Dining on the go often makes it difficult. Ben Schlappig, a specialist in the "One Mile At A Time" column, reminds that on-site meals are mostly made in advance and then heated. It is advisable to choose "heat is still delicious" meals, such as soups, curries or Asian meals. He also suggested avoiding main dishes and seafood, and choosing appetizers and desserts for more insurance. As for the domestic line, he suggested choosing a light cereal bowl and bluntly said that Hanbao was the least recommended due to poor meat quality and difficulty in getting hot.
According to the New York email report, when you take the machine, you often don’t choose delicious food, but look for “what dish has the least harm”. However, Bansch Lapiger, the author of the "One Mile At A Time", provides some professional advice to help passengers avoid the mines of the air-based food, so that the journey can be safe and at the same time reduces the risk of stomach discomfort.
Schrapiger said that he had a set of thinking logic when choosing a flight place. The first point he emphasized was "don't treat the on-board meals as Michelin in the air." He said, "It is necessary to understand that the food on the plane is not cooked on site, but the catering company prepares it hours in advance and then heats it on the plane." So passengers can think of the food on the plane as "leftovers", just like packing it home at a restaurant, and considering "what is still the best to heat the next day."
With his experience, unlimited fish sauces like Emirates heads are classic options. For the average passenger, soup, curry or Asian vegetarian dishes are usually quite suitable because these dishes are "extremely heat-resistant". He said, "I like Indian cuisine very much. I took it home and it still tastes delicious the next day. I personally think the same principle applies to the machine."
To the surprise, Schrapig suggested simply skipping the main course. "Often the airplane is so large that I can't finish it, so I will omit the main course and only eat appetizers and desserts," he said that when he took Lufthansa, it was often the case.
The late famous chef and travel program host Anthony. Anthony Bourdain once reminded the public to avoid eating seafood on Mondays because restaurants often store in stock this day, Schrapiger also believes that fish dishes at aircraft restaurants should also be avoided as much as possible. Jamila Musayeva, a professional at the merchandise, pointed out that the seafood is not only prone to dissipation of strange smells in closed spaces, but if it is not preserved properly, it is more likely to increase the risk of rot or foodborne diseases.
For domestic flights, Schlapiger prefers simple cucumbers and other light meals because "the domestic head and other meal budget is quite limited." He also emphasized that if he wanted to eat and drink, he would never choose to spend 4 yuan on the aircraft to eat beef steak with cheese maccaroni noodles.
A final reminder, he specifically recommends that Hanburger besides being the first to be hot, because Schlapiger believes that Hanburger not only does it difficult to maintain the taste by heating, but also often uses low-quality meat, so it is not worth taking a risk.