An aviator flying a U-2 aircraft will consume delicacies like truffle mac and cheese from a metal tube. Here's how this cuisine is made—and what it tastes like.
for this Air Force cuisine are made of aluminum with a gold food-grade liner inside to prevent the grub from being in direct contact with the aluminum. Each one holds about 5 ounces, and before it’s filled with its delicious contents, one end remains open, so it’s essentially a cylinder. The tubes take a trip on a small track in the machine with their open end facing upwards, passing below a hopper from which the food travels down into the tube.
Nattress, who has been in charge of the tube food program for 25 years and is a trained taste-tester, takes the culinary mission seriously. He notes the four ways that people derive sensation from food: taste, texture, smell, and appearance. A pilot who is squirting the food directly from an opaque tube through a probe and into their mouth is missing out on some of those senses, leaving two for them to focus on.
While holding a tube of the chunky apple pie, he recalls the process that went into developing that flavor. “We’ll take a nice apple pie—a nice, good-quality apple pie—we’ll put it in our mouth and taste it, and we try to describe, write down, those sensations that we get. And we try to recreate that in here,” he says, pointing at the tube.
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