FlyerTalk Forums - 2023 Let’s Eat (2024)

I am also team soup mug. It works for a smooth soup like tomato. Also easy to dip the bread sticks

Something with chunks in it - I would prefer a small bowl.

Thanks for the detailed feedback with great pix, lexdevil!

It doesn’t look like any Creole dish that I’ve ever had, so my vote would be no.

I was able to get the Duckhorn Sauvignon Blanc, which I like. The flight attendant seemed relieved/happy/mildly surprised that she had it. Said that wine availability can be spotty. The Champagne was as advertised. I did not check anything else.

I thought the flavor was good (the onion might even have been a bit too much), but the texture of the patty is too compressed/uniform for me. I thought the bun was surprisingly good. The french fries were...well who ever thought it made sense to serve reheated deep fried anything...?

IKR. But it was tasty. Unanimous verdict from our party of four.

Portion sizes are still not quite up there, but these photos seem to suggest a step up in quality, preparation and presentation - things that should have been in place consistently for the last, say many years. I definitely would prefer the soup in a mug, that open bowl will just let the soup get cold quickly.

Does this still apply to the 1.3 "chunks" of potato in UA's version? :p

LAX to HND next week. I’m allergic to shrimp, and the other options don’t sound so great. I guess the current appetizer also has shrimp (what gives?) so maybe I’ll just ask for the cheese plate. The special vegetarian meals always end up being pasta.

https://cimg9.ibsrv.net/gimg/www.fly...580e25f1f.jpeg

Short rib with Asian sauce. Mine was pretty good, though I'm glad the sauce was on the side. Meat was tender and not too fatty.
https://cimg0.ibsrv.net/gimg/www.fly...b03bcfbdbd.jpg

Prawns were ok, I didn't detect any lemon zest :)

aren’t these still frozen and reheated on board. ?
we are going from bad to mediocre maybe ?

Agreed. The presentation of both meals on the day flight to LHR was very good. Items were neatly plated and the plates were properly positioned. The fruit on the first service and the salad on the second were also surprisingly good. Sadly the usual failings of taste and texture applied to the hot dishes and the breads. Portion sizes seemed gargantuan to me - probably 3 or 4 times recommended levels.

(almost?) All airline meals are frozen and reheated on board, that really hasn't been the problem.

I think it's the other way around. Youtube knows I'm a sucker for news segments and documentaries about airline catering. From what I've seen in those videos, it seems like the food is usually blast chilled after cooking rather than frozen. When I was an airline employee from 1995-2004, I placed catering orders for my station. All the meals were delivered chilled. I understand it is now more common for some airlines to bulk order meals from commercial kitchens that don't exclusively prepare food for airline customers. In these cases, the food is delivered to airline catering facilities frozen. It's not clear to me whether it is thawed before delivery to the aircraft. I learned from this thread that United may do this sometimes, so it might be true for them. I'm not sure how much of that is guessing vs. actual knowledge. Some have said that the formerly ubiquitous grain salads were delivered frozen. You could certainly see other meals, like enchiladas, arriving frozen.

Unless you consider "pasta" to be a generic term for noodles, which is one of its meanings, and not just an Italian pasta dish. At dictionary.com, "pasta is "Any of several variously shaped edible preparations made from a four and water dough, such as spaghetti," a definition that doesn't limit the word "pasta" to Italian dishes.