[Sca-cooks] questions relating to food on airlines

Kean Gryffyth kad.dsl at verizon.net
Tue Oct 30 09:00:28 PDT 2007

I'm not sure about the fish thing, I've had some very tasty fish on 
airline flights before. One thing though, they were long flights (15 
hours+ to Asia). Plenty of time to cook from raw/frozen.


Elaine Koogler wrote:
> Good points.  Not sure about taste changing, but I suspect part of the
> problem with fish is that the food has to be reheated...which will possibly
> overcook the fish.  The only way around this is the way one of the chefs
> actually had the appliances on the aircraft do the cooking.
> Kiri (heading for the airport as we speak...on my way to K'zoo for the
> MKCC!)
> On 10/30/07, terry l. ridder <terrylr at blauedonau.com> wrote:
>> hello;
>> sunday, while my daughter and i were watching the next ironchef
>> episode, alton brown kept referring to foods that would not be
>> served on airlines. alton brown, did not explain why one would
>> not want to serve them. would anyone on the list have pointers
>> to the whys?
>> the other interesting tidbit of information from the episode, is
>> that at cruising altitude food tastes different than on the ground.
>> that foods must be 'over' spiced to have the same taste at cruising
>> altitude as the same food would have on the ground. would anyone on
>> the list have pointers as to why the sense of taste changes while
>> flying?
>> --
>> terry l. ridder ><>
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