rwy04lga From United States of America, joined Jul 2005, 2739 posts, RR: 8 Reply 3, posted (8 months 3 weeks 6 days 3 hours ago) and read 4241 times:
OK, you guys, is that true or was that just comedic relief? I'd like to think that the food up front - on any airline - is better than average quality. Even though it's the caterer that provides the food, shouldn't the airline be able to specify which brands to use? I refuse to believe that an airline would not choose a premium brand over the local supermarket brand.
The early bird gets the worm, BUT...the second mouse gets the cheese!
VC10er From United States of America, joined Feb 2007, 2712 posts, RR: 10 Reply 6, posted (8 months 2 weeks 2 days 22 hours ago) and read 3789 times:
United Pre merger used to serve Haagen Daz and put the Haagen Daz logo in the menu. Then during the merger they switched to Breyers and even used the Breyers logo (as if!) but then post merger after the "CO catering upgrade" the just say "ice cream sundae". The new non-branded ice cream are two white balls of whipped air. They don't even melt.
S-UA used to serve it in a modern white bowl in international First Class, now it's a CO water glass.
I don't know what happened but if your going out of EWR or GVA or IAD or GRU, it's a ball of flavorless fluff, so ask for a lot of stuff on top!
It's too bad, United sundaes used to rock!
The world is missing love, let's use our flights to spread it!
Yes you are right. The ice cream is now the fake gelatin based cream that cold stone invented a few years ago, it won't even melt and sometimes isn't even served cold since it sits out on the cart so long. It is a shame because they destroyed the ice cream sundae. But it was hard to manage ice cream at the correct temperature.
If you have never designed an airplane part before, let the real designers do the work!
Quoting FlyboyOz (Reply 10): I understand that...we don't have an a with two dots above in our (Bronx) english keyboard
From that bastion of internet accuracy...Wikipedia...
Mattus invented the Danish-sounding Häagen-Dazs as a tribute to Denmark's exemplary treatment of its Jews during the Second World War, and included an outline map of Denmark on early labels. The name, however, is not Danish, which has neither an umlaut nor a digraph zs; nor does it have any meaning in any language or etymology before its creation. Mattus felt that Denmark was known for its dairy products and had a positive image in the U.S. His daughter Doris Hurley reported in the PBS documentary An Ice Cream Show (1999) that her father sat at the kitchen table for hours saying nonsensical words until he came up with a combination he liked. The reason he chose this method was so that the name would be unique and original
The early bird gets the worm, BUT...the second mouse gets the cheese!
Schweigend From United States of America, joined Jun 2010, 547 posts, RR: 2 Reply 13, posted (8 months 1 week 3 days 15 hours ago) and read 3501 times:
Quoting VC10er (Reply 6): United Pre merger used to serve Haagen Daz
My heart missed a beat when I heard that had ended after the merger.
I dig H.D.'s very short ingredient lists -- usually something simple like "cream, milk, cane sugar, cocoa, nuts". Their sorbets are fantastic too, and the green tea ice cream is a true wonder.
Quoting kgaiflyer (Reply 9): I would guess it's Edy's / Dreyers which is a Nestles product and is available internationally.
Well, H.D. is available internationally, too. I can't think of a country I've visited that doesn't have Häagen-Dazs. And CO used to say it had Blue Bell.
Quoting Roseflyer (Reply 11): Yes you are right. The ice cream is now the fake gelatin based cream that cold stone invented a few years ago, it won't even melt and sometimes isn't even served cold since it sits out on the cart so long. It is a shame because they destroyed the ice cream sundae. But it was hard to manage ice cream at the correct temperature.
Sad if true. The concept of gelatin infused ice cream is gross, even if needed to deal with the melting issue. But I was under the impression that ice cream was kept cold and solid by dry ice packs in the galley carts, in some sort of high tech insulating passive cooler. Maybe no longer the case.... I do remember when 747s or DC10s actually had powered freezer units in the fwd. galley -- we would see them in the repair shop when they'd come in unserviceable. That era ended by 1995.
Ha, I do wonder if EK or SQ have freezer units on their planes today, ultra-premium as they are? What is the standard today for keeping ice cream cold?
Quoting rwy04lga (Reply 12): Mattus invented the Danish-sounding Häagen-Dazs as a tribute to Denmark's exemplary treatment of its Jews during the Second World War, and included an outline map of Denmark on early labels.
Wow, never knew that about the WW2 angle. I had forgotten about the little DK map they used to have during the Eighties.
aklrno From United States of America, joined Dec 2010, 825 posts, RR: 0 Reply 15, posted (8 months 1 week 1 day 21 hours ago) and read 3387 times:
I wonder how NZ stores its ice cream. It is served just a few hours after takeoff and it's usually rock hard, but good. Used to be Kapiti, but like most airlines I think they have gone for something cheaper.
I do remember CO specifically announcing Blue Bell as their ice cream in J class circa 1999 (at least in the Houston market, where Blue Bell is well-known), and eating ice cream in J that tasted like Blue Bell vanilla. However, I cannot find a link to support that claim.
Blue Bunny! Like Keystone vs. Coors.
Quoting NZ107 (Reply 16): New Zealand doesn't; well at least I haven't seen any publicly available.
In Australia, I have bought H.D. at 7-11 convenience stores as far back as 1995...and also at 7-11s in Japan. Does N.Z. have no 7-11s? No offense intended.
I really would love to visit New Zealand, even if they don't have Häagen-Dazs, but sadly IAH-AKL service by NZ or UA seems to be on the back burner for now.
I'm pretty sure we don't.. They're not established if they did have a store here. I think they may have looked at the ice cream market to see that it was quite saturated so they didn't bother. Who knows..
Quoting Schweigend (Reply 17): but sadly IAH-AKL service by NZ or UA seems to be on the back burner for now.
bluewhale18210 From United States of America, joined Aug 2006, 237 posts, RR: 0 Reply 20, posted (8 months 3 days 15 hours ago) and read 3190 times:
Quoting aklrno (Reply 15): I wonder how NZ stores its ice cream. It is served just a few hours after takeoff and it's usually rock hard, but good. Used to be Kapiti, but like most airlines I think they have gone for something cheaper.
Dry ice packs in a Styrofoam box. The result is usually rock hard ice cream but nothing can't be solved with a metal spoon (standard in C/F) and having the ice cream sitting out in the open for a few minutes.
It's so effective that I have found single-serving Haagan Dazs ice cream still rock hard after 12+ hours, provided the cabin crew actually store them properly.
JPS on A300-600RF A319/320 B737-400/800 B757-200F B767-300F CRJ-200/900. Looking to add more.