What to pre-order [in longhaul business class]?
Jan 17, 2016, 3:50 am
#121
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Jan 17, 2016, 4:12 am
#122
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Just wonder if we now will be excluded from this congregation as dissidents
Jan 17, 2016, 4:23 am
#123
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I think it is good and have had it many times.
The problem is that the if it is heated too long it gets dry and taste like liver.
If I have ordered it I do remind the flight attendants to not heat it too long. That has usually made the trick and it has been served perfectly.
The problem is that the if it is heated too long it gets dry and taste like liver.
If I have ordered it I do remind the flight attendants to not heat it too long. That has usually made the trick and it has been served perfectly.
Jan 17, 2016, 6:45 am
#124
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Jan 17, 2016, 12:13 pm
#125
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I have had that twice, and unlike many others here, I have liked it - when it has been well prepared on the plane, as it has potential of being quite tasty. Once it was excellent, but the other time it became overcooked due to turbulence just before they started dinner service, and in that case you can't really blame the dish itself, nor the cabin crew. Unfortunately the same risk goes to quite many dishes, especially beef tenderloins and meats like that. That reindeer is very easily overcooked so if the cabin crew are not careful with it, it will be spoiled.
I will keep my meal request but ask that it is cooked Medium or as short as they can. On BA, meat is often over cooked due to some regulations.
Jan 17, 2016, 11:42 pm
#126
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AY J is not EY F. I seriously doubt they "cook" or "prepare" any mains in that tiny galley, they come from a catering firm wrapped in foil just like any food.
The only thing CC can do is to take it out of the galley heating closet a bit earlier.
If you ask for that, hopefully they´ll remember and it makes some difference.
But the main problem remains; it´s not really a dish that should be stored for a long time.
Jan 17, 2016, 11:58 pm
#127
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Hey you two,
AY J is not EY F. I seriously doubt they "cook" or "prepare" any mains in that tiny galley, they come from a catering firm wrapped in foil just like any food.
The only thing CC can do is to take it out of the galley heating closet a bit earlier.
If you ask for that, hopefully they´ll remember and it makes some difference.
But the main problem remains; it´s not really a dish that should be stored for a long time.
AY J is not EY F. I seriously doubt they "cook" or "prepare" any mains in that tiny galley, they come from a catering firm wrapped in foil just like any food.
The only thing CC can do is to take it out of the galley heating closet a bit earlier.
If you ask for that, hopefully they´ll remember and it makes some difference.
But the main problem remains; it´s not really a dish that should be stored for a long time.
Jan 18, 2016, 12:32 am
#128
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I've had both the excellent and the liver-like version of that dish. I didn't realise it was over-cooking that caused it so that is good to know.
I guess it won't hurt mention it to the crew - many of them seem oblivious to what prolonged heating does to food. Many times the lovely breakfast croissant is heated until it becomes a cracker. Once they managed to heat a cinamon bun until it could serve as a hammer...
I guess it won't hurt mention it to the crew - many of them seem oblivious to what prolonged heating does to food. Many times the lovely breakfast croissant is heated until it becomes a cracker. Once they managed to heat a cinamon bun until it could serve as a hammer...
Jan 18, 2016, 1:19 am
#129
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I don't understand why airlines don't keep it simple? When have you last had a good steak or pasta on a plane? With an "oven", it's not even possible!
Airlines should choose ingredients based on theoretical ability to serve as decent tasting. Anything that doesn't require cooking, is in itself, a better choice. That's why I wholeheartedly would welcome terrines, foie gras, caviar also in Y
Airlines should choose ingredients based on theoretical ability to serve as decent tasting. Anything that doesn't require cooking, is in itself, a better choice. That's why I wholeheartedly would welcome terrines, foie gras, caviar also in Y
Jan 18, 2016, 2:16 am
#131
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I am sure we all are aware of that fact, and that by "cooking" or "preparing" in this context we all surely have meant heating the ready made dish in the oven. In any case nitpicking of terms doesn't change the fact that especially that dish, and many meat dishes in general, will be spoiled if heated too long. The only way to prevent it being overcooked (sorry: overheated!) is to follow the recommended heating time to the minute.
But from your message the poster I quoted obviously was under the impression that he could "order his steak medium", and I saw no reason letting him get disappointed.
Regarding the last part above, I´m not even sure the CC gets any recommended heating times for different hot dishes. I wouldnt be surprised if they just store them in the same cabinet, and take them out just before serving to avoid complaints about serving cold food.
But what do I know about such procedures, just guessing...
Last edited by JoWa; Jan 18, 2016 at 2:23 am
Jan 18, 2016, 3:06 am
#132
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And true, maybe first look at what kind of dishes are "impossible to fail" with and go from there, instead of recruiting a famous chef as poster boy.
Actually, I wouldn't complain if they added more cold foods (but not the sorry excuses for a salad they serve on shorthaul sometimes). A big, fully loaded Caesar salad, a rich seafood/prawn salad, cold japanese noodles (Hiyashi chuka, soba, ...) all could work very well.
(Don't get me wrong, I'm a carnivore. But sometimes a high calorie meal isn't what you long for )
Jan 18, 2016, 4:38 am
#134
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My expectations are never too high and I will not place too much hope on the crew being able or willing to get the dish to me in an optimum state.
By the time I have flown from LHR and sat in the lounge and some post take off drinks, I will not be too discriminating by that point anyway...
Jan 18, 2016, 4:39 am
#135
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