266 replies to this topic

[had8ley]

Six people in the diner? you're kidding, right?

Only if some use the ceiling--

Think of it this way; I know someone will correct me if I'm wrong~ if the upper deck on a Superliner can hold 72 pax eating why can't the lower level easily accommodate 6 cooks if, indeed, it is the same size ???

[cpamtfan]

Six people in the diner? you're kidding, right?

Only if some use the ceiling--

Think of it this way; I know someone will correct me if I'm wrong~ if the upper deck on a Superliner can hold 72 pax eating why can't the lower level easily accommodate 6 cooks if, indeed, it is the same size ???

The lower deck is shorter than the upper deck. The space they are given isn't big enough to have six cooks in, maybe four cooks, two dishwashers.

[cpamtfan]

Not to get off of this GREAT topic , whats wrong with the cafe pizzas? You should have seen the old ones, they were hard and tasteless. These ones today are soft and tasty!

[had8ley]

Six people in the diner? you're kidding, right?

Only if some use the ceiling--

Think of it this way; I know someone will correct me if I'm wrong~ if the upper deck on a Superliner can hold 72 pax eating why can't the lower level easily accommodate 6 cooks if, indeed, it is the same size ???

The lower deck is shorter than the upper deck. The space they are given isn't big enough to have six cooks in, maybe four cooks, two dishwashers.

Good golly we're fiesty today...if you compare the room in the Heritage kitchens that once contained four cooks for years on end to the Superliner's spacious galley square foot to square foot you will probably be able to hold an AU Gathering in the Superliner galley.(It even has a toilet which does detract from the size BUT the upper deck has the serving area, dumb waiter and stairway which detracts from its size also ! ) BTW, I think 4 plus 2 equals six.

Edited by had8ley, 04 September 2009 - 11:30 AM.

[cpamtfan]

Six people in the diner? you're kidding, right?

Only if some use the ceiling--

Think of it this way; I know someone will correct me if I'm wrong~ if the upper deck on a Superliner can hold 72 pax eating why can't the lower level easily accommodate 6 cooks if, indeed, it is the same size ???

The lower deck is shorter than the upper deck. The space they are given isn't big enough to have six cooks in, maybe four cooks, two dishwashers.

Good golly we're fiesty today...if you compare the room in the Heritage kitchens that once contained four cooks for years on end to the Superliner's spacious galley square foot to square foot you will probably be able to hold an AU Gathering in the Superliner galley.(It even has a toilet which does detract from the size BUT the upper deck has the serving area, dumb waiter and stairway which detracts from its size also ! ) BTW, I think 4 plus 2 equals six.

This whole thread is fiesty, so I guess it lets off a fiesty attitude .
I guess it could fit six or more, but I don't think we'll ever see that many persons working any Amtrak dining car kitchen in the "keeping costs down" era.

[rrdude]

Six people in the diner? you're kidding, right?

Only if some use the ceiling--

Think of it this way; I know someone will correct me if I'm wrong~ if the upper deck on a Superliner can hold 72 pax eating why can't the lower level easily accommodate 6 cooks if, indeed, it is the same size ???

The lower deck is shorter than the upper deck. The space they are given isn't big enough to have six cooks in, maybe four cooks, two dishwashers.

Good golly we're fiesty today...if you compare the room in the Heritage kitchens that once contained four cooks for years on end to the Superliner's spacious galley square foot to square foot you will probably be able to hold an AU Gathering in the Superliner galley.(It even has a toilet which does detract from the size BUT the upper deck has the serving area, dumb waiter and stairway which detracts from its size also ! ) BTW, I think 4 plus 2 equals six.

This whole thread is fiesty, so I guess it lets off a fiesty attitude .
I guess it could fit six or more, but I don't think we'll ever see that many persons working any Amtrak dining car kitchen in the "keeping costs down" era.

I worked dozens of trips on the Chief out to LA in the Superliner diners, and the old High Levels, and the now called "Heritage Dinners" (when we still had to pick up Presto Logs in KC, and other stops)

OPINION: Superliner diner kitchens were a dream come true! Everything worked, ESPECIALLY the A.C., and there was enuff room to pitch a tent. We had AT LEAST six crew down there in the summer. Chefs, cooks, prep cooks, dishwashers. Only thing that really sucked was the damn dumb-waiters. Sooooooooooooooooooo much slower than the High Level conveyers. But, not as many accidents either! The High Levels had ample room, and were pretty well laid out, just old. Did I say that the A.C. worked?

The pre-Heritage diners were the PITS. I can't tell you how many services we ran with no power. Chemical lights in the monkey dishes for lights, no AC, loading doors and end doors propped open for air. But we COULD cook, cause we used Presto Logs. There was NO room in the kitchen either. Well, there was room, but only enuff to suck in your gut, and not move your elbows. I made more damn wedge salads at the "salad station" to last a lifetime. Ha, ha! That's where I first learned about the proverbial "Five second rule"........yuck.

It's all about manpower allotment. IF 'Trak wanted to, they could put out five star. I know, some of the chefs did, sadly, just for the crew though.

[alanh]

Looks pretty spacious to me: http://www.flickr.co...N02/3023621596/

[rrdude]

Looks pretty spacious to me: http://www.flickr.co...N02/3023621596/

Oh there is PLENTY of room alright, remember, these kitchens were designed B4 SDS (simplified Dining Service) was ever thought of. I had the UNfortunate occasion to work a few trips in Superliner Diners after SDS (well, at least the second variation of it, I think there was also a "modified meal service"....... prior to that, not sure thou)

Point is, instead of a full kitchen staff, now it was Chef and one assistant. Granted, there was not much "cheffing" to be done, only mirco-zap and plate food. God it was awful. In fact that was the only time on Amtrak I liked being in the kitchen better than on the dining floor.

The dining car "staff" (if you can call an LSA and two attendants a "Staff") really took it on the chin from passengers. Most were reasonable, and knew it wasn't the employees fault, but some people, having not been on a train in years, and used to linen, china, flatware, and glass, were REALLY BITTER about paper plates, plastic cups, paper napkins, and plastic utensils.........

[catblue]

rrdude please-please-please tell me you were kidding with the "" I made more damn wedge salads at the "salad station" to last a lifetime. Ha, ha! That's where I first learned about the proverbial "Five second rule"........yuck."" statement. Ewwwwwwww!!!!

I had planned on ordering the Flat Iron Steak on the Empire Builder now I am wondering if I should??????

Edited by catblue, 04 September 2009 - 02:57 PM.

[had8ley]

Looks pretty spacious to me: http://www.flickr.co...N02/3023621596/

Thank you..and that's only one end of the car because the chef is standing next to the dumb waiter !

[rrdude]

rrdude please-please-please tell me you were kidding with the "" I made more damn wedge salads at the "salad station" to last a lifetime. Ha, ha! That's where I first learned about the proverbial "Five second rule"........yuck."" statement. Ewwwwwwww!!!!

I had planned on ordering the Flat Iron Steak on the Empire Builder now I am wondering if I should??????

I can't "Say it ain't so". However, if "misery loves company" I've been involved in the restaurant industry for about 25 years, (owner, operator, but mostly sales to restaurants) and I have NEVER been in a kitchen 1 star, 2, star, 3,4,5 star that doesn't subscribe to that rule. OBVIOUSLY some are more strict than others. It's amazing what a quick rinse of water does. (or at least what they THINK it does......)

Go ahead, order, eat, and enjoy. Just keep your mind on the scenery outside the window, and trust that about 95% of the time, your meal is professionally prepared in a sanitary manner.............

[D T Nelson]

I had planned on ordering the Flat Iron Steak on the Empire Builder now I am wondering if I should??????

Actually, the Empire Builder did not get the new braised flat iron steak (which some call pot roast) for the summer peak season. It still has a grilled steak, the "Butcher's Choice Cut Steak." When I rode the Empire Builder in June, I ate it, and it wasn't very tender, but it was a steak. Here is the current Empire Builder menu.

[taking the cars]

I ordered a steak while eating in the westbound EB dinning car on 25 November 2009 (day before Thanksgiving). It was one of the best steak's that I ever ate--probably in the top five. It was cooked to perfection!

[jmbgeg]

I ordered a steak while eating in the westbound EB dinning car on 25 November 2009 (day before Thanksgiving). It was one of the best steak's that I ever ate--probably in the top five. It was cooked to perfection!

My top five: Spencers for Steaks (Hilton owned chain in Spokane and elsewhere; Morton's anywhere; Smith & Wolensky (any of their locations; Chicago Chop House; and Ruth's Chris (anywhere). While an Amtrak flat iron steak can be tasty, I don't see it in top five, top ten or top??? No insult intended to you for your ranking, and I am glad you enjoyed it.

[taking the cars]

I ordered a steak while eating in the westbound EB dinning car on 25 November 2009 (day before Thanksgiving). It was one of the best steak's that I ever ate--probably in the top five. It was cooked to perfection!

My top five: Spencers for Steaks (Hilton owned chain in Spokane and elsewhere; Morton's anywhere; Smith & Wolensky (any of their locations; Chicago Chop House; and Ruth's Chris (anywhere). While an Amtrak flat iron steak can be tasty, I don't see it in top five, top ten or top??? No insult intended to you for your ranking, and I am glad you enjoyed it.

This was not the flat iron, but the "Butcher's Cut Special."

[EB_OBS]

I ordered a steak while eating in the westbound EB dinning car on 25 November 2009 (day before Thanksgiving). It was one of the best steak's that I ever ate--probably in the top five. It was cooked to perfection!

The steak was changed on the Empire Builder back in October. On train #8 it's now a sirloin steak and train #7 again has a New York strip steak. So far I've tried them both several times and all have been excellent.

[zoltan]

I always order with the instructions: "Bloody rare." So far, I have gotten what I asked for and it has been delicious. I like my meat red and juicy in the middle.

You and I are in agreement there.

[amtrakwolverine]

i like meat tender and juicy also but i don't want the juices to be blood.

[ALC_Rail_Writer]

i like meat tender and juicy also but i don't want the juices to be blood.

That isn't blood.

People are often put off that a rare steak contains lots of blood. This is a fallacy: a good quality steak shouldn’t bleed much (if at all) either.

http://www.drquincy....our-steak-rare/

I cut steaks for summer jobs-- its tissues that have broken down and are colored red through oxygenation.