Serious XM Podcasts.

Hey everyone, it's Dan here with another sportful reheat for you.

And as we approach Christmas and New Year's, I know a lot of folks have off.

A lot of you may be getting on airplanes.

And so this episode is going to be right up your alley. Whether you're on a flight where they're serving you food, which is less and less common, or you're bringing food on the airplane or eating in the airport, there's a lot to navigate. And I got some tricks to the trade for you in this episode. Now, this one is from way back in the day, super deep freezer situation here.

This is from back when my friend Mark Garrison was my co-host. And in this one, Mark and I share

our respective strategies for navigating, eating, and air travel, including our ideal beverage

car orders. There's also a bunch of very absurd hacks involved. And I should add, after this episode

came out, I did some more research on this topic. We never did a whole episode, but one of the things about eating on an airplane is that the air is very dry. And so your nasal passages dry out, and so taste sensation is reduced. So like when they make food to serve on an airplane, they make it saltier because you don't taste salt as much. That's also some some people theorize, that's why people like a bloody merry or tomato juice in

airplanes. It's kind of like very flavorful and like the salt kind of hits you in a different way on an airplane. So that's the been to keep in mind if you're making something to bring on the airplane, oversees it. All right. That's my tip for you that's not in this episode. but I think I'll have a lot of fun with this one.

If you are traveling this holiday season,

whether it's on a plane, a train, or a car, safe travels. Finally, remember, there's an episode you want us to pull out of the deep freezer. Send me an email or a voice memo to hello at sporkful.com. Tell me your first name, location, which episode you want us to reheat and why. Thanks so much and enjoy.

This is the Sporkful.

This is the Sporkful. It's not for foodies. It's for eaters. I'm Dan Pashman-in-law with Mark Garrison.

Hey there, Dan. We're about to challenge your assumptions about consumption and drop a spork full of knowledge on you.

Because we're obsessively compulsive about eating more awesomely, and because of history has taught us anything,

as that the host of food shows need a lot of catchphrases. Mark Garrison, how are you doing? I'm good. I had a leftover chicken breast that I converted into a sandwich, and that actually worked up pretty well. Folks, first off, we want to thank you for tuning in. As always, we really appreciate all the great feedback we get. We appreciate you taking the time to tune into the Sporkful. And if you haven't already, we want to encourage you to connect with us and each other at

sporkful.com. All right, let's go ahead and get into today's topic for mastication and rumination,

which is airplane food.

Now, before we actually get on the plane, you're going to have to go through security and take off your shoes and do all that drama.

And then you will be waiting for your flight in the airport.

That's a totally different food situation.

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