hmmm, ok, let go:
airline food -
how long has aviation and catering had time to work out that chicken kiev fried, chilled then microwave will never ever cut it?
My kitchenhands version of fettucini boscaiola - he really shouldnt fry the pasta first.
sushi on public holidays - atleast 2 days old if anything and raw on top of that.
A quiche lorraine that i had at college once (training school for catering) that had 4/5 pastry and 1/5 filling.
That small piece of bone on bacon rashers - people should know better than to leave bones in things.
Thats probably it for now.
airline food -
how long has aviation and catering had time to work out that chicken kiev fried, chilled then microwave will never ever cut it?
My kitchenhands version of fettucini boscaiola - he really shouldnt fry the pasta first.
sushi on public holidays - atleast 2 days old if anything and raw on top of that.
A quiche lorraine that i had at college once (training school for catering) that had 4/5 pastry and 1/5 filling.
That small piece of bone on bacon rashers - people should know better than to leave bones in things.
Thats probably it for now.