littleflower wrote:i love the big ziplock idea, but have never tried it. i constantly drain off water in gallon jugs, to save for various uses, and add more ice when needed ... often cubes in the bag, so i can use it in drinks, but block as well, and dry ice, at least to start. it's very important to keep your food out of the soup as much as possible, i use a little plastic shelf for that. and ziplock bags. start with a very very clean cooler! but by the end of the week, it'll have ickies in it, so watch for that as well.
oh how fun ..........
teardropper wrote:Strangely, it really is more efficient to leave the water in. Stays cooler. Put your food in one or two bags - ooh, especially meat - then drain to minimize contamination.
A-RockLeFrench wrote:A generator and a refrig/freezer sure would be nice to have...
But most of us don't, so we use coolers and ice. The reflective blankets are a good idea.
I like to precook a lot of stuff at home for convenience (shredded beef, pulled pork, roasted potatoes, bacon braised collards) and put it all into gallon ziplocs and then freeze the bags of food, I also freeze most of the bacon, lunch meats and cheese. last year we had a frozen foods cooler that only opened 2 or 3x a day. A small amount of ice added to the top daily and a little drainage now and then from the spout and we were still defrosting our bacon on Thursday.
This year we will be trying out dry ice...
Bay Bridge Sue wrote:Pour ice melt into container. Seal container. Set in sun until water is warm. Use for shower and clean-up stuff. While you're using one, the other is warming up.
MyDearFriend wrote:I can't believe I'm taking shit from a meat-cake-with-teeth. :lol:
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