Qantas Salt & Pepper Squid thread

[JohnM]

Whoa - a bit of consistent inconsistency (TM) in SYD .

 

[p--and--t]

I can't believe you lot put priority in taking pics instead of woofing it down while its still hot and tasty.

BTW: I want 2 serves (at least)

 

[mitti]

Singapore F lounge S&P squid yesterday - crunchier batter than Syd with good flavour, although squid pieces slightly smaller.

 

[JohnM]

I see they still managed to dig up some picnic cutlery for the new lounge.

 

[amaroo]

I can't believe you lot put priority in taking pics instead of woofing it down while its still hot and tasty.

BTW: I want 2 serves (at least)

I only started taking photos of food when I started to post trip reports here on AFF ...... otherwise I would have another 7 years of squid photos to upload

 

[JohnM]

Everyone breathing a sigh of relief...

 

[amaroo]

Everyone breathing a sigh of relief...

Blame @RooFlyer he started it .... or was it you?

 

[drron]

Still prefer my own most Friday nights when I return home from the pub raffles. Some squid from the local fish retailer, a little flour with some salt and pepper and a small amount of chilli powder all mixed together and the 90 seconds in the deep fry. Looks exactly the same and i'm sure the taste is better. No need to swan around a F club or CL for me

And I add a bit of Tasmanian wasabi powder.

 

[NoName]

Whoa - a bit of consistent inconsistency (TM) in SYD .

Change of brand in the supermarket freezer?

 

[JohnM]

Change of brand in the supermarket freezer?

Errr, that would be an NP all-natural, seasonally-inspired freezer, would it not?

 

[Rugby]

We used have it every visit, but went off it a little bit too. This is the last photo I have of it, from June 2017. We would have had it a couple of times since then.

 

[docjames]

When do we start discussing the serving size variance and a piece count?

 

[Captain Halliday]

Dinner tonight in the Halliday F lounge.

It’s MEL & LAX inspired:

 

[drron]

That is F for failure.No red chillies.what were you thinking.

 

[tgh]

I am in awe at the profound subject matter under discussion and regret my inability to contribute as I have never entered an f lounge and have no real ambition to do so.
The preparation and presentation of Decapodiformes is , however, a subject of some interest.
We had a feed at our current favourite trough last week and one tapas dish was (drum roll) …Decapodiformes...
It was very tasty had quite a dry ( no oil ) presentation.. how was it done ??
I assume that there may be be little interest in this ...er peripheral subject.. but if anyone cares to address the subject matter ( The preparation and presentation of Decapodiformes) I am all ears...

 

[JohnM]

I assume that there may be be little interest in this ...er peripheral subject.. but if anyone cares to address the subject matter ( The preparation and presentation of Decapodiformes) I am all ears...

We're eagerly awaiting @eric2011 to come good with pics of his.

 

[Flying Fox]

My head is spinning!
What’s the biz with that red sauce?!

Not sure, they just put it infront of me. I probably didn't even touch it.

 

[Aeolus]

SIN F lounge. Currently here. Don’t think I’ll go for 2nd serves as the laksa and grilled fish sound too tempting.
No customary pav here though.

 

[DC3]

Dinner tonight in the Halliday F lounge.

It’s MEL & LAX inspired:

Is that a true representation of the colour, or is it just the lighting?

 

[Oliver Brown]

I'd wolf down as much of that S&P squid as you can before you get on that flight on Qantas. Just flew F DFW to SYD and all 3 courses of the dinner were inedible. Got through half of each course with one glass of some $50 champers as the stewardess forgot to come back with my dinner wine. A shocker it was.