What food do you bring on the plane (or to the airport)?
Oct 24, 2023, 7:34 am
#91
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I don't like to bring anything through security so anything that I can scrounge from the airport lounges. My go to is a banana and gummi bears in a cup. Something healthy and something not so much but good. The FAs smile when they see the bears.
Oct 24, 2023, 8:06 am
#92
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Yesterday I picked up two salads from a deli in New Orleans with the intention of having one for lunch at my office, and one for dinner on my flight. What I did not expect was to be upgraded to first class. However it all worked out as these were snAAck basket flights (as opposed to meal flights), so I had plenty of space to enjoy my salad with fresh gulf shrimp and remoulade dressing.
-J.
-J.
Oct 24, 2023, 8:45 pm
#93
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Some passengers buy the most delicious-smelling food they can find at the airport, to bring aboard, so their fellow travelers will realize what they should have done (and note the shortcomings of airline food).
Oct 24, 2023, 9:32 pm
#94
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Join Date: Jan 2015
Posts: 2,920
So a teammate of mine agreed to be a guinea pig and took a set of har gau and siu mai on a trip to HKG. The siu mai wasn't bad (but should be warmed). Har gau is a definite no. The skin became disgustingly hard. Kinda what I predicted.
Would still like to get a self heating ekiben on a plane one day. (yes, I know, not likely to happen)
Would still like to get a self heating ekiben on a plane one day. (yes, I know, not likely to happen)
Nov 7, 2023, 1:28 pm
#95
Join Date: Dec 2006
Location: Enroute to ? & likely flying in ' A ':)
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It often depends on embarking airport / country .. the last one was banh mi , local fruits ( lychee , mango , pineapple and soursop ) canned drinks picked up after scanning and chocolate from PH Saigon .. oh yes also their tiramisu ( takeout version which is not as delicious as their dine in ) & Azerai CanTho signature tiramisu , both which were frozen .. 
Usually some cake and chocolates on all flights , sometimes a sandwich
From from lounges
FRA - pretzel & bratwurst
SIN - cha siew pau , har gau , egg mayo sandwich
Helps to have spare ziplocks from FS MAD & RAK !
Usually some cake and chocolates on all flights , sometimes a sandwich
From from lounges
FRA - pretzel & bratwurst
SIN - cha siew pau , har gau , egg mayo sandwich
Helps to have spare ziplocks from FS MAD & RAK !
For these , it helps to be flying SIA business or F / Suites .. crew will help “ steam “ .. cheong fun is too messy to bring on unless I happen to have an extra & new take away box
As for others - not sure about other airlines .. like not on some EK , some crew get it but others do not ..
As for others - not sure about other airlines .. like not on some EK , some crew get it but others do not ..
Lol, that's one way to do it. From what I hear, crews will not do it in general. Especially North American airlines. As for carrying it, that's usually not an issue. I just don't mix the sauces. I have these salad dressing containers I got from a dollar store. I just pour the sauces into those and then when I'm ready to eat, pour it out. But I've never really found a good way to reheat cheong fan, on land or in the air. Microwave often makes it into mush. Steaming it takes a long time and makes a mess.
So a teammate of mine agreed to be a guinea pig and took a set of har gau and siu mai on a trip to HKG. The siu mai wasn't bad (but should be warmed). Har gau is a definite no. The skin became disgustingly hard. Kinda what I predicted.
Would still like to get a self heating ekiben on a plane one day. (yes, I know, not likely to happen)
Would still like to get a self heating ekiben on a plane one day. (yes, I know, not likely to happen)
Cha siu pau and har gao
The cha siew pau passed muster while the filling of the har gao was fine but not the “ skin “ , definitely not delicate but rather tough
Nov 7, 2023, 3:25 pm
#96
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Nov 8, 2023, 2:19 pm
#98
Join Date: Dec 2006
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Nov 8, 2023, 2:36 pm
#99
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I recently did the opposite of this thread. I got three meals from Priority Pass restaurants and then had two flights in first class. Since I had most of my chicken pho in Seattle, I finished the chicken from that (and the broth) and put the big juicy chicken breast Alaska Air had given me into the container to enjoy the next day. The next flight was a redeye, so I picked out the tofu from my banh mi salad and added the vegetables to the container as well to make it into a very nice chicken salad. The other two meals from the PP restaurants became breakfast and dinner yesterday, and the chicken salad concoction was lunch. For a snack I had a bag of chips I had gotten for free from my hotel, and a Fuji apple I got from the Alaska Boardroom in ANC.
-J.
-J.
Nov 9, 2023, 8:17 am
#100
Join Date: Apr 2022
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Nov 9, 2023, 10:30 pm
#102
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Join Date: Jan 2015
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Thought so. The old school types of baos tend to stand up to reheating better. We have another style here that is more along the lines of finely chopped pulled pork with way too much sauce in them. Don't get them often, but sometimes buy them by accident. They tend to leak a lot when hot. Although that said, lately I've been leaning towards the da bao types.
I find outbound it's not an issue for salad... but on the return flight, it can sometimes be a challenge (although I suppose worse comes to worse, you can always stop at a Wendy's or BK or some place and buy a salad to go)
I find outbound it's not an issue for salad... but on the return flight, it can sometimes be a challenge (although I suppose worse comes to worse, you can always stop at a Wendy's or BK or some place and buy a salad to go)
Nov 9, 2023, 11:42 pm
#103
Join Date: Aug 2012
Posts: 6,752
Hm, don't think I've run across the pulled pork ones. Is this style relatively new? I sued to prefer the steamed ones as in FlyerEC's pic but these days I prefer the roasted ones with the "ball law bao" type of covering. Everyone I've introduced to those things just love it and always ask me to pick up a dozen or so whenever I drop by.
Nov 10, 2023, 9:39 am
#104
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Join Date: Jan 2015
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Hm, don't think I've run across the pulled pork ones. Is this style relatively new? I sued to prefer the steamed ones as in FlyerEC's pic but these days I prefer the roasted ones with the "ball law bao" type of covering. Everyone I've introduced to those things just love it and always ask me to pick up a dozen or so whenever I drop by.
Forgot about the bolo bao version. I try to avoid them (too sweet for me). They're common enough here (popular too as they often run out). Now you've got me thinking of dim sum.... ARGH!
Nov 10, 2023, 10:25 am
#105
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