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ChristyQ*
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Location: Springfield,Virginia
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 Posted: Fri May 09, 2008 2:06 pm Post subject: Garnish Transporting???? |
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Hey any helpful tips on how to do this succesfully ?? I really like parsley , but to keep happy and perky until saturday was a challenge. Any halpful hints will be much apprecitated.
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Big George'S BBQ
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| Posted: Fri May 09, 2008 2:41 pm Post subject: |
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Ice in a cooler helps to keep almost anything Perky. I have kept lettuce and parsley looking good in a plastic bag and on ice- put it in the cooler Friday and into the styrofoam boxs Sat. Good Luck. Buy this stuff before you go. Don't trust the stores where the comp is to have what you are looking for.
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ChristyQ*
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| Posted: Fri May 09, 2008 3:50 pm Post subject: |
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| Big George'S BBQ wrote: |
| Ice in a cooler helps to keep almost anything Perky. I have kept lettuce and parsley looking good in a plastic bag and on ice- put it in the cooler Friday and into the styrofoam boxs Sat. Good Luck. Buy this stuff before you go. Don't trust the stores where the comp is to have what you are looking for. |
Yes, I understand that we travel with our garnish. So do you use a ziploc bag??? and seperate and clean and cut before you go? It always seem so unhappy by box time.  We put it in the cooler just wondering , I know there perhaps other ways to do it.
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Big George'S BBQ
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| Posted: Fri May 09, 2008 5:16 pm Post subject: |
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I have just put the stuff in plastic grocery bags and put on top of ice. We have always cleaned it there. This year I plan to clean and prep the lettuce and parsley at home to save time when trying to set up the box. I also plan to put the veggies in a salad spinner that will help to keep it nicer and more PERKY. I will probably put it in a plastic container to prevent damage and place a moist paper towel on it. I have never done all of this before, but I do most of this at home and the lettuce etc looks good for several days so as long as I keep it cold I think it should work at a comp. Hope that this helps. If you do any of this let me know how it turns out
George
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Big Ugly BBQ
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Location: Perryville, MD
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| Posted: Sun May 11, 2008 6:36 am Post subject: |
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I left my garnish at home before Salisbury, you should have seen me down there searching for some. I usually get my on Weds, and put it in my fridge that I keep my comp stuff in. I have been going to an asian market to get it, a bit cheaper and larger selection between Green Leaf Lettuce and Parsley.
When we head out, its in a bag cooler with our camp food. Once we get there we don't mess with it till its time to prep boxes.
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Pig Headed
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| Posted: Sun May 11, 2008 8:03 am Post subject: |
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We have s small cooler that we use strictly for garnish. I usually buy it on Thursday. I wash it off, and stand it up in the cooler with some ice and a small amount of water in the bottom. It packs in pretty tight so the garnish stands in abount 2 inches of cold water and it stays very well.
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widespread
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| Posted: Sun May 11, 2008 8:32 am Post subject: |
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I usually roll up garnish in wet paper towels and stuff it in a ziploc bag and put it in the cooler. Or just buy a case of lettuce.
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Pig Headed
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| Posted: Sun May 11, 2008 4:50 pm Post subject: |
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Jon's not kidding about the case of lettuce.  He had a whole case of lettuce this weekend.
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widespread
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| Posted: Mon May 12, 2008 5:48 am Post subject: |
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Gonna be eating ALOT of salad this week! 
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hog feathers
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| Posted: Wed May 14, 2008 3:09 pm Post subject: |
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I like what Pig Headed described about standing the garnish upright in a little ice water. The one thing you don't want to do is keep your garnish leaves in the cold water itself.
I used to use zip lock bags, too, but I think I've done better wrapping garnish in damp paper towels, one bunch at a time, and lay them ontop of a barrier (foil), over ice water. In the summer, I've kept them from Thursday night/Friday morning until sometimes Sunday this way, with adequate success.
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Bill The Grill Guy
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| Posted: Wed May 14, 2008 3:55 pm Post subject: |
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Just before you leave, cut the ends a little and wrap a wet papper towel around the ends and place a rubber band (loosly) around the towel. Put it in it in a cooler with ice in a bag in the bottom, then place a beach towel on the ice and the garnish on the towel. This works great for both parsley and lettus. Hope this helps.
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Big George'S BBQ
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| Posted: Wed May 14, 2008 8:50 pm Post subject: |
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Thanks. I like that idea
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ChristyQ*
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Location: Springfield,Virginia
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| Posted: Thu May 15, 2008 5:49 pm Post subject: |
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WOW!! Awsome suggestions guys Thanks so much I will let you no how it works I'm using a mixture of all sooooooo will report at you later 
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