And now for some good airplane news
Bra1nchild just sent me a report on airline food. I'll be thinking about this when I'm eating my Southwest peanuts on the way to Florida in a couple of weeks. EL
The question of airplane food was raised some time ago. Mrs. Bra1nchild and I have just returned from visiting our grandchildren (and their parents) in Jakarta. Believe me when I tell you that you eat your way around the world. ...
Because we are of a certain age, we decided long ago that extremely long flights must be experienced in Business Class. Orthopedic difficulties demand the extra width and pitch between seats. As a result, our airborne dining experiences are not typical.
We took off at 11:10 p.m. and were fed starting around 12:15 in the morning EDT and finished after 1 a.m. The appetizer was grilled shrimp, hummus, cucumber salad and broiled tomato wedges; entrees of fish for Mrs. B and sea bass and pork belly in an Asian sauce for me, with a dessert of fresh fruit and cookies.
We were fed again over the Pacific around 7 a.m. EDT. Our choice was a ham-and-cheese sandwich or a Chinese soup. We both chose the soup, which was quite tasty; it had very thin noodles, dumplings and something green that resembled broccoli stems, some with leaves. It was like a cruise because all we did that day was eat and sleep.
We continued to eat our way around the world with breakfast before landing in Taipei. We opted for cream cheese frittatas accompanied by sliced pork and roasted cherry tomatoes. We had mediocre herb omelets on the flight from Taipei to Singapore, but by this time, we didn’t care.
We flew Singapore Airlines’ non-stop from Singapore to Newark for our return and, once again, we ate our way through 12 time zones.
About two hours into the 18-hour flight, we were served lunch: lobster and mesclun salad; beef fillet with parsnip puree and roasted vegetables; ice cream; and candy. Several hours later, there was more food -- an appetizer of chicken and lamb satay; a duck liver mouse with salmon; and our entrees – rosemary infused chicken with mushroom timbale, coarse-mustard basted potatoes and peas. The chicken was a little tough but Mrs. Bra1nchild especially liked the mushroom timbale. For dessert, Mrs. B had a peach crumble, which she said was wonderful.
All of our meals were served on china and we had stainless flatware which will probably disappear soon in the name of security.
(Saul Loeb/AFP/Getty Images)