Tip: Take In-flight Meals Into Your Own Hands

The skies are anything but friendly for those of us who care about what we eat. The fact that domestic flights no longer serve food is a blessing, but since airports are lousy with fast food chains and offer few other choices (SFO is one of the few exceptions) there’s nothing to do but pack your own food.

But what to pack? So many restrictions. Don't bring anything smelly that will annoy the person sitting an inch from you. Don’t bring anything that requires sharp implements to prepare or consume. The food you pack must not be too perishable. You’ll need something light to help you comfortably weather the cramped seating and frequent pressure changes. And, here’s a new one: Don’t bring yogurt (too gel-like).

We want to hear your ideas for in-flight dining DIY style and help other Kitchen readers get over their Fear of Flying Foodless.

Here’s a start: Trail mix, presliced hard cheeses, crackers, grapes, apples, premade sandwiches of prosciutto and fig spread, the best chocolate you can find (very comforting) and perhaps a salad that you don’t mind eating with a plastic fork. Marinated beets, (careful now) coleslaw dressed with vinaigrette.

What else? Give us your tips and thanks for sharing.

(Photo:Susan Fleming)

Comments (3)

I always bring cheese when I fly. Not only has it saved me from horrible airplane food, but it's helpful when there's no good cheeses where I'm going. My personal favorite is Jasper Hill's Constant Bliss. Easy to cut with a plastic knife and serve simply with a bit of baguette. Plus, it doesn't stink. That said, my bag seems to get stopped at security every time because of the cheese.

I frequently fly with food, and here are my recommendations:

*If you take anything that security might deem a liquid or gel (yogurt, any kind of dip/dressing like ketchup or ranch, spreads like jelly or butter), put in a container that is 3 ounces or smaller, and all of your liquid containers must fit into a 1-quart plastic zip-top bag.

*Plan ahead and get individual servings of dips, dressings, spreads, and salt and pepper packets from fast-food restaurants to bring with you, in your quart baggie of course.

*Package your food in clear containers and take them out of your bag, so that the security personnel can inspect it without having to open the lid.

*For the consideration of your fellow passengers, do not take anything that is remotely stinky. Please do not take stinky cheese, curry, or anything with garlic or onions. They will stink up the entire cabin, not just the area near you.

*Bring food that is safe and tastes good at room temperature.

*If something must be cut into bite-size pieces, do it at home where you have access to a real knife. This will save much frustration later.

*Don't forget to pack disposable fork, spoon, and napkins.

*While you can't take bottled beverages through security, you can take an empty bottle. Fill it at a water fountain on the other side and add a flavor drink packet, like Crystal Light. So much cheaper than buying a drink at airport prices!