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I don't mean put tiny packets of honey roasted peanuts and a vacuum-packed bag of wilted celery cticks in a flimsy box and charge yourself $4.95.
Conde Nast Traveler magazine challenged chef Gene Kato of Chicago restaurant Japonais to create an in-flight meal that was spoil-proof for three hours, leakproof, and didn't stink strongly enough to disturb your neighboring traveler (Conde Nast used the word "odiferous"). It couldn't be too difficult for something Japanese-inspired, since the concept of mobile food in bento boxes comes from Japan. Chef Kato created Miso-glazed Fried Chicken with Japanese Truffled Soybean Salad. The recipe is on Conde Nast's website.
I challenge Chef Kato to make something to take on a Korean Airlines flight that's not "odiferous." Kimchee anyone?
[via: Gadling]
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5-04-2006 @9:38PM McAuliflower said... But, fried food just isn't the same after three hours!
(I never was a cold fried chicken fan)
Reply
6-18-2006 @1:41PM john john said... My last flight on Korean Air was non-odorous during mealtime (I don't remember any kimchi served), while Air India was a definite smell-fest.
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