcome to FT! It looks like you took the upgrade ^
Baltic herring is the cheapest possible ingredient there is in Finland and it has a very strong taste of fish. Karelian stew is a mix of several meats and if it dries up, those meats will be hard and chewy. I wouldn't risk it. Both can be good, but to me, they are more an example of AY being a tightwad.
Baltic herring is the cheapest possible ingredient there is in Finland and it has a very strong taste of fish. Karelian stew is a mix of several meats and if it dries up, those meats will be hard and chewy. I wouldn't risk it. Both can be good, but to me, they are more an example of AY being a tightwad.
I must say that in this case I have to disagree with my friend ffay005. Even though baltic herring is among the cheaper ingredients, using them and having Karelian stew on the menu is not a sign of AY being a tightwad, but showing rich Finnish culinary traditions: those dishes are part of Finland 100years anniversary menu representing traditional Finnish dishes, and they do it well. I have had the baltic herring dish once and I liked it, well prepared and tasty, even though in that case it had far too long time in the oven due to unexpected turbulence and it wasn't spoiled, unlike my friend's reindeer that had dried very badly. Unfortunately I haven't had a chance to taste their Karelian stew, but someone here wrote it was good.
If you take a closer look at many of the most famous dishes of for instance French or Italian cuisine, quite a few of them are made of the cheapest ingredients, originating from times when nothing was wasted, but delicious when well prepared, just like these two examples we are talking here. At least for me important is the quality and taste of the food on my plate, not the price of ingredients.
#267
Join Date: May 2012
Location: GVA (HEL)
Programs: AY Plat (OWE)
Posts: 536
Just had the Baltic herring here on board AY7 and it was okay - nothing spectacular but a decent dish if you like fish. The reindeer entrecote which my 4-year-old (!) wanted to try was excellent tonight.
On the dessert side, one could hope for more. The options were Geisha and Wilhelmiina shortbread or Jymy Pine ice cream.
On the dessert side, one could hope for more. The options were Geisha and Wilhelmiina shortbread or Jymy Pine ice cream.
#269
Join Date: Jan 2014
Location: Helsinki
Programs: AY Platinum
Posts: 303