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Jan 9, 2007 12:12 PM

What do you take to eat on a plane?

Sometimes it's TJ's Inca Chips, sometimes it's a large blue Symphony bar, and sometimes, on long trips, it's a whole mini meal (chicken katsu, no sauce).

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  1. If I can get one, I like a Togo's Eatery sandwich.

    1. Best thing is when I plan ahead and have a big, genrous sandwich prepared at a good deli before going to the airport to carry on board. Emergency backup---Larrabee or Cliff bars; a bag of almonds.

      5 Replies
      1. re: itsonlyfood

        The last time we flew my husband and I got sandwiches and chips from our favorite deli. Eating a good meal actually made the flight much more tolerable. We'll definitely be doing this from now on.

        1. re: itsonlyfood

          Last cross country flight I took, the man next to me had a sandwich of pastrami, sweet pickles and mayonnaise that smelled up the entire cabin... I understand a right to enjoy your food, but shouldn't the nausea of fellow passengers be considered?

          1. re: Emme

            I'd rather smell pastrami anyday than some of the other aromas that emanate from some fellow passengers. I can see your point, though.

            1. re: Emme

              I bought a delicious chicken curry sandwich at Harrod's food court before my flight back to the states. Pastrami man has nothing on me.

              1. re: C. Hamster

                It was the horrendous sweet pickle scent contrasting with the mayo-ed pastrami that did my hay fever in!

          2. tee hee
            coming back from Paris a few days ago, I had the simpliest but most delicious carryon lunch of a Le Mixte (why is a simply ham & cheese so incredible when it's bought in Paris?) and a Blood Orange Orangina.

            lately, I've been travelling with Granny Smith apples since I can't get enough water onboard.

            or a slice of the Starbucks gingerbread cake or one of their molassas cookies

            9 Replies
            1. re: orangewasabi

              But now you can't carry an Orangina on board, can you. . .?

              1. re: Covert Ops

                some airports have this weird thing where you can't bring liquids over Xml thru security but you can carry on anything you buy past security. So, at CDG, I couldn't bring my olive tapenade thru security, but I could buy an Orangina by the gate and carry it on.

                1. re: orangewasabi

                  Yeah, it's not like that in the States. You can't even bring on a bottle of water you buy next to the gate. :-(

                  1. re: Covert Ops


                    The application of the rules are so weird.

                    I've had no trouble bringing gateside-bought drinks on in SFO, LGA and Atlanta recently - (as in, in the past 60 days). But in Charlotte, they were searching bags immediately before boarding, same with Dulles.

                    1. re: orangewasabi

                      Once you are through security in the States, you can buy water, et. al. and bring on board. There is a 3-1-1 rule that you can bring individual containers, each under THREE ounces as long as the fit in ONE plastic bag of ONE quart size. Once through security old rules are pretty much in place.

                    2. re: Covert Ops

                      Yes you can. If you buy it past the security screening you can bring it on. I do it all the time.

                2. re: orangewasabi

                  +1 on the ham & cheese in Paris, inexplicable but true.

                  1. re: orangewasabi

                    the mixte is all about the butter, i swear.

                    1. re: thejulia

                      I woulda thought so too, on the butter, but a lot of them didn't have any

                  2. Mixed nuts/Japanese salty snacks; individually-wrapped bite-size chocolate candy bars; snack-size boxes of raisins; bananas; peeled orange/tangerine/clementine sections; occasionally a ham or prosciutto sandwich on a buttered baguette.

                    1. Clif Bars.

                      If I'm feeling ambitious, I make a sandwich of prosciutto and cheese on a baguette, sometimes with tomato. By the time I get to eat it, the cheese has gotten to room temp and is nice and soft. If I'm lucky, my neighbors look at me with envy when I pull it out (or else they think I'm a bit strange).