By the way, from an inventory management perspective I would think a meal ordering system would be preferable. Not only do you have a better chance of actually having the what people want for the flight, but if its apparent some entrees are not being selected it gives the option of rotating in something else that may be more in line with customer taste/preference.

But airplanes are not restaurants and airplane galleys are precisely not restaurant kitchens.

Asking airlines to load "a few more meals" as you suggest is asking for enormous food waste across the system (probably thousands of meals per day), not to mention added expenses.

I would think that wider variety of options (say three or four) could be offered as pre-orders. The recent incidences of the two options being fish-based are unacceptable IMO.

I would think that every meal flight should have a fish, a chicken, and a salad option at the very least.

And a red meat option. Where's the beef?:D

I usually avoid fish on an airplane. It doesn't seem fresh and can be dry.

Agreed, except for smoked fish, which is an ideal option and I wish they would make more frequent use of, along with smoked meats. It is a proven method of preserving food with taste that actually works.

YUM. A cold smoked salmon plate would be a great light meal on a flight. SAS and TAP in the past served a lot of smoked salmon, but I don't know whether they still do this as I haven't flown these carriers in a while.

I'd be very happy if I could get a small boneless steak on every dinner flight. I'd settle for grilled chicken breast, but not buried under some heavy sauce.

I would be pretty happy with a cheese or charcuterie plate, served with a salad and dessert.

LOL. I actually had the first salmon I ever liked on DL. IAH-MSP CR9.
It actually tasted good, and the quinoa wasn't bad.

That would be good. I like the cold (anti pasta) plates that are sometimes offered as a snack on longhaul in D1.

One of DL's competitors seems to offer a cheese plate.

+1, though I find that both cheese and charcuterie are served way too cold (for obvious reasons). Some room temperature camembert would be great, though maybe not in the smell department--so even if the logistics of serving cheese and charcuterie at the proper temperature could be solved, the olfactory problem would remain.

Agree. Liked it very much (even though photo does not look great, it was)!

http://i2.wp.com/renespoints.boardin...size=483%2C300

Or... this:

Who had the fish?

https://www.youtube.com/watch?v=DkGR65CXaNA

I have seen cod with more color than that salmon! I avoid fish on planes b/c I have seen Airplane! a few too many times.

He said for a reason that it looks crappy in photos. TBH, it tastes more like chicken.. But's surprisingly good.