Tupperware in t'hold
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Tupperware in t'hold
I say "Tupperware" as being the generic type of food containers, in this case with a seal and four clips round the edges to hold it fast. I like to take my own staples over with me on my monthly trips if I can, notably home-made sauerkraut which can leak a certain amount; if I don't use the above it leaks though a bad seal, but last time it also leaked because the container split. Could this be due to pressurisation conditions in the hold? - certainly they are always much harder to open after a flight, needing the tops prising off.
Tupperware in t'hold
In Aviation we like backupsystems, like two engines, essentiel bus bar, double hydraulics and so on.
So you should use double packinging with leaky goods.
Use two boxes or use an additional plasticfreezingbag, that easy
So you should use double packinging with leaky goods.
Use two boxes or use an additional plasticfreezingbag, that easy
Paxing All Over The World
You don't say where you are travelling from/to but you might need to check about taking meat and meat products across national borders.
(Just to be a pedant, Tupperware does not have clips but a grooved seal running all round the rim!)
(Just to be a pedant, Tupperware does not have clips but a grooved seal running all round the rim!)
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To answer your question, yes its due to pressure. Hold at 8000(lower pressure) container packed at sea level (higher pressure).
Double bag, vented container or don't carry food are the options.
Double bag, vented container or don't carry food are the options.
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home-made sauerkraut
Last edited by mixture; 5th Apr 2013 at 16:03.
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Get food vacuum sealed bags.
You need to get a heat thing to seal the ends and then put what ever you want in the bags and then put them inside your Tupperware box to give some mechanical protection. Stick some small holes in the top to allow the air to flow so the box doesn't get pressurised.
There won't be any air in the bag so it won't pop.
This handy tip is brought to you curtsy of mad_jocks experiences with carrying cow ****e samples in the hold which were also initially in just sealed air tight boxes.
You need to get a heat thing to seal the ends and then put what ever you want in the bags and then put them inside your Tupperware box to give some mechanical protection. Stick some small holes in the top to allow the air to flow so the box doesn't get pressurised.
There won't be any air in the bag so it won't pop.
This handy tip is brought to you curtsy of mad_jocks experiences with carrying cow ****e samples in the hold which were also initially in just sealed air tight boxes.
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Jarvi what about all the other thongs that are backed before you take off , in flight meals , cans of cokes all backed the same. Only problem you have is if its illegal to bring what you want to in to the said country
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Well they were pretty glad when I came up with that solution to exploding ****e in the hold. The other solution was to freeze it in liquid nitrogen and dry ice pack it. This way the farmers just needed a 10 quid box of bags and a 30 quid heating thingy.
To note I was the Captain of said aircraft not the one wanting to transport the ****e. Which was for some research project. I was just glad because that hold is where the recirc fan used to get its air from to pump up the front so we knew 10 seconds after one of the boxes had leaked.
To note I was the Captain of said aircraft not the one wanting to transport the ****e. Which was for some research project. I was just glad because that hold is where the recirc fan used to get its air from to pump up the front so we knew 10 seconds after one of the boxes had leaked.
mad_jock
You remind me of a time many years ago when I was on detachment at Leuchars -I had an old school friend who ran a broiler calf farm at Auchterader.He'd got a system which pumped out the slurry into a tank and it was then boiled off and the dried ****e was then bagged and sold [or at least that was the idea]
I took a bag back to Leuchars but because of the IRA threat I couldn't leave an unaccompanied bag outside,so I had to store it in one of the many cupboards in the mess.The smell was terrible.The next day I took it out with us on the crew coach and tried to persuade the crew that if I put it on the bomb aimer's window and turned the heat off it would be OK and if it did smell too badly we could all stay on oxygen for the refuelling sortie and the transit back to Marham.They flatly refused to let me bring it in the cabin as they said they weren't staying on oxygen for four hours just for the sake of my bag of dried ****e. Eventually I persuaded the Crew Chief to unfasten the back hatch and I stored it there for the return trip.I did use it on my garden though.
You remind me of a time many years ago when I was on detachment at Leuchars -I had an old school friend who ran a broiler calf farm at Auchterader.He'd got a system which pumped out the slurry into a tank and it was then boiled off and the dried ****e was then bagged and sold [or at least that was the idea]
I took a bag back to Leuchars but because of the IRA threat I couldn't leave an unaccompanied bag outside,so I had to store it in one of the many cupboards in the mess.The smell was terrible.The next day I took it out with us on the crew coach and tried to persuade the crew that if I put it on the bomb aimer's window and turned the heat off it would be OK and if it did smell too badly we could all stay on oxygen for the refuelling sortie and the transit back to Marham.They flatly refused to let me bring it in the cabin as they said they weren't staying on oxygen for four hours just for the sake of my bag of dried ****e. Eventually I persuaded the Crew Chief to unfasten the back hatch and I stored it there for the return trip.I did use it on my garden though.
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Glad of the confirmation Jarvy. My "monthly trips" involve visiting family in Berlin but from next weekend I'm having to travel cattle class again from Luton as the new Lufthansa BHX - TXL service has become unworkable for me.
I'm very fussy about food, eat most of it raw and fast 8 days per month on average, Friday - Tuesday is a bit too long to miss out on basic nutrition so I like to take my "staples" of the sauerkraut, fermented nut/seed cheese and mung bean sprouts over - but as above from now on I won't have room for them in carry-on luggage so will be using my Stoeckli dehydrator to make a dry tub of it - I took some of this on a backpacking trip the other week and it was great, a big improvement on not having it at all. I also add alfalfa and fenugreek sprouts to the mix (in the food processor) which don't work so well fresh. I have these twice a day (with each meal) - with carbs for lunch and protein (fish sometimes, yoghurt, more nuts) for supper and additional raw salad perhaps. I still haven't lost any weight living like this.
And BTW sauerkraut is made with salt, not vinegar. It's dead easy:- just grate cabbage and whatever else you like in a food processor and pack into a tub adding salt - for a large cabbage, 2 carrots, a beetroot and maybe a piece of turnip or mooli I will use 3 tbsp of Aldi sea salt. Put a plate over it and press it down repeatedly as the juices are released, it will start to ferment, ready after a week. The amount just cited will last me a week, I make 4x that in a 3-gallon home brewing container.
I'm very fussy about food, eat most of it raw and fast 8 days per month on average, Friday - Tuesday is a bit too long to miss out on basic nutrition so I like to take my "staples" of the sauerkraut, fermented nut/seed cheese and mung bean sprouts over - but as above from now on I won't have room for them in carry-on luggage so will be using my Stoeckli dehydrator to make a dry tub of it - I took some of this on a backpacking trip the other week and it was great, a big improvement on not having it at all. I also add alfalfa and fenugreek sprouts to the mix (in the food processor) which don't work so well fresh. I have these twice a day (with each meal) - with carbs for lunch and protein (fish sometimes, yoghurt, more nuts) for supper and additional raw salad perhaps. I still haven't lost any weight living like this.
And BTW sauerkraut is made with salt, not vinegar. It's dead easy:- just grate cabbage and whatever else you like in a food processor and pack into a tub adding salt - for a large cabbage, 2 carrots, a beetroot and maybe a piece of turnip or mooli I will use 3 tbsp of Aldi sea salt. Put a plate over it and press it down repeatedly as the juices are released, it will start to ferment, ready after a week. The amount just cited will last me a week, I make 4x that in a 3-gallon home brewing container.
