Search results

That's a knockout deal there!

Not really travel as such.... ....went onto Qantas Wines last night to purchase some wine: many gifts, bonus points and work towards PC requalification all in one. I knew I had a PC voucher to use, too. Did all the research, checked wine trackers, weighed up options.... finally put together a...

That news sucks...

So what did you accept or turn down in place of a "hot dinner"? Was it tasty? We've talked about this many times, but I still am amazed how that could happen. Surely planes haven't been that slow to allow that, but I also doubt that one (let alone two) FAs could take care of all of that on such...

Obviously not enough dip. :) Ironically, crudites and a drink is a fairly traditional accompaniment. Of course, the whole idea was to enjoy fresh vegetables with an aperitif; those carrots are far, far, far from the garden they were grown in...

Well in my case I slept and later snored. Not sure how annoying that snoring was, if there was any, but considering I hadn't been told, doused in all sorts of liquids in retaliation or smothered with a pillow or blanket, it mustn't have been unsually annoying to any given passenger or crew. My...

QF1278 (QantasLink) MEL-BNE dep 2105 (sched, ATD was about 65 min late) op National Jet a/c 223 (yes, I got that code wrong in my previous post) Choices were between mushroom tortellini with tomato sugo or a chicken salad. Selecting the tortellini would have been a safe choice, but given the...

Maybe not the right place to post, but a reminder to breathe, because we all were once novices...

Kimchi fried rice topped with a fried egg, available with or without chicken and chilli sauce. The menu description says it includes Asian greens. As you can see, they really just meant the spring onions. Neverthless, quite tasty indeed. Bonus marks for the soft runny egg yolk.

QF1273 (QantasLink) BNE-MEL dep 1655 (sched, ATD was about 30 min late) op National Jet a/c 222 Choices were between beef salad or glazed chicken. I opted for the chicken, which ended up being some sort of soy and ginger sweet glaze which tasted a lot like my mum's three cup chicken. The...

The A220 (and newer aircraft generally) now permit roller bags to be stored on their short side rather than "flat" on their length. Yet, people still store them on their length, occupying much more space than needed. I tell you, the <insert word here that isn't complimentary>s in the J cabin...

I'll be staying at The Savoy on Little Collins. Mainly an advantage due to being across the road from Southern Cross Station. Be a long day tomorrow of work then drive to airport then hop on board and arrive late in Melbourne, but looking forward to this weekend.

Better being the remote than the antenna. :D

Weekend is swiftly approaching. Bummed I can't join the F run down, let alone the first evening drinks, but work has me tied. Now everyone arriving in can exercise their knowledge of a great way of getting from Tullamarine to the CBD. (The F run people have it easy - car pool anything except a...

Mini bottles of stuff are sold quite widely now. Used to be the exclusive domain of chemists (especially those at airports, of course), but supermarkets also have travel sizes of stuff now. Naturally not the best unit prices, but so there. If you are checking bags in and don't mind, just get...

The thing that befuddles me is that if this is "braised beef", braising cuts are tough by nature but when you cook them slowly over a long time (or under pressure for slightly shorter times), they eventually pull apart quite readily and shouldn't be tough at all.

Yeah I don't bet the house on any broccoli being cooked well on an aircraft so it isn't overcooked and soggy, unless it is fresh in a salad (i.e. no cooking). Broccolini at least has a better chance of remaining quite crisp and not soggy.

Same braised beef? Any better? Notice a heck of a lot of broccoli in use. I'm surprised the assembled makes a huge deal about pumpkin but find broccoli oddly acceptable (nothing wrong as such with broccoli, but IME it's not everyone's cup of tea sitting somewhat underneath the likes of Brussel...

With twice as many sheep compared to people, you'd think catering ex-New Zealand couldn't possibly undercater lamb....

If I had to guess, it looks like either Indian or Moroccan influenced - the chickpeas are swaying my judgement - either a curry or tagine. Also can't see any mash, unless the rice was severely overcooked 🥲 Not having much luck with the braises or stews so far, eh?