In article t>,
"Tess" > wrote:

> Hiya, Cooksters : ) I need a little opinion, here ...
>
> Okay, see if you can follow this : We're leaving tomorrow to drive to N.C.
> ( YaY! ) Spending tomorrow night in Atlanta. Now, our end destination ( in
> Charlotte ) is a Residence Inn, which has a full kitchen in the room,
> including full-sized fridge.
>
> I won't be able to stop in a grocery store in Charlotte. One of my favourite
> places in Atlanta is a huge international market. ( For you Atlantans, it's
> Your Dekalb Farmer's Market - love that place. ) I'm planning to do a fair
> amount of cooking at the Residence Inn, and want to pick up some ingredients
> at this market.
>
> I'm going to try and replicate Taco Bell's yummy steak bowl one night, and
> want to get some good steak, cut for stir-fry while I'm there. Now, my
> husband thinks this will be okay, and so do I, but I want your opinion, too.
>
> This is how it'll work - Drive to Atlanta, stop at the market tomorrow
> night, and spend that night in Atlanta before heading out the next day. Can
> I do this : take the steak ( which will not be frozen ), pop it into an icy
> cooler, and safely keep it overnight, and then the four additional hours to
> Charlotte the following day? I mean, so long as it's completely covered with
> ice the entire time? Stick in the freezer, of course, upon arrival. Or will
> I kill us with food poisoning? ( been there, sure *wished* I'd died at the
> time. )
>
> I realise that was hard to follow, but I have faith in you : )
>
> Thanks much, and cheers ~
>
> - Tess
>
>

I'd suggest your carefully verify that the full kitchen actually has an
oven if it's your intention to use one. I've had the uncomfortable
situation of having a tryst in one recently with the intention of making
her favorite pizza, only to find that the closest thing to an oven was a
small microwave.