Xta_G wrote:
On the topic of cold food staying cold.. once Duck and I figure out our grocery list for our Thai dinner, would you be interested in picking up the perishable things? I'm mostly worried about the frozen chicken.. I'm so NOT a cook, partly because I'm scared of poor food handling since I don't know any better, and then giving food poisoning the people sharing my meal... and I'm not sure where Heather and I will be stopping for groceries on the drive down, so I don't feel confident about planning for safe chicken hauling..
X.
I had been pondering this myself, as I had been planning on bringing a fair bit of raw chicken. Here was my plan (I was gonna have this out there with me but if I don't hafta jam it in, then super!!).
First, skinless boneless breast only. Next, julienne (large strips) and season individual batches. Some for teriyaki, some for thai curry, some for barbecue, like that. Still raw, but marinating, the freezer bags go into the freezer and frozen solid. Next is one of those 5 day coolers (I had one last year, someone pitched it!?!) Fill with frozen chick, top with dry ice, seal with duct tape. Be sure to pull out what's needed enough in advance cuz if it's kept sealed and in the shade, you'll still have frozen chicken at the end of a week.
I like pudding.
I like tea.
I like chocolate.
Do you like me?