United Polaris Cookbook now on sale

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Old Dec 16, 18, 12:13 pm
  #31  
 
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Originally Posted by greenpau View Post


So I received a copy of the book and the apron as a holiday gift yesterday ... people know I do like to cook so this was positioned as a “gag gift”

@Weatherboy is right — the recipes are all Polaris-inspired and many are in Hemispheres ... however, there IS a recipe for a Thai-style chicken dish, only the fancier original restaurant menu version ... on which our beloved onboard Thai-style chicken version is apparently based. Basically, you can recreate a higher quality version at home.

There are two short rib recipes, too ... of course!

Many of the recipes are quite complex - many steps and obscure spices, so it is actually a pretty advanced cookbook — not one for beginners or less-than-committed chefs.
Oh, okay. Now I am interested again.
Thanks for the elaboration.

I like to cook also, and good recipes are hard to come by. Complex is okay with me.
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Old Dec 16, 18, 4:09 pm
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Originally Posted by Weatherboy View Post
I received this cookbook, autographed by executive chefs, Gerri & Gerri, at the event they held in the SFO Polaris Lounge last Monday. (They were there whipping up food and drink for us to try.)

The book is nice but small: under 100 pages. But you won't find food from the Polaris lounge or cabin in it; it's more like "Polaris inspired" recipes. And I believe these are some of the same recipes they rotate in Hemispheres by the inflight menu.
Oh my didn't realize they had an event just for the cookbook - reality gets even more absurd. I picture those guys like Maytag repairmen lately - nothing to change since they cut the original Polaris meals. Did they come clean on anything? Maybe they'll get a few extra bucks to make the 'pre plated' meals more tasty?

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Old Dec 16, 18, 5:07 pm
  #33  
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Originally Posted by SS255 View Post
Is there a version of the cookbook available for sub-GS/1K's with a page blacked out because they ran out of the recipe choice?

Will they be re-issuing the cookbook in February, with instructions on how to pre-plate the meals?
They ask for your second choice and that flurry of activity in the galley (this statement alone is absurd) is the FAs replacing pages.

Actually I know one of the Gerri’s. Nice guy who can cook. I don’t know how he sleeps with himself knowing the travesties served on board.
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Old Dec 16, 18, 7:27 pm
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Originally Posted by cerealmarketer View Post
Oh my didn't realize they had an event just for the cookbook - reality gets even more absurd. I picture those guys like Maytag repairmen lately - nothing to change since they cut the original Polaris meals. Did they come clean on anything?
i did spend a decent amount of time talking with them. They are working to simplify the tray/plating to get foods out quicker, working to introduce more route-specific flavors and dishes, work to better sync the food offering with Polaris on the ground and Polaris in the air, and rotate regional dishes more domestically.

I asked if United could invest into new tech or new food, what would have the most impact. The surprising answer I got back is they wish that UA put microwaves onboard. It sounds like the food offerings ...and the speed to get things out... would radically improve. On their wish list, they wish UA could tackle special meals better. "If we had a diabetic customer, we'd love to have diabetic friendly meals on board." But costs and IT issues are their headwinds.

I suggested that they bring back soups, back off on some of the dairy, and offer breakfast meals outside of breakfast time (and throw a non-breakfast option on some of the Polaris breakfast flights, like in the morning flights out of LHR.)

Food was OK, but it was nice getting my drink on at the Polaris bar without a ticket. And GS paid for it
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Old Dec 17, 18, 10:20 am
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Originally Posted by greenpau View Post
Many of the recipes are quite complex - many steps and obscure spices, so it is actually a pretty advanced cookbook — not one for beginners or less-than-committed chefs.
OK, NOW I'm curious. What are the "obscure spices"?
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Old Dec 17, 18, 12:21 pm
  #36  
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Okay...Will someone just scan in the Thai Noodle Soup recipe page and post it here, saving me $30?
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Old Dec 17, 18, 12:49 pm
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Originally Posted by uastarflyer View Post


21 left just now. They priced it too low I guess.
18 of the apron, 1365 of the cookbook (as of 12/17 19:50UTC)

Apparently there are a lot of GS and 1K who have fantasies of their spouses serving them in the UA FA kit.
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Last edited by drewguy; Dec 17, 18 at 3:37 pm
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Old Dec 17, 18, 1:19 pm
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Originally Posted by MBS MillionMiler View Post
Okay...Will someone just scan in the Thai Noodle Soup recipe page and post it here, saving me $30?
I second this request.
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Old Dec 17, 18, 1:26 pm
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This has to be a joke.
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Old Dec 17, 18, 1:38 pm
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The coconut soup with Sambal Oelek Chicken?

for chicken:
2lbs boneless skinless chicken thighs cut in 1" cubes
1/4 cup sambal olek hot sauce
1/2 cup maple syrup

for broth:
2 tbsp vegetable oil
4 cloves garlic, thinly sliced
1/4 cup fresh ginger, thinly sliced
1/4 cup galangal, thinly slices
1/4 cup lemongrass, interior only, chopped
1 cup coconut water
2 cups low sodium chicken stock
6 cups coconut milk
1/4 cup thai lime leaves
1/2 cup fish sauce
1/2 cup sweet chili sauce
2 tbsp sambal oelek hot sauce
2 limes, juiced
8 oz rice stick noodles, cooked
cilantro for garnish

Marinate the chicken overnight.
Sweat the oil, garlic, ginger, galangal, and lemongrass for 7 mins.
Pour in coconut water to deglaze the plan at medium high heat. Reduce liquid to half.
Add remaining liquids. Reduce heat to low, simmer for an hour, stirring from time to time.
While broth is simmering, drain/discard chicken marinade. Take chicken and put on a baking sheet with foil sprayed with cooking spray. Bake in a 400F preheated oven until it's cooked through and no longer translucent, about 10 mins.
Strain the broth through cheesecloth, discarding solids. Return to pot.
Add cooked chicken to broth and simmer for another 5 minutes.

Serve with noodles & cilantro garnish.
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Old Dec 17, 18, 2:06 pm
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So many jokes, so little time...

Does the front cover come with a reminder to not steal the bedding?
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Old Dec 18, 18, 1:25 am
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Originally Posted by chavala View Post
OK, NOW I'm curious. What are the "obscure spices"?
... galangal ... oelek hot sauce

It needs the picture to show its similarities to the onboard Thai chicken soup dish
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Old Dec 18, 18, 9:32 am
  #43  
 
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Originally Posted by Weatherboy View Post
The coconut soup with Sambal Oelek Chicken?

for chicken:
2lbs boneless skinless chicken thighs cut in 1" cubes
1/4 cup sambal olek hot sauce
1/2 cup maple syrup

for broth:
2 tbsp vegetable oil
4 cloves garlic, thinly sliced
1/4 cup fresh ginger, thinly sliced
1/4 cup galangal, thinly slices
1/4 cup lemongrass, interior only, chopped
1 cup coconut water
2 cups low sodium chicken stock
6 cups coconut milk
1/4 cup thai lime leaves
1/2 cup fish sauce
1/2 cup sweet chili sauce
2 tbsp sambal oelek hot sauce
2 limes, juiced
8 oz rice stick noodles, cooked
cilantro for garnish

Marinate the chicken overnight.
Sweat the oil, garlic, ginger, galangal, and lemongrass for 7 mins.
Pour in coconut water to deglaze the plan at medium high heat. Reduce liquid to half.
Add remaining liquids. Reduce heat to low, simmer for an hour, stirring from time to time.
While broth is simmering, drain/discard chicken marinade. Take chicken and put on a baking sheet with foil sprayed with cooking spray. Bake in a 400F preheated oven until it's cooked through and no longer translucent, about 10 mins.
Strain the broth through cheesecloth, discarding solids. Return to pot.
Add cooked chicken to broth and simmer for another 5 minutes.

Serve with noodles & cilantro garnish.
Khao Soi : )
There are definitely shortcuts you can take using easier to find ingredients. (Try finding fresh galangal in Fort Worth!)
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Old Dec 18, 18, 6:25 pm
  #44  
 
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Originally Posted by chavala View Post
Khao Soi : )
There are definitely shortcuts you can take using easier to find ingredients. (Try finding fresh galangal in Fort Worth!)
Heheh. It is a little easier in SF, but not much. I’ve always used ginger as a sub for it.

You can google “easy Khao Soi” for shortcuts.

I’m looking forward to pictures of any attempts people make. I’ll resist starting a new “Let’s Eat: Polaris at Home” thread
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Old Dec 19, 18, 1:02 am
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Originally Posted by greenpau View Post


Heheh. It is a little easier in SF, but not much. I’ve always used ginger as a sub for it.

You can google “easy Khao Soi” for shortcuts.

I’m looking forward to pictures of any attempts people make. I’ll resist starting a new “Let’s Eat: Polaris at Home” thread
And then UA will produce "Nailed It!: Big Metal Bird edition "
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