Posts tagged ‘Horrible’
How bad does it get in terms of airline food ? Swiss Airlines have scored a new record. A pack of Mediterranean Chargrilled Vegetables from the well known british purveyor of fine foods Monty’s Bakehouse were distributed evenly among the condemmed passengers. Monty’s Bakehouse prides itself with the following attributes on its food:
• Product integrity
• 12 months frozen life
• Bake in pack
• Standard bake times
• Cool to touch – serve 45 seconds from baking
Taste, aroma and vitamins seem to have been forgotten. Biting into one of these fine products stirs mixed reactions between nausea and disgust. Funny to see that the stewardess was making herself a bowl of pasta and after inquiring if this concotion was for real, she apologetically replied that it wasn’t that bad. It is surprising that after Heston Blumenthal, Marco Pierre White and the irritating Jamie Oliver, the british food industry is still coming up with these horrible products. But even worse, this is a reason to stop flying Swiss if they think customers enjoy getting scammed like this.
What were they thinking ? On the flight to Japan I got Soba and thought highly of JAL. Coming back I get a weird attempt at Western cuisine. Some of these things I didn’t even understand what they were supposed to be. The mistery pastry was probably used as a cushion by a passenger on the earlier flight. Main course was a weird dish with meat, vegetables and rice. This forced passenger on 39C to drink his way through the whole sake selection. There are three types yellow, green and blue in nifty bottle where the cup is integrated as part of the cap. The best one was the green one, kudos to JAL for at least delivering on the drinks. In terms of food – screw the western stuff and stick to the japanese dishes.
I’m getting older and I forgot to take pictures. We were spending the weekend at Davos for some nordic skiing. My first days in the army were almost as pleasant and my body is aching like hell. Anyway we were put up at the Club Hotel Davos . Dinner was served at the dining room, since it is included in the room price. I was expecting something questionable this and had five Minipics in advance. First course served was – and I kid you not – Shrimp cocktail Calypso. It’s winter and we’re in the mountains, how can a chef get the half-assed idea of serving a shrimp cocktail, let alone call it Calypso. Even Harry Belafonte would have made a better cocktail. Following this disaster was an onion soup. It was okay. Main course was broccoli, roeschti and Zürcher Gschnetzeltes. If I were running the place, the cook would have been fired on the spot. Broccoli was severly overcooked and mushy, the Zürcher Geschnetzeltes was missing mushrooms, wine and the sauce itself was sour and of a metallic taste. The roeschti was an industrial product which was delivered frozen and already portioned, a complete joke. The food at the dining room here is so bad, that it almost turns into something funny. The whole meal just shouted chef from a water park in Castrop Rauxel is now cooking during the winter season at the Club hotel.
The Glogge-Egge is part of the Glockenhof Restaurant and Hotel, positioned as a bar with a small selection of things to eat. I like tables in the shade on busy sidewalk and that was just what I got. Menu was very small a couple of salads, some swiss classics that’s it.
As my first meal out of bed after a night at the Langstrassefest I needed some fluids. I opted for an espresso, a coke and an orange juice. Espresso was more of a small coffee and the orange juice was neither fresh nor chilled. I ordered the soup of the day (onion soup with bread croutons) and Bratwurst with onion sauce and roeschti. The onion soup was strange, I liked the taste but I’m not convinced that it was a fresh soup, the onions were fresh though, but too soggy. It lacked cheese, I really would have liked to see some cheese on the onion soup and the croutons were very normal. The real disappointment was the bratwurst and the röschti. Quite simply put, the bratwurst was dry, there wasn’t enough onion sauce on the plate and the röschti was horible . It reminded me of the roeschti I had in the army, the add 3 liters of hot water and let the freeze dried potates. I’m guessing the cook was out on Sunday and the dishwasher was cooking or even worse, the restaurant decides to cook with prepackaged convenience food. Prices see below: