Ian Sutton wrote:Peter
I'll disagree with you (partially). BA have yet to make anything tasty on the flights I've taken with them - and a indeed they served a cooked breakfast that's amongst the foulest food I've ever been served.
On the other hand, I've had some wonderful food flying with asian carriers (e.g. Royal Brunei, Emirates, Malaysian, etc.). Food that I'd be very happy to eat in a restaurant.
I recall also, discussing BA food with a room-mate in a Youth Hostel in Sydney. He'd just resigned from his 'chef' job making food for BA in England, as he just couldn't stomach doing what he was having to produce.
Ian Sutton wrote:BA have yet to make anything tasty on the flights I've taken with them
Ian Sutton wrote:Max
I almost mentioned... my comments related to cattle class on all journeys / with all carriers, as I've never flown anything else. I understand that the higher classes at BA are a noticeable step up, and in their day, the wine selection used to be very fine.
Jeff Grossman/NYC wrote:On our last long flights (with BA) my partner and I learned a new trick: if you are in one of the better classes you can eat your meal on the ground, in the relatively peaceful environs of the BA lounge, then just get on the plane and go to sleep. This was a marked improvement -- actual chairs and table and adult-sized silverware AND more nap time.
Jeff Grossman/NYC wrote:[On BA] if you are in one of the better classes you can eat your meal on the ground, in the relatively peaceful environs of the BA lounge.
Max Hauser wrote:Jeff Grossman/NYC wrote:[On BA] if you are in one of the better classes you can eat your meal on the ground, in the relatively peaceful environs of the BA lounge.
Yes (I omitted that above among BA food rituals!) and it is useful when changing planes in Heathrow. BA offers basically snacks and light meals in those transit lounges.
Max Hauser wrote:Other complications: 1. Stubborn self-diagnosis of MSG as cause of this or that symptom has masked real food sensitivities, this seems especially true in some Chinese cooking that relies on [b]bean pastes.
2. Natural sources in food (like roast meats or fermented foods) can give more dietary glutamate than soy sauce or an MSG-happy cook, implying illogic in singling out Chinese restaurants.
3. Atop many hundred (sometimes allergenic) natural chemical constituents of restaurant foods comes an avalanche of sodium, which may produce most true MSG-attributable morbidity in a final accounting.
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