Re: Carrying my own NT food

[Guest guest]

On Tue, 22 Feb 2005 16:47:44 -0800 (PST)

Pratick Mukherjee <pratickmukherjee@...> wrote:

> Greetings,

>

> Can anyone suggest some NT style food that can be carried on a business trip

so that I

> don't have to eat out?

If you are going through airport scanners then there is no way to

transport healthy food, unless you have the food hand checked.

" I feel sorry for all those health food

people. Someday, they will be lying in a hospital bed,

dying of nothing. "

Redd Foxx

=================================================

" This is what the king who will reign over you will do:

He will take... He will take... He will take... He will take...

... he will take... He will take... "

(I 8:11-17)

=================================================

[Guest guest]

> Greetings,

>

> Can anyone suggest some NT style food that can be carried on a

business trip so that I

> don't have to eat out?

>

> Basically something that won't need refrigeration.

>

> I was thinking of carrying kimchi, but I don't know whether it can

survive out of the

> fridge for a week or not.

> Kimchi experts?

>

> What about kefir - can it survive for a week in a glass jar without

refrigeration?

>

> Any other ideas?

Pratick,

Here's what I bring, variously:

raw cheese

jerky--meat or fish

coconut milk in tetra paks

eggs---hard-boiled or raw

crispy nuts

clo

celtic salt

some types of sausages would be good, too.

Depending on how much weight/bulk you're willing to carry:

kefir and kimchi.

These will both get more sour and fizzy as time passes.

How long is your trip? If I go on a long-ish trip i'll bring some

kefir and drink within the first couple days. After that it gets

really soured and separated. I'll still just shake it up and drink it

down, but I don't know your taste.

I don't ever refrigerate any of it, and have never had any problems.

Other options might be those dried anchovies or shrimp if you care for

that sort of thing.

I might bring a few dried figs or whatnot if I'm feeling naughty, as

well.

I don't know where you are re: breads 'n' crackers.

B.

[Guest guest]

>Can anyone suggest some NT style food that can be carried on a business trip so

that I

>don't have to eat out?

>

>Basically something that won't need refrigeration.

>

>I was thinking of carrying kimchi, but I don't know whether it can survive out

of the

>fridge for a week or not.

>Kimchi experts?

Depends how long you are going to be gone, but one thing you can do is bring the

salted cabbage in Nalgene jars, and let it ferment in your hotel room. Ditto for

kefir beer ... bring a couple of kefir grains (in your pocket in a kleenex, if

you must) or a bit of yeast starter, and get some apple juice at your

destination. Let it ciderize in your room. Or, get one of those cheapo $2 styro

containers and add hotel ice once a day. Most good hotels will bring you a

little fridge though, if you ask.

Kimchi and kefir will keep for weeks at room temp, but they get more and more

sour. I usually bring jerky though, and buy some pepperoni at the local Trader

Joe's, and fruit. I can live on peanut butter apples and jerky just fine. I

usually buy food wherever I'm going. If there are leftovers, I leave a note for

the hotel staff: " take what you want " .

>What about kefir - can it survive for a week in a glass jar without

refrigeration?

Yep. It's the gamma ray xray machines that might do it in.

>

Heidi Jean

[Guest guest]

I been getting a great flavored soft cheese out of the kefir jar

which has been on the counter or frig for several weeks. I usually

make bread with it though and carry it for later use. It keeps even

longer if I toast it first. Dennis.

>

> >Can anyone suggest some NT style food that can be carried on a

business trip so that I

> >don't have to eat out?

> >

> >Basically something that won't need refrigeration.

> >

> >I was thinking of carrying kimchi, but I don't know whether it

can survive out of the

> >fridge for a week or not.

> >Kimchi experts?

>

> Depends how long you are going to be gone, but one thing you can

do is bring the salted cabbage in Nalgene jars, and let it ferment

in your hotel room. Ditto for kefir beer ... bring a couple of kefir

grains (in your pocket in a kleenex, if you must) or a bit of yeast

starter, and get some apple juice at your destination. Let it

ciderize in your room. Or, get one of those cheapo $2 styro

containers and add hotel ice once a day. Most good hotels will bring

you a little fridge though, if you ask.

>

> Kimchi and kefir will keep for weeks at room temp, but they get

more and more sour. I usually bring jerky though, and buy some

pepperoni at the local Trader Joe's, and fruit. I can live on peanut

butter apples and jerky just fine. I usually buy food wherever I'm

going. If there are leftovers, I leave a note for the hotel

staff: " take what you want " .

>

>

> >What about kefir - can it survive for a week in a glass jar

without refrigeration?

>

> Yep. It's the gamma ray xray machines that might do it in.

>

> >

>

> Heidi Jean

[Guest guest]

>

> Yep. It's the gamma ray xray machines that might do it in.

>

So, if you want to fly with kefir grains...what's the best way?

CJ

[Guest guest]

On Tuesday, February 22, 2005, at 11:50 PM, dkemnitz2000 wrote:

> I been getting a great flavored soft cheese out of the kefir jar

> which has been on the counter or frig for several weeks. I usually

> make bread with it though and carry it for later use. It keeps even

> longer if I toast it first. Dennis.

>

Does this kefir jar contain both the whey and the curd or has the kefir

been separated to just the curd? And why have you left it sit out for

several weeks, is there a benefit to doing that?

When you make bread does it still have the same benefits as kefir?

Won't the heat from baking kill the bacteria? So if the bacteria are

killed what benefits are still left...is it just like using milk in

your recipe then?

Sandy

[Guest guest]

>>

>> Yep. It's the gamma ray xray machines that might do it in.

>>

>

>So, if you want to fly with kefir grains...what's the best way?

>

>CJ

I think the best bet is to keep them on your body ... they are not likely to zap

you with anti-microbial doses of xrays. I don't think they usually do that to

luggage either, but it seems some airports do. They used say it was ok to put

film thru the scanners at our airport, now they say you can't ... which says

high-powered zaps to me. Anyway, my grains died when they got zapped.

The grains will live fine in a little baggie with no milk for a day or three, or

wadded up kleenex for that matter. If you do get searched, even on a local

flight, it might be a bit hard to explain, but hey ...

Heidi Jean

[Guest guest]

--- Heidi Schuppenhauer <heidis@...> wrote:

> If you do get searched, even on a local flight, it might be

> a bit hard to explain, but hey ...

You can always tell them that these are bacterial colonies for micro-biological

warfare.

The Fine - $500,000

The Prison Sentence - 25 years

The Look on their Faces - Priceless !

__________________________________________________

[Guest guest]

>

> > I been getting a great flavored soft cheese out of the kefir jar

> > which has been on the counter or frig for several weeks. I

usually

> > make bread with it though and carry it for later use. It keeps

even

> > longer if I toast it first. Dennis.

> >

> Does this kefir jar contain both the whey and the curd or has the

kefir

> been separated to just the curd?

[Dennis] I use the curd,whey and cream as well. Just make a sponge

with the flour, dough up and pan about 5 hours later and bake 2 or 3

hours later. I start around noon and bake before bedtime or in the

morning whenever ready. I'm going to try a batch with chopped

onions this week.

And why have you left it sit out for

> several weeks, is there a benefit to doing that?

>

> [Dennis] Not any benefit just no room in the frig.

When you make bread does it still have the same benefits as kefir?

>

[Denis] probably not but I don't have to feed it to the chickens,

etc.

Won't the heat from baking kill the bacteria? So if the bacteria

are

> killed what benefits are still left...is it just like using milk

in

> your recipe then?

> [Dennis]baking will kill most microorganisms,not sure about all.

And I don't have to add factory made yeast for leavening. Plus the

kefir microorganisms and long ferment cause a different flavor

profile than factory made yeast.Dennis

>

Sandy

>

>

>

[Guest guest]

>You can always tell them that these are bacterial colonies for micro-biological

warfare.

>

>The Fine - $500,000

>The Prison Sentence - 25 years

>The Look on their Faces - Priceless !

ROFLMAO! If I didn't have kids at home I'd risk the prison sentence just for the

look on their faces!

Actually I figure if they are squished up in a Kleenex someone will just figure

they are some kind of bodily secretions and not ask too closely. I DID get

pulled out of line (supposedly randomly, but I seem to get that a lot, maybe

because of all my e-group activism?) to have my stuff inspected in detail, and

they pulled out my goat cheese, baby dried anchovies, kimchi, special plastic

polycarbonate silverware, cold paks ... and inspected it with these looks you

could just tell were trying to be as bland as possible, while I tried to stifle

the very loud laugh that was threatening to come out. I had rebooked to first

class too.

's idea is a good one though: make contact with someone in the city you

are going to, and get some supplies for the weekend. The Great Kefir Underground

Railroad !!!!

I also know someone who just sends their stuff via Fedex to their destination.

Fedex doesn't irradiate anything, and they are nice folks who will pick up a big

box where you are at, and deliver it with utmost efficiency to where you are

going, and, unlike the airlines, they actually KNOW where your stuff is and

don't lose it.

Heidi Jean

[Guest guest]

On Wednesday, February 23, 2005, at 09:55 PM, dkemnitz2000 wrote:

> [Dennis]baking will kill most microorganisms,not sure about all.

> And I don't have to add factory made yeast for leavening. Plus the

> kefir microorganisms and long ferment cause a different flavor

> profile than factory made yeast.Dennis

> >

>

Ohhhh......this is very interesting! The kefir acts as yeast? It

cause the flour to rise?

So you just leave the kefir out on the cupboard...do you put a lid on

it or cover with a cloth or coffee filter. Do you just keep adding to

it everyday or do you keep each batch separated?

Would the kefir act as yeast even if it were kept in the fridge? Does

it have to be left out for weeks to be yeast?

Sandy

[Guest guest]

Is there a way to find out which airports " super zap " our luggage? Is the film

issue a good indicator? Or is this all top-secret information?

What might be the negative effects on real milk, kombucha, or sauerkraut packed

in luggage? Dead enzymes and organisms?

---Carol

Heidi Schuppenhauer <heidis@...> wrote:

[CJ]Yep. It's the gamma ray xray machines that might do it in. So, if you want

to fly with kefir grains...what's the best way?

[Heidi]I think the best bet is to keep them on your body ... they are not likely

to zap you with anti-microbial doses of xrays. I don't think they usually do

that to luggage either, but it seems some airports do. They used say it was ok

to put film thru the scanners at our airport, now they say you can't ... which

says high-powered zaps to me. Anyway, my grains died when they got zapped.

The grains will live fine in a little baggie with no milk for a day or three, or

wadded up kleenex for that matter. If you do get searched, even on a local

flight, it might be a bit hard to explain, but hey ...

[Guest guest]

The kefir acts as yeast? It cause the flour to rise?

Dom tells about kefir sour dough starter

http://users.chariot.net.au/~dna/kefir_cheese.html

here is a recipe for sour dough bread

http://maria.fremlin.de/recipes/qksourdough.html

Cheryl C-Ky

ADHD http://comfort4adhd.tripod.com/

CountyKyFreeCycle/

Dom's Kefir in-site for information:

http://users.chariot.net.au/~dna/kefirpage.html

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[Guest guest]

---

Hello Sandy, So essentially bread is made with kefir and flours of

choice. The bread is a bit heavy however esp the first few

tries...Also see answers below.Dennis

In , <samack@c...>

wrote:

>

>

> On Wednesday, February 23, 2005, at 09:55 PM, dkemnitz2000 wrote:

>

> > [Dennis]baking will kill most microorganisms,not sure about all.

> > And I don't have to add factory made yeast for leavening. Plus

the

> > kefir microorganisms and long ferment cause a different flavor

> > profile than factory made yeast.Dennis

> > >

> >

>

> Ohhhh......this is very interesting! The kefir acts as yeast?

It

> cause the flour to rise?

[dennis]IT does a pretty good job of leavening. Probably has to be a

little gluten present from your flours of choice. perhaps the stuff

used in non gluten flour would work too, I don't know at the moment.

> So you just leave the kefir out on the cupboard...do you put a lid

on

> it or cover with a cloth or coffee filter.

[Dennis]During the buggy season (which is much of the time.

Currently ladybugs are flying all over in-doors)I'll cover it

loosely.

Do you just keep adding to

> it everyday or do you keep each batch separated?

>

[Dennis] Mine are separated daily cause I have gallons of kefir of

varying " maturity " .

Would the kefir act as yeast even if it were kept in the fridge?

Dennis] yes but develops gaseous byproducts more slowly and probably

a different flavor profile at lower temps.

Does

> it have to be left out for weeks to be yeast?

> [Dennis] I don't think so but I think the cheese develops a more

distinctive flavor after 10 days or so on the 60F counter. Next

summer when it is 90-100F everything will happen much faster.

> [Dennis in Kansas]

Sandy

>

>

>