Elevating Airplane Food To New Heights (Reheat)

This episode is chock full of strategies for making your way in one of the world's most barren food wastelands. We cover both the airport and airplane, short domestic flights and long haul international flights, snacks, entrees, and more. We'll tell you how to mix your cocktail, how to use your pretzels to improve your other food, how to get served first, and how to end up with enough beverages to get you to your destination.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Dan Pashman?

  Make holiday hosting effortless with Boars Head Sweet Slice Uncured Ham. It's the perfect centerpiece for gathering family and friends around the holiday table. Hand-packed into netting, Sweet Slice Uncured Ham has the look of a traditional holiday ham with rich flavor worth savoring. Slow roasted and delicately smoked, boneless Sweet Slice Uncured Ham delivers classic bone-in flavor made for the moments that bring everyone together. Find Sweet Slice Uncured Ham at your nearest Boars Head deli. And for holiday entertaining inspiration, recipes, and more, visit boarshead.com. My whole extended family and I went to Myrtle Beach, South Carolina this past spring. And I gotta say, I came away feeling like, number one, this is a great family destination. Number two, this is a great place to come all year round.

• 0:42Dan Pashman?

  The mini golf alone is probably worth, it's like the mini golf capital of the country. They have the most incredible elaborate mini golf courses. They also have more than 80 championship, full-size golf courses, plus 60 miles of beautiful coastline, all-season sunshine. Of course, you can relax by the beach or the pool. There's also jet skiing, fishing charters, paddle boarding, and of course, food. Oh, man, did we eat well in Myrtle Beach. From fresh local seafood to craft burgers and craft beers to kebabs on the boardwalk. With more than 2,000 restaurants to choose from, from legendary no-frill seafood shacks to chef-driven dining, Myrtle Beach has it all. Plus, live entertainment at the beach, there's always something epic going on. So, summer may be winding down, but in Myrtle Beach, you're gonna find the coastal vacation of your dreams all year long.

• 1:27Dan Pashman?

  Start planning your ultimate beach vacation at visit myrtlebeach.com.

• 1:43Dan Pashman?

  Hey, everyone, it's Dan here with another sprockle 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 gonna 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 of 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 cart 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.

• 2:27Dan Pashman?

  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. It's also, some people theorize that's why people like, like a Bloody Mary 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 bit to keep in mind if you're making something to bring on the airplane, over-season it. All right, that's my tip for you that's not in this episode. But I think you'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, if there's an episode you want us to pull out of the deep freezer, send me an email or a voice memo to [email protected].

• 3:11Dan Pashman?

  Tell me your first name, location, which episode you want us to reheat, and why. Thanks so much and enjoy.

• 3:19Speaker 01

  This is the Sporkful.

• 3:34Dan Pashman?

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

• 3:39Speaker 01

  Hey there, Dan.

• 3:40Dan Pashman?

  We're about to challenge your assumptions about consumption and drop a sporkful of knowledge on you because we're obsessively compulsive about eating more awesomely. And because if history has taught us anything, it's that the hosts of food shows need a lot of catchphrases. Mark Garrison, how are you doing?

• 3:53Speaker 01

  I'm good. I had a leftover chicken breast that I converted into a sandwich and that actually worked out pretty well.

• 3:58Dan Pashman?

  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.

• 4:12Speaker 01

  All right, let's go ahead and get into today's topic for mastication and rumination, which is airplane food.

• 4:20Speaker 01

  Now, before we actually get on the plane, you're gonna 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. We're gonna talk a little bit about that. I know, Dan, you've given a lot of thought to what can be achieved in this very limited sphere of the airport.

• 4:41Dan Pashman?

  Well, I actually didn't give it that much thought because I don't know how much thought was required. I think that the airport is really one of the most just completely utterly barren wastelands of food that exist anywhere. I mean, it's worse than the mall food court because it probably tends to have fewer options than a mall food court.

• 5:03Speaker 01

  Yeah.

• 5:04Dan Pashman?

  And there's just something, I don't know, you know how there's certain smells and tastes that are unique to the airplane? Like the recirculated air smell, the sort of the seats. Like, there's a certain smell of an airplane. There's something about that that must also get into the airport. Because like even things like draft beer, like I've never gotten a good draft beer at an airport. Like, as if the air pressure is different in the airport.

• 5:30Speaker 01

  Not just in the sky.

• 5:31Dan Pashman?

  Right, and like, it's usually too carbonated or, you know, they often frost the mugs, which is annoying, but...

• 5:37Speaker 01

  We hate that, yeah. We had a whole episode about how to properly serve beer.

• 5:40Dan Pashman?

  Exactly. But I just feel like, and on top of that, you just have these, these, um, these places charge ridiculous amounts of money for the food because they know that you're a prisoner in there. And now there's this sort of trend where I've started to see some, what appear to be nicer restaurants in airports. And with outrageous prices. Now, first of all, I haven't been inside the kitchen of an airport restaurant. But, you know, I'm pretty sure that they don't set you up with a true, full-fledged, professional kitchen when you lease space for your restaurant in the airport. And when places don't get adequate space to set up a proper kitchen,

• 6:23Dan Pashman?

  what they end up doing is cooking a lot of food off-site.

• 6:26Speaker 01

  Yeah.

• 6:27Dan Pashman?

  And then reheating it.

• 6:28Speaker 01

  Yes.

• 6:28Dan Pashman?

  And that's no disrespect to people who work at the airport, but, you know...

• 6:32Speaker 01

  We know that they have limited tools.

• 6:34Dan Pashman?

  Right, and I was stranded in the airport for a few hours over the winter. And there was one restaurant there where it was like, the, it was like a steakhouse. I don't remember what it was called, but it was a steakhouse in LaGuardia. All the entrees were over $30.

• 6:47Dan Pashman?

  Now, who in their right mind is gonna go and pay thirty-five or forty dollars for a steak in an airport? Like, there is just no way that's gonna be worth that much. Like, I'll pay thirty-five dollars for a steak once every year or two to have an awesome steak?

• 7:02Speaker 01

  Yeah, if it's good.

• 7:03Dan Pashman?

  Not in an airport. You know, and so, so I just really wanna encourage people, anytime you're gonna be going anywhere on an airplane, bring a sandwich from home.

• 7:17Speaker 02

  Ooh, advertisements.

• 7:19Dan Pashman?

  Yummy. When you're cooking, ingredients matter, right? You use higher quality ingredients, you usually get better results. And if you're listening to this show, you're probably the kinda person who puts some thought and effort into your ingredients. But ingredients don't just matter with food, they also matter with laundry detergent. Of course, the cleaning job needs to get done, the odors and stains have to be tackled, and I wanna feel good about the detergent and the ingredients in it. Because remember, whatever's in your laundry detergent is essentially in your clothes, and then you're putting those clothes on, you want good stuff in there. And All Free Clear uses only essential ingredients. It's a hundred percent free from dyes, perfumes, parabens, and irritating residues. Check out the label and see for yourself, it lists all the ingredients and what they do. We've been using it in my house, we're very happy with it, and let me tell ya, family

• 8:03Dan Pashman?

  of four, two teenagers, we do a lot of laundry, so we have put All Free Clear to the test. It's a powerful clean that you can feel good about. All Free Clear is the number one detergent brand recommended by dermatologists for sensitive skin. When it comes to laundry detergent, the choice is clear: All Free Clear. Pick up a bottle for your next laundry day. Last year, right around this time, I got a new jacket from Quince, a lightweight fall jacket, and it has turned into my favorite jacket. And this is why you need a lightweight jacket, and probably a new one, 'cause it's time to freshen up your look. You need a lightweight jacket from Quince because the beauty of a lightweight jacket is you can wear it in the early fall, you can wear it in the early spring, but also it goes over a sweater, over a sweatshirt, and then suddenly, your lightweight jacket

• 8:47Dan Pashman?

  is a great accessory for pretty much the whole winter. Bottom line, when the temperatures start to drop, Quince makes it easy to build on those everyday staples with versatile layers designed to keep you Warm and comfortable all season long. They make elevated everyday essentials using premium materials and designs that are timeless, thoughtfully crafted, and made to be worn again and again. So find your next fall favorites at Quince. Download the Quince app for app exclusive offers or go to quince.com. Get free shipping on your order and 365 day returns. Now available in Canada and the UK too. And when Quince asks where you heard about them, let them know it was the Sporkful. It's the best way to support the show.

• 9:26Speaker 03

  We know life is busy. That's why saving money should be effortless. With Atlantic Union Bank's Roundup Savings, every time you use your debit card, your purchase rounds up to the nearest dollar and automatically goes into savings. So whether you're grabbing coffee, filling the tank, or picking up groceries, you're saving without even thinking about it. It's just one of the ways Atlantic Union Bank makes managing your money easy. Learn more at atlanticunionbank.com or stop by a branch today. Atlantic Union Bank, any way you bank.

• 9:56Speaker 04

  What kind of day is it? It's a White Claw day. Grab a pack, grab your friends. Everything else in life can wait. Your friends shouldn't. Let's go. White Claw, grab life by the claw. Please drink responsibly. Heart's also with flavors. White Claw's also works, Chicago, Illinois.

• 10:19Dan Pashman?

  Welcome back to a Sporkful Reheat. I'm Dan Pashman. Hey, if you're not already following the Sporkful in your podcasting app, what are you waiting for? In Apple Podcasts and Spotify, go to our show page and click Follow. In other apps, it might be like a plus sign, or a subscribe button, or a heart. Whatever it is in your podcasting app, please do that thing. It's the best way to ensure you'll never miss an episode and it's good for our show. So please go ahead and do it right now while you're listening. Thank you. Now, back to this week's reheat.

• 10:51Dan Pashman?

  So, there's a pretty proscribed way in which they serve the food and beverages on the airplane. They start off with the drink cart, and after that cart gets put away, it goes to the food cart. So, let's take these in the same order. The beverage cart comes up to you, Mark. "Would you like something to drink, sir?" How do you respond?

• 11:10Speaker 01

  One thing that I always keep in mind is you never know. I mean, you'll get some sense based on the length of the flight, but you never know how often you'll actually see that drink cart. So, this may be your only shot at, not free. I mean, obviously, they're rolling all these costs into the price of your overpriced ticket, but this may be your only shot at hydration that you don't have to purchase separately. So, main thing is be very nice and politely ask for the full can unopened, because then you can kind of like stash that can away. Because they'll often open it like as a service, like, "Hey, we're a good service. We're gonna open the can for you. We won't make you do this exertive labor of like popping a can." But then you can't stash it easily. So, ask for it unopened. And then, ask for something else.

• 11:55Speaker 01

  It's not coming out of their pocket. They'll give you something else there. And I think the ideal airplane drink is to have a juice, whichever type of juice they have, and then ask them to add like a splash of soda water or club soda, and then you have like a little fizziness to it. And I think fizziness is very important on planes, because I do notice that you drink more ginger ale on airplanes than I think at any other point in your life.

• 12:21Dan Pashman?

  That and tomato juice.

• 12:22Speaker 01

  Tomato juice too, yeah.

• 12:24Dan Pashman?

  People who would never, it would never dawn on them to ever want tomato juice, let alone ask for it, are always asking for tomato juice on the airplane.

• 12:31Speaker 01

  Yeah.

• 12:32Dan Pashman?

  Like, they don't even carry tomato juice at 99% of restaurants. And yet, they have it on the airplane.

• 12:36Speaker 01

  It's always on the plane, yeah.

• 12:37Dan Pashman?

  I don't get it. I agree with you, Mark, about I never asked for the unopened can, but I do ask for the whole can. Unopened is interesting. I mean, you're more aggressive than I am. I'll just ask for the whole can.

• 12:50Speaker 01

  It's not aggression.

• 12:51Dan Pashman?

  Well, not aggressive. I mean, and I ask very nicely, too, but I feel like they still give me a face when I'm just asking for the whole can, as opposed to just a little glass, which, I mean, they give you that little plastic cup with those three giant ice cubes. It's like one sip of soda or whatever. So you gotta get the whole can if you want, if you want to have an actual drink. But that's an interesting strategy, the unopened can. I could, I could look into that.

• 13:12Speaker 01

  Store it away, yeah.

• 13:13Dan Pashman?

  I did once get a free beer on a domestic flight. This is, I mean, imagine that.

• 13:18Speaker 01

  This is very rare in this day and age, yeah.

• 13:21Dan Pashman?

  But it was only because I had what the flight attendant described as the worst seat on the airplane, which was the last row, so the seat doesn't go back because you're pressed up against a wall.

• 13:30Speaker 01

  Yeah, right by the bathroom.

• 13:32Dan Pashman?

  By the bathroom, and in the wind, I was on the window, but you're practically in the coat closet.

• 13:37Speaker 01

  Yeah.

• 13:38Dan Pashman?

  And I asked for, I ordered a beer expecting to pay for it, and she says, "This one's on the house. You got the worst seat on the plane." So I was like, you know, if I knew that that seat always came with a free beer, I might request it.

• 13:48Speaker 01

  I don't know if it always comes with a free beer. I'm just warning you. I gotta check seatguru.com or whatever to see if that's a, you know.

• 13:54Dan Pashman?

  But I do like to order an alcoholic beverage on the plane, not so much beer, but I'll often want a little caffeine on a plane because maybe I'm going somewhere and I want to be excited for it, and I want some artificial excitement. And I do think that even though they've jacked up the prices now, I mean, if you get like a Jack and Coke for $6 and they give you the little bottle of Jack Daniels, which is really like one and a half.

• 14:16Speaker 01

  It's a little more because I think, yeah, 50 milliliters, you get a little bit extra in those mini bottles.

• 14:20Dan Pashman?

  Right, and so $6 for one and a half Jack and Cokes, plus you always add up with extra Coke. So you're really, for six bucks, you're getting like one and a half Jack and Cokes and a third of a can of Coke. That's pretty good for $6. It's not, it's actually not a terrible price, and you can mix it on your own. But what's key to do there is to ask for ice on the side. Because the soda has not usually been chilled.

• 14:45Speaker 01

  Yeah.

• 14:46Dan Pashman?

  Liquor has not been chilled, and so when you first pour over the ice, you're gonna get a lot of ice melting, and you're not gonna be able to make a great cocktail, but I basically am constantly adding soda, whiskey, and ice back and forth to keep the ratios of the Jack and Coke just so.

• 15:00Speaker 01

  Got it.

• 15:01Dan Pashman?

  So you need extra ice on the side if you're gonna work those ratios, otherwise it's gonna end up being something you don't want.

• 15:10Speaker 01

  So the amount of food you get will obviously depend on how far you're going. Some flights are shorter, you may just get a snack. So Dan, let's say we're on one of these short flights, couple hours. The only thing you're getting is a drink and a snack at most. Like, what's your thinking on that? How do you strategize?

• 15:24Dan Pashman?

  Well, there's often not a whole lot of choice. But I do think that some of those snacks are nice little treats. I don't think you should be shy about asking for a second bag. Again, politely and nicely. It's not like there's a shortage of bags of four pretzels.

• 15:39Speaker 01

  Yeah.

• 15:41Dan Pashman?

  I especially love the bar mix type of a thing where you get those little flat boomerangs in there and they just sort of get a little more variety of flavor. I'm a sucker for nuts. They don't give out nuts as often anymore because they're a little more expensive.

• 15:57Speaker 01

  Also too, like even when you get nuts now, they're rarely honey roasted. Because I can always remember like being on an airplane. And when I was younger, I thought that was a special place where all the nuts are honey roasted.

• 16:07Dan Pashman?

  Right.

• 16:08Speaker 01

  Because it was just like this like weird, crazy treat. And they were really hard to open. But like, once you got inside and had that honey roasted flavor, it was a good experience.

• 16:15Dan Pashman?

  No, the honey roasted peanuts were great back in the day.

• 16:20Dan Pashman?

  Once in a while, you'll get a choice. Maybe there'll be like bags of chips or pretzels or things.

• 16:25Speaker 01

  Granola bar shows up sometimes.

• 16:26Dan Pashman?

  Yeah, the granola bar's a nice one. But I feel like something, again, about the unique air and smells of the airplane makes me want something salty.

• 16:37Speaker 01

  I would actually say the same thing. And I know there are certain planes where they will give you like little cookies. I hadn't thought of it that way. But when I look around and see what people are not eating from their meals, often it's the dessert. People tend to leave dessert. I mean, they're often like really lousy desserts that you get. But people do tend to leave them behind more often, it seems like.

• 16:54Dan Pashman?

  So let's talk about longer flights where you're actually getting a quote unquote meal. You've recently been on a few transpacific flights, Mark. So you've had some recent big airplane meals. What are some of your thoughts here?

• 17:07Speaker 01

  One thing I will say is open the main dish immediately and start there. Because they don't really let anything get that hot on planes because they're worried there'll be turbulence and it'll spill and burn someone. You know, even the coffee doesn't, never really gets that hot. So. Open it immediately because if you want it hot, you're not going to have a long window to do that. I would also say the cover, because it's usually this like aluminum cover that they've heated it, however they heat it, it's keeping in moisture and could make things inside soggy. So let it breathe and eat it first. And then in terms of what to choose, you know, sometimes you have a choice. I would say that sauce-based dishes tend to do best in kind of the airplane sealed meal environment. So maybe it's a beef stew, a stir fry, pasta dishes. Those are all pretty safe choices. Chicken or beef, it really depends on how it's done.

• 17:51Speaker 01

  And I have never, ever chosen fish. And the people that have done it have told me the stories of their regret.

• 17:57Dan Pashman?

  Yeah, I mean, that's, I usually would just go vegetarian because it's really going to be gross no matter what.

• 18:04Speaker 01

  Now, some people, like, we've talked about this before. Some people use that as a strategy to get possibly a better meal. Because typically when you're buying your ticket, you know, they can say, do you have any dietary restrictions? And people will choose vegetarian because they say, oh, you know, you're more likely to get something that's, that's okay. But I find though, when you get the vegetarian meal, often it's a uninspired pile of steamed veggies. Nothing going on, just like the most minimal thing they can possibly offer you. And so, so I don't usually go that. Now, I will warn our vegetarian friends. Sometimes they run out of the veggie meal. And I have seen people experience the tragedy of that. And, you know, if it's somebody who's not a vegetarian, maybe they'll just take the chicken or the beef. But if it's someone who is a vegetarian and they can't eat the chicken or beef,

• 18:48Speaker 01

  they often get like a plate of all the leftover dinner rolls. I've seen this happen. Because basically like, you know, the flight attendants have to assemble a meal that's vegetarian out of all the leftovers of other meals. And it's, so that hazard is there. So if you're a strict vegetarian, certainly choose a vegetarian meal, but have, have a backup with you.

• 19:07Dan Pashman?

  That's another reason, as I said, why you should bring a sandwich.

• 19:10Speaker 01

  Yes, yeah.

• 19:11Dan Pashman?

  Do not get on a plane without your own food. You just never know what could go wrong. Another thing you can do when you're getting your ticket is request a kosher meal, even if you're not kosher. There is a thought out there, and I don't know how true it is, but, but some people will say that you're getting a slightly higher quality of, of meat if you go. With a kosher meal, I still would lean just to go vegetarian.

• 19:33Speaker 01

  Yeah.

• 19:34Dan Pashman?

  But another perk of ordering a special meal is that usually they will serve the special meals first.

• 19:40Speaker 01

  First, yeah. Speaking of other things that you can do when you're buying your ticket, there was one airline, because you know, you have the little dropdown menu, are you, you know, a mister, a miss, a misses, etc. I think it was British Airways, like you have those choices, but if you like keep scrolling, they have options like Baron and Viscount and like most rev and very rev general. So I would say next time you fly, try like putting yourself down as an Earl or a Duchess, and maybe you get that extra sack of pretzels, I don't know.

• 20:09Speaker 01

  There are some ways that you can make the, you know, typically bad, I mean, like it's an easy target airplane food. It's not usually that good, but there are some things you can do to make it better. I would say salt, pepper, and butter are vital because often the foods are very bland that you get out of these things. And so if you can get extra butter, it's intended obviously for the bread, but I will often put it on the rice or put it into the main dish to give it some actual flavor and heft. Ask for extra pepper because that can like that, you will need this to season and like that. Now, the other thing we talked about, you know, so maybe it's a longer flight and there's been a snack cart, drink cart, and then the, I don't know, the entree cart, the main dish cart, whatever you want to call it. Save your pretzels or nuts from the snack because you may want to crumble them onto your main dish to add a little texture and make it a little different.

• 20:53Speaker 01

  So if you do that, your seatmates will be jealous and they will wish they had held on to their nuts.

• 20:58Dan Pashman?

  That's an impressive strategy. I'm going to have to try that out, but I have to say that, and that requires an awful lot of restraint. I mean, you're sitting there in a chair staring at a bag of peanuts or pretzels, you're telling me that I'm not supposed to eat it even though I just want to eat it. That's tough. I mean, you're asking for a lot of restraint. Maybe ask for two bags.

• 21:15Speaker 01

  Yeah, yeah.

• 21:15Dan Pashman?

  And eat one and then save the other.

• 21:17Speaker 01

  You've never been shy about asking for the bonus bag. I'll throw one other thing out there is that as far as placement, if your row is full and you're in coach like most normal people are like that, you don't have a lot of room and you're never going to get a really good angle with the food on the tray. So I always say lift each dish from its compartment with one hand and then eat it from very close to your mouth. Because then you're going to have the maximum like food attack mobility and you won't need to really.

• 21:40Dan Pashman?

  Stick out your elbows?

• 21:41Speaker 01

  Yeah, yeah. You want to be able to do that and that's the best situation. Although you will, if there's anything you need to pre-cut, you'll have to do that beforehand.

• 21:49Dan Pashman?

  Another strategy I will use if you're getting, if you're in the whole meal situation is to use the roll. The roll's gonna be crappy bread. Other elements of your dish are gonna be crappy.

• 21:59Speaker 01

  Yeah.

• 21:59Dan Pashman?

  But if you combine them, you could make each less crappy. Like, let's say you have a pasta with some junky sauce. Also, oftentimes, you'll get like a little wedge of cheese on the side. Slice the bread in half, put a little sauce in from the meal, and then throw in the wedge of cheese, and then you have a nice cheese sandwich with a little bit of a condiment.

• 22:16Speaker 01

  That's actually pretty good, which I haven't tried.

• 22:18Dan Pashman?

  Yeah, so that's another, you know, so try to be creative with that roll. And just don't be afraid to mix and match everything on your plate. I mean, I know that you should be afraid to mix and match at any time in any meal, but especially on the airplane when you're dealing with really crappy food, you gotta be even more willing to take risks. Because you've already taken a risk of putting any of that food in your mouth.

• 22:41Speaker 01

  Now, if you have an overnight flight, a red-eye flight, a long-haul flight, you may also be offered breakfast. And I think the breakfast can be pretty rough, but you can mitigate some of the problems if you think closely. If you go for the hot dish, it's almost always gonna be like some kind of sci-fi, egg-like product made like that. So I normally say skip that. One of the other pitfalls would be having cereal, because obviously if you hit a bump or something like that, the milk is gonna splash up like that. I'm actually surprised they offer cereal so often, because it's just not optimized for a plane.

• 23:10Dan Pashman?

  But you could just keep your milk level low.

• 23:11Speaker 01

  Ah, you can do it, but like, if you really hit a bump, it's gonna go about, because again, these are like tiny little bowls like that. There's not a lot of, you know.

• 23:20Dan Pashman?

  I guess. I feel like it's rare that I have that much issue with a bump that's that violent on a plane.

• 23:25Speaker 01

  I don't know.

• 23:25Dan Pashman?

  That people call a spillage like that.

• 23:27Speaker 01

  Maybe, but like, I think the best thing to go with in that situation is yogurt. You can always add cereal to it if you want some crunch, and it's, you know, viscous enough to stay in place. It's not gonna be a problem if you, you know, they could do loop-de-loops, and yogurt would be fine. You'd be good. I guess, you know, if they stay inverted for too long, like...

• 23:42Dan Pashman?

  Yeah, they're gonna have an issue.

• 23:43Speaker 01

  If you're like trying to like really, you know, hot-dog it with Iceman or something like that, you know, don't do it in Top Gun. But, the other thing, though, is that fruit can sometimes be a good bet. And muffins, surprisingly, sometimes turn out okay on planes. Because like baked goods in planes, like you don't expect...

• 23:59Dan Pashman?

  Excellence or even decency there, but I've had some pretty good muffins on flights. You know, who knew? Well, I think part of that is because, well, this is a separate issue, but you know, there are, there are just too many muffins out there. I feel like, you know, worldwide muffin quality has been plummeting for years. And because they will often heat it up, like a warm muffin just feels like it's such a novelty that it gets automatically better than the average muffin just because it's warm. Yeah. All right, until next time, I'm Mark Garrison. And I'm Dan Pashman, reminding you to eat more, eat better, and eat more better.

• 24:43Dan Pashman?

  This reheat was produced by Gianna Palmer. The team that produces The Sporkful today includes me along with managing producer Emma Morgenstern. And senior producer Andres O'Hara. Our engineer is Jared O'Connell. Music help from Black Label Music. The Sporkful is a production of SiriusXM Podcasts. Our executive producer is Camille Stanley. And hey, did you know you can listen to The Sporkful on the SiriusXM app? Yes, the SiriusXM app, it has all your favorite podcasts, plus over 200 ad-free music channels curated by genre and era, plus live sports coverage. Does your podcasting app have that? And there's interviews with A-list stars and so much more. It's everything you want in a podcast app and music app all rolled into one. And right now, Sporkful listeners can get three months free of the SiriusXM app by going to

• 25:25Dan Pashman?

  siriusxm.com/sporkful. Until next time, I'm Dan Pashman.

• 25:36Speaker 02

  Confidence. It's listening to your gut. It's moving forward even when the path ahead is unclear. For nearly 160 years, Pacific Life has helped people keep their promises, building confidence for generations. Whether you're confident in your financial future or just beginning to envision it, we're here to help. Ask a financial professional how. Pacific Life, the power of a promise. Pacific Life Insurance Company, Omaha, Nebraska. And in New York, Pacific Life and Annuity, Phoenix, Arizona.

• 26:06Speaker 04

  What kind of day is it? It's a White Claw day. Grab a pack, grab your friends, everything else in life can wait. Your friends shouldn't. Let's go. White Claw. Grab life by the claw. Please drink responsibly. Heart's also with flavors. White Claw's also works. Chicago, Illinois.