I assume that others on this list find themselves, more or less frequently, at a banquet, business diner or other meal where they, perhaps the lone kosher diner, are confronted with a hot meal double wrapped in an enormous volume of plastic or foil.
1. You have to puncture the plastic, the new microwaveable plastics do not just tear. You more or less have to attack them with lethal weapon.
2. As you tear the foil juices may spurt out onto the lap or an important client, or your boss.
4. What are you supposed to do with the mountain of foil and plastic, often dripping with juices?
4. The food usually doesn't taste very good after being wrapped in plastic and zapped.
This is not the chef's fault. Microwave ovens vary. Three minutes in the chef's microwave may not be the same as three minutes in the microwave at the banquet hotel.
I actually have a proposal. It won't work in situations where an establishment keeps a freezer stocked with frozen kosher meals. But when caterers or restaurants are asked to prepare a fresh meal and send it to a local banquet hall, restaurant or executive lunchroom, they should consider telling the administrative assistant who is making the arrangements that they can serve the best meal possible by sending pre-plated food to be served at refrigerator or room temperature.
Less aluminum foil and plastic to dispose of, less risk of spilling the sauce all over your dinner companion, and we would all eat better food.
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