LTHForum.com

Thanks for the update. Looking forward to the mac and cheese. I presume you will need some oven time.

Regards,

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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

kenny- farmer vicky (genesis growers) is supposed to have sorrell at green city market, if you could make it down there saturday. (according to the weekly green city email i received yesterday). justjoan

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"the only things money can't buy are true love and homegrown tomatoes" (guy clark)

I saw sorrel last Saturday at Henry's Farm stand at Evanston Farmers' Market, too.

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Chicago Craft Beer Week!

I think with El Panzone's cancellation and stevez coming solo, we can squeeze you in. Plus, I really like panna cotta! As Cathy2 stated, your guests will also need to contribute something to the eating. Bread?

Oven/Stove Needs:
These are the people who have claimed oven/stove time:
aschie - oven (low)
figmolly - stovetop
gastro gnome - stovetop
LAZ - oven
ronnie suburban - oven
stevez - oven
Giovanna - stove (plenty of room)
Mhays - oven
nr706 - oven?
Cynthia - oven?

These are people I assumme will need some time, please let me know which method:
Ann F.
helen

If I missed anyone, please let me know. As is, we should have plenty of room as long as we can agree on a 350 oven temp (we have two so we could do two different temps).

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FIG Catering, For Intimate Gatherings
Our website
Our blog
molly@FIGcatering.com

I always bring more food that I say I'm going to, so I'll bring something(s) beyond the aforementioned meatballs. But in addition to that, I'll also bring some leftover containers for everyone to use after the event. That should cover me and my 2 barnacles.

=R=

_________________
I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Ron,

You are always more than generous!

Regards,

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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

Mine is a braise, which I plan to make and keep in my oven in West Town prior to the event, and it will be out of the oven only during the time it will take me to get to Pilsen (10 minutes). If it's not served immediately (which it likely won't be), then I will need oven time. I prefer a lower temp just to keep it warm, but 350 will do as well.

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Local Beet

Yes. I need oven time and I've already emailed with figmolly about that.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Thanks, guys. Unfortunately, I have lots of stuff going on later this week, so really need to get the ice cream started before Saturday. I saw lots of sorrel last week, and was overly optimistic in counting on it being available today at Green City. Oh well, the fresh mint was beautiful, so we'll go with that. Maybe sorrel ice cream for the picnic.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

I was going to go the stovetop route rather than the baking route unless the day is quite cool; since I'm planning to be early-ish to help set up, I think I'll let the beans simmer slowly on the stove-top [in a dutch oven] once I get there. Or, if there's more room in the oven, I'll put 'em in there. YOU tell ME which is going to work better for the FIGs. Me and the dutch oven - we're flexible.

Giovanna

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=o=o=o=o=o=o=o=o=o=o=o=

"Enjoy every sandwich."

-Warren Zevon

I'm going pop shopping for this event tomorrow or Friday. I plan to get a good assortment, with a special nod to Coke Classic as requested by Cathy2 and LAZ.

In appreciation for all of the thought and hard work being put into this event by others, I'd be happy to accommodate any other requests with regard to preferences and/or dietary requirements, eg, diet, non-caffeinated, non-cola, etc. Just let me know!

Signed--the person with the easiest task for this event just because my stove is out of commission!

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"Life is a combination of magic and pasta." -- Federico Fellini

LTH,

My shipment of Moose Nose, ordered from Moose, Mallard and Mountain in Fairbanks, is not going to arrive in time for the Potluck, so, after a telephonic consultation with Cathy2, Ellen and I will be bringing Crrush's DYI Cancha and Bridgestone's Laxpudding.

See you all Sunday.

Enjoy,
Gary

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Yes, indeed, I will take a bit of oven time for the meatloaf (the beans will come in a crock-pot and could use an electrical outlet but the crock should hold the heat just fine on its own) I will par-cook it, and bring it in a cooler, so I shouldn't need a lot of time. I will bring the masala sauce in a thermos, so that should cover me.

The 'spouse and I will be happy to help with cleanup - I don't know that we'll be there early: we have sitter arrangements, etc. - but if we are, feel free to put us to work then as well!

Ronnie, should I also bring some leftover containers, or do you think you've got us covered? And G - I fully expect to be invited for moose nose when the occasion arises. I told Sparky we'd be eating Kangaroo and Moose while he's on his sleepover, and now am faced with recanting.

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

MHays,

Tell Sparky there will be a raccoon cooked at the picnic this year. That might help keep his friends on their toes.

You may as well bring extra containers, because one just never knows.

Helen's rice maker has the capacity to make 10 cups rice in 30 minutes. She may have a 2nd rice maker of the same capacity, though she wasn't 100% sure. If she doesn't or cannot find it, then she can make one batch and keep it warm while making the 2nd.

Regards,

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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

I'll be making Chilaquiles en Cazuela (Mexican Tortilla Casserole) and the wife will be bringing Spicy Cucumbers (just posted). See you all Sunday.

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Sal G
Chi cerca trova.

I will be baking the casserole before coming, so it should still be fairly warm -- though it will be about an hour drive. So perhaps a few minutes in the oven or on the stove to warm it up.

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"Nothing important is easy." Patrick White (Australian Nobel laureate)

http://waltzingaustralia.wordpress.com

I wrap the casserole in foil, then several bath towels. Alternatively, if your casserole can fit into the cooler, then preheat the cooler with hot water. Remove the hot water, towel dry, then lay your wrapped casserole in there. Any air spaces fill with crumpled newspaper. I have been very impressed how long a cooler once properly heated can keep food warm.

Regards,

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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

I'll be bringing the kangaroo in an electric roaster, which retains heat pretty well ... an oven might be nice to heat it up a bit, but an electrical outlet might work just as well, if you're short of oven space.

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Chicago Craft Beer Week!

I just counted my stash and I have at least 70 foam, clamshell-type containers, so I think that should cover us.

In addition to the meatballs and the leftover containers, it looks like I'll be bringing some sort of dip (probably cold) because my son wants to help make something. We haven't decided yet if we'll be making one of our recipes or someone else's but I'll post either way, once we decide. I'll probably also bring some bubbly water. There may be more . . . not sure yet

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

I won't need a stove for the sandwiches if I make it - I can toast and assemble in advance and bring under foil. They're tasty at room temperature as well. I promised LAZ and Cathy to post ASAP if this work event which is taking place simultaneously on Sunday is going to prevent my timely arrival at FIG, especially since we're in waitlist territory. I'll update tomorrow with final word.

We have a case of Pellegrino already.

To quote somebody or other, "Nothing says excess like excess." This is the 1,000-recipe party, after all.

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

Here's the latest update.

LTHForum 1,000-Recipe Potluck roster

This event is full and waitlisted.

Ann Fisher 1 Millionaire chicken
aschie30 1 YourPalWill's conchita pibil and veggies {oven}
*Cathy2 1 Rich 4's summer lemon soda, extramsg's brine method for homemade pastrami and garlic-scape pesto
Cynthia 1 Nubian okra casserole {oven}
Cookie Monster 1 Bruce's butter cookie dough cobbler (blueberry peach)
David Hammond+1 2 Gravlax and mustard
EaterLover+1 2 Panna cotta
figjustin+figmolly 2 sazerac's meen moilee and G Wiv's Peruvian spicy dip {stove}
G Wiv+Ellen 2 crrush's cancha and Bridgestone's laxpudding
*gastro gnome+1 2 Molly Stevens' butter-glazed radishes and LAZ's Derby Day salad {stove}
*Giovanna 1 Keri's hog-apple baked beans {stove}
GreenFish+1 (& baby) 2 LAZ's Moroccan sweet carrot slaw and soft drinks
helen+felix 2 Triple-cooked pork belly with preserved mustard and rice
jazzfood+Vikki 2 Erzsi's haluska and JoelF's wasabi deviled eggs
jsv+1 2 Lella's pimento cheese and Bruce's olive salsa
justjoan 1 Marcella Hazan's panzanella or EvA's hazelnut torte?
jygach 1 Ramon's goi ga and red velvet cake with beets
Kennyz+1 2 Peppermint-Red Fire chip ice cream and eatchicago-inspired pissaladiere
*LAZ+RheS+1 3 City ham with Cathy2's glaze and waderoberts' hominy casserole {oven}
Mhays+1 2 Food desert Moros y Cristianos and meatloaf with masala curry sauce
mhl 1 Ice
nr706 1 Crown roast of kangaroo
Octarine+2 3 TBA
Rene G 1 TBA
ronnie_suburban+2 3 Bridgestone's Swedish meatballs and supplies {oven}
Santander 1 Bocadillo cantabrico?
stevez+1 2 trixie-pea's mac and cheese {oven}
tarte tatin 1 Soft drinks
Terrasini+1 2 JeffB's chilaquiles en cazuela and spicy cucumber
thaiobsessed 1 JoelF's nuea naam tok
wustlmike+1 2 TBA

Total 50

Waitlist:
Guest of Eaterlover 1

If your name is in red, please decide on a dish; if your name is in green, please post your recipe. Everyone, if you will need stove or oven time, please let us know.

Also, if you are able to come early and help set up, please volunteer.

*Set-up crew: Cathy2, gastro gnome, Giovanna, LAZ, RheS

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

That is an interesting approach. Once covered in sauce, do you do the meatloaf dance?

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Doesn't that require a group, Like this? (click "yes" to play)

_________________
LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

Only on LTH Forum, folks...

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

I don't think we'll have a problem accomodating Eaterlover's other guest - I don't want to leave one of the party out.

Based on my updated oven/stove schedule it looks like things will work well. We can keep one oven at 350-375 and the other at a warming temp (250) and fit everyone in.

Cheers---

_________________
FIG Catering, For Intimate Gatherings
Our website
Our blog
molly@FIGcatering.com

In addition to the mint/red fire chip ice cream, I'll be making a modified version of eatchicago's Pissaladière. Instead of Martha's pizza crust, I'll be making homemade puff pastry (if my air conditioning doesn't break as it usually does when I try to do this. You really can't make puff pastry without AC.), and serving the Pissaladière as mini-tarts. I'll use eatchicago's topping recipe, except along with the onions I'll caramelize some of the beautiful spring fennel that Nichols Farm has been carrying. This will be just fine at room temperature, so no need for oven time.

Here's the ice cream recipe:

- Heavy cream and whole milk at a 2:1 ratio (I'm using Traderspoint Creamery milk)
- 5 fresh, local egg yolks for each quart of liquid
- 3/4 cup of sugar for each quart of liquid
- as many fresh peppermint leaves as you can possibly add to the pot, roughly torn
- 3/4 of a Vosges Chocolate Red Fire bar for each quart of liquid, choppped

Low-simmer cream, milk, and mint together on the stove covered for about an hour. Turn off flame and let steep for a few hours. Strain, being sure to press hard on the leaves to extract every bit of oils and flavors. Return to stove.

Beat egg yolks until pale. Temper the yolks by adding a little warm cream at a time, then pour yolks into the pot and combine well. Heat this custard slowly, stirring constantly, until it coats the back of a spoon. Strain again, just in case you were drinking and rushed the egg tempering, in which case you may have little bits of scrambled yolk to get rid of. (ahem, not that this has ever happened to me)

Chill the custard until cold, then process in ice cream machine per manufacturer's directions. A minute or two before the churning is done, add the red fire chips.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

Yes! I barely squeaked in! I am planning on bringing a simple Panna Cotta, but I haven't figured out the sauce yet (hopefully, I'll be blinded by inspiration on Sunday). I believe I can coerce my guest into bringing some cups or plates. (whatever is needed)

My Panna Cotta Recipe

1 1/2 cups of yogurt
1 cup of cream
2 tsp of gelatin
1/4 cup of sugar

*sprinkle gelatin in 1/4 cup of lukewarm water
*bring cream and sugar to simmer, dissolve sugar
* add gelatin mixture until dissolved
* add yogurt

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Eaterlover eats at writes at bicurean.com

Hard to resist not doing something of my own, but as informed by GWiv "that's not in the spirit of this, Alan". So, 1000 recipes later... I've opted to bring for myself and my +1 (sister Vikki) Hungarian Haluska - Sauteed Cabbage and Onions with Egg Noodles ala Erzsi and Wasabi Deviled Eggs with Sesame Seeds and Pickled Ginger ala Joel F.

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"In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata

Someone mentioned volunteers... any chance of getting on the list if we work for it? Just curious...