Preflighting my crew meal...

[say again]

I carry TUMS, and go through them very quickly!!!!:beer:

 

[Dr Pepper]

Don't order fish from non-coastal states.

Sadly, mine was from the most coastal of states. The island one.

 

[CA1900]

I got this in my stir-fry the other day:

http://img252.imageshack.us/img252/9812/chineseul9.jpg

 

[EdAtTheAirport]

Sadly, mine was from the most coastal of states. The island one.

I'm confused. Would that be the Island of Rhode? Or are you referring to something more Pacific?

 

[Guitar rocker]

I got a nasty case of explosive soupass (might have been rocketed/airborne once a few inches above the bowl) and yacking from old chicken...not good. And the only thing that I really ate that day was a chicken dinner (in first class) while airlining home.

 

[CRAWDADDY]

Find a doctor friend to proscribe a good anti-biotic and keep the Mayo card (clinic) handy. It's worked for me and my crew twice. Could save you from burning up a lot of sick time.

But you best bet is to only eat crew food if absolutely necessary. There's ALWAYS plenty of left over catering from the pax. Just don't get fat from it all.

 

[G100driver]

I got some fish the other day, started cutting and was surprised how difficult it was. After I got it cut, since it was night I turned on my map light, I noticed it was only seared on the edge of the outside. All pink elsewhere.

Perhaps it was a nice peice of sushi grade ahi and the cheif did not want to ruin it ...

 

[Lord Wakefield]

Perhaps it was a nice peice of sushi grade ahi and the cheif did not want to ruin it ...

All kidding aside, this is serious! Examine your food closely before consuming. Ask how long it has sat around and make sure names and numbers match.

 

[brokeflyer]

PB&J!!!!

can't f*ck that one up......