Reader Rose submitted the following to Questions for cooks:
I recently started a project that has me traveling to the other side of the state every other week. My flight leaves at 6:00 a.m. and arrives at 10:30 am. I then leave again at 4:40 p.m. and return home at 10:30 p.m.
I get a per diem to cover all three meals when I take these trips. But I really want to just pack my meals so I can pocket the per diem. Besides, the town I go to is very small and remote. There is a grocery store, but it’s selection is not good, and everything is expensive.
Anyway, I have to go through airport security and gelpack-type freezer packs are not allowed. I’ve heard things about using ice, but it seems to depend on the agent and the airport. So, I would like to avoid food that has to be refrigerated. To make matters worse, I have to strictly watch my salt intake, so most microwave and canned foods are not good options.
This is like a riddle or a word problem on a math test: “Rose needs 1,500 calories a day, but has to avoid refrigerated and preserved foods. How can it be done?”
Right off the bat, I know that fresh fruits and vegetables are going to be a good option for you. Apples, bananas, raw broccoli and cauliflower crudites, snap peas, and oranges shouldn’t cause a problem for you as you go through security. If the item is not refrigerated in your grocer’s produce section, you don’t need to refrigerate it in your lunch pail.
Bagels and bread should be fine. Same goes for almost all aged, hard cheeses. Cheese sandwiches aren’t usually exciting, but using a hearty bread and a wonderful cheese will be filling and enjoyable. I’m thinking something like a jalapeno cheddar bread with some pepper jack cheese, or a rustic Italian with a Parmesan or Manchengo.
Smoked salmon and cured meats travel well, too. I love a salumi that bites you back or causes you to take notice, like a Culatello di Zibello, a delicate prosciutto, a hot pepperoni, a crusted pancetta, or a spicy coppa. Don’t go overboard with the smoked and cured meats — just a little with crackers should be enough to give you some protein — because you don’t want to elevate your salt intake too wildly.
Cliff makes some wonderful granola bars that aren’t especially high in sodium or fat, and taste great. Talk to people who regularly go hiking, and they’ll also have great suggestions for you.
Thank you, Rose, for submitting your question for our Questions for cooks column. Check the comments for even more portable suggestions from our readers.
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