By jim nock on Saturday, July 28, 2001 - 9:35 am: |
we are traveling to Bonaire in August and are taking the grandchildren. we were wondering if customs would allow us to bring in food staples ie hot dogs or hamburgers. We normally take a cooler into Cayman.
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By Jyl M. Hendricks on Saturday, July 28, 2001 - 11:46 am: |
We usually fly down with a cooler full of frozen meat and never had any problems. We will be landing July 31st for a two week stay with cooler in tow.
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By michael gaynor on Saturday, July 28, 2001 - 6:54 pm: |
There is no restriction on bringing in food, but Hot Dogs and Hamburger is the same price or cheaper here, and you don't run the risk of delays and thawed out food. Now, live Maine Lobsters in a cooler is quite a different story...eh Jake?
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By Glen Reem on Sunday, July 29, 2001 - 3:04 am: |
I had a friend at WHOI who used to fly from MA to NYC in a surplus P-38 loaded with lobster. Now maybe Jake could convince Cliff to....
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By Jyl M. Hendricks on Monday, July 30, 2001 - 10:54 pm: |
How's fresh New England scallops and shrimp sound? We usually don't have a problem with stuff thawing even though it takes us around 12 hours out of Boston. This trip we will try dry ice to lighten the load. Can't wait! Arriving tomorrow.
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By Anonymous on Tuesday, July 31, 2001 - 8:28 am: |
Last I heard dry ice was a no no as far as the airlines are concerned...
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By Kelly on Tuesday, July 31, 2001 - 8:53 am: |
Jyl....because dry Ice emits Carbon Dioxide the airlines will levy a $50.00 "oxygen fee" per flight. I left an chest full of sausage and dry ice in the New Orleans airport once because of that rule.
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By Barry Gassert on Tuesday, July 31, 2001 - 9:56 am: |
I think it is also against Bonaire laws, too. Michael, does my memory serve me correctly this time?
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By Glen Reem on Tuesday, July 31, 2001 - 12:21 pm: |
I can see that there might be a danger from a 'commercial' quantity of dry ice on an aircraft, but the amount needed to cool a pound or two of food??? More important now that smoking is banned on aircraft, I suppose. :–) It sounds like one of those rules made 'because it might...'The lawyers/insurance people strike again??? I know the rule is there somewhere, di is also illegal in shipping.
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By DIVER DEBBI on Tuesday, July 31, 2001 - 10:19 pm: |
Our friend traveled with a cooler filled with dry ice and frozen steaks to Boniare...thought he would save some $$$
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By michael gaynor on Wednesday, August 1, 2001 - 10:02 am: |
Folks. The steaks (Lomito, filet mignon) you buy at warehouse Bonaire, are cheaper and just as good as the US stuff. It is a waste of time and space to cart food to Bonaire unless it is H & H Bagels, of course. Diver Debbi, How about Kabes Ku Higra or Sanger, Snai Bonchi or yambo?
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By Ann Phelan on Wednesday, August 1, 2001 - 11:05 am: |
Where are the best local spots?? I prefer this sort of dining by far..also fresh local fruits..
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By Linnea Wimberly on Wednesday, August 1, 2001 - 3:05 pm: |
Ann, check out the 'Dining' thread entries. Also you can do a search for 'local' under the dining thread. Just scroll down to the bottom and click on 'keyword search'.
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By DIVER DEBBI on Thursday, August 2, 2001 - 10:56 pm: |
Michael...Yambo bambo whatz up ? So will you translate those delicasies for me ? Can I get them from Christina @
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By michael gaynor on Friday, August 3, 2001 - 4:40 pm: |
Okay,,,Kabes ku higra is a stew of goats brains and liver, Sanger is fried blood, Snai Bonchi is green beans stewed with goat meat and sometimes pigstail. Yambo is like Gumbo, but really is slimy since it is cooked with lots of okra to within an inch of its life! Great local restaurants include Bon Bini Terrace in Antriol, Maiky Snak, Rest San Migual (across from China Nobo), Bon Awa Grill and Josnara Snak. I will try to have a map made for all the local spots as an addition the Dining Guide.
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By DIVER DEBBI on Friday, August 3, 2001 - 10:43 pm: |
Good Grief !!!! goat brains ? I did'nt think they had any ..and they donate their livers? Fried blood ? really ? I guess I have heard of blood sausage, but it sure gives me the willys nowadays to think of ingesting blood... guess I would go with the Yambo if anything..have you heard of this new television show called Fear Factor ? they pay people $$ to do weird things like eat worms etc...maybe they should get the recipe for Kabes Jabes ! I'll stick with Priscas..would look forward to seeing a map of the local snak shops ...can never find that one out by the ballfield..say hi to Christine @ San Migual for me (tell her the tall lady who paints woodenware )
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By michael gaynor on Saturday, August 4, 2001 - 10:42 am: |
Have you ever eaten head cheese, hagis, kishka, etc? I guess if you are hungry, you eat anything. Now I did draw the line at Zebra and Gnu (wildebeast). I opted for the pumpking soup.
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By Clay Lansdown on Saturday, August 4, 2001 - 1:13 pm: |
As a kid growing up in Texas, we ate brains (cow) and scrambled eggs. Don't know if I could handle them now or not.
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By Josie on Saturday, August 4, 2001 - 6:43 pm: |
When I was growing up in England, beef tongue was a delicacy -- I loved it. Also, we English love our kidneys (American's don't know what they're missing when they turn up their noses)-- lamb and pork are the best!
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By Barry Gassert on Sunday, August 5, 2001 - 7:17 am: |
Clay...thanks for the brains and scrambled egg post...Now I know what happened to Bush and his position on the environment - scrambled brains.
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By michael gaynor on Sunday, August 5, 2001 - 8:34 am: |
Barry Barry Barry..I bet you say the same thing about what's his name? (the president who just quit).
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By Glen Reem on Sunday, August 5, 2001 - 12:41 pm: |
Ah, steak and kidney pie. And mixed grill. And sweatbreads. Good stuff.
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By Barry Gassert on Sunday, August 5, 2001 - 8:53 pm: |
Michael....the last guy had smaller brains...they say the brain is proportional to the head its in.
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By DIVER DEBBI on Monday, August 6, 2001 - 11:11 pm: |
In Boreno they call eating monkey brains...monkey la la
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By Jyl M. Hendricks on Wednesday, August 15, 2001 - 8:21 pm: |
Sorry I didn't have the chance to respond on the dry ice thing. You can fly with dry ice but only 3.74 lbs and yes there is a fee. I would check with the airline you intend to fly with first. What we did was let our food sit on dry ice several hours before we flew and then dumped it. Everything was at -40 degrees and still hard as a rock when we landed. We usually have our cooler as a carry-on as not to lose it. Very little dry ice is need to do the trick.
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By Glen Reem on Thursday, August 16, 2001 - 6:06 pm: |
Cool, Jyl, way cool!!!
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