traveling with dry ice

[Guest guest]

I don't get on the list much. I have not seen much on here or on the pecanbread

website about getting along with SCD and traveling. I wanted to relate my

experience.

First, since it is reiterated so much: I believe that only food I have fixed

is food eaten by my son. I start from scratch. I have not used much organic

food, because of the cost, and I do buy frozen green beans, and occasionally

frozen spinach. Otherwise, I would say that all food is fresh.

Seeing the recipe for meat " muffins " and the comment about travel from, I

believe, Carole gave me the idea of cooking up pans of food using meat, veggies

and eggs. I cooked up about 4 1/2 pans: about 9x13 in. each. I varied the

veggies with butternut squash & /or green beans & /or zucchini. To one of them I

added mushrooms. I cooked them with eggs and probably not enough eggs because

they were a little too wet and perhaps a little loose. Next time I would try to

sqeeze out the liquid from the veggies (green beans and zucchini) first and not

be afraid to add more eggs. I also did not want to use much meat, so that made

it wetter and looser.

I cooked the casserole up with parchment paper under it so I could more easily

remove the food from the pans. After they had cooked and sat a while, but while

they were still warm, I turned them out on a tray and froze each cassarole. I

used a pizza cutter before they were altogether frozen and cut them into 3x4

inch rectangles, separating them a little so they would freeze in separate

sections.

I wrapped each section in waxed paper and put them individually in freezer

ziplock baggies.

Then this is the best part: I bought dry ice. I wrapped the dry ice in

newspaper. I packed the food in the cooler with the dry ice and packed any

spaces between the cooler and the food with newspaper. I also separated the dry

ice and the food with cotton toweling. I used about 15 pounds of dry ice--two

packs. I bought them at a grocery store for $1/lb. The food stayed frozen for

two days. It was not summer time, but it was warm and we dressed in shorts most

days.

We had to have a room with a kitchen, or at least a refrig/freezer. I also

took several sizes of coolers so I could pack the food in smaller coolers as I

used the food and to keep the dry ice working well. The dry ice looses amount.

The more space you have around the dry ice, the more the CO2 will warm and leave

the frozen part, so it works better to have as little space as possible around

the dry ice and food.

I googled dry ice and got several websites that discussed dry ice and how to

use it. This was my first experience. One site said that grocery stores, even

Wal-Mart, carry dry ice. I have heard that building supply places may also have

it. We found it originally in a grocery store and later, on the trip, at a

Wal-Mart supercenter.

So, the trip I was dreading, and really I thought about not going, was a

success. I am glad I went. Of course, it was work, but it did work out and I

am glad I did not miss the trip. stayed SCD compliant and did well.

, mom to , diagnosed severe, low-functioning, non-verbal autism,

SCD since 9/06

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

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[Guest guest]

,

I'm so glad you were able to go and make this trip work so well for , and

for you!

Pre-cooking the veggies and draining them well works better for these kinds of

egg/meat/veggie casseroles.... and cooking on a lower temp (no higher than 325

for eggs) helps a lot.

It sounds like this would be a great thing for a lot of us to make ahead and

just have frozen on hand, to save work!

Patti

traveling with dry ice

Seeing the recipe for meat " muffins " and the comment about travel from, I

believe, Carole gave me the idea of cooking up pans of food using meat, veggies

and eggs. I cooked up about 4 1/2 pans: about 9x13 in. each. I varied the

veggies with butternut squash & /or green beans & /or zucchini. To one of them I

added mushrooms. I cooked them with eggs and probably not enough eggs because

they were a little too wet and perhaps a little loose. Next time I would try to

sqeeze out the liquid from the veggies (green beans and zucchini) first and not

be afraid to add more eggs. I also did not want to use much meat, so that made

it wetter and looser.

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[Guest guest]

What good information!!! Thank you for sharing this!

Jim & Carfagno wrote: I don't get on the

list much. I have not seen much on here or on the pecanbread website about

getting along with SCD and traveling. I wanted to relate my experience.

First, since it is reiterated so much: I believe that only food I have fixed is

food eaten by my son. I start from scratch. I have not used much organic food,

because of the cost, and I do buy frozen green beans, and occasionally frozen

spinach. Otherwise, I would say that all food is fresh.

Seeing the recipe for meat " muffins " and the comment about travel from, I

believe, Carole gave me the idea of cooking up pans of food using meat, veggies

and eggs. I cooked up about 4 1/2 pans: about 9x13 in. each. I varied the

veggies with butternut squash & /or green beans & /or zucchini. To one of them I

added mushrooms. I cooked them with eggs and probably not enough eggs because

they were a little too wet and perhaps a little loose. Next time I would try to

sqeeze out the liquid from the veggies (green beans and zucchini) first and not

be afraid to add more eggs. I also did not want to use much meat, so that made

it wetter and looser.

I cooked the casserole up with parchment paper under it so I could more easily

remove the food from the pans. After they had cooked and sat a while, but while

they were still warm, I turned them out on a tray and froze each cassarole. I

used a pizza cutter before they were altogether frozen and cut them into 3x4

inch rectangles, separating them a little so they would freeze in separate

sections.

I wrapped each section in waxed paper and put them individually in freezer

ziplock baggies.

Then this is the best part: I bought dry ice. I wrapped the dry ice in

newspaper. I packed the food in the cooler with the dry ice and packed any

spaces between the cooler and the food with newspaper. I also separated the dry

ice and the food with cotton toweling. I used about 15 pounds of dry ice--two

packs. I bought them at a grocery store for $1/lb. The food stayed frozen for

two days. It was not summer time, but it was warm and we dressed in shorts most

days.

We had to have a room with a kitchen, or at least a refrig/freezer. I also took

several sizes of coolers so I could pack the food in smaller coolers as I used

the food and to keep the dry ice working well. The dry ice looses amount. The

more space you have around the dry ice, the more the CO2 will warm and leave the

frozen part, so it works better to have as little space as possible around the

dry ice and food.

I googled dry ice and got several websites that discussed dry ice and how to use

it. This was my first experience. One site said that grocery stores, even

Wal-Mart, carry dry ice. I have heard that building supply places may also have

it. We found it originally in a grocery store and later, on the trip, at a

Wal-Mart supercenter.

So, the trip I was dreading, and really I thought about not going, was a

success. I am glad I went. Of course, it was work, but it did work out and I am

glad I did not miss the trip. stayed SCD compliant and did well.

, mom to , diagnosed severe, low-functioning, non-verbal autism, SCD

since 9/06

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

Looking for earth-friendly autos?

Browse Top Cars by " Green Rating " at Yahoo! Autos' Green Center.