What to cook in a hotel room? I'll be in a hotel room with a kitchen for 6
days. We'll be working 4 of those days and will probably order pizza at
least once.

Last year I went to the grocery store and got 4 boneless chicken breast
halves. From that I made chicken parmesan using a jarred pasta sauce (oh,
but the fresh mozzarella I used to stuff the chicken was to die for! and the
fresh Parm I shaved on the top was so good). Then a couple of nights later
I made another chicken dish with artichoke hearts and mushrooms and a sort
of alfredo sauce with half & half. I served both over angel hair pasta.

This year I'm thinking pan-fried fish with steamed veggies one night; the
chicken can take up another couple of nights as it did last year. ChrisD
suggested risotto but I don't want to have to watch it that closely and add
and stir, add and stir. We'll be distracted by the swimming pool right
outside the door and the wine right inside the door - yes, we are floozies


The requirement is these be 1-2 dish meals (sans oven, stovetop and
microwave only). I'm having a hard time coming up with other ideas.
Anyone?

Jill

I would suggest pan-fried or sauteed fish, like some nice Salmon
steaks.
They are easy to cook with just a little bit of oil, white wine and a
sprinkle of fresh dill.
Steamed vegetables would make a nice side.
As for chicken, maybe chicken piccata? It is easy to make and doesn't
require many ingredients-lemon juice, white wine and capers.
If you have the proper pan, maybe a stir-fry?

Darren

jmcquown wrote:
> What to cook in a hotel room? I'll be in a hotel room with a kitchen for 6
> days. We'll be working 4 of those days and will probably order pizza at
> least once.
>

I quite often go on scuba trips where I stay in a condo and cook for
myself. I tend to keep it really simple, steak, salmon fillets, pork
tenderloin all pan fried with no more that S&P and a splash of oo.
Frozen veg to go with. Keeps the shopping and the leftovers to a
minimum.

In article >,
"jmcquown" > wrote:

> What to cook in a hotel room? I'll be in a hotel room with a kitchen for 6

>
> This year I'm thinking pan-fried fish with steamed veggies one night; the

JAT - I don't know that I'd like the smell of fish lingering in the
hotel room. JMO.

--
-Barb
<http://jamlady.eboard.com> Updated 5/10/06 - Patio construction
and other notes.
"If it's not worth doing to excess, it's not worth doing at all."

jmcquown wrote:
>> What to cook in a hotel room? I'll be in a hotel room with a
>> kitchen for 6 days. We'll be working 4 of those days and will
>> probably order pizza at least once.
>>
>> Last year I went to the grocery store and got 4 boneless chicken
>> breast halves. From that I made chicken parmesan using a jarred
>> pasta sauce (oh, but the fresh mozzarella I used to stuff the
>> chicken was to die for! and the fresh Parm I shaved on the top was
>> so good). Then a couple of nights later I made another chicken dish
>> with artichoke hearts and mushrooms and a sort of alfredo sauce with
>> half & half. I served both over angel hair pasta.
>>
>> This year I'm thinking pan-fried fish with steamed veggies one
>> night; the chicken can take up another couple of nights as it did
>> last year. ChrisD suggested risotto but I don't want to have to
>> watch it that closely and add and stir, add and stir. We'll be
>> distracted by the swimming pool right outside the door and the wine
>> right inside the door - yes, we are floozies
>>
>> The requirement is these be 1-2 dish meals (sans oven, stovetop and
>> microwave only). I'm having a hard time coming up with other ideas.
>> Anyone?
>>
With the wine and the pool, how bouts having a nice cheese fondue and salad.
Easy, quick and just the ticket when lounging. Fondue pots are easy to
carry to hotel rooms too.


Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

"jmcquown" > wrote in news:VCM8g.10242$qd2.6299
@bignews6.bellsouth.net:

> The requirement is these be 1-2 dish meals (sans oven, stovetop and
> microwave only). I'm having a hard time coming up with other ideas.
> Anyone?
>
> Jill


Jill,

You didn't mention fridge or freezer.

Trader Joe's organic brown rice (in the frozen food section) microwaves
in three minutes. There's a base for any pan fried and diced meat. Here
again you're approaching jambalaya or add a can of soup for a risotto. Or
my diet version, simply the rice with a can of low sodium tuna and some
parmesan cheese.

Breakfast: your favorite cereal with a cup of chilled evaporated fat-free
milk with/without banana.

Don't forget the Kraft extra sharp cheddar with/without salami on your
favorite crackers for snacks, accompanied with wine.

??

Andy

Andy wrote:
> "jmcquown" > wrote in news:VCM8g.10242$qd2.6299
> @bignews6.bellsouth.net:
>
>> The requirement is these be 1-2 dish meals (sans oven, stovetop and
>> microwave only). I'm having a hard time coming up with other ideas.
>> Anyone?
>>
>> Jill
>
>
> Jill,
>
> You didn't mention fridge or freezer.
>
The hotel room has a fridge and a freezer. I was thinking maybe pancakes or
french toast for breakfast/lunch.

> Trader Joe's organic brown rice (in the frozen food section)
> microwaves in three minutes. There's a base for any pan fried and
> diced meat. Here again you're approaching jambalaya or add a can of
> soup for a risotto. Or my diet version, simply the rice with a can of
> low sodium tuna and some parmesan cheese.
>
> Breakfast: your favorite cereal with a cup of chilled evaporated
> fat-free milk with/without banana.
>
> Don't forget the Kraft extra sharp cheddar with/without salami on your
> favorite crackers for snacks, accompanied with wine.
>
> ??
>
> Andy

Um, I'm thinking salami won't be on the menu We like cheese & crackers,
though!

Jill

Jill wrote:

> ChrisD suggested risotto but I don't want to have to watch it that closely
> and add and stir, add and stir.

Do you have Peter Aitken killfiled or something? He has often stated that
microwave risotto is fully the equal of stovetop risotto, and the lengthy
stirring isn't necessary.

Bob

In article >,
Dawn > wrote:

> Anthony wrote:
>
> > jmcquown wrote:
> >
> >>What to cook in a hotel room? I'll be in a hotel room with a kitchen for 6
> >>days. We'll be working 4 of those days and will probably order pizza at
> >>least once.
> >>
>
> Pan fried meatloaf and mashed potatoes. Crepes made from pancake mix,
> with warmed frozen berries. Leftover potatoes make great pancakes when
> mixed with a bit of the boxed mix and fried for breakfast the next day.
>
> Look for one of those jambalaya rice mixes and add a few sausage links,
> shrimp or chicken. Serve with a green salad. Bananas Foster is a
> stovetop recipe, I'm not sure how small a package of brown sugar you can
> find.
>
> Ham steaks are easy to heat up, serve with rice or cous cous and fresh
> vegetables for a simple meal.
>
>
>
> Dawn

There are always frozen dinners... after all, you are on vacation! <G>

Om -> ducking and running......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"jmcquown" > wrote in message
.. .
> What to cook in a hotel room? I'll be in a hotel room with a kitchen for
> 6
> days. We'll be working 4 of those days and will probably order pizza at
> least once.
>
> Last year I went to the grocery store and got 4 boneless chicken breast
> halves. From that I made chicken parmesan using a jarred pasta sauce (oh,
> but the fresh mozzarella I used to stuff the chicken was to die for! and
> the
> fresh Parm I shaved on the top was so good). Then a couple of nights
> later
> I made another chicken dish with artichoke hearts and mushrooms and a sort
> of alfredo sauce with half & half. I served both over angel hair pasta.
>
> This year I'm thinking pan-fried fish with steamed veggies one night; the
> chicken can take up another couple of nights as it did last year. ChrisD
> suggested risotto but I don't want to have to watch it that closely and
> add
> and stir, add and stir. We'll be distracted by the swimming pool right
> outside the door and the wine right inside the door - yes, we are floozies
>
>
> The requirement is these be 1-2 dish meals (sans oven, stovetop and
> microwave only). I'm having a hard time coming up with other ideas.
> Anyone?
>

Breakfast-for-dinner is quick and easy. Scrambled eggs with ham or something
like that can be nice and comforting.

Donna

On Thu, 11 May 2006 14:53:37 -0500, "jmcquown"
> rummaged among random neurons and opined:

>What to cook in a hotel room? I'll be in a hotel room with a kitchen for 6
>days. We'll be working 4 of those days and will probably order pizza at
>least once.

<snip>

Jill, I do not recall where I got the first hot sandwich recipe, but
they're both really quite good and *easy* and the third recipe is
surprisingly tasty for such a simple recipe...and can provide
leftovers! (It's an Old Reliable of my mother's.)

@@@@@ Now You're Cooking! Export Format

Devonshire Sandwiches

quick and easy

3 tbsp butter
5 tbsp flour
2 cup chicken broth
2 tbsp white wine, sherry, or lemon juice
2/3 cup cream
2 egg yolks
salt and pepper, to taste
4 slices toasted bread
4 thin slices ham
4 slices chicken
parmesan cheese

Make a white sauce of butter, flour, chicken broth, and wine. Beat
cream and egg yolks together and add to sauce. Season with salt and
pepper. Top a slice of toast with slices of ham and chicken. Pour
sauce over all and sprinkle with Parmesan cheese. Broil until cheese
melts. Makes 4 open-faced sandwiches.

@@@@@ Now You're Cooking! Export Format

Grilled Cheddar Cheese And Ham Sandwiches

quick and easy

1/4 cup butter; room temperature
1 tablespoon Dijon mustard
2 teaspoons thyme
2 teaspoons parsley
salt and pepper
8 country style bread; 1/2 inch thick
1/2 pound cheddar cheese; thinly sliced
1/4 pound smoked ham; thinly sliced
1/2 small red onion; thinly sliced
1 large tomato; thinly sliced

Mix first 4 ingredients in bowl. Season with salt and pepper. Arrange
4 bread slices on work surface. Divide half of cheese equally among
bread slices. Top with ham, then onion, tomato and remaining cheese.
Top sandwiches with remaining bread. Spread herb butter on outside of
sandwich tops and bottoms.

Heat large nonstick skillet over medium heat. Add sandwiches and cook
until bottoms are golden, about 3 mins. Turn sandwiches over, cover
skillet and cook until cheese melts and bread is golden, about 3 mins.

Contributor: Bon Appetit

Yield: 4 servings

@@@@@ Now You're Cooking! Export Format

Ground Beef Casserole

meats and poultry

1 pound ground beef
3 8 oz. cans tomato sauce
1 5 oz. pkg. noodles; small
1 3 oz. pkg. cream cheese
1 bunch green onions
1 cup sour cream
1 cup cheddar cheese; shredded
1 clove garlic
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper

Brown beef and pour off excess drippings. Add garlic, salt, sugar,
pepper and tomato sauce. Cover and simmer about 15 mins. Cook noodles
and drain. Finely chop onions, including tops; mix with cream cheese
and sour cream. In a buttered 13x9x2" casserole, place a layer of
noodles, meat sauce, sour cream mixture and shredded cheese; repeat
ending with cheese. Bake at 350°F about 30 mins.

- - - - - - - - - - - - - - - - - -

Contributor: Ninelle H. Pulliam

Yield: 8 servings

Have a good trip!

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

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

Jill wrote:

> What to cook in a hotel room? I'll be in a hotel room with a kitchen for
> 6 days. We'll be working 4 of those days and will probably order pizza at
> least once.

If local tomatoes are good, then BLT's or club sandwiches are an option. If
you bring a whisk or immersion blender, you can even make your own mayo,
which is something I always find worthwhile.

In what part of the country will you be? (Iowa again?) Your location will
shape your shopping choices.

Bob

jmcquown > wrote:

> What to cook in a hotel room? I'll be in a hotel room with a
> kitchen for 6 days. We'll be working 4 of those days and will
> probably order pizza at least once.

I find myself in this situation from time to time. I usually
find myself doing mundane things like pasta or veggie burgers,
or things that don't actually require cooking like cheese,
smoked fish, and green salads.

> This year I'm thinking pan-fried fish with steamed veggies one
> night;

I would avoid pan-frying anything especially fish, as consideration
to the next hotel guest. Frying can also set of the smoke
alarm.

(I once roasted a pheasant while staying in a hotel. Other
than the fine eating, I regretted this decition.)

Steve

On 11 May 2006 20:57:02 -0500, Bob Terwilliger wrote:
>
> Do you have Peter Aitken killfiled or something? He has often stated that
> microwave risotto is fully the equal of stovetop risotto, and the lengthy
> stirring isn't necessary.
>
I don't have him KFed but I haven't noticed him in a while and I don't
remember him ever commenting on microwave risotto.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Thu 11 May 2006 09:03:21p, Thus Spake Zarathustra, or was it sf?

> On 11 May 2006 20:57:02 -0500, Bob Terwilliger wrote:
>>
>> Do you have Peter Aitken killfiled or something? He has often stated
>> that microwave risotto is fully the equal of stovetop risotto, and the
>> lengthy stirring isn't necessary.
>>
> I don't have him KFed but I haven't noticed him in a while and I don't
> remember him ever commenting on microwave risotto.

This is what Peter wrote on Thurs, Jul 21 2005 5:38 am

....In response to a thread about whether good risotto can be made in the
microwave, I am posting this recipe from Microwave Gourmet by Barbara
Kafka. Please note the following:


1) The recipe is not foolproof. For ideal results you will need to make
adjustments in amount of liquid and cooking time to suit the rice, your
oven, and your personal preferences.


2) The recipe is from the time when 750 watt was about the maximum power
available. If your MW is more powerful you may find things browning in step
1 and you do not want this. Cook at a lower power - perhaps 70%.


3) The times in step 2 also depend on the power of your oven and the temp
of
the broth when added. I do the stirring after the broth has come to a boil
for a few minutes. The final cooking should be until most but not all the
liquid has been absorbed. The surface of the rice will be exposed and
bubbly.


4) I find 2 tsp of salt to be too much. With normally salty broth and the
cheese I find that no added salt is usually OK, or just a little bit at the
end.


BASIC RISOTTO


The very idosyncracy of the MW that makes it generally unsuited for cooking
starchy dishes makes it ideal for risotto. Starch absorbs liquid slowly in
the MW and absorbs too much, just what you want for this dish.


Serves 3 as a first course, 6 as a side dish


2 tablespoons unsalted butter


2 tablespoons olive oil


1/2 cup minced yellow onion


1 cup arborio rice, unwashed (or carnaroli)


3 cups Chicken Broth, heated


2 tsp kosher salt


Freshly ground black pepper


Freshly grated Parmesan cheese


1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more.
(If
using a small oven, cook onions for 7


minutes; add rice and cook for 7 minutes more.)


2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and
cook
for 9 minutes more. (If using a small oven, cook for 12 minutes, stir and
cook for 12 minutes more.)


3. Remove from oven. If creamier risotto is desired add 1/4c additional hot
broth. Let stand, uncovered, for 5 minutes to let rice absorb remaining
liquid, stirring several times. Stir in salt, pepper and Parmesan cheese,
if
desired.

--
Wayne Boatwright @¿@¬
_____________________

Bob Terwilliger wrote:
> Jill wrote:
>
>> What to cook in a hotel room? I'll be in a hotel room with a
>> kitchen for 6 days. We'll be working 4 of those days and will
>> probably order pizza at least once.
>
> If local tomatoes are good, then BLT's or club sandwiches are an
> option. If you bring a whisk or immersion blender, you can even make
> your own mayo, which is something I always find worthwhile.
>
> In what part of the country will you be? (Iowa again?) Your location
> will shape your shopping choices.
>
> Bob

Kansas. Iowa isn't until later in the year. I thought about bringing my
immersion blender but it might get some funny looks going through airport
security. LOL

Jill

Jill wrote:

> Kansas. Iowa isn't until later in the year. I thought about bringing my
> immersion blender but it might get some funny looks going through airport
> security. LOL

Okay, I just checked some agricultural sites to see what crops will be in
season in Kansas in late spring/early summer: beets, broccoli, cabbage,
carrots, cauliflower, celery, Chinese greens, collard greens, edamame, kale,
kohlrabi, mushrooms, mustard greens, okra, onions, radishes, early corn,
Swiss chard, rhubarb, strawberries, and zucchini.

So here's a fairly-quick-and-easy menu:

* Steak Diane with mushrooms

* Chopped salad with cauliflower, carrots, zucchini, kohlrabi, and a
lemon-Parmesan vinaigrette

* Microwave corn on the cob

* Vanilla ice cream with microwave strawberry-rhubarb sauce


Bob

OmManiPadmeOmelet wrote:
> In article >,
> Dawn > wrote:
>
>> Anthony wrote:
>>
>>> jmcquown wrote:
>>>
>>>> What to cook in a hotel room? I'll be in a hotel room with a
>>>> kitchen for 6 days. We'll be working 4 of those days and will
>>>> probably order pizza at least once.
>>>>
>>
>> Pan fried meatloaf and mashed potatoes. Crepes made from pancake mix,
>> with warmed frozen berries. Leftover potatoes make great pancakes
>> when
>> mixed with a bit of the boxed mix and fried for breakfast the next
>> day.
>>
>> Look for one of those jambalaya rice mixes and add a few sausage
>> links, shrimp or chicken. Serve with a green salad. Bananas Foster
>> is a
>> stovetop recipe, I'm not sure how small a package of brown sugar you
>> can find.
>>
>> Ham steaks are easy to heat up, serve with rice or cous cous and
>> fresh vegetables for a simple meal.
>>
>>
>>
>> Dawn
>
> There are always frozen dinners... after all, you are on vacation! <G>
>
> Om -> ducking and running......

Actually, no, it's not a vacation. We are working an art show
Friday-Sunday. The other days are *our* days. Eating in restaurants gets
dull and not to mention expensive. And I like to cook!

We will have breakfast at Waid's, a diner in Prairie Village, the morning we
set up. That was fun Last year we were seated next to this little old
lady, she was 85 if she was a day. She called John my "Hot Daddy" and asked
us if we'd ever been on a cruise. Told us all about her cruise schedule for
the rest of last year. They brought her something that wasn't on the menu;
some sort of baked custard. She goes there for breakfast every day. No
idea, really, but she was such fun to talk to.

She told us about going on a motorcyle ride at the Blue Moose (which is also
right there by the show). She'd had a few drinks (she said) and asked this
guy about his HOG and he offered to take her for a spin around the parking
lot. LOL Hope we run into her (not on a motorcycle) again this year! She
was a hoot!

Jill

Bob Terwilliger wrote:
> Jill wrote:
>
>> ChrisD suggested risotto but I don't want to have to watch it that
>> closely and add and stir, add and stir.
>
> Do you have Peter Aitken killfiled or something? He has often stated
> that microwave risotto is fully the equal of stovetop risotto, and
> the lengthy stirring isn't necessary.
>
> Bob

No, I don't have Peter Aiken killfiled. But I'm not searching old posts.
Risotto isn't really in the running here, but thanks Bob!

Jill

Michael "Dog3" Lonergan wrote:
> "jmcquown" >
> :
>
>> Bob Terwilliger wrote:
>>> Jill wrote:
>>>
>>>> What to cook in a hotel room? I'll be in a hotel room with a
>>>> kitchen for 6 days. We'll be working 4 of those days and will
>>>> probably order pizza at least once.
>>>
>>> If local tomatoes are good, then BLT's or club sandwiches are an
>>> option. If you bring a whisk or immersion blender, you can even make
>>> your own mayo, which is something I always find worthwhile.
>>>
>>> In what part of the country will you be? (Iowa again?) Your location
>>> will shape your shopping choices.
>>>
>>> Bob
>>
>> Kansas. Iowa isn't until later in the year. I thought about
>> bringing my immersion blender but it might get some funny looks
>> going through airport security. LOL
>>
>> Jill
>
> Oh Gawd... airport security might mistake it for... well... the V
> word
>
> Michael

yeah, and I won't need one

"jmcquown" > wrote in message
.. .
> What to cook in a hotel room? I'll be in a hotel room with a kitchen for
> 6
> days. We'll be working 4 of those days and will probably order pizza at
> least once.
>
> Last year I went to the grocery store and got 4 boneless chicken breast
> halves. From that I made chicken parmesan using a jarred pasta sauce (oh,
> but the fresh mozzarella I used to stuff the chicken was to die for! and
> the
> fresh Parm I shaved on the top was so good). Then a couple of nights
> later
> I made another chicken dish with artichoke hearts and mushrooms and a sort
> of alfredo sauce with half & half. I served both over angel hair pasta.
>
> This year I'm thinking pan-fried fish with steamed veggies one night; the
> chicken can take up another couple of nights as it did last year. ChrisD
> suggested risotto but I don't want to have to watch it that closely and
> add
> and stir, add and stir. We'll be distracted by the swimming pool right
> outside the door and the wine right inside the door - yes, we are floozies
>
>
> The requirement is these be 1-2 dish meals (sans oven, stovetop and
> microwave only). I'm having a hard time coming up with other ideas.
> Anyone?
>
This will require a bit of prep. at home, but I would do this in a second.
For seafood newberg with precooked crab, small shrimp, or any other I would
do the following.
Take finely minced shallots in a zip lock sandwich bag. Mix 1 TB shallots to
2 TB olive oil. Cook in microwave for 2-3 minutes at power level of 3.
It's very important to have lower power level for this part. Add 1TB flour,
and microwave long enough to create a shallot-white roux.
Add about 1.5 cups milk with salt and nutmeg and paprika; microwave at high
power level to make a bechemal sauce. Add seafood, heat, put it over toast
and garble it down.
Gourmet on the Road!!!
I made up this recipe, to make crab newberg at home in the microwave. It is
as good, if not better than what you can do on your stove. At home I usually
add some preprepard crab stock or whatever, though it's not absolutely
necessary.
Best of Luck,
Kent

Melba's Jammin' wrote:
> In article >,
> "jmcquown" > wrote:
>
>> What to cook in a hotel room? I'll be in a hotel room with a kitchen for 6
>
>> This year I'm thinking pan-fried fish with steamed veggies one night; the
>
> JAT - I don't know that I'd like the smell of fish lingering in the
> hotel room. JMO.
>


I have to agree with Barb. I'm not sure I'd want to sleep in a hotel
room where someone has cooked fish. I also think that a hotel room
kitchen does not lend itself to impressing someone with your cooking.
I'd think "take out" for dinner and maybe something nicer for breakfast
and picnic-y for lunch.

gloria p

"jmcquown" > schreef in bericht
.. .
> What to cook in a hotel room? I'll be in a hotel room with a kitchen for
> 6
> days. We'll be working 4 of those days and will probably order pizza at
> least once.
>
> Last year I went to the grocery store and got 4 boneless chicken breast
> halves. From that I made chicken parmesan using a jarred pasta sauce (oh,
> but the fresh mozzarella I used to stuff the chicken was to die for! and
> the
> fresh Parm I shaved on the top was so good). Then a couple of nights
> later
> I made another chicken dish with artichoke hearts and mushrooms and a sort
> of alfredo sauce with half & half. I served both over angel hair pasta.
>
> This year I'm thinking pan-fried fish with steamed veggies one night; the
> chicken can take up another couple of nights as it did last year. ChrisD
> suggested risotto but I don't want to have to watch it that closely and
> add
> and stir, add and stir. We'll be distracted by the swimming pool right
> outside the door and the wine right inside the door - yes, we are floozies
>
>
> The requirement is these be 1-2 dish meals (sans oven, stovetop and
> microwave only). I'm having a hard time coming up with other ideas.
> Anyone?
>
> Jill

Do you like salads as meals? I always like using left over rice for a salad
with kidney beans, scallions and tomatoes. Plus vinaigrette. Tasty and easy.
You could add soup and/or bread for extra substance.

Another easy salad: fresh spinach leaves, smoked tofu, pine nuts, tomateos,
balsamic vinegar, oilive oil.

How about bringing cooked artichokes from home and stuffing them with
tuna, shrimp or egg salad? Purchase some gazpacho, good rolls and fresh
fruit for dessert. Happy eating!
Ellie

wrote:
> How about bringing cooked artichokes from home and stuffing them with
> tuna, shrimp or egg salad? Purchase some gazpacho, good rolls and
> fresh fruit for dessert. Happy eating!
> Ellie

I don't think it's a good idea to bring cooked food on an airplane (did you
miss that part?) I can just as easily steam and stuff artichokes in the
kitchen in the hotel room

Jill

jmcquown wrote:
>
> I don't think it's a good idea to bring cooked food on an airplane (did you
> miss that part?)

Why not? Throw an icepack in a soft-sided cooler and take it along.
We do it all the time.
-L.

On Thu, 11 May 2006 14:53:37 -0500, "jmcquown"
> wrote:

>What to cook in a hotel room? I'll be in a hotel room with a kitchen for 6
>days. We'll be working 4 of those days and will probably order pizza at
>least once.

Couscous is an easy top-of-the-stove dish and it does not require much
fiddling. Cook it according to the package directions, using chicken
broth for the liquid. Add a big knob of butter and chopped tomatoes
and olives. If I was cooking in a hotel room, I would serve this
with rotisserie chicken and bagged baby spinach salad. Microwave
steamed veggies -- maybe asparagus or squash -- would be good, too.

Tara

jmcquown wrote:
> You can't be serious I get one carry-on and it's not going to have
> stuffed artichokes in it.
>
> Jill

Heck - why not? As long as it will fit in the overhead compartment,
you can bring what you want. Arties aren't *that* big!

We actually fill up a tote cooler (the kind you'd buy for the beach)
with our food for our trip cross-country, drinks and DS's milk. Now
that airlines don't feed you anything, it keeps us from having to eat
fast food at the airport, which we don't do.

-L.

-L. wrote:
> jmcquown wrote:
>> You can't be serious I get one carry-on and it's not going to
>> have stuffed artichokes in it.
>>
>> Jill
>
> Heck - why not? As long as it will fit in the overhead compartment,
> you can bring what you want. Arties aren't *that* big!
>
True, but I use my carry-on (I stick it under the seat, not in the overhead)
for my makeup, hairbrush, some crackers, chips and cold water.

> We actually fill up a tote cooler (the kind you'd buy for the beach)
> with our food for our trip cross-country, drinks and DS's milk. Now
> that airlines don't feed you anything, it keeps us from having to eat
> fast food at the airport, which we don't do.
>
> -L.

I'll be leaving in plenty of time to eat before I get on the plane; no
layovers, it's a direct flight. Last time I had a layover, it was in
Atlanta I had a bowl of cream of broccoli soup and a glass of wine. I
wouldn't exactly call that fast food

Jill

jmcquown wrote:
> I'll be leaving in plenty of time to eat before I get on the plane; no
> layovers, it's a direct flight. Last time I had a layover, it was in
> Atlanta I had a bowl of cream of broccoli soup and a glass of wine. I
> wouldn't exactly call that fast food
>
> Jill

That sounds pretty nice! I hated the Atlanta airport last time I was
there because of the smoke. I guess I get spoiled living on the W
coast where almost everything is smoke-free. We have to fly
cross-country to see family at least twice yearly - once Portland, OR
to either DC, Arlington or Norfolk, VA. It's a LONG day - usually 10
or more hours in transit. So I have to keep food on hand to keep the
"boys" satiated.

-L.

On Sat, 13 May 2006 19:57:19 -0500, "jmcquown"
> wrote:

>-L. wrote:
>> jmcquown wrote:
>>> You can't be serious I get one carry-on and it's not going to
>>> have stuffed artichokes in it.
>>>
>>> Jill
>>
>> Heck - why not? As long as it will fit in the overhead compartment,
>> you can bring what you want. Arties aren't *that* big!
>>
>True, but I use my carry-on (I stick it under the seat, not in the overhead)
>for my makeup, hairbrush, some crackers, chips and cold water.

All of that will fit in my purse, and since they let you take a purse
and a carryon...?

(I am a VERY light packer, so I usually have a purse to carry on, and
a small wheeled suitcase to check in, regardless of the length of the
trip.)

serene

Puester wrote:
> Melba's Jammin' wrote:
>> In article >,
>> "jmcquown" > wrote:
>>
>>> What to cook in a hotel room? I'll be in a hotel room with a
>>> kitchen for 6
>>
>>> This year I'm thinking pan-fried fish with steamed veggies one
>>> night; the
>>
>> JAT - I don't know that I'd like the smell of fish lingering in the
>> hotel room. JMO.
>>
>
>
> I have to agree with Barb. I'm not sure I'd want to sleep in a hotel
> room where someone has cooked fish. I also think that a hotel room
> kitchen does not lend itself to impressing someone with your cooking.
> I'd think "take out" for dinner and maybe something nicer for
> breakfast
> and picnic-y for lunch.
>
> gloria p

I'm not trying to impress him We're going there to work. It will be
nice to be able to relax in the room, have a glass of wine by the pool, then
eat at our leisure without worrying about what time a restaurant closes or
how crowded it may be. IIRC this show runs from 10AM until 8PM (around
dusk) and we need some down-time after closing up. Time to recharge the
batteries, so to speak. But yeah, I think I'll skip the fish unless we use
his hibatchi and cook out by the pool.

Jill

jmcquown wrote on 14 May 2006 in rec.food.cooking

> Puester wrote:
> > Melba's Jammin' wrote:
> >> In article >,
> >> "jmcquown" > wrote:
> >>
> >>> What to cook in a hotel room? I'll be in a hotel room with a
> >>> kitchen for 6
> >>
> >>> This year I'm thinking pan-fried fish with steamed veggies one
> >>> night; the
> >>
> >> JAT - I don't know that I'd like the smell of fish lingering in the
> >> hotel room. JMO.
> >>
> >
> >
> > I have to agree with Barb. I'm not sure I'd want to sleep in a
> > hotel room where someone has cooked fish. I also think that a hotel
> > room kitchen does not lend itself to impressing someone with your
> > cooking. I'd think "take out" for dinner and maybe something nicer
> > for breakfast
> > and picnic-y for lunch.
> >
> > gloria p
>
> I'm not trying to impress him We're going there to work. It will
> be nice to be able to relax in the room, have a glass of wine by the
> pool, then eat at our leisure without worrying about what time a
> restaurant closes or how crowded it may be. IIRC this show runs from
> 10AM until 8PM (around dusk) and we need some down-time after closing
> up. Time to recharge the batteries, so to speak. But yeah, I think
> I'll skip the fish unless we use his hibatchi and cook out by the
> pool.
>
> Jill
>
>
>

Do that foil pouch thing pocket pouch cooking....you can probably think
of things to put in foil to grill..unlax while the hibatchi coals get to
temp. Say pork chops and mixed veggies....less dishes...more unlax
time...

--
-Alan

jmcquown wrote:


>
> We will have breakfast at Waid's, a diner in Prairie Village, the morning we
> set up. That was fun

Goodness, if you're going to be in Kansas City, forget the pizza and get
BBQ. Most places do take-out. There's a Jack Stack in Overland Park,
with some of the best food in the country.

Which show are you doing? There's a ton of them coming up in the next
few weekends.



Dawn

Dawn wrote:
> jmcquown wrote:
>
>>
>> We will have breakfast at Waid's, a diner in Prairie Village, the
>> morning we set up. That was fun
>
> Goodness, if you're going to be in Kansas City, forget the pizza and
> get
> BBQ. Most places do take-out. There's a Jack Stack in Overland Park,
> with some of the best food in the country.
>
> Which show are you doing? There's a ton of them coming up in the next
> few weekends.
>
> Dawn

This one is the 'Prairie Village' show. In the same shopping center where
Waid's and the Blue Moose is located. This will be the third year I've
helped him with this show. He just finished doing the 'Brookside' show a
couple of weeks ago. I think he's skipping the show in Olathe this time
because the attendance wasn't that great last year.

Jill

Mr Libido Incognito wrote:
> jmcquown wrote on 14 May 2006 in rec.food.cooking
>
>> Puester wrote:
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>> "jmcquown" > wrote:
>>>>
>>>>> What to cook in a hotel room? I'll be in a hotel room with a
>>>>> kitchen for 6
>>>>
>>>>> This year I'm thinking pan-fried fish with steamed veggies one
>>>>> night; the
>>>>
>>>> JAT - I don't know that I'd like the smell of fish lingering in the
>>>> hotel room. JMO.
>>>>
>>>
>>>
>>> I have to agree with Barb. I'm not sure I'd want to sleep in a
>>> hotel room where someone has cooked fish. I also think that a hotel
>>> room kitchen does not lend itself to impressing someone with your
>>> cooking. I'd think "take out" for dinner and maybe something nicer
>>> for breakfast
>>> and picnic-y for lunch.
>>>
>>> gloria p
>>
>> I'm not trying to impress him We're going there to work. It will
>> be nice to be able to relax in the room, have a glass of wine by the
>> pool, then eat at our leisure without worrying about what time a
>> restaurant closes or how crowded it may be. IIRC this show runs from
>> 10AM until 8PM (around dusk) and we need some down-time after closing
>> up. Time to recharge the batteries, so to speak. But yeah, I think
>> I'll skip the fish unless we use his hibatchi and cook out by the
>> pool.
>>
>> Jill
>>
>>
>>
>
> Do that foil pouch thing pocket pouch cooking....you can probably
> think of things to put in foil to grill..unlax while the hibatchi
> coals get to temp. Say pork chops and mixed veggies....less
> dishes...more unlax time...

Good ideas. I'm not sure he'll even have his hibatchi with him; when he
travels alone he usually stays in a camp ground with those built in grills
(and lots of RV'rs who seem to set up housekeeping). But thanks, I'll ask
him to bring it along.

Jill

Serene wrote:
> On Sat, 13 May 2006 19:57:19 -0500, "jmcquown"
> > wrote:
>
>> -L. wrote:
>>> jmcquown wrote:
>>>> You can't be serious I get one carry-on and it's not going to
>>>> have stuffed artichokes in it.
>>>>
>>>> Jill
>>>
>>> Heck - why not? As long as it will fit in the overhead compartment,
>>> you can bring what you want. Arties aren't *that* big!
>>>
>> True, but I use my carry-on (I stick it under the seat, not in the
>> overhead) for my makeup, hairbrush, some crackers, chips and cold
>> water.
>
> All of that will fit in my purse, and since they let you take a purse
> and a carryon...?
>
I carry a very small purse. It contains my wallet, my sunglasses, a
lipstick and face powder in terms of makeup. When we go out to the shows,
unless it's set-up day or tear-down day, I like to wear a little more makeup
since I'm meeting and greeting prospective patrons. Also, on the Friday
evening of set-up, at this show, at least, there is a pre-view party and
they serve wine and people are generally more dressed up... like a
mini-party

Jill

Debbie wrote:
> jmcquown wrote:
>>> What to cook in a hotel room? I'll be in a hotel room with a
>>> kitchen for 6 days. We'll be working 4 of those days and will
>>> probably order pizza at least once.
>>>
>>> Last year I went to the grocery store and got 4 boneless chicken
>>> breast halves. From that I made chicken parmesan using a jarred
>>> pasta sauce (oh, but the fresh mozzarella I used to stuff the
>>> chicken was to die for! and the fresh Parm I shaved on the top was
>>> so good). Then a couple of nights later I made another chicken dish
>>> with artichoke hearts and mushrooms and a sort of alfredo sauce with
>>> half & half. I served both over angel hair pasta.
>>>
>>> This year I'm thinking pan-fried fish with steamed veggies one
>>> night; the chicken can take up another couple of nights as it did
>>> last year. ChrisD suggested risotto but I don't want to have to
>>> watch it that closely and add and stir, add and stir. We'll be
>>> distracted by the swimming pool right outside the door and the wine
>>> right inside the door - yes, we are floozies
>>>
>>> The requirement is these be 1-2 dish meals (sans oven, stovetop and
>>> microwave only). I'm having a hard time coming up with other ideas.
>>> Anyone?
>>>
> With the wine and the pool, how bouts having a nice cheese fondue and
> salad. Easy, quick and just the ticket when lounging. Fondue pots
> are easy to carry to hotel rooms too.
>
> Debbie
>
Fondue would be great except I'm not hauling one on the plane and he doesn't
own one I could always use the deep sauce-pan they provide and turn the
heat on the electric stove way down low.

Jill

Anthony wrote:
> jmcquown wrote:
>> What to cook in a hotel room? I'll be in a hotel room with a
>> kitchen for 6 days. We'll be working 4 of those days and will
>> probably order pizza at least once.
>>
>
> I quite often go on scuba trips where I stay in a condo and cook for
> myself. I tend to keep it really simple, steak, salmon fillets, pork
> tenderloin all pan fried with no more that S&P and a splash of oo.
> Frozen veg to go with. Keeps the shopping and the leftovers to a
> minimum.

Ah, now you're talking!

Jill