Austin

<BR>Much has been written in this forum on the subject of airline food in steerage class. <BR>Short of suggesting taking fully packed subsandwiches, which my wife and I always do when crossing the Atantic I have a suggestion and would be interested in hearing your comments. <BR> <BR>Now, and please dont laugh but the worst Stouffers frozen dinner I have ever had is a thousand times better than anything I have not been able to eat on Air France, American, Sabena or any major overseas airlne. <BR> <BR>Instead of serving the dreck they throw at you with frozen solid roll and a petrififed pat of butter, what would be wrong with a nice Salisbury Steak and Macaroni and cheese dinner--either lean cuisine or regular? <BR> <BR>Maybe a beef tid bits or a turkey breast with stuffing? It doesnt have to even be Stouffers it could be worse even and it would still be better. <BR> <BR>The bulk buying would certainly make the dinners affordable--they are pretty cheap as it is and they have vegetarian, kosher---all the things people ask for and even I know how to warm one up soit shouldnt be too difficult for the overworked and much put upon cabin attendants. <BR> <BR>Is this crazy or what? <BR> <BR>Thanks, <BR>AH <BR>

Bob Brown

Hmm. Why not.

lindi

I bet the food they are giving us costs them about 3 cents or something. You can't beat that. <BR> <BR>Does anyone know how much it costs them now per person? <BR> <BR>But they could give us a choice of ordering airline food or bringing our own, deducting from the price of the ticket. But if it costs 3 cents...

Tammy

I agree, the food on flights is pretty bad, but I just wish they wouldn't serve something that you have to cut with that dull knife they provide. The last overseas flight I took I had some sort of steak and it was such a pain to eat, much less try to cut in such a small confined area with a dull knife.

elaine

I personally would gladly do without their food as I usually bring my own anyway for overseas flights. What I would like in exchange, and what I would be willing to pay a few more dollars for is a couple of inches more leg room, or at least better pitch on reclined seats so I don't have the next seat back in my face.

rand

If you brought your own Stouffers, would they nuke it for you? Could you claim to have a violent alergic reaction to airplane food?

elvira

Why do they think we need a 'meal'? Why not a plate of cheese and crackers? Fresh fruit? Even a turkey sandwich! No need for those dull knives; nothing to go skittering off the plate into the trouser cuff of the guy sitting next to you (oh uh I made that up like that like never really happened it's all just my imagination ok ok??). Or a plate with tuna salad, sliced tomato and some carrots? I'm sure those hot meals start off really good, but being reheated then cooled off as the cart moves down the aisle wreaks havoc. Or stew? or thick chowder? And don't get fancy, no 'bourgagnon' or 'a la dijonais'. <BR> <BR>Remember People's Express? Round trip Newark/London was $150. You bought a sandwich, chips and apple for $3, if you were so inclined, and they were better than the 'free' meals on today's full-fare airlines. <BR>We almost never eat the regular meal; we order 'special' meals; TWA used to have a seafood plate that was to die for - fresh crab, shrimp and lox with little tomatoes and a few other bits. Yummy. Everybody's fruit plates are always good, too... <BR>

D.B.

Why not Subway sandwiches? You could fly and lose weight at the same time! <BR>

norena

<BR>I would LOVE a Stouffers, Lean Cuisine, Fat Cuisine, or even 99 cents Banquet dinner rather than that spicy mess I have gotten on many flights! My biggest gripe is that when they serve sandwiches they lately are serving "only" dijon mayonnaise which is too spicy for me so I have to eat it dry! Yuck! So now I either carry my own food or extra mayo. It's like pulling teeth for me to get something not spicy hot from them these days unless I want to go "bland"! Bring on the Stouffers!!

Caitlin

I'm shocked, Noreena; I've never had anything remotely spicy or UN-bland served to me on a plane. Vegetarian used to be a safe bet, but now they're awful too. Next time I'll follow Elvira's lead and try a fruit plate.

Rose

PLEASE don't take this as an insult but....... <BR> <BR>I fly an average of 60,000 miles a year and I just don't understand the BIG DEAL over the meals. We are all very lucky in this sad world full of hungry children to be enjoying all the wonderful benefits of travel that we do. <BR> <BR>If you don't like the food just pack a lunch.

kathy

I feel a little stupid admitting this, and I am obviously not a gourmand, but i have eaten on British Air, Virgin and Continental and I actually liked the meals I was served. They were more than just palatable, and helped while away the hours on an overseas flight.

Al Godon

One meaning of gourmand is "a gluttonous eater". If I find one on my next flight, I may give him or her my dinner.

Al

For many years I have suspected that there is a box built into the airframes of big airliners. As the aircraft rise to 30,000 ft. or so, outside temperatures drop to 'way below zero. The aircraft cruises along until it is time to serve the meals, which are microwaved, the food alternately half-thawed or cremated, and the flight attendant working in the galley turns to this little box. He/she opens this box while wearing thick gloves and reaches in. He/she then places the fast-frozen contents on each tray of food. What are these frozen articles? The silverware.

April

I am often amazed at the food cranked out on airplanes, although a few spicy or weird dinners have left me wondering who forgot about the churning stomachs they were feeding. Those bagged lunches on US airlines are a disappointment. Does anyone remember flying Wardair? (Who would forget?) Real cutlery, proper china cups and fresh, light, heavenly chocolate cake. Those were the days.

Tony Hughes

Have to agree with Al, many a time I have had ice burns from the cutlery or the fork sticks to your hand. <BR> <BR>As for airline food, I dont mind it, its always interesting when everyone stirs to life and there is a hint of excitement about what sort of food you are going to get. Most of the stuff I have eaten, including the Hoagie/Po'boy/Sub/Hero that Northwest gave me is alright.

howard

I'm with Rose. I can't get that worked up over airline food either. I go expecting that it won't be great, so I'm really never disappointed...and once in a while, I'm pleasantly surprised. Would I like to see better food on airlines? Of course. Do I spend time fretting over it? No. I'm usually too busy thinking about what I'll be doing when I land!

Lori

Has anyone solved the mystery of why airline food smells so good when they are getting ready to serve and yet it can look and taste like cardboard? Do they spray some sort of aroma in the galley to fool you into believing you are going to be indulged? Or are you just so desparate for anything by that time it all begins to smell good? <BR> <BR>We just had a "choice" of lamb or salmon on our return flight from London on BA - neither one were particularly good and the "silverware" was sealed in a package that took 5 minutes to open (I finally got tweezers out of my purse - not an easy feat since it was on the floor & I had tray in front of me & 1/2"clearance) and stabbed the thing to open it. Later in the flight they served "mixed sandwiches" - one of which was salmon again (I guess BA got a good deal on salmon this week). Going over we had lasagne (or chicken)and it actually was not bad (not great, but not bad). Frankly the sandwich box they served between Paris & London last year was far superior, plus you could handle the thing easily. Don't they try out those meals & silverware and the balancing act it takes to eat in about 6 sq inches on anyone first? <BR> <BR>We always take granola bars, snack crackers, etc. on board "just in case" and this time they came in handy. Actually we had time before our flight which left Heathrow at 12:20 p.m. so we stopped at McDonald's and "filled up" - a life saving move in light of the lamb and salmon. Next time I think I'll order a "special meal" - Elvira what do you normally order & what does it taste like, I know you fly BA when you go? <BR> <BR>In all fairness to BA they were up and down the aisles frequently with juice and water and about half way through the London-LA flight came by with ice cream bars. The crew was very attentive and pleasant to all on board.

merriem

Has anyone had the KLM "Burrito"....it's a snack that you will never forget....that is if you take a bite of it......Nasty!

Debbie

Most hot meals on an airline are cooked in "regular" ovens not microwaves.They are made and precooked in the caterer's kitchen on the ground and then reheated for ten to twenty minutes(depending on entree?) in the air!Flight crews usually know from experience what the real cooking times are and adjust them accordingly.It is amazing how good that airline food is when you have not eaten for many hours.Debbie