Airlines are trying to improve their food, but feeding people at 35,000 feet is no easy task. At United, employees 'torture test' the dishes
CHICAGO - United Airlines tried five different sausage recipes and 36 pretzel buns before settling on the combination that made its way to in-flight menus this month: a smoked beef and pork link slathered with South Carolina-style barbeque sauce and roasted onions.
It took more than 200 hours over the course of a year to develop the sandwich, which it created with the chef at Chicago's Lillie's Q.
Airlines know passengers aren't picking flights because they prefer one carrier's short rib to a rival's ravioli. And most coach passengers on domestic flights still have to pay if they want more than a small snack, although complimentary meals are available on a handful of the longest cross-country flights.
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