schlimm It's been claimed that most people on Amtrak LD trains do not ride endpoint to endpoint, so most have fewer meals than the potential maximum. If Amtrak could offer a food service similar to airline first class on domestic routes or even coach on international routes, that would be adequate. KISS!
It's been claimed that most people on Amtrak LD trains do not ride endpoint to endpoint, so most have fewer meals than the potential maximum.
If Amtrak could offer a food service similar to airline first class on domestic routes or even coach on international routes, that would be adequate. KISS!
I vote for that plus there would not be any complaints from others about food fumes. Like when I unwrap my Lindberger Cheese in my Sleeping Car Compartment.
blue streak 1 schlimm It's been claimed that most people on Amtrak LD trains do not ride endpoint to endpoint, so most have fewer meals than the potential maximum. If Amtrak could offer a food service similar to airline first class on domestic routes or even coach on international routes, that would be adequate. KISS! Correct about less than end point <> end point although Capitol has the longest average distances. That is probably why most coach passengers do not eat in the diner but get snacks. However the sleeper passenger lengths are a different matter. Average distances from the PRIIA reports have various average distance 800 - 1000 miles. So we have 2 different types passengers.
Correct about less than end point <> end point although Capitol has the longest average distances. That is probably why most coach passengers do not eat in the diner but get snacks. However the sleeper passenger lengths are a different matter. Average distances from the PRIIA reports have various average distance 800 - 1000 miles. So we have 2 different types passengers.
I should have said "Western LD routes."
C&NW, CA&E, MILW, CGW and IC fan
When I frequently traveled to Grand Rapids between 2011-2013 for a legal case, I relied upon the "Pere Marquette's" nominal fare vs. air fares of $800+ from Chicago. As the Superliner cafe typically experienced stockouts of its dismal 7-11 fare (e.g., only 2 minature Dewars!), I would call ahead to the Silver Beach Pizza in the St. Joseph, MI depot. Upon arrival, a friendly staffer would bring my personally ordered pizza to the cafe car, as it was already paid by credit card; I was eating before we left the depot. To compensate for the same issue with the cafe on the morning return to Chicago, I picked up breakfast at the JW Marriott, or the connected Starbucks.
As far as trolley serivce on the "Hi," I remember returning to Chicago from Milwaukee in April, 2007, and purchasing several beers from the one vendor pushing it through the consist. Due to the alleged cost of around $265K, it was indeed eliminated later.
I made the original post, knowing that the topic of Amtrak and food service is incendiary. I was correct!
Interesting to see the auto vending machine cars, years ago when friends and I rode the SP Daylight down the coast from San Fran to LA, it reminded me of an automat that my parents and I ate at in New York City. You paid your money and got your sandwich or whatever you wanted, but there was an attendant there to help. Only time I've ever seen that on a train. I did ride City of NOLA this summer and found dining service was not what I remembered on other long distance trips. Food was tasty but it was sandwiches for dinner and lunch, there was a hot breakfast and hot dinner on return trip north. But there was no kitchen just servers and I assume a microwave. I remember many meals on diners pre-Amtrak with parents and also on the Builder, Coast Starlight and SW Chief. Regular meals with a kitchen. But I can understand the cutting back and trying to save money. If I'm going a short distance like Chicago or KC I always pack my own lunch for the trip and only have to buy something on return trip, saves some money.
Sunnyland Interesting to see the auto vending machine cars, years ago when friends and I rode the SP Daylight down the coast from San Fran to LA, it reminded me of an automat that my parents and I ate at in New York City. You paid your money and got your sandwich or whatever you wanted, but there was an attendant there to help. Only time I've ever seen that on a train. I did ride City of NOLA this summer and found dining service was not what I remembered on other long distance trips. Food was tasty but it was sandwiches for dinner and lunch, there was a hot breakfast and hot dinner on return trip north. But there was no kitchen just servers and I assume a microwave. I remember many meals on diners pre-Amtrak with parents and also on the Builder, Coast Starlight and SW Chief. Regular meals with a kitchen. But I can understand the cutting back and trying to save money. If I'm going a short distance like Chicago or KC I always pack my own lunch for the trip and only have to buy something on return trip, saves some money.
Speaking as a Amatuer Chef myself, it is sooooo easy to whip up creole dishes on the fly with premade sauce, the biggest task is slicing up the fresh ingredients and waiting for them to simmer in the sauce. Cajun Fish (easy), Cajun Chicken (easy). Some of the fried foods might represent a challenge having to bake them instead. Anyways, bottom line you would think the City of New Orleans would be one of the easier trains to have regional food service on.
I just made Indian Yellow Curry Chicken last night with fresh cubed chicken, potatos, and sliced onion....very good. They sell the sauce premade, so all I had to do was prep the ingredients, mix them in the sauce and simmer 5-10 min. Have also made Indian Chicken Taka the same way (chicken has to be cubed, lighly breaded and browned)........Jambala, piece of cake as well.
Going to have Smoked Pit Ham with fresh made baked beans (slowly cooked via crock pot with bacon and molasses) for Thanksgiving, along with fresh made dressing and cranberry sauce. It's not that much labor to do but then again I am cooking just for a few people. Sad to read that Amtrak is not even trying.
Curry chicken sounds yummy. What brand name sauces are best for making the various meals, and where do you buy them? Possibly the best chicken I've had was an Oriental chicken out of a cook book. The cook book has been lost for a long time, but maybe there is a sauce for making something like it. Recently I had a pork cutlet with a ring of pineapple that was simple and delicious. There must be a lot of tasty meals that are easy to make, waiting for someone to put on the Amtrak menu. Variety is the spice of life, and various spices and flavors make our taste of variety larger.
Jim200 Curry chicken sounds yummy. What brand name sauces are best for making the various meals, and where do you buy them? Possibly the best chicken I've had was an Oriental chicken out of a cook book. The cook book has been lost for a long time, but maybe there is a sauce for making something like it. Recently I had a pork cutlet with a ring of pineapple that was simple and delicious. There must be a lot of tasty meals that are easy to make, waiting for someone to put on the Amtrak menu. Variety is the spice of life, and various spices and flavors make our taste of variety larger.
Because of the proximity to Louisiana and that we have a large ethnic Indian population I can buy the sauces right from Kroger by the Tomato Sauce. It is a Kroger house brand called Indian Inspirations. However, you can also google Indian Supermarkets near you and they will sell the sauce under another brand, the instructions are on the label. Same with the creole sauces, they have creole markets in the larger cities. It takes maybe 15-20 min to whip up a decent meal this way (I use an automatic rice cooker and other shortcuts). For authentic Indian Rice, the best brand is made by Padma Lakshmi from the cooking competition shows and you can microwave it.........a little expensive but at the 4 and 5 star level for athenticity and taste. She sells to COSTCO but I can get her frozen meals at other upscale HEB chains like Central Marketplace.
http://www.bravotv.com/the-daily-dish/padma-lakshmi-debuts-frozen-food-line
The result with the sauces is as good as you would find in the cheaper Indian and creole restaurants but not above 3-4 star level. I think the reason for that is they simmer longer in the traditional restaurants. The Padma line of frozen dinners and frozen rice is probably one level higher than the sauce meals.
The indians sometimes use Naans (flatbread) to soak up the sauces after they eat the vegitables and meats from them. Most supermarkets sell Naans these days, they are also eaten in Afghanistan, Pakistan and the like. In an Indian restaurant the Naans sometimes are baked with green onions in them which really are good.
CMStPnPBecause of the proximity to Louisiana and that we have a large ethnic Indian population I can buy the sauces right from Kroger by the Tomato Sauce. It is a Kroger house brand called Indian Inspirations.
Just as a heads-up, in my part of the world (west Tennessee) there is a separate "ethnic" section where many of these Indian sauces and kits are shelved, and as far as I can see it's an accident of section layout if this is adjacent to the tomato and other sauce section. So I would check both places.
At least one of the local Krogers regularly puts some of this stuff in the 'manager's special' sellout area (often identified by little blue shelf flags) where it is half-price or better. There is also a bakery-bargain section (sometimes not at all near the bakery in the store!) where I often see naan or other flatbread that was prohibitively expensive at list, but a tasty alternative at a dollar.
CMStPnP BaltACD People go to restaurants to eat. People get on trains to go between A & Z or someplace in between. Eating is a secondary consideration. Yup that is what I said above too. Exception being Long Distance Trains.
BaltACD People go to restaurants to eat. People get on trains to go between A & Z or someplace in between. Eating is a secondary consideration.
People go to restaurants to eat.
People get on trains to go between A & Z or someplace in between. Eating is a secondary consideration.
Yup that is what I said above too. Exception being Long Distance Trains.
It's got to be tasty and reasonable, and yes will likely lose money.
Reasonably priced dining or snack services should be an option where feasible and cost efficient.
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