lakesq's Profile

in addition to canned beans and red lentils -- which go from raw to cooked in about 15 minutes! -- canned vegetarian low or no fat refried beans: thinned out with water or stock for a flavorful, virtually instant soup; thinly spread on grilled tortilla or toasted pita and topped with pretty much any leftover protein or a poached, fried or scrambled egg and some raw veggies; same but with some cheese, melted in the micro, with the raw veggies; as a base for fish cakes instead of mashed potato ... such a versatile staple! I also always have large mild onions, fresh garlic and fresh citrus, especially lemons, for both the juice and the zest.

there are far too many variables left out of the OP for anyone, including the pros, to really have enough info to weigh in with authority. for example, what was the temp of the food when 'found'? what was the ambient temp of the room? what type of cooking vessel was used? what was volume within that vessel? how much sugar/salt/acid was used? all these factors -- and probably more -- would have been needed to know to calculate how slowly or quickly the contents cooled down and how long the food was in the actual danger zone. then, you'd need to figure out what actual the risk level would be based on the counterbalances of salt/sugar/acid and their cumulative offsetting of the initial risk level. mostly, though, I'm curious what the OP ended up doing!

what a disappointing post! truly lacking in any research -- of which there is copious amounts on this very interesting topic given it's fascinating ancient roots. fortunately, a rare event for this site.

second the tamarind, hoisin and garlic additions noted above.

... and, in the microwave!! using a heavy, covered glass baking dish, start with boiling water, salt and corn meal and cook in 5 minute increments, stirring at the end of each increment, until softened to your taste. stir in milk, cheese or butter -- or any combo thereof! -- plus any herbs or other add ins, if using, at the end, cover and let sit a few minutes. far less oversight needed and virtually impossible to burn or overcook, but with the same creamy texture as stove top.

what discerning said, squared ... especially re all the advice to use non-food safe cleaners on -- which will also mean in, given slate's porous nature -- anything coming into direct contact with food. the cleaners are far more likely to cause illness, not to mention off-flavors, than any residual oil from the cheeses served from the slate. what's happened to our collective power of critical reasoning??

unless I'm in the throes of pms, I'll always opt for lemon over chocolate ... even on valentine's day!!

I use the extra small gladware containers with lids to make giant [approx 4 fluid ounces] ice cubes. my tiny refrigerator's freezer does a lousy job -- it's barely adequate to make ice! -- and the lids really help keep the frost build up down and reduce off odors and flavors in the ice itself. I don't love using plastic for any food storage, but this method works so well, I make it an exception!

the cranberry curd bars would totally great -- they're already valentine's colored! -- but I can also recommend a seriously delicious no-bake 10 minute key lime 'pie' on serious eats, which I made in a hotel room w/ refrigerator for my boyfriend's birthday one year. I traveled by air, too! I squeezed, pre-measured and then stored the lime juice in double zipper bags; ditto some fresh zest I used to decorate the top.

Although I was able to run in [and then hide in a bag!] a can of reddi-whip, I used evaporated full fat milk instead of the cream so, in theory, could have gotten away with absolutely no shopping at our destination. make sure you pack a can opener either way. and, if his kichen is utterly bare, you may want to figure out some sort of non-reactive container to actually make the pie in, too.

here's the link: http://www.seriouseats.com/recipes/2011/07/10-minute-lime-cracker-pie-recipe.html?ref=search

have a great trip!!

Serious Eats [seriouseats.com] has been running an occasional series on British cooking. it's a US-based site and the ingredients are all in 'American' which, in addition to the recipes themselves, could give you an idea how to convert some of the items that have caused confusion.