Checking Beef, Really!
Oct 5, 2011 | 7:18 pm
#46
Join Date: Apr 2004
Location: Motown
Programs: DL, WN, AA, IHG Diamond, Hertz 5*
Posts: 3,452
Oct 6, 2011 | 1:06 am
#48
Join Date: Dec 2007
Location: NYC with eyes on the world
Programs: DL-Kryptonium (DM+); HH-Diamond, SPG-Gold
Posts: 529
Crabs? Sorry, can't resist....
Really?..... You bring back crabs every time you go to Baltimore, consider that "no problem," and we should "check it" as if this were a good thing? Eeek!Seems you may want to stop going to Baltimore - especially if the crabs are large enough to require their own "cabin" (e.g. a cooler).
What do you bring back from Boston? Lobsters?
Back OT - Interesting post from the OP. Delayed or lost luggage would be a terrible mis-steak on the part of Delta and render the OP's enjoyment of the half-cow mooooo-t.
Happy trails!
Oct 6, 2011 | 6:55 am
#49
FlyerTalk Evangelist
Join Date: Nov 2009
Location: Earth. Residency:HKG formerly:YYZ
Programs: CX, DL, Nexus/GE, APEC
Posts: 11,079
Really?..... You bring back crabs every time you go to Baltimore, consider that "no problem," and we should "check it" as if this were a good thing? Eeek!Seems you may want to stop going to Baltimore - especially if the crabs are large enough to require their own "cabin" (e.g. a cooler).
What do you bring back from Boston? Lobsters?
Back OT - Interesting post from the OP. Delayed or lost luggage would be a terrible mis-steak on the part of Delta and render the OP's enjoyment of the half-cow mooooo-t.
Happy trails!
I have been know to take east coast lobsters or west coast crabs in a cardboard box with a Styrofoam cooler insert (medication shipping box) to Asia a much appreciated business gift.
Oct 6, 2011 | 7:40 am
#50
Join Date: May 2005
Programs: DL Million Miler
Posts: 1,976
<<<<<<<Try to avoid a styrofoam outer cooler - they will ALWAYS be broken.
I'm amazed at how long my Louisiana boudin and central Texas brisket stay frozen in the carry on if they are insulated simply with clothing - - though I have also broken styrofoam coolers into slabs and placed the slabs around the meat.
I have to confess to also putting ice into large plastic freezer bags in the Skyclub as a temporary cold-pack en route.
Arriving home in winter, with a longer drive ahead, I put the meat into a cooler in the car, and then shovel in some snow and ice. That may not work in Hawaii.
I'm amazed at how long my Louisiana boudin and central Texas brisket stay frozen in the carry on if they are insulated simply with clothing - - though I have also broken styrofoam coolers into slabs and placed the slabs around the meat.
I have to confess to also putting ice into large plastic freezer bags in the Skyclub as a temporary cold-pack en route.
Arriving home in winter, with a longer drive ahead, I put the meat into a cooler in the car, and then shovel in some snow and ice. That may not work in Hawaii.
Oct 6, 2011 | 4:36 pm
#53
Join Date: Nov 2007
Programs: Mile-High Club, Marriott Plt, SPG P-75, PC Plt, Hyatt Dia, Carlson Gold, BW Dia
Posts: 1,845
Please tell me you take the opportunity to make odd noises in the toilet stall, plopping the dry ice into the toilet and letting the fog flow out from under the stall walls.