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LTHForum 1,000-Recipe Potluck, June 22, Pilsen

LTHForum 1,000-Recipe Potluck, June 22, Pilsen
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  • Post #31 - June 7th, 2008, 2:56 am
    Post #31 - June 7th, 2008, 2:56 am Post #31 - June 7th, 2008, 2:56 am
    Cathy2 wrote:Gary went to a BBQ buddy's home last year where they served 9-year-old ham sliced thin and raw. From all accounts it was very delicious.

    Well, serving it raw would certainly save any depredations I could make on it through ham-handed Yankee cookery, but how did they get a knife into it? Mine, like the one in the article linked, is so hard it thunks.
  • Post #32 - June 7th, 2008, 10:34 am
    Post #32 - June 7th, 2008, 10:34 am Post #32 - June 7th, 2008, 10:34 am
    LAZ wrote:
    Cathy2 wrote:Gary went to a BBQ buddy's home last year where they served 9-year-old ham sliced thin and raw. From all accounts it was very delicious.

    Well, serving it raw would certainly save any depredations I could make on it through ham-handed Yankee cookery, but how did they get a knife into it? Mine, like the one in the article linked, is so hard it thunks.

    Chainsaw? :D

    I'd love to try it, btw.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #33 - June 7th, 2008, 10:54 am
    Post #33 - June 7th, 2008, 10:54 am Post #33 - June 7th, 2008, 10:54 am
    ronnie_suburban wrote:Chainsaw? :D

    Ron,

    No chainsaw needed, but we did use a thin very sharp knife. Dan Gill, one of the more talented culinary minded people of my acquaintance, raised the pig, cured the ham and took the first bite of the 10-year old "Heart of the Ham" aka Virginia Prosciutto. It was an experience intense enough that even now I can conjure up the taste.

    10-year-age "Heart of the Ham"
    Image

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #34 - June 7th, 2008, 1:16 pm
    Post #34 - June 7th, 2008, 1:16 pm Post #34 - June 7th, 2008, 1:16 pm
    We're both game for the country ham. Unlike the proferring of raicilla at our last party, I am not entirely scared off by the previous accounts.
    FIG Catering, For Intimate Gatherings
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    molly@FIGcatering.com
  • Post #35 - June 8th, 2008, 8:45 pm
    Post #35 - June 8th, 2008, 8:45 pm Post #35 - June 8th, 2008, 8:45 pm
    G Wiv wrote:No chainsaw needed, but we did use a thin very sharp knife. Dan Gill, one of the more talented culinary minded people of my acquaintance, raised the pig, cured the ham and took the first bite of the 10-year old "Heart of the Ham" aka Virginia Prosciutto. It was an experience intense enough that even now I can conjure up the taste.
    Gary, do you know anything of how the ham was prepped for serving? From your photo, it looks as if it had been de-boned and the rind removed. Was it soaked or anything?

    I'm still inclined to cook it, partly for the experience and also because it's not in the spirit of this event to bring a raw item. I may have to saw off the shank end to fit it in the pot, so perhaps we can have it both ways.

    figmolly wrote:We're both game for the country ham.
    Good, because otherwise I was thinking about bringing my famous bacon-wrapped bacon. :wink:
  • Post #36 - June 8th, 2008, 8:50 pm
    Post #36 - June 8th, 2008, 8:50 pm Post #36 - June 8th, 2008, 8:50 pm
    Bumping the list so it appears on this page:

    aschie30 1 YourPalWill's conchita pibil and veggies
    Cathy2 1 Rich 4's summer lemon soda and extramsg's brine method for homemade pastrami
    Cookie Monster 1 Berry and peach cobbler or pierogi?
    David Hammond+1 2 Gravlax and mustard
    figjustin+figmolly 2 sazerac's meen moilee and G Wiv's Peruvian spicy dip
    G Wiv+1 2 Jellied moose nose?
    gastro gnome+1 2 Molly Stevens' butter-glazed radishes and LAZ's Derby Day salad
    Giovanna 1 Keri's hog-apple baked beans
    GreenFish+1 (& baby) 2 TBA
    helen+felix 2 Triple-cooked pork belly with preserved mustard and rice
    jsv+1 2 Lella's pimento cheese and Bruce's olive salsa
    justjoan 1 Marcella Hazan's panzanella
    jygach 1 Ramon's goi ga and red velvet cake with beets
    Kennyz+1 2 Sorrel ice cream
    LAZ+RheS+1 3 jlawrence01/Evil Ronnie/nr706/Booker Noe/MikeLM country ham and TBA
    Mhays+1 2 Food desert Moros y Cristianos
    nr706 1 Kangaroo roast?
    Octarine+2 3 TBA
    Rene G 1 TBA
    ronnie_suburban+2 3 TBA
    Santander 1 Bocadillo cantabrico?
    stevez+1 2 trixie-pea's mac and cheese
    tarte tatin 1 Paper goods/drinks
    Terrasini+1 2 TBA
    thaiobsessed 1 TBA


    Total 42
    8 places remain
    Last edited by LAZ on June 14th, 2008, 10:49 pm, edited 7 times in total.
  • Post #37 - June 9th, 2008, 8:00 am
    Post #37 - June 9th, 2008, 8:00 am Post #37 - June 9th, 2008, 8:00 am
    I'm planning on doing the Pimento Cheese recipe...and the Olive Salsa. Sorry...forgot to get the names of the recipe posters.
  • Post #38 - June 9th, 2008, 4:30 pm
    Post #38 - June 9th, 2008, 4:30 pm Post #38 - June 9th, 2008, 4:30 pm
    I believe that I'm going to make a batch of Keri's Hog-Apple Baked Beans. Normally, I'm a baked bean purist, making them from scratch from great northern beans [works well in a pressure cooker, btw]. But this recipe is so over-the-top that I'm intrigued. And what better than an LTH event to try it out?!?

    [altho, looking at the list, does anybody think it would be good for me to bring something healthy like carrot sticks or fresh fruit?]

    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #39 - June 9th, 2008, 4:45 pm
    Post #39 - June 9th, 2008, 4:45 pm Post #39 - June 9th, 2008, 4:45 pm
    Giovanna wrote:altho, looking at the list, does anybody think it would be good for me to bring something healthy like carrot sticks or fresh fruit?]

    Giovanna


    Over my dead body! :D

    (Do whatever you desire, I just couldn't resist commenting.)

    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 #40 - June 9th, 2008, 5:05 pm
    Post #40 - June 9th, 2008, 5:05 pm Post #40 - June 9th, 2008, 5:05 pm
    If someone is running out ideas of what to bring, consider this variant of the Luther Burger:

    Subject: Luther Burger in Chicago?

    ChgoMike wrote:
    happy_stomach wrote:*Maybe a solution for this would be to make Luther burger sliders? Then of course mini donuts would have to be constructed, and I don't know how bacon pieces would fare at that scale, but that way the donut would only be compressed once and would be fresh for each bite?


    I think this is an interesting idea for a cocktail party. A long-ish toothpick with a donut hole, a meatball and a small piece of bacon. A Lutherette? A Lutherito?

    Anyhow, nice seeing all. The boys lurved their hotdogs, fries, and the company. Oh, and so did I.


    I could see a glazed Dunkin Donuts donut hole, a freshly seared round of hamburger and a bit of crisp bacon. Oh boy!

    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 - June 9th, 2008, 6:21 pm
    Post #41 - June 9th, 2008, 6:21 pm Post #41 - June 9th, 2008, 6:21 pm
    I am planning to bring:

    Goi Ga (Vietnamese Chicken Salad) - Ramon
    Red Velvet Cake with Beets - LAZ
    (I know this makes two chocolate desserts, but I suspect we can suffer through them :D )

    Jyoti
    Last edited by jygach on June 10th, 2008, 4:58 am, edited 1 time in total.
    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 #42 - June 10th, 2008, 4:03 am
    Post #42 - June 10th, 2008, 4:03 am Post #42 - June 10th, 2008, 4:03 am
    Giovanna wrote:altho, looking at the list, does anybody think it would be good for me to bring something healthy like carrot sticks or fresh fruit?

    I was wondering about that myself, although looking at the recipe index, I've noticed that recipes for summer salads and fruit and vegetable dishes are kind of thin.

    Those of you who are going to need to heat your dishes onsite, please let us know how much stove/oven time you think you'll need.
  • Post #43 - June 10th, 2008, 5:29 am
    Post #43 - June 10th, 2008, 5:29 am Post #43 - June 10th, 2008, 5:29 am
    LAZ wrote:Gary, do you know anything of how the ham was prepped for serving? From your photo, it looks as if it had been de-boned and the rind removed. Was it soaked or anything?

    LAZ,

    I have scant info aside from the ham was delicious. Though I do remember Dan saying it started life as a 35-lb ham and after 10-years the portion you see, which I do not believe was soaked or altered in any fashion, was the edible part remaining.

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #44 - June 10th, 2008, 2:48 pm
    Post #44 - June 10th, 2008, 2:48 pm Post #44 - June 10th, 2008, 2:48 pm
    Just looked @ my schedule -- I'm out --

    sonja
  • Post #45 - June 10th, 2008, 3:01 pm
    Post #45 - June 10th, 2008, 3:01 pm Post #45 - June 10th, 2008, 3:01 pm
    Put me down for me plus two. (out of town guest and her 13 yr old daughter)

    Havent decided what to make yet, gonna peruse the recipes later tonight.
    I used to think the brain was the most important part of the body. Then I realized who was telling me that.
  • Post #46 - June 12th, 2008, 6:38 am
    Post #46 - June 12th, 2008, 6:38 am Post #46 - June 12th, 2008, 6:38 am
    I will be attending, with either a berry and peach cobbler or some pierogi am still undecided.
    Cookie Monster
  • Post #47 - June 13th, 2008, 7:25 am
    Post #47 - June 13th, 2008, 7:25 am Post #47 - June 13th, 2008, 7:25 am
    Cookie Monster wrote:I will be attending, with either a berry and peach cobbler or some pierogi am still undecided.


    I vote for the pierogi because then you'll have to post the recipe. :) [But the berry and peach cobbler sounds good, too.]

    It turns out that I'll have a lot more time to cook that weekend than I originally thought so I'll make, instead of the cake, YourPalWill's Conchita Pibil (pork shoulder baked in banana leaves) as well as some type of TBD vegetable dish from the veggies I'll get in that week's CSA box. I'll be the wet blanket here and point out that we don't have enough veggies. :)
  • Post #48 - June 13th, 2008, 8:00 am
    Post #48 - June 13th, 2008, 8:00 am Post #48 - June 13th, 2008, 8:00 am
    Hi,

    Helen recently watched a relative from Szechuan make her Father-in-laws favorite triple cooked pork belly with preserved mustard. She will be making it for the first time and will record the method as she proceeds. Consequently the recipe will be posted either just before or after the event.

    I was fortunate to have a sample of this dish. I was good and ate only a sample, though I could have vacuumed in the dish. Helen will also bring her rice cooker that can make up to 10 cups cooked rice. If anyone else's contribution needs rice, then advise to make sure we prepare enough.

    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 #49 - June 13th, 2008, 11:01 am
    Post #49 - June 13th, 2008, 11:01 am Post #49 - June 13th, 2008, 11:01 am
    Yes, please, if that's OK - I was planning to bring a large crock-pot of Moros, so not having to deal with bringing rice would be helpful...however, if it looks like we have lots of dishes that need rice, I'm happy to bring my own!
  • Post #50 - June 13th, 2008, 12:06 pm
    Post #50 - June 13th, 2008, 12:06 pm Post #50 - June 13th, 2008, 12:06 pm
    since vegetables seem underrepresented, i 'll make my version of marcella hazan's panzanella salad (bread salad). i'll post the recipe after i make it so that it reflects exactly what i did. justjoan
  • Post #51 - June 13th, 2008, 12:11 pm
    Post #51 - June 13th, 2008, 12:11 pm Post #51 - June 13th, 2008, 12:11 pm
    justjoan wrote:since vegetables seem underrepresented, i 'll make my version of marcella hazan's panzanella salad (bread salad). i'll post the recipe after i make it so that it reflects exactly what i did. justjoan

    I hope you'll be able to find decent tomatoes.
  • Post #52 - June 13th, 2008, 1:24 pm
    Post #52 - June 13th, 2008, 1:24 pm Post #52 - June 13th, 2008, 1:24 pm
    the local farmer's markets should have some by next week, don't you think? otherwise cherry and grape tomatoes will have to substitute. they are safe. jj
  • Post #53 - June 13th, 2008, 1:55 pm
    Post #53 - June 13th, 2008, 1:55 pm Post #53 - June 13th, 2008, 1:55 pm
    justjoan wrote:the local farmer's markets should have some by next week, don't you think? otherwise cherry and grape tomatoes will have to substitute. they are safe. jj

    Could be. With the cold spring, everything is late this year.

    Cherry tomatoes may work, but I always think the best part of panzanella is the flavor from really juicy tomatoes. If you have to use smaller tomatoes, you might want to try cutting them up, adding some salt and letting them stand a bit before proceeding with the recipe.
  • Post #54 - June 13th, 2008, 1:59 pm
    Post #54 - June 13th, 2008, 1:59 pm Post #54 - June 13th, 2008, 1:59 pm
    H-Mart had a good selection of vine-on tomatoes, including Campari tomatoes and a vine-on paste type I'd never seen before.
  • Post #55 - June 13th, 2008, 3:40 pm
    Post #55 - June 13th, 2008, 3:40 pm Post #55 - June 13th, 2008, 3:40 pm
    More late-breaking vegetal notes.

    Me + 1, toting butter glazed radishes and Derby Day Salad
  • Post #56 - June 14th, 2008, 2:30 pm
    Post #56 - June 14th, 2008, 2:30 pm Post #56 - June 14th, 2008, 2:30 pm
    I'll be adding to the vegetable mix through inspiration received from Stephanie Izard and Rob Gardner (Vital Information).Today, at a great discussion Rob led, he hailed the benefits of eating local, using sorrel as an example of the bounty of interesting local produce to which we have access. At Scylla - Stephanie's pre-Top Chef Chicago restaurant, she had a terrific sorrel ice cream on the dessert menu. I'll try to recreate it this week, using Green Acres Farm sorrel. I'll post the recipe next week.
    ...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
  • Post #57 - June 14th, 2008, 10:55 pm
    Post #57 - June 14th, 2008, 10:55 pm Post #57 - June 14th, 2008, 10:55 pm
    Kennyz wrote:a terrific sorrel ice cream on the dessert menu. I'll try to recreate it this week, using Green Acres Farm sorrel. I'll post the recipe next week.

    Which kind of sorrel?

    Image

    or

    Image
  • Post #58 - June 15th, 2008, 5:02 am
    Post #58 - June 15th, 2008, 5:02 am Post #58 - June 15th, 2008, 5:02 am
    LAZ,

    Actually, what I've seen locally doesn't look much like either of those pictures. The leaves are green, but much more uniformly rounded then the one in your pic - with a single point at the tip of some of the leaves. Is the picture of the red one Hibiscus sabdariffa, also called Jamaican sorrel or "the other cranberry"? If so, I've never even seen it fresh, but did have it in some tasty, very tart drinks while vacationing in the Caribbean.

    Kenny
    ...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
  • Post #59 - June 15th, 2008, 9:17 am
    Post #59 - June 15th, 2008, 9:17 am Post #59 - June 15th, 2008, 9:17 am
    If we're not yet at capacity, I'd like to come. I'll bring my millionaire chicken, which fits the salad category as much or more than the chicken category.
  • Post #60 - June 15th, 2008, 9:24 am
    Post #60 - June 15th, 2008, 9:24 am Post #60 - June 15th, 2008, 9:24 am
    I think I will add on a TBD recipe for meatloaf along with Masala Curry Sauce.

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