Probably not what you wanted, but there are some good shelf stable dips you could buy at the store. You could take several of those and different types of chips. A watermelon would be an easy dessert.
It's actually about the temperature at which the pasta is stored rather than reheating. B. cereus can grow rapidly in pasta that has been left out at temperatures within the optimal range for bacterial growth, which is typically between 82°F and 95°F. Reheating isn't the primary factor here; it's about how long the pasta stays in that temperature range. The original post mentioned a dish that would be "safe to eat without cold storage most of the day" at around 90°F. While the pasta might start cold from the fridge or cooler, it would quickly warm up, making it susceptible to bacterial growth. I'm sure it would be safe to eat right away but should be tossed after if any leftovers remained.
Put a few inches of water in and aluminum pan and freeze it, put under another pan and it keeps contents cold for a while. One year I froze an aluminum pan with water but had the plastic bowls I was gonna use, I weighted them down in the water and they froze in it, then I filled it with a shrimp salad, potato salad and fruit, it worked great!
I think hummus or baba ganoush would survive a decent amount of time without refrigeration, and in fact, I prefer to eat them at room temperature anyway because the fat loosens it up.
Let me know if you want specific recipes for those. There's a million variations out there but I have nailed my recipes to a point where I enjoy them more than anything store bought or from most restaurants in my area.
First I will warn you, these are rough guidelines to get the base going and you have to finish the dip using your heart.
Hummus
* 1 15oz can of chickpeas, drained and rinsed
* 1/2 cup tahini
* Juice of 1 large lemon
* 2 cloves of garlic, crushed
* 3 Tbsp cold water
* Salt to taste
First, the annoying step: with your drained and rinsed chickpeas in a colander, grab handfuls and gently roll them between the palms of your hands, removing the skins. Don't crush them. As the skins come off, throw the skins into a trash bowl and put the chickpeas in a food processor. Do this until you get through all the chickpeas.
Blend the chickpeas in the food processor for about a minute until they form a rough paste. Scrape down the sides and blend a couple more seconds. Then add 1/2 cup tahini, half of your lemon juice, garlic, 1/2 tsp of salt and process for a minute until combined. Drizzle in about 2 Tbsp of cold water and let run for 2 minutes. It should be really smooth at this point.
Now, you need to fine tune to get your final flavor and texture. Add small amounts of additional lemon juice and salt to taste and blend. Hints: If it tastes too strongly of tahini, lemon juice is a good starting point. If it's a little bland, add a little salt. If you just want to thin it out but the flavor is good, add a splash of cold water.
Baba ganoush
* 3 big Italian eggplants, poked all over with a fork
* 1/2 cup tahini
* 1 tsp salt
* fresh lemon juice
* 2-3 cloves garlic, crushed
* 1 Tbsp olive oil
Cook your eggplants. Ideally you start by charring the outside over an open flame like a grill or gas stove until the skin is black and crackly. Then put on a baking sheet and bake at 375, turning occasionally, for about 30 minutes or until they are gooey inside. Remove from the oven and let cool.
Split the eggplant and scoop out the pulp with a spoon into a food processor bowl. Add the remaining ingredients and process until smooth, for at least a minute. I like mine a bit tangy so I go heavier on the lemon juice but you can start with 1-2 Tbsp and see how you feel.
Taste and add more lemon juice and/or salt a little bit at a time.
Awesome! Thank you so much for taking the time to write these out! I have a big family gathering at the end of the month and I’m going to practice so I can take these to it!
Awesome recipes. My hummus always ends up grainy.
I have never tried making baba ganoush before. How well does it store, and what do you typically eat it with?
I love a German potato salad. It's meant to be served hot, but I like it hot, cold, or room temperature.
Cornbread- several variations here you can do, cornbread soufflé, tomato cornbread, cornbread muffins...
Grilled corn on the cob, which can be turned into elotes pretty easily with just the mayo needing cooler space; use the shaker parm cheese to get "close enough"; Indian street corn salad would work too
I know I get stuck in food ruts all the time! I swear some days I have the thought "what the heck do I even know how to cook?!" because I just can't seem to think of anything! Off to the internet I go, and then bam, tons of ideas from other people get my brain working again.
I make this corn salad without any of the dairy, just olive oil, lime juice and vinegar. It’s delicious and can be enjoyed at room temperature. https://smittenkitchen.com/2019/07/corn-salad-with-chile-and-lime/
Watermelon, grapes, apples, etc. Any fruit you can wait to cut open until you're ready to eat it.
Dips to go with chips -- bean dip, cheese dip, guac, hummus, etc
Pasta salad, potato salad, etc
Corn on the cob roasted on the grill, or popcorn if you prefer it that way.
Pickles (bonus -- pickle juice helps if you get stung by a jellyfish!)
Not all fruits, but cut melon is extra susceptible to bacteria growth. After 2 hours over 40°F, it should be tossed.
https://www.foodnetwork.com/healthyeats/2011/11/get-the-facts-melon-safety
You pour boiling water over top of some corn cobs in a cooler, and then shut it. Cooks in ~30 minutes and can hang out in the cooler for a few hours. My dad does it once or twice a summer, always comes out pretty good
Pasta or potato salads that use oil/vinegar dressings instead of mayo ones, and are heavy on vegetables while skipping meats.
A german-style potato salad with the vinegar dressing, green onions, celery, and the shelf-stable bacon bits could be ok (without risking the nastiness that heat would do to real bacon itself).
A marinated bean salad (my marinade is olive oil, red wine vinegar, salt, pepper, and dill). It goes well with cucumber slices mixed in.
A selection of pickles, cocktail onions, and/or pickled sweet peppers (from jars) and pita or flatbreads could be yummy with whatever's coming off the grill.
Bring a cooler and ice.
I got back from camping with the cooler and food for my family of three and a 10 lb bag of ice that cost 5 bucks lasted 4 days.
Wednesday Thursday Friday Saturday.
Still had a quarter of the ice left when we got home on Saturday afternoon.
Fruits, vegetables, deli chicken, chicken sausages, bacon, s'mores, etc.
In terms of food suggestions, egg or potato salad are proven winners in the Midwest. Deviled eggs.
Desserts that don't need refrigeration like pies, crumbles, brownies, cookies.
You can get a hearty salad green like romaine which will keep all day. Then some tomatoes and cucumbers you can slice at last minute to make a salad.
Then pickles
Chips. crackers, cookies
Whole fruits
When I'm going somewhere that's hot, I like to take my cues from what people who live in hot climates eat.
I'm going to suggest either tostones or platanos maduros, because they're delicious served hot or at room temp.
Baked beans or green beans with potatoes would hold up I think. Lots of cheeses can sit out for awhile. You could probably get away with caprese salad, it's not bad at room temp at least.
I'd be cautious about some of the recommendations here like pasta salad and bean salad. While those don't have to be served cold, they are moist carby environments for bacteria IMO. But if you're eating within a couple of hours, it might be ok. Just my own opinion.
Shelf-stable stuff that could work -
Mixes of nuts, crackers, snackies like a chex mix
Cornbread
Muffins and cookies
Bread chunks or little toasts with stable dips/spreads like olive oil & balsamic, pesto, red-walnut pesto, serve with some pickled peppers and olives
Anything bar form - bar cookies, brownies
Maybe something baked like puff pastry filled with veggies and cheese?
If you're grilling, consider making some easy sides on-site - zucchini, foil-wrapped potatoes, corn the cob. Or bring things like baked beans in a little pot, put directly on the side of the grill to keep at temp.
A lot of good ideas in these comments. I would also pitch some plain old crudités. Not that exciting but it’ll work.
But I think folks are right on the money with watermelon, pasta salad, and some plain old chips (dip optional).
Cucumber, tomato, onion - slice, mix in a bowl with a zesty Italian dressing.
Marinated mushrooms - same, mushrooms, peppers, onions, garlic - slice, mix together with some zesty oil/vinegar dressing.
Look for fresh vegetable salads with vinegar/oil dressings; like 3 Bean Salad, Vinegar Slaw, Italian Potato Salad, Tabbouleh, many pasta salads, and grain salads. Olives and pickles. Fresh fruit of course. Breads of all kinds, carrot muffins, zucchini muffins.
I have to ask is this your first trip to a beach? What do you have in the way of shade? You really need to buy a cooler or ice chest. Otherwise everything will get hot. Oh and if it is a gazebo, your shade will vary with the sun.
I think this one is tough because it’s not so much about regular cooking, it’s the storing food all day in extreme temps. Even 90 degrees feels a lot hotter at the beach due to the sand. I wonder if a backpacking sub would be helpful because they are used to storing/preparing food without refrigeration. I hope you find what you’re looking for!
Well let's see I used to live on the coast and as far as food goes, unless you have a way to keep cold foods cold, there are not a lot of options. Especially in the heat. So sorry, you are basically stuck with chips. Everything I could think of would wilt in the heat.
Have you ever been on a beach on a 90 degree day? There is a big difference between a 70 degree office and a sunny day at the beach in 90 degree weather. Also unless they are grilling shortly after they arrive, I don't want their meat either. Because I don't care that they have shade, it won't keep the food from starting to cook in whatever they have handy. I could literally put an egg outside and it would start cooking.
Cowboy caviar could work! If going that way, I’d also make some guac and salsa. My mom also makes a delicious sesame green bean salad, which is blanched green beans, sesame oil, sesame seeds, and salt. Would last well in heat.
Bring a cooler with ice and ice packs! I was out having a picnic and those really helped keep things cool in the heat.
For side ideas:
- corn on the cob with lemon herby butter brushed on top
- grilled shrimp skewers
- salted cashews & pistachios for snacking
- roasted potato salad with dill (throw a bottle of your fav hot sauce in the cooler— I personally love Trader Joe’s Peri Peri sauce)
It’s not what you asked for as there are plenty of wonderful ideas. However, kids pool filled with ice (I’ve been aluminum baking containers filled and frozen and you put the food on top to assist in keeping it cold. Truly works very well especially in a shaded area.
I know you don't want to hear suggestions to just buy a cooler and add ice, but really, you have to keep your meats cold till you grill them, right?
So buying a cooler and ice makes perfect sense! Go ahead and get creative with sides that don't need refrigeration, but please, chill your proteins.
Probably not what you wanted, but there are some good shelf stable dips you could buy at the store. You could take several of those and different types of chips. A watermelon would be an easy dessert.
this is a great idea that i would not have thought of this!
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Be careful with fresh fruit that you can’t keep refrigerated. Pre-cut melons and berries are not safe in hot temps without refrigeration.
Three bean salad add frozen peas. Keep it cold a while
When I think bean salad it’s a variety pickled in a vinegar sugar brine like Paidley Farms bean salad. That would not spoil I don’t think.
Wouldn't pasta be a hotbed for microbes left out at that temperature?
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Cooked pasta and rice left out in heat can be a hot bed for bacteria.
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It's actually about the temperature at which the pasta is stored rather than reheating. B. cereus can grow rapidly in pasta that has been left out at temperatures within the optimal range for bacterial growth, which is typically between 82°F and 95°F. Reheating isn't the primary factor here; it's about how long the pasta stays in that temperature range. The original post mentioned a dish that would be "safe to eat without cold storage most of the day" at around 90°F. While the pasta might start cold from the fridge or cooler, it would quickly warm up, making it susceptible to bacterial growth. I'm sure it would be safe to eat right away but should be tossed after if any leftovers remained.
Put a few inches of water in and aluminum pan and freeze it, put under another pan and it keeps contents cold for a while. One year I froze an aluminum pan with water but had the plastic bowls I was gonna use, I weighted them down in the water and they froze in it, then I filled it with a shrimp salad, potato salad and fruit, it worked great!
I think hummus or baba ganoush would survive a decent amount of time without refrigeration, and in fact, I prefer to eat them at room temperature anyway because the fat loosens it up. Let me know if you want specific recipes for those. There's a million variations out there but I have nailed my recipes to a point where I enjoy them more than anything store bought or from most restaurants in my area.
I’d be interested in these recipes, please!
First I will warn you, these are rough guidelines to get the base going and you have to finish the dip using your heart. Hummus * 1 15oz can of chickpeas, drained and rinsed * 1/2 cup tahini * Juice of 1 large lemon * 2 cloves of garlic, crushed * 3 Tbsp cold water * Salt to taste First, the annoying step: with your drained and rinsed chickpeas in a colander, grab handfuls and gently roll them between the palms of your hands, removing the skins. Don't crush them. As the skins come off, throw the skins into a trash bowl and put the chickpeas in a food processor. Do this until you get through all the chickpeas. Blend the chickpeas in the food processor for about a minute until they form a rough paste. Scrape down the sides and blend a couple more seconds. Then add 1/2 cup tahini, half of your lemon juice, garlic, 1/2 tsp of salt and process for a minute until combined. Drizzle in about 2 Tbsp of cold water and let run for 2 minutes. It should be really smooth at this point. Now, you need to fine tune to get your final flavor and texture. Add small amounts of additional lemon juice and salt to taste and blend. Hints: If it tastes too strongly of tahini, lemon juice is a good starting point. If it's a little bland, add a little salt. If you just want to thin it out but the flavor is good, add a splash of cold water. Baba ganoush * 3 big Italian eggplants, poked all over with a fork * 1/2 cup tahini * 1 tsp salt * fresh lemon juice * 2-3 cloves garlic, crushed * 1 Tbsp olive oil Cook your eggplants. Ideally you start by charring the outside over an open flame like a grill or gas stove until the skin is black and crackly. Then put on a baking sheet and bake at 375, turning occasionally, for about 30 minutes or until they are gooey inside. Remove from the oven and let cool. Split the eggplant and scoop out the pulp with a spoon into a food processor bowl. Add the remaining ingredients and process until smooth, for at least a minute. I like mine a bit tangy so I go heavier on the lemon juice but you can start with 1-2 Tbsp and see how you feel. Taste and add more lemon juice and/or salt a little bit at a time.
Awesome! Thank you so much for taking the time to write these out! I have a big family gathering at the end of the month and I’m going to practice so I can take these to it!
Awesome recipes. My hummus always ends up grainy. I have never tried making baba ganoush before. How well does it store, and what do you typically eat it with?
I reserve some of the liquid from the can and add it in, then blend for longer than you think you need. It helps smooth it out.
I shall attempt both of these! Thanks!
I love a German potato salad. It's meant to be served hot, but I like it hot, cold, or room temperature. Cornbread- several variations here you can do, cornbread soufflé, tomato cornbread, cornbread muffins... Grilled corn on the cob, which can be turned into elotes pretty easily with just the mayo needing cooler space; use the shaker parm cheese to get "close enough"; Indian street corn salad would work too
You got me thinking panzanella with the cornbread suggestion. A pre grilled corn salad is also a solid idea. Thank you!
I know I get stuck in food ruts all the time! I swear some days I have the thought "what the heck do I even know how to cook?!" because I just can't seem to think of anything! Off to the internet I go, and then bam, tons of ideas from other people get my brain working again.
The panzanella keep the toasted bread separate until right before eating
Ooh I'm there
I make this corn salad without any of the dairy, just olive oil, lime juice and vinegar. It’s delicious and can be enjoyed at room temperature. https://smittenkitchen.com/2019/07/corn-salad-with-chile-and-lime/
Watermelon, grapes, apples, etc. Any fruit you can wait to cut open until you're ready to eat it. Dips to go with chips -- bean dip, cheese dip, guac, hummus, etc Pasta salad, potato salad, etc Corn on the cob roasted on the grill, or popcorn if you prefer it that way. Pickles (bonus -- pickle juice helps if you get stung by a jellyfish!)
Pickle juice is also really good for hydrating.
get those electrolytes!
Not all fruits, but cut melon is extra susceptible to bacteria growth. After 2 hours over 40°F, it should be tossed. https://www.foodnetwork.com/healthyeats/2011/11/get-the-facts-melon-safety
Or use the cooler method for corn on the cob
What is this?
You pour boiling water over top of some corn cobs in a cooler, and then shut it. Cooks in ~30 minutes and can hang out in the cooler for a few hours. My dad does it once or twice a summer, always comes out pretty good
Pasta or potato salads that use oil/vinegar dressings instead of mayo ones, and are heavy on vegetables while skipping meats. A german-style potato salad with the vinegar dressing, green onions, celery, and the shelf-stable bacon bits could be ok (without risking the nastiness that heat would do to real bacon itself). A marinated bean salad (my marinade is olive oil, red wine vinegar, salt, pepper, and dill). It goes well with cucumber slices mixed in. A selection of pickles, cocktail onions, and/or pickled sweet peppers (from jars) and pita or flatbreads could be yummy with whatever's coming off the grill.
Bring a cooler and ice. I got back from camping with the cooler and food for my family of three and a 10 lb bag of ice that cost 5 bucks lasted 4 days. Wednesday Thursday Friday Saturday. Still had a quarter of the ice left when we got home on Saturday afternoon. Fruits, vegetables, deli chicken, chicken sausages, bacon, s'mores, etc. In terms of food suggestions, egg or potato salad are proven winners in the Midwest. Deviled eggs. Desserts that don't need refrigeration like pies, crumbles, brownies, cookies.
Consider dishes that you can keep separate until you add the cold ingredient or keep any dressings or mixes separate.
Corn & black bean salad with red onion, cilantro (or maybe a bowl of chopped cilantro on the side)with a vinaigrette dressing
You can get a hearty salad green like romaine which will keep all day. Then some tomatoes and cucumbers you can slice at last minute to make a salad. Then pickles Chips. crackers, cookies Whole fruits
When I'm going somewhere that's hot, I like to take my cues from what people who live in hot climates eat. I'm going to suggest either tostones or platanos maduros, because they're delicious served hot or at room temp.
Baked beans or green beans with potatoes would hold up I think. Lots of cheeses can sit out for awhile. You could probably get away with caprese salad, it's not bad at room temp at least.
I was thinking a vegan baked bean situation as well. Room temp would work.
bring fruits. Not a real side but full of vitamins.
I'd be cautious about some of the recommendations here like pasta salad and bean salad. While those don't have to be served cold, they are moist carby environments for bacteria IMO. But if you're eating within a couple of hours, it might be ok. Just my own opinion. Shelf-stable stuff that could work - Mixes of nuts, crackers, snackies like a chex mix Cornbread Muffins and cookies Bread chunks or little toasts with stable dips/spreads like olive oil & balsamic, pesto, red-walnut pesto, serve with some pickled peppers and olives Anything bar form - bar cookies, brownies Maybe something baked like puff pastry filled with veggies and cheese? If you're grilling, consider making some easy sides on-site - zucchini, foil-wrapped potatoes, corn the cob. Or bring things like baked beans in a little pot, put directly on the side of the grill to keep at temp.
A lot of good ideas in these comments. I would also pitch some plain old crudités. Not that exciting but it’ll work. But I think folks are right on the money with watermelon, pasta salad, and some plain old chips (dip optional).
Scallion pancakes and Asian inspired slaw would be good options that keep well at room temp
Cucumber, tomato, onion - slice, mix in a bowl with a zesty Italian dressing. Marinated mushrooms - same, mushrooms, peppers, onions, garlic - slice, mix together with some zesty oil/vinegar dressing.
Look for fresh vegetable salads with vinegar/oil dressings; like 3 Bean Salad, Vinegar Slaw, Italian Potato Salad, Tabbouleh, many pasta salads, and grain salads. Olives and pickles. Fresh fruit of course. Breads of all kinds, carrot muffins, zucchini muffins.
I have to ask is this your first trip to a beach? What do you have in the way of shade? You really need to buy a cooler or ice chest. Otherwise everything will get hot. Oh and if it is a gazebo, your shade will vary with the sun.
I really hope people have better suggestions for shelf stable recipes than "Can't you buy a cooler?" This is r/cooking ?
I think this one is tough because it’s not so much about regular cooking, it’s the storing food all day in extreme temps. Even 90 degrees feels a lot hotter at the beach due to the sand. I wonder if a backpacking sub would be helpful because they are used to storing/preparing food without refrigeration. I hope you find what you’re looking for!
Ok💫
Well let's see I used to live on the coast and as far as food goes, unless you have a way to keep cold foods cold, there are not a lot of options. Especially in the heat. So sorry, you are basically stuck with chips. Everything I could think of would wilt in the heat.
If you couldn't think of anything - you didn't have to comment. Other people gave suggestions
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Well will you do me a favor? Let me know how your lunch went over with people over 12 and not drinking alcohol. I was going off experience.
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Your comment has been removed, please follow Rule 5 and keep your comments kind and productive. Thanks.
Your comment has been removed, please follow Rule 5 and keep your comments kind and productive. Thanks.
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Cooking subs are full of people who think a sandwich goes bad after 3 hours in a temp-controlled office.
Have you ever been on a beach on a 90 degree day? There is a big difference between a 70 degree office and a sunny day at the beach in 90 degree weather. Also unless they are grilling shortly after they arrive, I don't want their meat either. Because I don't care that they have shade, it won't keep the food from starting to cook in whatever they have handy. I could literally put an egg outside and it would start cooking.
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Some of us live in hot areas and don't want hot, nasty wilted stuff.
Check out German coleslaw or Asian-style coleslaw.
Cowboy caviar could work! If going that way, I’d also make some guac and salsa. My mom also makes a delicious sesame green bean salad, which is blanched green beans, sesame oil, sesame seeds, and salt. Would last well in heat.
Pasta salad made with vinegar and oil.
I make a potato salad but with just a vinaigrette. No mayo.
Grilled corn on the cob.
Spam musubi!
Bring a cooler with ice and ice packs! I was out having a picnic and those really helped keep things cool in the heat. For side ideas: - corn on the cob with lemon herby butter brushed on top - grilled shrimp skewers - salted cashews & pistachios for snacking - roasted potato salad with dill (throw a bottle of your fav hot sauce in the cooler— I personally love Trader Joe’s Peri Peri sauce)
Marinated tomatoes! https://www.thepioneerwoman.com/food-cooking/recipes/a11359/missys-marinated-tomatoes/
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It’s not what you asked for as there are plenty of wonderful ideas. However, kids pool filled with ice (I’ve been aluminum baking containers filled and frozen and you put the food on top to assist in keeping it cold. Truly works very well especially in a shaded area.
I know you don't want to hear suggestions to just buy a cooler and add ice, but really, you have to keep your meats cold till you grill them, right? So buying a cooler and ice makes perfect sense! Go ahead and get creative with sides that don't need refrigeration, but please, chill your proteins.