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

Tess wrote:
> Hiya, Cooksters : ) I need a little opinion, here ...
>
> 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. )
>
> - Tess

If it's completely iced it will probably freeze before you arrive at the
Residence Inn. Even if the ice melts on the drive, it will be very, very
cold so it's okay.

Jill

"Tess" > wrote in message
news
> Hiya, Cooksters : ) I need a little opinion, here ...

<snip>

> 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

You'll be fine just keep the meat at or below 40 degrees and there is no
need to stick in the freezer when you arrive.

Dimitri

See below:

http://www.beef.org/dsp/dsp_content....nt entId=2105

Food safety experts advise consumers to refrigerate foods quickly because
cold temperatures keep most harmful bacteria from growing and multiplying.
So, public health officials recommend setting the refrigerator at 40°F and
the freezer unit at 0°F and occasionally checking these temperatures with an
appliance thermometer. Then, Americans can Fight BAC by following these
steps:

Tess wrote:
<snip>
> 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
>
>
You'll be fine with your plan. I'd get some ziplock bags though to put
it into while in the ice to protect it from any melting water. May not
be necessary but I'd do it anyhow.

Have a good trip. I like to stay a R.I.'s when I travel on business.
Nice places.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

"Tess" > wrote in message


>
> 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?

Before the invention of the mechanical refrigerator, food was kept like that
all the time. Cold is cold. Only thing missing is the little light that
goes on when you open the fridge but you can fake that with a flashlight.
--
Ed
http://pages.cthome.net/edhome/

In rec.food.cooking, Tess > wrote:

> I'm going to try and replicate Taco Bell's yummy steak bowl one night, and
> want to get some good steak,

If you are trying to replicate Taco Hell, why are you going to buy "good
steak"?

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

> wrote in message
...
> In rec.food.cooking, Tess > wrote:
>
>> I'm going to try and replicate Taco Bell's yummy steak bowl one night,
>> and
>> want to get some good steak,
>
> If you are trying to replicate Taco Hell, why are you going to buy "good
> steak"?

Ah, well, because I want it to be better than that ...

But have you had one of their steak bowls? They really *are* good, and
filling, too.

- Z. Tess

<< snipp'd my own stuff >>


>You'll be fine with your plan. I'd get some ziplock bags though to put it
>into while in the ice to protect it from any melting water. May not be
>necessary but I'd do it anyhow.
>
> Have a good trip. I like to stay a R.I.'s when I travel on business. Nice
> places.
>
> --
> Steve


Thanks, guys! Just what I wanted to know. Yeah, we thought it'd be allright,
but I thought I'd just ask the experts : )

Steve, I've stayed at just one, and they *are* nice. This one has a
fireplace (!), afternoon cocktail party, and what is apparently a wicked
breakfast buffet. Really it's a business trip, ( so the good ol' company's
paying : ) but very loose, and for me it's just a little vacation : )

I'll post a foodie report when I get back, at which time I'm sure I'll weigh
plenty more than I do now : )

Cheers ~

- Tess!

Tess wrote:

> 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. )

It'll be fine. Depending on when you plan to cook it, you might be better
off just putting the meat in the refrigerator rather than the freezer when
you arrive in Charlotte.

Bob

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.

Tess wrote:
> << snipp'd my own stuff >>
>
>
>> You'll be fine with your plan. I'd get some ziplock bags though to
>> put it into while in the ice to protect it from any melting water.
>> May not be necessary but I'd do it anyhow.
>>
>> Have a good trip. I like to stay a R.I.'s when I travel on business.
>> Nice places.
>>
>> --
>> Steve
>
>
> Thanks, guys! Just what I wanted to know. Yeah, we thought it'd be
> allright, but I thought I'd just ask the experts : )
>
> Steve, I've stayed at just one, and they *are* nice. This one has a
> fireplace (!), afternoon cocktail party, and what is apparently a
> wicked breakfast buffet. Really it's a business trip, ( so the good
> ol' company's paying : ) but very loose, and for me it's just a
> little vacation : )
>
> I'll post a foodie report when I get back, at which time I'm sure
> I'll weigh plenty more than I do now : )
>
> Cheers ~
>
> - Tess!

The one where I stayed in Atlanta had a fireplace and a balcony. And a
breakfast buffet and evenings yes, a complimentary cocktail party with
things like a "make your own taco" bar and one night they grilled burgers
and hotdogs out by the pool. There was no need to go out to dinner.

The suite was as big as a 1 bedroom apartment. And yes, it had a full
kitchen but NOT an oven. Stovetop, full fridge, microwave, cookware, dishes
and glasses.

Jill

Tess wrote:

>
>
> Thanks, guys! Just what I wanted to know. Yeah, we thought it'd be allright,
> but I thought I'd just ask the experts : )
>
> Steve, I've stayed at just one, and they *are* nice. This one has a
> fireplace (!), afternoon cocktail party, and what is apparently a wicked
> breakfast buffet. Really it's a business trip, ( so the good ol' company's
> paying : ) but very loose, and for me it's just a little vacation : )
>
> I'll post a foodie report when I get back, at which time I'm sure I'll weigh
> plenty more than I do now : )
>
> Cheers ~
>
> - Tess!
>
>

Always nice when work's paying! ;-) I wouldn't get too awfully
excited about the breakfast, at least judging from my past
experiences. It's more of a continental style, rolls, pastries, cold
cereal, toast, bagels, coffee, juice, milk, etc... but it's better
than nothin'! Now the afternoon cocktail party I usually
participated in. Started by having drinks in the Jacuzzi ;-)

Having the full kitchen is very nice. Throw stuff in the fridge for
snacks etc. I usually go out for dinner when traveling though so I
haven't really used it for real cooking. I do that at home so I
usually pass when on the road, which thank heaven I haven't had to do
for quite a while. Traveling for work (at least in my case) was more
of a pita than anything else. End up working pretty long hours. I
spent a week in California, 1 block away from Disney and I think that
I saw the sign for it once. :-(

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

jmcquown wrote:


> The one where I stayed in Atlanta had a fireplace and a balcony. And a
> breakfast buffet and evenings yes, a complimentary cocktail party with
> things like a "make your own taco" bar and one night they grilled burgers
> and hotdogs out by the pool. There was no need to go out to dinner.
>
> The suite was as big as a 1 bedroom apartment. And yes, it had a full
> kitchen but NOT an oven. Stovetop, full fridge, microwave, cookware, dishes
> and glasses.
>
> Jill
>
>

Hm, must vary by location then. I logged quite a few nights in the one
in Burlington Vermont and they had ovens. <shrug>

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

On Sat, 19 Feb 2005 01:44:38 -0600, "jmcquown"
> wrote:

> The one where I stayed in Atlanta had a fireplace and a balcony. And a
> breakfast buffet and evenings yes, a complimentary cocktail party with
> things like a "make your own taco" bar and one night they grilled burgers
> and hotdogs out by the pool. There was no need to go out to dinner.

There's a place I like in San Luis Obispo that does it too.
I love the concept! It's a huge place with a B&B attitude.
First they had a cocktail hour with free wine and beer, then
they grilled hotdogs & hamburgers outside for a couple of
hours.
>
> The suite was as big as a 1 bedroom apartment. And yes, it had a full
> kitchen but NOT an oven. Stovetop, full fridge, microwave, cookware, dishes
> and glasses.

My suite didn't have a kitchen - the fridge was built in
under counter in the living room and the microwave was part
of the furniture too, but it was a real suite with a living
room & bedroom (both large). Of course, what I appreciated
most was having 2 television sets - because channel flipping
makes me crazy.

sf

sf wrote:
> On Sat, 19 Feb 2005 01:44:38 -0600, "jmcquown"
> > wrote:
>
>> The one where I stayed in Atlanta had a fireplace and a balcony.
>> And a breakfast buffet and evenings yes, a complimentary cocktail
>> party with things like a "make your own taco" bar and one night
>> they grilled burgers and hotdogs out by the pool. There was no
>> need to go out to dinner.
>
> There's a place I like in San Luis Obispo that does it too.
> I love the concept! It's a huge place with a B&B attitude.
> First they had a cocktail hour with free wine and beer, then
> they grilled hotdogs & hamburgers outside for a couple of
> hours.
>>
Yep, it's a great idea. I have no idea what my company was paying for our
rooms but I figure the Residence Inn was making enough to be able to spring
for some cheap meals. They tried to mix it up. As I said, one night it was
a build your own taco bar, the next the grilled hot dogs and burgers. Free
wine and beer started flowing at 5 and went on until about 8.

> My suite didn't have a kitchen - the fridge was built in
> under counter in the living room and the microwave was part
> of the furniture too, but it was a real suite with a living
> room & bedroom (both large). Of course, what I appreciated
> most was having 2 television sets - because channel flipping
> makes me crazy.
>
> sf

LOL! Yeah, that's nice. I never actually used the kitchen (except for the
fridge) because I was only there on business for 4 days, but I can see how
someone who is in town for a month or so would definitely find it
beneficial.

Jill

>In rec.food.cooking, Tess > wrote:

> I'm going to try and replicate Taco Bell's yummy steak bowl one night,
> and
> want to get some good steak,

I had never heard of a Toxic Hell "steak bowl," so I googled TB's
website to look at it, then I looked at the "nutrition" information.
One of those bad boys has over 73 carbohydrates in it! I got queasy
just reading about it.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"