FlightNurse

I like that UA doesn't put cheese on the burger, however, for those who like Cheese (me) on their burger, would that cheese melt at all once put on the meat?

The Mushrooms look horrible on the salad.

NoLaGent

From the pic, it also looks like a smoked gouda, which is if that's the case, it wouldn't melt, but qualifies as an upgrade to me.

FlightNurse

It would only melt if the meat was still hot enough...

NoLaGent

Agreed and I've had that burger many times on UA, so if it is gouda, it ain't gonna melt. ;-)

goodeats21

Correct. In this case, the burger was far from hot enough to melt any kind of cheese...except maybe Velveeta.

limey1K

11/11
ORD>DEN, Lunch

Beverage and warm nut service first. Ramekin included soy nuts (?) as well as the standard fare. First for me.



Chicken was OK but the rice and veg were woefully under-seasoned. Not sure what the smaller plate on the lower left side was supposed to be and I didn't touch it. Salad with raspberry vinaigrette was decent.

Warm cookie for dessert.

FlightNurse

Big misstep for UA, does UA really put much thought into these meals?

NoLaGent

The only thing that would've helped your under seasoning issue would've been to put the salsa/avocado/pickled carrot/sour cream into the chicken/rice/corn dish and mixed it, but it can be baffling to 97%+/- of the general traveling public to even consider doing that. I highly recommend it tho.

limey1K

Is that what the lower left plate is??? I didn't see any sour cream on that plate. I'll try your recommendation next time though!

goodeats21

Adding a hunk of hard carrot into rice is not really possible. I guess someone could add the salsa...and maybe mash up the avocado...but doesn't really seem appetizing to me.

Seems UA has been adding this "condiment plate" to any dish they consider "SouthWest" - Seen pictured above served with wraps, burritos, and now rice. Doesn't make sense with any of them.

If +/- 97% of the customers don't know what to do with it (myself included), time to come up with a better item.

big V

I flew mainline UA from Washington to Boston and back.

The 6:40 PM departure from Boston only offered the snack basket. While I could use hyperbole and state that it was criminal they didn't feed us at that hour, it is only a 1:15 flight. (I could mention that I have gotten hot and cold meals on shorter flights on Kazakhstan and Myanmar airlines....but I won't because it's apples and oranges.)

What was criminal, however, was the red wine. It was godawful. Undrinkable. And my standards are not super high, I regularly drink $10 bottles at home.

But this stuff was just terrible. How embarrassing.

99% of my flights are international in C, and I was horrified how bad it was. Happily, I finally got a post-flight survey, so I let them know. For it truly was embarrassingly bad.

nycflyer222

The salad dressings in domestic F always upset me.

RandomBaritone

Seriously though, how was the wine?



Is it possible it was oxidized? Perhaps an FA can chime in as to whether bottles are reused from flight to flight and day to day. UA's wines are usually inoffensive and flavorless rather than undrinkable.

FBWFTW

Anyone know what's on the PS or long haul to HNL breakfast menu this month? Ticking down toward my flight and the wife and I sure are hoping for French toast. The wife is a bit picky and I want to try and ascertain the menu for our flight and potentially get some snacks. (Mainly so I don't have to hear "I'm starving" for 10 hours while I'm avgeeking out ;-p )

FlightNurse

If a bottle is opened and not used up on the flight it is not "saved" for the next flight.