As I stared down at yet another tide-marked rectangular dish, I took a moment to reflect on this golden thread running through my recent CW flights.
Initially, I considered the aged equipment responsible, but I then boarded an ancient AA 757 and was served a perfectly medium-rare filet mignon.
A very similar dish on BA witnessed a cremated lump of greying meat, its core the temperature of magma. Sent back, it was replaced by a gnocchi dish which had long since surrendered all moisture and was offered at an equally blistering temperature.
So what is it that causes the hot food in Club World to be served with such a lack of finesse? Perhaps the BA ovens have been installed with fewer settings?
Alternatively, are BA's food preparation procedures excessively litigious and to blame? Has BA been the victim of food-related lawsuits?
The spectre of the T-stick may be of relevance here, do they have a universal setting regardless of the dish? Do the T-sticks have to be placed in a certain part of the dish? Would any CC be able to recite the temperature required to activate the T-sticks for the relevant dishes? What would the fall-out be if the T-sticks weren't used at passenger request? My own impression was that the food was being re-cooked, rather than re-heated.
I appreciate no-one flies BA for the food but I'll be having the main course salad from now on, which is a shame as it seems something easy to resolve :confused:
Initially, I considered the aged equipment responsible, but I then boarded an ancient AA 757 and was served a perfectly medium-rare filet mignon.
A very similar dish on BA witnessed a cremated lump of greying meat, its core the temperature of magma. Sent back, it was replaced by a gnocchi dish which had long since surrendered all moisture and was offered at an equally blistering temperature.
So what is it that causes the hot food in Club World to be served with such a lack of finesse? Perhaps the BA ovens have been installed with fewer settings?
Alternatively, are BA's food preparation procedures excessively litigious and to blame? Has BA been the victim of food-related lawsuits?
The spectre of the T-stick may be of relevance here, do they have a universal setting regardless of the dish? Do the T-sticks have to be placed in a certain part of the dish? Would any CC be able to recite the temperature required to activate the T-sticks for the relevant dishes? What would the fall-out be if the T-sticks weren't used at passenger request? My own impression was that the food was being re-cooked, rather than re-heated.
I appreciate no-one flies BA for the food but I'll be having the main course salad from now on, which is a shame as it seems something easy to resolve :confused: