Trains Fat

3/01/07:

In December, New York City's Board of Health unanimously approved an ordinance that prohibits NYC restaurants from serving cooked food in oil containing trans fat. My response: what about the trains? Does the elegant cafe car cuisine get a pass, or must it comply as well? Maybe there's some interstate commerce exemption, or maybe it only applies to the trains when they roll through any of the five boroughs? Maybe it doesn't apply at all? However, maybe it should! Any catalyst to improve the menu selections will provide welcomed relief. Now I must admit, I enjoy a jumbo all beef kosher hot dog, an artery-clogging processed jumbo cheeseburger, or a personal sized pepperoni pizza (with enough grease and oil to meet with my Audi's manufacturers' suggested two-year lubricant levels) as much as anyone. All of the above to be chased with a cold Heineken or two. And for the first, oh, 50 or 60 times you order, they are pretty tasty, but at this point in my continuing commuter saga, by the 500 or so round tripper, it becomes a little too much of a "good" thing! Almost, like, the thought of it makes me want to hurl. Not that the faire is limited to the three above-mentioned entrees. We also can select from the ever popular Sierra Chicken sandwich (don't ask), the turkey sub, spicy chicken wings, and the, dare I mention, tuna salad surprise! Additionally, I would be doing a disservice if I didn't mention the chicken Caesar salad (in support of the produce industry, we love PMA). Hopefully, this new response regarding trans fats will make its way to the Amtrak culinary kings, the ones who decide which company receives the food service contract and what should be included on the nightly menu. Think about it, trans fats are formed when liquid oils are made into solid fats by adding hydrogen in a process called hydrogenation. "Trains fatties" are formed when liquid carbs are supplemented with 50+ fat gram sandwiches in a process called inebriation.