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October 11, 7 pm LTH Small Household Food Exchange Season 3

October 11, 7 pm LTH Small Household Food Exchange Season 3
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  • Post #31 - October 5th, 2010, 4:57 pm
    Post #31 - October 5th, 2010, 4:57 pm Post #31 - October 5th, 2010, 4:57 pm
    Unfortunately, I will not be able to use my kitchen for the remainder of hhis week and so can't contribute to the food sharing.

    Jyoti
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #32 - October 5th, 2010, 6:23 pm
    Post #32 - October 5th, 2010, 6:23 pm Post #32 - October 5th, 2010, 6:23 pm
    jygach,

    Will you be coming to dinner?

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #33 - October 8th, 2010, 11:15 am
    Post #33 - October 8th, 2010, 11:15 am Post #33 - October 8th, 2010, 11:15 am
    OK, not to drive everyone crazy, but I think I can pull off cooking Sunday late evening.
    So, if people haven't already completed cooking their portions, I'd love to join you for both
    Food sharing and dinner.

    Let me know what works.

    Thanks.

    Jyoti
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #34 - October 8th, 2010, 11:39 am
    Post #34 - October 8th, 2010, 11:39 am Post #34 - October 8th, 2010, 11:39 am
    I have not cooked yet, so it's no problem by me. I think I'm doing a beef/barley/leek soup, although the warm temps for the weekend don't speak "soup" to me.
    -Mary
  • Post #35 - October 8th, 2010, 12:55 pm
    Post #35 - October 8th, 2010, 12:55 pm Post #35 - October 8th, 2010, 12:55 pm
    HI,

    Jygach is back in. GP, if you change your mind and go in a different direction, that's ok, too.

    I will call right now to see if we can duck on the menu.

    I reserved for 14 people. I also ordered three whole ducks stuffed with fruit for $27 each. I had considered asking for more until I heard the price. If we were to order more (or less), I have to advise them today.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #36 - October 8th, 2010, 2:42 pm
    Post #36 - October 8th, 2010, 2:42 pm Post #36 - October 8th, 2010, 2:42 pm
    I'm making Char Siu for the exchange.
  • Post #37 - October 8th, 2010, 4:07 pm
    Post #37 - October 8th, 2010, 4:07 pm Post #37 - October 8th, 2010, 4:07 pm
    Unfortunately, something came up for Monday and Ronna and I have to bow out.

    We're sad to be missing out on the Smak Taking and the food exchanging. Sorry for the late notice.

    --Rich
    I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya
  • Post #38 - October 8th, 2010, 4:36 pm
    Post #38 - October 8th, 2010, 4:36 pm Post #38 - October 8th, 2010, 4:36 pm
    How many servings do we need for Monday?
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #39 - October 8th, 2010, 6:20 pm
    Post #39 - October 8th, 2010, 6:20 pm Post #39 - October 8th, 2010, 6:20 pm
    Can I join the group for dinner?
    Cookie Monster
  • Post #40 - October 8th, 2010, 10:07 pm
    Post #40 - October 8th, 2010, 10:07 pm Post #40 - October 8th, 2010, 10:07 pm
    Hi,

    Cookie Monster - in!

    RAB+REB - so sorry!

    Everyone in the exchange is responsible for eight portions.

    I might change my offering to James Beard's Tomato Pie. I bought 20 pounds of some of the last tomatoes. I can make Sinatra's sausage and peppers next month.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #41 - October 9th, 2010, 7:34 am
    Post #41 - October 9th, 2010, 7:34 am Post #41 - October 9th, 2010, 7:34 am
    Gah, I found out that I'll have to be in the far north suburbs through 8pm Monday so I won't be able to make it after all. I was really looking forward to this too! My apologies for having to bow out but I look forward to reading all about the wonderful dishes being swapped!
  • Post #42 - October 9th, 2010, 10:04 am
    Post #42 - October 9th, 2010, 10:04 am Post #42 - October 9th, 2010, 10:04 am
    If you're looking for someone for just the dinner, I'd love to come. I didn't want to take the place of someone was in for the exchange,
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #43 - October 9th, 2010, 7:05 pm
    Post #43 - October 9th, 2010, 7:05 pm Post #43 - October 9th, 2010, 7:05 pm
    It will just be me in the count for dinner. Mr. X will not be joining us. See if I bring him any pierogies. :wink:
    -Mary
  • Post #44 - October 9th, 2010, 9:50 pm
    Post #44 - October 9th, 2010, 9:50 pm Post #44 - October 9th, 2010, 9:50 pm
    HI,

    foodie1 and Mr X - so sorry!

    mbh - come ready to eat duck!

    Participants now bring seven items to exchange.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #45 - October 9th, 2010, 11:44 pm
    Post #45 - October 9th, 2010, 11:44 pm Post #45 - October 9th, 2010, 11:44 pm
    Bringing Moroccan Chicken Tajine with Tomatoes and Honey.
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #46 - October 10th, 2010, 7:43 am
    Post #46 - October 10th, 2010, 7:43 am Post #46 - October 10th, 2010, 7:43 am
    jygach wrote:Bringing Moroccan Chicken Tajine with Tomatoes and Honey.

    I'm glad you are back in the kitchen!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #47 - October 10th, 2010, 6:27 pm
    Post #47 - October 10th, 2010, 6:27 pm Post #47 - October 10th, 2010, 6:27 pm
    HI - my savory pies are Jamaican Pattys (Patties?)

    Lee
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #48 - October 11th, 2010, 9:27 pm
    Post #48 - October 11th, 2010, 9:27 pm Post #48 - October 11th, 2010, 9:27 pm
    One of my "new" favorite things about fall--the re-emergence of the SHFE!! So good to see everyone again and to share in such a wonderful meal. From the crispy potato pancakes, to the pierogie (mushroom/sauerkraut was my favorite), to the glorious duck (one perfect bite: a bit of duck, a bit of skin, a touch of sauerkraut all atop chunky mashed potato!!) to the lovely ending of blintzes unlike any my mother ever made--Smak Tak is truly a neighborhood treasure and I will be back.

    It's a beautiful thing--the porch doors are open, a cool breeze is gently blowing and my freezer is full of delicious meals for the next few weeks. Thanks LTH!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #49 - October 12th, 2010, 8:22 am
    Post #49 - October 12th, 2010, 8:22 am Post #49 - October 12th, 2010, 8:22 am
    It was great seeing everyone last might. Looking forward to trying all the food. The challenge is trying not to taste all of them on the same day.

    Cathy - I've already been nibbling on your pie for breakfast and it is delicious. I looked it up and the recipes I read used biscuit dough for the crust, but yours appears to be pie crust. Either ways, would love to have your recipe.

    Jyoti
    Jyoti
    A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
    Ruhlman
  • Post #50 - October 12th, 2010, 8:32 am
    Post #50 - October 12th, 2010, 8:32 am Post #50 - October 12th, 2010, 8:32 am
    HI,

    Any thought of a tomato pie was influenced by this Ruth Reichl piece.

    It is a biscuit dough, not quite pie crust.

    I have added parsley and other times dill to the dough. Yesterday I had no fresh herbs on hand.

    I have used feta cheese, a combo of cheddar and swiss, though what you have is cheddar all the way.

    It's is pretty versatile.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #51 - October 12th, 2010, 9:57 am
    Post #51 - October 12th, 2010, 9:57 am Post #51 - October 12th, 2010, 9:57 am
    It was great to get together, and Smak Tak was great as always (especially the mushroom sauerkraut pierogies). But I'd never had duck there - thanks to C2 for pre-ordering three ducks. Fall-apart tender, and perfumed with the apricot and prune stuffing, it was the second best thing all night (first was the company).

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