Cycle 5 – Item 335

6 (Sat) December 2014

Chicken Tausi

2.0

on Philippines Airlines – Flight PR 209

-Manila en route to Melbourne-

solo

Mission to Australia (Day 1)

• • Day 1 (5.335 Chicken Tausi)
  • Day 2 (5.336 Aussie Pizza)
  • Day 3 (5.337 Kangaroo)
  • Day 4 (5.338 Wild Harrisa Spiced Wallaby Loin)
  • Day 5 (5.339 Roasted Squid)
  • Day 6 (5.340 Fried Cauliflower, Chilli, Coriander)
  • Day 7 (5.341 Cecina)
  • Day 8 (5.342 Crocodile Meat with XO Chili Sauce)

In Melbourne.  Here to participate in a “Training of Trainers” workshop organized by The McCabe Centre for Law & Cancer to develop capacity-building programs for government officials towards strengthening their national legal frameworks on NCD risk factors.  

As always, I am grateful for and respectful of the opportunity to travel internationally, whether for fun or for work, whether in economy or business class, especially business class.

However, I was a bit disappointed by the experience.  1st, the only Scotch on the menu was Johnny Walker Black Label – how very coach.  2nd, the food was decent but unimaginative – also very coach – merely plated on porcelain, even though it still didn’t look that great.  3rd, the seats didn’t recline a full 180 degrees – just a tad more than in coach.  4th, the blankets and pillows – same as those back in coach.  And 5th, in lieu of the outdated video monitors, we were given iPads instead, which provided better picture quality but presented difficulty in maintaining the screen at a proper angle and eventually caused hand fatigue.  Poor me, right?

Douchi is a Chinese seasoning.  Fermented black beans.  Commonly used for stir-fries.  In the Philippines, where it’s referred to as “taosi/tausi,” it’s often paired with fish or chicken or sometimes tofu.

(See also GLOBAL FOOD GLOSSARY)

(See also IN FLIGHT)

(See also BUSINESS CLASS DINING)

(See also DUTY TRAVEL)