Make your inbox more delicious!

Get The Sporkful newsletter and you'll never miss a podcast, video, or recipe.

Our newsletter goes out every week or two. We'll never share your email address.

In The Event of Blandness, Your Carry-On Can Be Used As A Saucetation Device

Posted by

Dec 18, 2014

Planes are, scientifically speaking, one of the worst places to eat. Your taste sensations here on solid ground may be first rate, but as of take-off, you lose about 30% of your ability to experience deliciousness.

As the New York Times explained:

"Even before a plane takes off, the atmosphere inside the cabin dries out the nose. As the plane ascends, the change in air pressure numbs about a third of the taste buds. And as the plane reaches a cruising altitude of 35,000 feet, cabin humidity levels are kept low by design, to reduce the risk of fuselage corrosion. Soon, the nose no longer knows. Taste buds are M.I.A. Cotton mouth sets in."

Cotton mouth...nothing makes us sadder. That's why Dan enlisted Caity Wright, a real-life flight attendant, for this episode of "You're Eating It Wrong." Armed with insider knowledge, The Sporkful aims to make your next in-flight meal less awful.

Caity showed Dan a trick for adding some sparkle to your in-flight cup of Joe, but you can't rely on your flight attendant for everything. Dan takes preparedness to the next level, with his own In Flight Saucetation Device: a retrofitted first-aid kit stocked with crushed black pepper and sea salt, Dan's homemade hot sauce, lime juice, colored sprinkles, and more.

And don't forget the most important aspect of air travel: the cocktail. Sip away a bumpy flight with Dan's hacks for a cocktail worthy of the swim-up bar. The best part? All you need are fixings from your flight attendant's drink cart. (Remember: the tomato juice in your Bloody Mary tastes better at 35,000 feet.)

For more strategies for finding high-altitude deliciousness, check out Dan's new book, Eat More Better: How To Make Every Bite More Delicious.

Photo: Flickr CC / River Seal

Talia Ralph is a freelance writer pursuing her Master's in Food Systems at NYU. She also hosts a radio show about pizza. Follow her on Twitter @TaliaBethRalph.

comments powered by Disqus