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Airplane Food...Yuck! I mean...Yummers?

Airplane Food...Yuck! I mean...Yummers?
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  • Airplane Food...Yuck! I mean...Yummers?

    Post #1 - November 6th, 2007, 4:47 pm
    Post #1 - November 6th, 2007, 4:47 pm Post #1 - November 6th, 2007, 4:47 pm
    Ahh, the good old days, when air travel was a grand event. There's some newer (worse) stuff in here, too:

    http://www.library.northwestern.edu/tra ... index.html

    This was in Phil Vittel's blog on the trib.
  • Post #2 - November 6th, 2007, 4:51 pm
    Post #2 - November 6th, 2007, 4:51 pm Post #2 - November 6th, 2007, 4:51 pm
    Hese's a site for airline meal food porn.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #3 - November 6th, 2007, 8:14 pm
    Post #3 - November 6th, 2007, 8:14 pm Post #3 - November 6th, 2007, 8:14 pm
    I flew Singapore Air, and the food was excellent. Just like the old days.
  • Post #4 - November 7th, 2007, 1:08 pm
    Post #4 - November 7th, 2007, 1:08 pm Post #4 - November 7th, 2007, 1:08 pm
    Pitt, did you make a wrong turn and end up in LTH? Don't you belong in the BShare room? I'm Vet30yrs. I haven't noticed you before.
  • Post #5 - November 7th, 2007, 2:28 pm
    Post #5 - November 7th, 2007, 2:28 pm Post #5 - November 7th, 2007, 2:28 pm
    Last year for our Bohemia trip we flew Air France business class over the water and the food was terrific. Real, perfectly sauteed foie gras was our appetizer. Good thing the flight didn't leave from Chicago. The rest of the dinner and wines were very good.

    This year we flew Iberia out to Italy, (also business class) and the food was very good. The big surprise was Delta on the way back. I expect the foreign carriers to have good cuisine but Delta was spot on. MsRev actually had perfectly cooked sea bass. Not sure what is being served in economy. Miles are a wonderful thing. Thank you credit cards, although they are probably thanking me more!
  • Post #6 - November 7th, 2007, 3:04 pm
    Post #6 - November 7th, 2007, 3:04 pm Post #6 - November 7th, 2007, 3:04 pm
    I'd like to formally welcome Pittrader as the newest member of the LTH community. Pitt is an insightful and valuable poster on another forum, totally unrelated to food. I believe he will be a very welcome and interesting addition to our neighborhood.
  • Post #7 - November 20th, 2007, 5:33 am
    Post #7 - November 20th, 2007, 5:33 am Post #7 - November 20th, 2007, 5:33 am
    11/17/07 AA1785 ORD - PVR First Class
    Image
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #8 - November 20th, 2007, 10:22 am
    Post #8 - November 20th, 2007, 10:22 am Post #8 - November 20th, 2007, 10:22 am
    stevez wrote:11/17/07 AA1785 ORD - PVR First Class
    Image


    Steve,

    I had what appears to be the same breakfast on our honeymoon flight to Los Cabos about a month ago. Although, I opted for the biscuit, and instead of water went with a bloody mary.

    Flip
    "Beer is proof God loves us, and wants us to be Happy"
    -Ben Franklin-
  • Post #9 - November 20th, 2007, 11:20 am
    Post #9 - November 20th, 2007, 11:20 am Post #9 - November 20th, 2007, 11:20 am
    Flip wrote:Although, I opted for the biscuit,


    That is a biscuit...at least according to American Airlines.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #10 - November 20th, 2007, 11:39 am
    Post #10 - November 20th, 2007, 11:39 am Post #10 - November 20th, 2007, 11:39 am
    stevez wrote:
    Flip wrote:Although, I opted for the biscuit,


    That is a biscuit...at least according to American Airlines.


    Wow, mine was actually pretty decent. The melon, now that is another story.

    Flip
    "Beer is proof God loves us, and wants us to be Happy"
    -Ben Franklin-
  • Post #11 - November 25th, 2007, 10:41 am
    Post #11 - November 25th, 2007, 10:41 am Post #11 - November 25th, 2007, 10:41 am
    11/24/07 AA1852 PVR - ORD First Class
    Image

    Salad (including good pickled onions)
    Shrimp Empanada W/Steamed Shreaded Squash
    Stale Roll
    Peach/Custard Tart
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #12 - December 4th, 2007, 5:04 am
    Post #12 - December 4th, 2007, 5:04 am Post #12 - December 4th, 2007, 5:04 am
    I recently flew LAX->MEL and didn't detect any significant decline in Qantas' culinary offerings. In fact, in terms of food, physical comfort and courtesy, Qantas in 2007 still does an excellent job of making a long flight as comfortable as possible. (I acknowledge that Qantas is shabbier than, say, most...maybe all...of the Asian airlines, but I remain fond of it overall.) The menu from my flight:

    Supper
    Celeriac and Carrot Remoulade

    Choice of
    Marinated Lime Chicken and
    Spanish Rice with Corn and
    Capsicum Salsa
    or
    Penne with Spicy Tomato, Caper
    and Olive Sauce

    Raisin Flan

    Coffee Tea
    Cadbury Hot Chocolate
    Organic Chamomile Tea


    Because I had had chicken for dinner at ORD before the first leg of my trip, I didn't want chicken again and chose the penne. The sauce was very tasty—not as spicy as I expected (actually not spicy at all), but it carried the capers and olives beautifully. I asked for more bread so that I wouldn't miss any of it. I also really enjoyed the raisin flan, which was more like custard in consistency. I don't think I'd ever had raisins in an egg-heavy dessert before (I know this type of thing is easy to find in the UK, but I didn't eat much traveling there as a student)—it's a delightful combination with the sweetness seeming to come mainly from the very few raisins than from the custard mixture. I could have eaten several servings of this stuff.

    I took a picture of my supper, which doesn't do it justice because I'm a horrible photographer and also because I just think that the plastic compartmentalization of airplane food in coach/economy class (I've never flown business, but food up there is usually served on normal plates, right?) will just never make the food look good.

    Image

    Even on Qantas, where the design of the “compartments,” utensils and condiment packages is very MoMA-fied, the meal still doesn't look good even if it actually tastes much better than what's served on most other airlines.

    Eleven or so hours into my flight, breakfast was served.

    Breakfast
    Choice of Continental Breakfast
    Fruit Juice
    Seasonal Fresh Fruit Salad
    Orange Muffin
    Cereal

    or Hot Breakfast
    Fruit Juice
    Seasonal Fresh Fruit Salad
    Orange Muffin
    Mixed Vegetable Frittata with Pork
    Sausage and Roma Tomato

    Coffee Tea


    I chose the hot breakfast, which was very satisfying. The omelet-fresh tomato-sausage combination is one of my favorites to prepare at home. I prefer a very mild sausage for my morning meal, which is what this was, even further tempered by the tomato—just the way I like it. My only complaint about breakfast was that the tea was pre-steeped and darker than I prefer.

    Image

    I typically don't drink anything except water and tea on flights, but I can still appreciate Qantas' range of offerings.

    Beverages
    Australian Wine
    A selection of light and full
    bodied white and red wines.

    Australian Sparkling Wine
    200ml Chardonnay Pinot
    Noir by Jacob's Creek

    Spirits
    Bacardi White Run
    Bundaberg Dark Rum
    Gordon's Gin
    Jim Bea,m Bourbon
    Johnnie Walker Red Whisky
    Smirnoff Vodka
    St Agnes 3 Star Brandy

    Beers
    Hahn Premium Light
    Tooheys New
    Victoria Bitter

    Non Alcoholic
    Apple Juice
    Cranberry Drink
    Orange Juice
    Spicy Tomato Juice
    Soda Water
    Tonic Water
    Bundaberg Ginger Beer
    Cola or Diet Cola
    Ginger Ale
    Lemonade
    Solo – Lemon Squash


    My recent meals in flight were surely less than those documented in the menus of NU's Transportation Library but pleasant enough.
  • Post #13 - December 4th, 2007, 11:06 am
    Post #13 - December 4th, 2007, 11:06 am Post #13 - December 4th, 2007, 11:06 am
    Wow, the plating on your brekkie is indeed tragic.

    The last time I recall getting a hot brekkie on any airline was in 1993, flying Lauda from LHR -> Vienna. It was a fantastically creamy omelette.
  • Post #14 - December 4th, 2007, 12:02 pm
    Post #14 - December 4th, 2007, 12:02 pm Post #14 - December 4th, 2007, 12:02 pm
    Food of course varies by airline, and sometimes by starting point or flight crew, but the reason I always enjoy airline food is because if I'm eating it, I'm on an airplane -- I'm going somewhere. That doesn't mean I don't appreciate a better than average airline meal (Jet Airways in India has, I believe, the best food of anyone flying), but I am never really unhappy with an airline meal.

    And when you think about it, not many really good restaurants could serve 300 or more people within a half-hour time frame and hundreds of miles away from their kitchens.

    Can't say the same for airport food. But at least things have improved somewhat at O'Hare in recent years.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #15 - December 4th, 2007, 12:35 pm
    Post #15 - December 4th, 2007, 12:35 pm Post #15 - December 4th, 2007, 12:35 pm
    Cynthia wrote:...but the reason I always enjoy airline food is because if I'm eating it, I'm on an airplane -- I'm going somewhere


    Amen to that. My best airline food memory goes to Thai Airlines on my first trip to Nepal. A shrimp curry I would happily have paid much for.... And the worst, our just-completed trip to Rome on Alitalia. Mediocre food at best and nearly inedible at worst. Served by some of the most self-involved staff it has ever been my pleasure to be unhappy with.
    Gypsy Boy

    "I am not a glutton--I am an explorer of food." (Erma Bombeck)
  • Post #16 - December 4th, 2007, 4:51 pm
    Post #16 - December 4th, 2007, 4:51 pm Post #16 - December 4th, 2007, 4:51 pm
    Sorry to hear that Alitalia wasn't so hot. At one time, they were fabulous -- but then my last trip to Italy was 30 years ago. But how was Rome?
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #17 - December 4th, 2007, 7:25 pm
    Post #17 - December 4th, 2007, 7:25 pm Post #17 - December 4th, 2007, 7:25 pm
    Ah, Rome. Nothing like the first time there. Or anywhere fun and exciting, eh? Am putting the finishing touches on my review of a week's worth of eating and will be posting soon. (It's only twelve pages long, with pics! :cry: Look for it.
    Gypsy Boy

    "I am not a glutton--I am an explorer of food." (Erma Bombeck)
  • Post #18 - December 5th, 2007, 8:42 pm
    Post #18 - December 5th, 2007, 8:42 pm Post #18 - December 5th, 2007, 8:42 pm
    There was a time in my life when I flew a lot. I rarely fly now, though I am quite the road warrior when given an opportunity.

    Most of my flight destinations were to the Soviet Union and other Eastern Bloc countries. When I took a SwissAir flight from Chicago to Zurich, I ate every darn morsel provided to me. It was my last really western meal I might have for quite a while. If I took a SwissAir flight from Zurich to my final destination, then I had yet another final meal. If I took Aeroflot or any other airline who could afford spare parts and hard currency fuel, then I was in for the inevitable cultural adjustment just a bit earlier.

    On SwissAir would be these carefully arranged modular dishes on a small tray. Everything was precisely fitted together with undersized stainless steel utensils that fit just so on the carefully considered tray. Whereas on Aeroflot your meal came on a clumsy cafeteria sized tray with full size dishes arranged in the middle. Invariably a black olive escaped to roll around the tray catch-me-if-you-can style.

    On SwissAir the food was Continental with nice rolls, butter, a small green salad, a beautifully arranged entree and a pretty dessert that tasted as good as it looked. There were usually two entree options: beef or chicken, I always went for beef. Sometimes I would call ahead to order meals to various religious sensitbilities: Kosher, Muslim or whatever tickled my fancy. While it was fun to see what may come, I was usually sorry I did this because my seatmates food looked so divine. My drink of preference was Schweppes Bitter Lemon, of course.

    On Aeroflot the meal was very functional with no presentation plating considerations at all. There would be dry black bread, butter, a cabbage or beet salad, a pasty entree with lots of gravy to mask whatever was present. I know they had dessert, though I cannot recall what. It really is too bad I wasn't photographing my meals during this time. All I conjure up in my mind's eye was grey food. I would drink tea to avoid the fermented apple juices they always seemed to have. If you like drinking vinegar, then their apple juice might please you.

    I have seen the best and the worst of airline food. I usually ate what was provided to me. I just didn't always know when my next meal might be, because there too many variables when I hit my destination. These issues began with locating luggage from Customs to to friends who may or may not make it to airport. At least if I was fed, I could soldier through these problems better than adding hunger to my tired spirit.

    In the era I flew the most, only a health nut would bring their own food. Now it seems to be standard procedure.

    In the movie the Out of Towner's wth Jack Lemmon and Sandy Dennis, I love the meal on their flight from Ohio to NYC. A full meal with china for such a short flight. Of course, Jack Lemmon declines which is the first of many bad choices made on this trip.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #19 - December 5th, 2007, 9:58 pm
    Post #19 - December 5th, 2007, 9:58 pm Post #19 - December 5th, 2007, 9:58 pm
    Heh. Cathy - reminded me of flying Tarom to Romania in 1980. Lunch previews were what was smeared on the wall of the plane.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #20 - December 5th, 2007, 10:16 pm
    Post #20 - December 5th, 2007, 10:16 pm Post #20 - December 5th, 2007, 10:16 pm
    Hi,

    Tarom - Romanian airlines was one I was concerned about spare parts and fuel. There was a lot of pressure on the pilots not to buy fuel abroad. There was once a Tarom airline crash directly related to running out of fuel.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #21 - December 5th, 2007, 10:57 pm
    Post #21 - December 5th, 2007, 10:57 pm Post #21 - December 5th, 2007, 10:57 pm
    My most memorable airline meal: Flying from Shanghai to Guilin China in 1989. Just flying China Air was an adventure in those days but they did feed us and, in Chinese fashion, gave each passenger a "present." I believe I still have that cheap tote bag with the CAAC logo on the side.

    Anyway, the food. At lunchtime, each passenger was handed a simple cardboard box containing various packages of Chinese peanut snacks and a single chicken leg in a fold-lock top bag. Yes, a chicken leg in a baggie. I am fairly certain drinks were provided but those details have faded from memory.

    I still buy those peanut snacks.
    Last edited by Diannie on December 6th, 2007, 10:32 am, edited 1 time in total.
    "The only thing I have to eat is Yoo-hoo and Cocoa puffs so if you want anything else, you have to bring it with you."
  • Post #22 - December 5th, 2007, 11:33 pm
    Post #22 - December 5th, 2007, 11:33 pm Post #22 - December 5th, 2007, 11:33 pm
    Hi,

    In my past life, there were days when I was frustrated with life in Moscow. I would collect my passport, drive out to Sheremetyevo airport and have lunch overlooking the airfield. I kept reminding myself as I watched the arriving and departing planes, I could just leave. Of course I didn't, though it made me feel tremendously better knowing I could.

    The food was Soviet style unremarkable, though I wasn't there for food. I was there to recover my sense of freedom.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #23 - December 6th, 2007, 10:55 am
    Post #23 - December 6th, 2007, 10:55 am Post #23 - December 6th, 2007, 10:55 am
    Cathy2 wrote:Tarom - Romanian airlines was one I was concerned about spare parts and fuel. There was a lot of pressure on the pilots not to buy fuel abroad. There was once a Tarom airline crash directly related to running out of fuel.


    Yes, when they told us we were about to land in NY, we spontaneously broke out singing America the Beautiful (I was there with my HS choir).
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #24 - December 10th, 2007, 3:53 pm
    Post #24 - December 10th, 2007, 3:53 pm Post #24 - December 10th, 2007, 3:53 pm
    I think that, at times, even the flight attendants get disheartened by either the food or the reactions to the food. A couple of years ago, on an American flight to London, the attendant asked, with no humor, "You want brown or yellow." I asked if one might assume that brown was beef and yellow chicken, and I was told that was as good a guess as any.

    I think the two reasons (other than the previously mentioned "I'm on a plane" euphoria) that I don't worry too much about what they're feeding me on the plane are that (one) it's healthier to eat as light as possible on a flight, so fabulous food is not in my best interest and (two) I'm usually more concerned about getting there than what I'm eating. Having been on flights that have been rerouted, canceled, missed due to weather, or had some problem in flight or during landing that made arrival seem less likely (though nothing so dramatic as Cathy2's "running out of fuel" tale), I'm just glad to get there reasonably close to the time I'm supposed to arrive.

    As for Diannie's memory of China Air, my memory is later and so different (also, the flight was out of San Francisco -- always a bit more Westernized than an internal flight), but is still fun. My friend and I were the only two Caucasians on the flight, and the flight attendant was a bit panicked before we told her we could use chop sticks. The meals were pleasant, but my favorite part was the noodle break every few hours. A cart would come around with those little paper cups with the noodles inside, followed by someone with boiling water. That and the exercise video they showed before breakfast (and which everyone followed, judging by the hands we could see stretched skyward all through the jet) wereamong my favorite momories of the flight.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #25 - January 29th, 2009, 7:20 am
    Post #25 - January 29th, 2009, 7:20 am Post #25 - January 29th, 2009, 7:20 am
    For some reason my post yesterday didn't show up

    Had to share this and this seems a good thread for it

    Virgin: the world's best passenger complaint letter? [The Telegraph, UK, link] (there are pics at the top of the page you can click through)

    My experience with food on the India-UK leg of other airlines has been pretty pathetic too.
  • Post #26 - August 5th, 2011, 8:43 am
    Post #26 - August 5th, 2011, 8:43 am Post #26 - August 5th, 2011, 8:43 am
    08/04/11 AA 1014 SEA-ORD

    Image

    Someone lost their kitchen sponge, which was covered in "cheese" and served to me yesterday.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #27 - August 17th, 2011, 11:51 pm
    Post #27 - August 17th, 2011, 11:51 pm Post #27 - August 17th, 2011, 11:51 pm
    We were in first from ORD-DIA and back, the food was awful. The cocktails were fine.
  • Post #28 - June 12th, 2014, 9:23 am
    Post #28 - June 12th, 2014, 9:23 am Post #28 - June 12th, 2014, 9:23 am
    Now tell me this isn't the most appetizing meal you've ever seen! Courtesy of Iberia Airlines

    :lol:

    Image
    Gypsy Boy

    "I am not a glutton--I am an explorer of food." (Erma Bombeck)
  • Post #29 - June 13th, 2014, 4:04 pm
    Post #29 - June 13th, 2014, 4:04 pm Post #29 - June 13th, 2014, 4:04 pm
    I had a fairly yummy meal of cod and potatoes on a SAS flight recently. Looked iffy, but was very good.
  • Post #30 - June 13th, 2014, 9:23 pm
    Post #30 - June 13th, 2014, 9:23 pm Post #30 - June 13th, 2014, 9:23 pm
    I have a leg of my trip on an ANA flight tomorrow (maybe Sunday by then...) and I'm pretty excited about the meal.

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