Re: Re: all my snacks confiscated at israeli embassy

[Guest guest]

> I had some good suggestions. It's awesome how so many people have

> replied and have shared their experiences and have made suggestions.

>

> I'm posting to group because maybe these tips can be useful for

> others!

>

> Here goes from the different suggestions this is what I am planning to

> do: (It's kind of tedious and I hope I am not being like an

> over-reactionary drama queen. But, I rather be safe than sorry.)

>

> How to schlep it:

>

> The case/bag:

> Get like a food cooler/box hard one is best, some of the soft ones

> have a gel lining for cooling and that can be a problem with the no

> liquid policy. I am going to a camping store today to get one. I

> don't want it to be too heavy. As I can get tired and my husband has

> a back condition and as it is he needs to carry enough stuff.

>

> Keeping it cool:

> Place on the sides frozen packs that are like the medical ones you

> snap in the middle to get it to work. Before entering security throw

> it out or try to keep it in box- I think I will throw it out, why draw

> attention to myself? Also, have frozen peas/corn in box. If those

> snap medical grade things are thrown out than the corn/peas will keep

> it cool and I won't have to worry about my sensitive belly. Place

> corn/peas in see-through plastic ziploc bags. Also, have a couple of

> empty see through ziploc so once I board the plane I can ask flight

> attendant to fill bags with ice, and I can do that during the whole

> flight.

> Also, very important all food should be in see though ziplocs and

> tupperware. That way they know what they are looking at.

>

> Hurray and phew! <wiping the sweat off my brow>

>

> Travel time:

>

> The flight is direct and like 10-11 hours depending on winds and the

> travel time to and from airport here and in Israel- (including waits)

> in the airport should be about another 5-6 hours in total. I hope!

> can be longer if there is some crazy delay.

>

> Flight in the afternoon. I hope I will have an appetite to eat a

> healthy portioned lunch. If that happens I am not worried. I will

> then only need to nibble a bit every like 2-3 hours. But, I eat very

> little in those nibbles.

>

> Take

> 1) apples, flight attendant can peel it for me.

> 2) Oranges, I suck the juice out and pretty much throw most of it out

> but that helps me when I get sugar lows (which is happening like so

> much less- YAY!) bring wiped so I won't get sticky from this as I am

> a total pig when I do my orange thang!

> 3) Squash fries

> 4) Some baked stuff from SCD bakery

> 5) peppermint tea and attendant will give hot water

>

> I would like to have some kind of meat like chicken or whatever in

> there. Want something tasty and not be totally dry from my cooking.

> I don't have a food dehydrator (live in an apartment and I fear that

> would be too noisy)

How about chicken pancakes - recipe in BTVC, fry them, but then

dry them out to some extent in the oven at a low setting. If you

are tolerating sauteed onions and peppers, I've been adding them

to the recipe and they are delicious that way.

Or, I wonder if you got some packaged smoked salmon if they would

refrigerate it for you until you are ready to eat it - El Al

traditionally

serves smoked salmon for breakfast (or they used to) with bagels,

but I don't know what continental does - which I think you mentioned

you are flying.

If I were you, I'd call the airline and find out to what extent they

will

accomodate you.

Mara

[Guest guest]

Hi Jodi,

you can make beef jerky (or any jerky) in your oven. For my on a trip

now I take beef jerky and cheese. The cheese can get a little messy,

but when I'm hungry I don't care.

For beef jerky I what ever whole meat I have and I slice it very thin.

I tend to slice it while it is still partially frozen so it is easier

to slice. I slice it as thin as I can with just a sharp butcher knife

and my cutting board, so the meat pieces are thin, maybe a eight of an

inch or so but not paper thin. I like to put something on the meat

before I jerky it. Like a mixture of salt and pepper and maybe some

ground up dried green peppers if I have them available. you can put

anything legal on them that you like. The last time I made it I mixed

some honey into the spices and thought the result was great. Once you

have the meat all spiced up I place a wire cooling rack on a cookie

sheet and place the meat on the wire rack so there is air on both

sides of the meat. Then I place it in the oven on it lowest

temperature setting, I think for my oven it is around 175 F. Then I

leave there for 8 to 10 hours. You can check it as often as you like.

Eventually the meat will get black and hard. The thinest pieces will

go to a slight too dry crispy to let you know the rest of it is likely

done.

Best of luck on your trip.

--

CD 7 years

SCD since 6 Aug '06

email: andrew.bodley@...

" I cried because I had no shoes until I met a man with no feet. " -

Persian Proverb

> I would like to have some kind of meat like chicken or whatever in

> there. Want something tasty and not be totally dry from my cooking.

> I don't have a food dehydrator (live in an apartment and I fear that

> would be too noisy) So, I don't know how I would make jerky. Maybe

> take some bacon? Not sure how to do that or cook it for a long trip.

> When I eat meat I don't feel hungry.

>

> Thanks everyone!

> It's gonna be awesome!

>

>

> Jodi

>