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Small Household Food Exchange @ The Boiler Oct 23 5pm

Small Household Food Exchange @ The Boiler Oct 23 5pm
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  • Small Household Food Exchange @ The Boiler Oct 23 5pm

    Post #1 - September 21st, 2022, 9:56 pm
    Post #1 - September 21st, 2022, 9:56 pm Post #1 - September 21st, 2022, 9:56 pm
    Coming off a summer hiatus, the Small Household Food Exchange will reconvene Sunday, October 23, 5:00, at The Boiler Shrimp and Crawfish in Skokie.

    Cynthia had a nice writeup of the place. I agree with what she wrote, based on one visit there. Join us, if you’re not afraid of a potentially messy meal.

    The Small Household Food Exchange, among other things, is an opportunity for like-minded folks to gather, share the ordering power of a group, and describe and show off their cooking skills.

    So, if you want to, get to work cooking dishes to share with other LTHers. (And don’t worry about the rumors about LTH palate sophistication — often the simplest dishes are the best.)

    Or don’t … maybe you just want an excuse to try an interesting restaurant … everyone’s welcome to join for the three c's — camaraderie, conviviality and companionship.

    We’ll cap attendance at 12. Those who exchange dishes will have first priority, but they should post what they'll be bringing by Wednesday October 19, to allow cooks to plan, shop and create.

    The Basics
    We’re always interested in fresh blood. Even if you can't exchange, please join us for dinner and conversation! But we hope some will bring a few samples of the cuisine you enjoy at your home; it’s a great way for all of us to get to know each other better, discuss food and cooking techniques, and ultimately, later, have a meal at home that we might not have thought of making for ourselves.

    What is the Small Household Food Exchange, you may ask.

    Most importantly, it’s a gathering of like-minded folks at an interesting restaurant for a meal, taking advantage of the ordering power of a good number of people to share and sample a good number of menu items.

    The Small Household Food Exchange started so that those of us in 1-2 person households who love to cook aren't stuck eating that big pot of chili for a whole week. Instead, we make 4-10 servings of one dish, and bring home 4-10 different dishes. Exchanging participants bring one pre-portioned serving of their food for every exchanger who has RSVP’d to come and bring a dish that month. The priority will be for entrees, meats, soups, salad, stews, pastas, grains, etc. (Check the Events Board, there’s a separate Dessert Exchange.)

    The fine print
    Number in the group: We will cap attendance for this gathering at 12, (food exchange participants at , so that, this month, participants are never making more than 8 servings of anything. Couples can be counted as one serving, or two — if you come as a couple, please specify whether you're bringing one or two dishes to exchange.

    There will be no restrictions on the food – we’re an omnivorous bunch. IF ANYONE HAS ANY ALLERGIES, PLEASE LET THE GROUP KNOW.

    The containers/delivery system: Everyone in the group should use the GLADWARE 3 1/8 CUP PLASTIC CONTAINERS (7” x 7” square container with a blue lid). Look for this on the label:

    Image

    You’ll portion your food into those containers to bring and hand out at the gathering. You can freeze them or not depending on your schedule and when you make your food. If you use something else to deliver your food that month (Ziploc bags, plastic wrap, etc.) you should also return the empty containers from the last round so that everyone always has a stash of these containers for the exchange, and no one has to run out and buy more. Ideally, everyone will find a way to label their containers, describing the contents, so we don’t end up staring into our freezers at a field of blue-lidded containers and wondering what’s in each one (not that there’s anything wrong with the occasional surprise …).

    Please RSVP your attendance by responding in this thread, ideally at least one week before the monthly gathering. If you're exchanging, please post what you're bringing at least three days before the gathering.

    The organizer will monitor the thread to see what people are bringing. The organizer will also make reservations for the group at the restaurant where we will be gathering.

    Hope to see you there!

    Attending:

    Dinner and Exchange
    nr706 — muskrat ravioli
    Cathy2 — ragu

    Dinner and sparkling company (actual sparkling not required)
    moetchandon
    And maybe you?

    Save the date!
    Sunday, October 23, 2022, 5:00 pm

    The Boiler Shrimp and Crawfish
    3445 Dempster St.
    Skokie, IL 60076
    (847) 779-3150
    Last edited by nr706 on September 26th, 2022, 4:53 am, edited 3 times in total.
  • Post #2 - September 22nd, 2022, 7:52 am
    Post #2 - September 22nd, 2022, 7:52 am Post #2 - September 22nd, 2022, 7:52 am
    Hi,

    I will be there with food to exchange.

    I am thinking of making a ragu/ragout. It could be sauce only, then you provide the pasta. Perhaps 1.5 cups for a pound of pasta? What do you think?

    Regards,
    Cathy2
    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,
  • Post #3 - September 22nd, 2022, 10:38 am
    Post #3 - September 22nd, 2022, 10:38 am Post #3 - September 22nd, 2022, 10:38 am
    Sounds great!
  • Post #4 - September 22nd, 2022, 2:41 pm
    Post #4 - September 22nd, 2022, 2:41 pm Post #4 - September 22nd, 2022, 2:41 pm
    I have leftover muskrat from the picnic, so I'll be bringing muskrat ravioli with aioli and onion. (Let's see how many people I can scare away with that.)
  • Post #5 - September 22nd, 2022, 4:23 pm
    Post #5 - September 22nd, 2022, 4:23 pm Post #5 - September 22nd, 2022, 4:23 pm
    nr706 wrote:I have leftover muskrat from the picnic, so I'll be bringing muskrat ravioli with aioli and onion. (Let's see how many people I can scare away with that.)

    Oh good, I wanted to try some.

    Regards,
    CAthy2
    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,
  • Post #6 - September 30th, 2022, 8:22 pm
    Post #6 - September 30th, 2022, 8:22 pm Post #6 - September 30th, 2022, 8:22 pm
    Hi,

    I made Ragù Bolognese roughly to this recipe. I did not use chicken livers, because I did not have any. I try not to shop for a single item.

    They are packed in 1.5 cup packs. It is expected as you reheat you may thin it out with broth, pasta water, milk or cream. Add a few teaspoons of fish sauce (or skip it) and Parmesan. Adjust seasonings. This will be more than enough for 1+ pounds of pasta.

    I found an article suggesting 1-1/2 cups sauce for a pound of pasta. I made some for lunch today and those were roughly the proportions.

    Regards,
    CAthy2
    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,
  • Post #7 - October 17th, 2022, 8:49 am
    Post #7 - October 17th, 2022, 8:49 am Post #7 - October 17th, 2022, 8:49 am
    HI,

    I am looking forward to dinner. I was at Captain Porky's the other night. I saw a table eating a meal similar to what we intend to enjoy.

    I am bringing my contribution in freezer bags with empty containers. Easy to find a spot in the freezer.

    Regards,
    Cathy2
    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,
  • Post #8 - October 17th, 2022, 9:18 am
    Post #8 - October 17th, 2022, 9:18 am Post #8 - October 17th, 2022, 9:18 am
    Cathy2 wrote:I am bringing my contribution in freezer bags with empty containers. Easy to find a spot in the freezer.
    That's a great idea. Since my ravioli will require boiling, then adding your own sauce of your choice (e.g. veloute, cream sauce, or just melted butter), there's really no need for the Gladware containers. I'll just bring empty ones.
  • Post #9 - October 21st, 2022, 4:32 pm
    Post #9 - October 21st, 2022, 4:32 pm Post #9 - October 21st, 2022, 4:32 pm
    FWIW, the Boiler is BYOB. So I’ll bring a bottle of mead.
  • Post #10 - October 24th, 2022, 11:32 am
    Post #10 - October 24th, 2022, 11:32 am Post #10 - October 24th, 2022, 11:32 am
    Pix from the delightfully messy meal here.

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