What's the Deal with Airline Food?

[Anonymous No.19120383]

Well, the deal is that because of how the interaction of taste and smell. The cabin is pumped in with filtered, climate controlled air and it's under super pressure to keep the big metal bird from exploding.

Airline food tastes overly overly overly seasoned on the ground then it does when you're flying.

How do I know this? I work in the wild, wild, wild world of Airline Catering at a major international airport that is a hub for a major international airline.

So if you got any questions, I'll try to answer them in the next hour.

[Anonymous No.19120388]

>>19120383
how do i bang stewardesses ?

[Anonymous No.19120392]

>>19120388
All you need is confidence.

The Qatari stewardesses are also super models, just flash some cash and you'll be in the mile high club in no time, my dude.

[Anonymous No.19120404]

>>19120383
>and it's under super pressure to keep the big metal bird from exploding.
it's kept around 10 or 11 psi and that's mainly to keep the oxygen dense enough that you don't suffocate. for reference, sea level is 14 psi.

it's this lower psi and density that affects the taste, not high pressure as you assert.

[Anonymous No.19120405]

>it's under super pressure to keep the big metal bird from exploding
Meditation and a nice cup of chamomile helps.

[Anonymous No.19120408]

>>19120404
I work on the ground and they told us that the pressure of the airplane affects the taste. I just assume it's under high pressure, because I don't fly all that often (I hate flying) and more to the point, they didn't mention that it was low pressure.

[Anonymous No.19120422]

>>19120408
>they didn't mention that it was low pressure.
well, it's still higher than the outside atmosphere. at altitude the air is like 3 psi

[Anonymous No.19120427]

>>19120422
Learn something new every day.

The food is really overly seasoned, though.

[Anonymous No.19120461]

>>19120383
I've always worked in restaurants as a cook. And the shit they even do on the ground is nasty never mind what they do in making airline food. I know that restaurants we always smother everything in butter, oil, over-seasoning everything, and now have smaller portion sizes. I can tell you about the shit that goes on in chain restaurants, its actually crazy what goes down. But tell me, do they smother food in oil, butter, fat and other shit?

[Anonymous No.19120484]

>>19120461
Oh, you have no idea. Pretty much.

it's even worse, because the food gets blast chilled and then cooked in steam ovens on the plane proper.

[Anonymous No.19120497]

>>19120383
Which airline has the best economy class meals?

[Anonymous No.19120504]

>>19120484
So like is it completely cooked and then frozen? So then its just reheated on the plane? Am I basically paying $1300+ just to eat microwave suppers?

[Anonymous No.19120506]

>>19120497
Qatar.

Fucking Qatar.

Oh my gosh.

Lamb biryrani. Chicken biryrani. Beef biryrani.

Salmon wrapped aspauragus. Chicken skewers. Fresh strawberry milkshake. Fresh squeezed orange juice.

Oh my god.

I do like that British Airways has, in the economy section, coronation chicken sandwiches for tea time for the flight over the Atlantic.

United Economy used to have these barbeque hot dogs with carmelized onions (they were premade) and they were good when they were hot, but the particular item isn't used any more.

[Anonymous No.19120514]

>>19120504
The way it works is that the meal is completely cooked, then plated, then wrapped, then placed in a blast chiller. Then the frozen meals are placed in the over inserts, and loaded into the finalization cooler.

The oven on the plane uses super heated steam to heat the meal to 140. It's not exactly microwaving.

Mind you, I'm not in the kitchen section, so all I know is what I've managed to glean from the cooks when I talk with them.