Its no longer Flat Iron Steak

[ALC Rail Writer]

I'm also sure that the Traveler would choose for the same basic reason, but in his case it's for getting from point A to points B then to points C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, U, V, W, X, Y, Z then back to A for a short break and then resume in getting to points B1, C1, D1, E1, etc, etc, etc.......... :lol:

I'm sure he'd agree with you if he weren't out there right now outside of cell coverage somewhere between G6 and H6! :lol:

You sunk my battleship!

 

[jackal]

You sunk my battleship!

Maybe sky sunk the_traveler's, which might explain why he hasn't responded!

 

[sky12065]

You sunk my battleship!

Maybe sky sunk the_traveler's, which might explain why he hasn't responded!

Oh no! Don't tell me that the Traveler is burning out from all that obsession for Amtrak traveling :huh: and is now seeking relief by giving crusing on battleships a try! Maybe it's tiime for an intervention? :unsure:

 

[ALC Rail Writer]

You sunk my battleship!

Maybe sky sunk the_traveler's, which might explain why he hasn't responded!

That's okay--

Uchuu senkan Yamato, uchuu senkan Yamato! Cosmo-tiger hashiim!

 

[Rob_C]

I'm not much of a steak person *but* Steak is a staple of just about every American restaurant. It adds a bit of class to the service and will attract and keep the kinds of customers Amtrak needs to prevent it from turning into a glorified Greyhound. I mean, if Jack in the Box can do a sirloin burger, Amtrak can do a bon-a-fied steak. This substitution thing is really a dissapointment for an organization that should take a little more pride in their quality of product and service.

 

[sechs]

They should just replace it with the lamb shank on a full time basis. Always tasty.

Might not always be available from Aramark...

Of course it's available from Aramark. They can provide anything, as long as you are willing to pay.
The problem is that people are stuck on beef.

 

[ALC Rail Writer]

They should just replace it with the lamb shank on a full time basis. Always tasty.

Might not always be available from Aramark...

Of course it's available from Aramark. They can provide anything, as long as you are willing to pay.
The problem is that people are stuck on beef.

So then the diner takes an even greater loss.

What I am saying is they might not be enough lamb shanks in the country to supply on every train every trip-- and the beef option is practically a requirement in a menu in America.

I will say that the lamb shank I had on the EB was of superior quality.

 

[sechs]

What I am saying is they might not be enough lamb shanks in the country to supply on every train every trip-- and the beef option is practically a requirement in a menu in America.

Actually, what you're saying is that people are stuck on beef.
Each one has four legs. There's plenty of lamb in America.

 

[ALC Rail Writer]

What I am saying is they might not be enough lamb shanks in the country to supply on every train every trip-- and the beef option is practically a requirement in a menu in America.

Actually, what you're saying is that people are stuck on beef.
Each one has four legs. There's plenty of lamb in America.

Actually what I am saying is that if you look at meat counters in ANY american supermarket or butcher, you're lucky to find lamb. This is because beef is the best (or second best if you consider poultry) livestock that can be raised for food. Period. It is the most consumed meat in most Western countries including the UK and France.

 

[RTOlson]

I had the braised beef on Coast Starlight in late June. It was alright, but it tasted more like comfort food than a top menu item. I can see the pot roast comparisons. To me, it tasted like stewed beef that my dad would make with a mushroom soup.

Overall, I liked it. The portion was generous and it matched well with the rice and vegetables.

Here's what it looked like aboard Starlight:

 

[Tony]

... with horn blasts and the noise and bumps of tracks.

To some of us, that is like a mother's lullaby and gentle rocking.

 

[jmbgeg]

I had the braised beef on Coast Starlight in late June. It was alright, but it tasted more like comfort food than a top menu item. I can see the pot roast comparisons. To me, it tasted like stewed beef that my dad would make with a mushroom soup.
Overall, I liked it. The portion was generous and it matched well with the rice and vegetables.

Here's what it looked like aboard Starlight:

That's it. Been there, done that. :blink:

 

[sky12065]

I had the braised beef on Coast Starlight in late June. It was alright, but it tasted more like comfort food than a top menu item. I can see the pot roast comparisons. To me, it tasted like stewed beef that my dad would make with a mushroom soup.
Overall, I liked it. The portion was generous and it matched well with the rice and vegetables.

Here's what it looked like aboard Starlight:

That's it. Been there, done that. :blink:

IMO the picture of it looks less appealing than it actually was. Maybe is the lack of the sensual (smell) to go along with the visual!

 

[Larry H.]

Am I the only one or does this have shades of the Burgundy Beef served on many routes in the past. Actually I found that meal to be superior to a poor flat iron steak which had been happening rather often for my taste. I do also agree that it is disturbing that Amtrak still seems to be degrading the amenities that amtrak provides with its expensive sleeper service. The still don't seem to get the idea that attracting people is done though better service not worse.

 

[AlanB]

While perhaps some may not be happy with the current beef choice, the menus since October continue to be a big improvement over all for sleeping car passengers. I've no doubt that favorites will come and go and that from time to time Amtrak may pick something that looks like it will work when on the ground, but doesn't when on the train.

But again, the current menu is a huge improvement over the menus for the two prior years since SDS was first implimented. And in some ways, it's an improvement over the menus for the few years preceeding SDS, as food prep is much more consistant than it used to be.

 

[wayman]

Am I the only one or does this have shades of the Burgundy Beef served on many routes in the past. Actually I found that meal to be superior to a poor flat iron steak which had been happening rather often for my taste. I do also agree that it is disturbing that Amtrak still seems to be degrading the amenities that amtrak provides with its expensive sleeper service. The still don't seem to get the idea that attracting people is done though better service not worse.

The stated reason for this temporary change from flat-iron steak to braised beef is that during peak season, the one chef has enough more work that there isn't time for him to cook steaks to order. Hence a temporary change during peak season to a beef dish which requires less individual attention by the chef.

In theory, I believe Amtrak can add an extra-board extra person to the kitchen on trains it knows will have a very full passenger load, but they don't have the freedom (from Congress) to hire additional chefs, even seasonally, so far as I know; and I suspect they don't have the budget (from Congress) to cover the costs of providing an extra-board extra person in every dining car through peak season (and besides, they probably also don't have that many extra-board crew either).

It's not Amtrak that "doesn't get it". It's Congress. I suspect given the authority and money, current Amtrak management would gladly add a full-time sous chef and do away with SDS, allowing them to serve many more--and higher quality--meals.

 

[Larry H.]

I thought the new legislation loosened the onboard services for the diners to include more help where needed? Did that not happen?

 

[OlympianHiawatha]

When I rode the TE a few days ago, we had 2 chefs/cooks coming and going and on the northbound leg, had an LSA and 2 servers. The food was coming out fast, plentiful and good. And this is with a CCC!

 

[jmbgeg]

Am I the only one or does this have shades of the Burgundy Beef served on many routes in the past. Actually I found that meal to be superior to a poor flat iron steak which had been happening rather often for my taste. I do also agree that it is disturbing that Amtrak still seems to be degrading the amenities that amtrak provides with its expensive sleeper service. The still don't seem to get the idea that attracting people is done though better service not worse.

The stated reason for this temporary change from flat-iron steak to braised beef is that during peak season, the one chef has enough more work that there isn't time for him to cook steaks to order. Hence a temporary change during peak season to a beef dish which requires less individual attention by the chef.

In theory, I believe Amtrak can add an extra-board extra person to the kitchen on trains it knows will have a very full passenger load, but they don't have the freedom (from Congress) to hire additional chefs, even seasonally, so far as I know; and I suspect they don't have the budget (from Congress) to cover the costs of providing an extra-board extra person in every dining car through peak season (and besides, they probably also don't have that many extra-board crew either).

It's not Amtrak that "doesn't get it". It's Congress. I suspect given the authority and money, current Amtrak management would gladly add a full-time sous chef and do away with SDS, allowing them to serve many more--and higher quality--meals.

As far as cooking steaks to order, I can live with a straight down the middle "medium" for all steaks prepared (for efficiency in preparation) if it meant we get steak instead of mystery meat.

 

[p&sr]

This is because beef is the best (or second best if you consider poultry) livestock that can be raised for food. Period. It is the most consumed meat in most Western countries including the UK and France.

How can it be "the best"? It may be the most popular, the most prestigious, and your Personal Favorite... but all of that together cannot make it "the best".

 

[ALC Rail Writer]

This is because beef is the best (or second best if you consider poultry) livestock that can be raised for food. Period. It is the most consumed meat in most Western countries including the UK and France.

How can it be "the best"? It may be the most popular, the most prestigious, and your Personal Favorite... but all of that together cannot make it "the best".

Because of breeding and feeding conditions. Because of the adaptability of the stock-- it has nothing to do with flavor, just facts.

 

[p&sr]

Because of breeding and feeding conditions. Because of the adaptability of the stock-- it has nothing to do with flavor, just facts.

Facts indeed. What about comparative nutritional value, healthy eating, and Environmental Impact??? Check back in 20 years to find out if "Beef is still Best".

 

[ALC Rail Writer]

Because of breeding and feeding conditions. Because of the adaptability of the stock-- it has nothing to do with flavor, just facts.

Facts indeed. What about comparative nutritional value, healthy eating, and Environmental Impact??? Check back in 20 years to find out if "Beef is still Best".

Find me a nutritionist who will agree to the following statement: "Beef has NO place in the human diet." and maybe I'll agree with you. You know its not the food, it's the person. You can be of a perfectly healthy weight and eat a steak. I'm sorry-- it's portion control.

Oh and environmental impact, most cattle are fed with grain and not lawn mowers. In fact it is the free-range organic cattle that cause more damage to the land versus their penned counterparts.

What, exactly, do you know about cattle raising? Or for that matter, what do you have against having a beef option on the menu! It's beef. "Beef, chicken, or fish?"

 

[Neil_M]

Oh and environmental impact, most cattle are fed with grain and not lawn mowers. In fact it is the free-range organic cattle that cause more damage to the land versus their penned counterparts.

Indeed, 16 pounds of grain for one pound of beef. Sounds like a good deal....... Not to mention all the growth promoters and hormones you insist on feeding your cattle.

Free range cause more damage to the land? That's how cows are supposed to live, not in some concrete factory somewhere....

 

[Upstate]

Oh and environmental impact, most cattle are fed with grain and not lawn mowers. In fact it is the free-range organic cattle that cause more damage to the land versus their penned counterparts.

Indeed, 16 pounds of grain for one pound of beef. Sounds like a good deal....... Not to mention all the growth promoters and hormones you insist on feeding your cattle.

Free range cause more damage to the land? That's how cows are supposed to live, not in some concrete factory somewhere....

My grandfather and now my uncle have been raising cattle on hay on the same piece of ground for about 50 years now and their farm looks pretty good to me.