By 1Nancy on Friday, September 21, 2001 - 10:52 pm: |
Can someone in Bonaire tell me if Bonaire will allow us to bring in frozen and packaged food items? We're coming 10/11 and want to bring food with us as we have kitchen facilities where we are staying. Thanks, 1Nancy
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By Jason on Saturday, September 22, 2001 - 6:01 am: |
1Nancy, Depending on how you are going to pack it, I would suggest you also contact your airline. One of the new resrictions in travel deals with air cargo... a separate cooler may in fact be viewed as such. Also in complete honesty, with the the increased selection available at places like Wharehouse Bonaire and the like.. Do you really want to go through the hassales??
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By Glen Reem on Saturday, September 22, 2001 - 10:20 am: |
Bonaire itself allows the food to come in. See a number of earlier posts here for more.
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By Kelly on Saturday, September 22, 2001 - 10:54 am: |
1Nancy, what do you envision bringing. As Jason said almost everything (except turkey, lamb and a roast re: Glen) are available. As to the cut of meat, the Venezulian beef is excellent, the only thing I transport to Bonaire are special orders for crawfish (frozen) and sausage. I echo that it is not worth the effort to worry about an unforeseen delay. Selections are excellent and shopping is part of the fun, especially when the item is written in Dutch.
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By michael gaynor on Saturday, September 22, 2001 - 11:43 am: |
Please! We have turkeys (Butterball), lamb rack, lamb roast, legs, prime rib roast, great steaks... everything you can get at home and at about the same price as some US markets. What we don't have are decent bagels! Save your self the aggravation: Leave your coolers at home and support the mercants and restaruants on Bonaire (bagels do not require coolers. Just zip lock bags)
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By Glen Reem on Saturday, September 22, 2001 - 12:45 pm: |
TKS, Michael. I will leave the food to you!!! Please just tell the short term visitors which things only come frozen and, like your steaks, in fairly large quantity for two people for a week.
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By Cynde Lee on Saturday, September 22, 2001 - 1:01 pm: |
Nancy, I echo Michael's advise. Originally we were going to bring stuff, then just figured it wasn't worth it. Only thing I brought was my tea:-) Of which I ran out and had to buy more. It is fun trying to figure out what stuff is in dutch as Kelly stated. The only thing that I didn't find (I only looked at Cultamari) was canned chicken to make sandwiches. We went with the tuna instead! The Cultamari has a great bakery with wonderful breads as well. Only cost us $60.00 for a weeks worth of groceries (and that included beer and wine)!
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By Carole Baker on Saturday, September 22, 2001 - 6:32 pm: |
Cynde...I bring my own tea, also. I am hooked on Red Zinger and Yellow Zinger and Berry Zinger teas....we actually found it on the shelf at the pharmacy on the Island, too! What a pleasant surprise that was one afternoon....the selection and quality of everything on Bonaire is expanding and improving contstantly. Michael is right...just buy your goods right there on the Island. Don't forget to bring the NY Bagels down to Michael's house when you arrive on the Island, however....just "normal" bagels...not the "fancy" fruity ones....onion, garlic, sesame, and the like...right, Michael???!! Zip Lock baggies hold several in each, too.....Carole
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By Carole Baker on Saturday, September 22, 2001 - 6:36 pm: |
Oh, I forgot one more thing...don't forget the New York Times for Michael....you can wrap the bagels in it...no..don't do that! But he does love his NY Times with his bagels! You gotta love that man! Carole
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By Jake Richter - NetTech on Saturday, September 22, 2001 - 11:09 pm: |
Kelly,
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By Kelly on Saturday, September 22, 2001 - 11:16 pm: |
Not to mention the strange looks you would get carrying cucumbers and zucchini...
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By michael gaynor on Sunday, September 23, 2001 - 8:11 am: |
Carole, Joe and I split a "bar" of NY strips when they come. It runs about nafl 175 for 16 thick n juicey peieces of red meat. Also, you can get a great piece of lomito (filet) for under nafl 50. Most places will put it on the band saw and cut it to your liking. As for veggies, Warehouse has lots on Wed but as Jake said, they can be a bit higher than the US
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By 1Nancy on Sunday, September 23, 2001 - 12:26 pm: |
Thanks everyone for all the helpful feedback. We will bring some stuff in a suitcase and frozen stuff in a small carryon shoulder bag which we can collapse and put into a suitcase for the trip home. I'm sure we'll shop there as well to supplement. I was trying to avoid having to spend time shopping as we only have 5 days there and want to be in the water as much as possible.
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By 1Nancy on Sunday, September 23, 2001 - 12:31 pm: |
P.S. Jake, What is andouille? Michael Gaynor- if you tell us how to find you we'll bring bagels for you but don't know if we can get the Times.Do you eat bagels if you don't have the Times? Did you know you can subscribe to the times on the web?
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By Cynde Lee on Sunday, September 23, 2001 - 1:01 pm: |
Nancy, you can easily go to town and shop on your surface interval. The place is VERY small! I don't know where you are staying, but most hotels/resorts are within 5 minutes or less of town and it really is not crowded. You will become an addict like the rest of us as it is so laid back and quiet. The maps make it look like things are farther away than they really are.
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By Jake Richter - NetTech on Sunday, September 23, 2001 - 3:36 pm: |
Andouille is a special sausage used in gumbos and other Nawlins (New Orleans) treats. As Kelly's from that region... :-)
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By michael gaynor on Monday, September 24, 2001 - 10:11 am: |
I am easy to find. However, I have a supply of bagels but would kill for a NY Times. They are available at all airport news stands. I know that it is on line, but there is nothing like the smell of printers ink and besides, my maid uses the old papers to clean windows..try doing that with the on line edition! Call me when you are here..717 4781 or cell 790 4781
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By sharyn spray on Monday, September 24, 2001 - 12:32 pm: |
Michael, We'll be there Wed and will bring Mon & Tues NYT for you ( I got to the store too late for the Sun Times....all sold out!)Also have some Folger's packed.
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By Carole Baker on Monday, September 24, 2001 - 9:09 pm: |
Sorry, Jake...did not realize you and Linda and the kids enjoyed bagels, too! Anyone who can bring some down to the Richter's soon?? Carole
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By michael gaynor on Tuesday, September 25, 2001 - 9:08 am: |
Ah...the bagel wars begin!
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By Glen Reem on Tuesday, September 25, 2001 - 1:35 pm: |
And Maury's wife's bagel machinery??? Still not used?? Gone?? Confiscated??
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By Kelly on Tuesday, September 25, 2001 - 2:43 pm: |
To make a "proper" Bagel you are going to have to barge in water from New York's East River...that is the secret ingredient.
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By michael gaynor on Tuesday, September 25, 2001 - 3:32 pm: |
Glen, Maury and Linda's machinery are long gone. Kelly, you are so right re water. Long live Zabars and H & H!!
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By Daniel Senie on Thursday, September 27, 2001 - 2:26 pm: |
Heh, maybe I'll teach Jake how to make bagels this trip... pretty easy, really. Hard to beat for freshness!
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By Jake Richter - NetTech on Thursday, September 27, 2001 - 3:20 pm: |
Linda already knows how to make bagels - we even have the requisite Kosher salt and barley malt, but it's been a while, and she isn't here yet :-(
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By michael gaynor on Friday, September 28, 2001 - 7:51 am: |
So that is where my bagels went! I did get some folgers however and a current NY Times. Bagels are not that easy to make. It is a long process to get these chewey ethnic concoctions to the perfect consistency. Talk about el dente! Jake, where does the kosher salt come in? I thought you only used to for koshering chicken and de icing the side walk!
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By Jake Richter - NetTech on Friday, September 28, 2001 - 7:55 am: |
I know the barley malt goes in the water used to boil the bagels. Not sure about the kosher salt. Will have ask Linda when I talk to her next (although I do know that ordinary table or sea salt just will not do - at least that's what I was informed when I suggested that possibility when we had run out of kosher salt ).
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By Glen Reem on Friday, September 28, 2001 - 9:11 am: |
Barley malt---is that what goes in your home brew, too???
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By michael gaynor on Friday, September 28, 2001 - 11:28 am: |
Salt is used on some before baking, but after boiling. Question: If a sea gull live near the sea, what do you call the ones that live near the bay? Baygulls of course!
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By Kelly on Friday, September 28, 2001 - 12:57 pm: |
Michael, doughn't you have something better to do ????
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By michael gaynor on Friday, September 28, 2001 - 2:35 pm: |
I guess I just wasn't bread right. I knead to be put in my place from time to time. I sometimes have a rye sense of humour....
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By Kelly on Friday, September 28, 2001 - 3:27 pm: |
Don't roll over on me Michael, even the Kaiser enjoyed a Danish from time to time.
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By michael gaynor on Saturday, September 29, 2001 - 7:30 am: |
UNCLE!
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By Kelly on Saturday, September 29, 2001 - 9:48 am: |
Not a chance Michael. You are obviously too busy, some other time perhaps.
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By michael gaynor on Saturday, September 29, 2001 - 1:50 pm: |
I will be more than happy to (bread)rack my brain and wait for an idea to flour 1/4th (cup) with a (re)tort to your challenge. I guess I can rise to the occasion. Perhaps you can roll that around a bit and see what pops(over) up.
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By Kelly on Saturday, September 29, 2001 - 6:08 pm: |
Well done........ I guess I deserve that toasting, however as much as I knead to continue this meal (repast), I fear I might be shortening my welcome and return to my lard (uhhhh laid).
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By michael gaynor on Sunday, September 30, 2001 - 8:20 am: |
did I put you in a jam? aldough me thinks I hear Uncle as well.
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By Kelly on Sunday, September 30, 2001 - 10:32 am: |
Michael, you are a peach and to show there are no hard feelings I will pass on giving you the raspberry. Ayo
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By michael gaynor on Sunday, September 30, 2001 - 11:17 am: |
lettuce let this turkey of a thread wilt on the vine.....
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By Kelly on Sunday, September 30, 2001 - 12:00 pm: |
Ouchhhh !!!! For that one I will pine for your sole.
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