Conde Nast Traveler asked a top chef if he could make the perfect in-flight meal. It had to be shelf-stable for three hours or more, leak-proof and not smelly.
Gene Kato’s solution was Miso-Glazed Fried Chicken with Japanese Truffled Soybean Salad. He said, “When I was a kid and we went on trips, my mom would put this in my bento box. It’s like being on a picnic.”
[Via Concierge.com, including the recipe.]
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Sure, most any decent cook can make a meal that meets these specifications. And any good chef can make a delicious meal to meet the same.
The key, however, is to not only make a delicious meal that meets all these requirements, but to do it for under $3.00/meal.
Add that into the mix, and let’s see what kind of inflight meal we’ll get.