princess scallops
Joined: Sep 2012
Posts: 57
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From: London
Concorde menus? For years my wife has said 'why do you keep all this rubbish?'. Well, this thread is the answer.
In four BA trips and one Air France trip (all eastbound out of JFK) I never had scallops on the menu. So, can't help, I'm afraid.
Best airline meal, that I remember - consistently the roast beef coming east on TWA out of STL.
In four BA trips and one Air France trip (all eastbound out of JFK) I never had scallops on the menu. So, can't help, I'm afraid.
Best airline meal, that I remember - consistently the roast beef coming east on TWA out of STL.
Joined: Sep 2012
Posts: 57
Likes: 1
From: London
Mr Optimistic - I don't even want to think about that one!
I could ask her why she keeps the boarding cards for every flight - even though the year is not printed on them. Monthly return trips for several years between LCY and MAN. All those VLM stubs identical except for the month and day. . .
Hey Ho - each to their own. Happy Christmas
I could ask her why she keeps the boarding cards for every flight - even though the year is not printed on them. Monthly return trips for several years between LCY and MAN. All those VLM stubs identical except for the month and day. . .
Hey Ho - each to their own. Happy Christmas
Joined: Aug 2006
Posts: 1,761
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From: Lemonia. Best Greek in the world
I have no memory of Concorde scallops. But I only flew on it once.....
As to best ever meals on planes - The early 90s BA first class long haul with large bits of steak being cut off the very large piece of beef on the trolley. That, with Ch. Lynch Bages. (A 5ème Cru Classé). I can't remember the year, but it was very good indeed.
As to best ever meals on planes - The early 90s BA first class long haul with large bits of steak being cut off the very large piece of beef on the trolley. That, with Ch. Lynch Bages. (A 5ème Cru Classé). I can't remember the year, but it was very good indeed.
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From an old blog....
At 40,000 feet our preordered drinks were delivered (almost everyone had champagne), along with three tiny canaps a tiny onion dipped in cheese and breadcrumbs and deep-fried, a minuscule bundle of carrot and celery sticks, and a scallop.
Imagegear
At 40,000 feet our preordered drinks were delivered (almost everyone had champagne), along with three tiny canaps a tiny onion dipped in cheese and breadcrumbs and deep-fried, a minuscule bundle of carrot and celery sticks, and a scallop.
Imagegear
Joined: Sep 2010
Posts: 889
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From: UK
Ancient. You were bloody lucky to get very large pieces of beef cut off the joint on the trolley.
Most of the lads were ordered to cut the beef so thin you could see the logo on the plate through it by the CSO/CSD in order that he could take one home for Sunday lunch with the Missus
I once got the Alex Ferguson style 'hairdryer' for going in the galley to get the second joint.
Lynch Bages or Mouton Baron Phillipe were the standard reds - happy days
Most of the lads were ordered to cut the beef so thin you could see the logo on the plate through it by the CSO/CSD in order that he could take one home for Sunday lunch with the Missus
I once got the Alex Ferguson style 'hairdryer' for going in the galley to get the second joint.
Lynch Bages or Mouton Baron Phillipe were the standard reds - happy days
Joined: Feb 2003
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From: BHX LXR ASW
Most of the lads were ordered to cut the beef so thin you could see the logo on the plate through it by the CSO/CSD in order that he could take one home for Sunday lunch with the Missus
Joined: Sep 2010
Posts: 889
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From: UK
Quote:
No no no we just told the pax the beef was off, but I also remember a certain CSD held a dinner party using left over Iranian Caviar. The next day the guests went down with severe food poisoning!
Blimey! My cat had a narrow escape then
No no no we just told the pax the beef was off, but I also remember a certain CSD held a dinner party using left over Iranian Caviar. The next day the guests went down with severe food poisoning!
Blimey! My cat had a narrow escape then
Joined: Aug 2002
Aviation Qualifications: PPL
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From: South of France
My late father-in-law was an SCSO in the early-eighties. We indeed ate well when he returned from a trip and I have to say, I don't recall the Chateaubriand being anything other than whole so I'm guessing he used to 'acquire' the spare. As far as the OP's question, I have a few Club and First menus from the late nineties (I know, sad) and a Miami trip shows seared scallops in First. I think Princess just refers to the size - so maybe seared rather than smoked?
Thread Starter
Joined: Apr 2006
Posts: 198
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From: scotland
Princess scallops does imply that the scallops are small, but it also implies that they are eaten guts and all. Smoked they are very good, whereas seared/fried they have a peculiar taste which would not normally be regarded as suitable for public consumption.
As far as I know, commercial production of smoked princess scallops ceased when the EU decided to prohibit the smoking of fish and shellfish in the same kiln.
As far as I know, commercial production of smoked princess scallops ceased when the EU decided to prohibit the smoking of fish and shellfish in the same kiln.
