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

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

    Post #1 - May 27th, 2008, 4:50 pm
    Post #1 - May 27th, 2008, 4:50 pm Post #1 - May 27th, 2008, 4:50 pm
    LTHForum 1,000-Recipe Potluck

    Sunday, June 22, Pilsen


    Happy birthday, LTHForum! The site is four years old today. In celebration of our anniversary and the posting of over 1,000 recipes here, we invite you to make your favorite recipe from the annals of LTHForum and bring it to a potluck party feting the great cooks of this site.

    When: 5 p.m. Sunday, June 22 (4 p.m. for those who would like to finish preparing their dish on-site and/or to help set-up.)

    Where: Fig Catering, 1850 S. Blue Island Ave. (between Ashland and Racine), Chicago. A stove is available

    Contribution: A dish to share, made from an LTHForum.com recipe, and $5 each (to cover the cost of chair rental, paper goods, soft drinks, etc.). Bring your own alcohol (or to share, if you like). Non-cooks can offer to bring paper goods and soft drinks. Please contact LAZ or Cathy2 to coordinate what you will bring. We will update posts with people's plans to avoid duplication.

    We also request volunteers for set-up. Of course, everyone is expected to pitch in with picking up during and after the party.

    RSVP: Please post here with a link to the LTH recipe you intend to bring. (If none of the 1,000+ recipes in the recipe index appeal to you, feel free to post a new recipe!)

    Also indicate if your dish will need time in the oven or on the stove, so we can schedule that.

    RSVP as soon as possible. Space limitations cap attendance at 50.

    Many thanks to the folks at Fig Catering, who are generously donating their kitchen and space for this party. A round of thanks to LAZ who cooked up this idea as well as maintains the recipe index.

    See you soon!
    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 #2 - May 27th, 2008, 5:03 pm
    Post #2 - May 27th, 2008, 5:03 pm Post #2 - May 27th, 2008, 5:03 pm
    May I come even if I don't bring something that's from the recipe database? I have some stuff that's been in the freezer a while, if anyone would be interested in another crown rack of kangaroo.
  • Post #3 - May 27th, 2008, 5:27 pm
    Post #3 - May 27th, 2008, 5:27 pm Post #3 - May 27th, 2008, 5:27 pm
    Just post the recipe first! Then it will be in the recipe database. :D
  • Post #4 - May 27th, 2008, 5:52 pm
    Post #4 - May 27th, 2008, 5:52 pm Post #4 - May 27th, 2008, 5:52 pm
    Great idea, LAZ, Cathy and the Figs! Too early to tell at the moment, but as soon as I can confirm, I'll let you know!
  • Post #5 - May 27th, 2008, 9:03 pm
    Post #5 - May 27th, 2008, 9:03 pm Post #5 - May 27th, 2008, 9:03 pm
    I'm hoping to make this event, and will plan to make the Bocadillo Cantabrico* (in quantity) if I do. Thanks to the Figs for hosting and LAZ / C2 for inspiration.

    * not yet in the recipe list, methinks, but in the favorite homemade sandwich thread, and below:

    Bocadillo Cantabrico:

    - fresh pita, toasted in olive oil and
    - good quality smoked salt
    - chorizo, hard Spanish (Palacios brand if possible)
    - queso manchego, planed
    - fig preserves
    - bitter salad greens (optional)

    After toasting the pita, while the pan is still very hot, thinly slice and then just barely sear the dried chorizo. Spread pita (outside or in) with fig preserves. Nestle chorizo coins. Plane manchego cheese over. Devour. My preferred accompanying beverage is limeade over ice with a shake of Angostura bitters.
    Last edited by Santander on May 27th, 2008, 9:18 pm, edited 2 times in total.
  • Post #6 - May 27th, 2008, 9:07 pm
    Post #6 - May 27th, 2008, 9:07 pm Post #6 - May 27th, 2008, 9:07 pm
    The Wife and I are in and we'll be bringing a two-fer:

    Gravlax: viewtopic.php?p=193264#193264

    Mustard: viewtopic.php?p=179780#179780

    No oven required.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #7 - May 27th, 2008, 9:11 pm
    Post #7 - May 27th, 2008, 9:11 pm Post #7 - May 27th, 2008, 9:11 pm
    Wonderful idea! :)

    I'll be there, +2, and I'm going to have to think for a bit about what I'm bringing.

    Thanks, for organizing this.

    =R=
    There are many things that are legal that are not a great idea --Nick Shabazz

    Every human interaction is an opportunity for disappointment --RS

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

    That don't impress me much --Shania Twain
  • Post #8 - May 27th, 2008, 9:40 pm
    Post #8 - May 27th, 2008, 9:40 pm Post #8 - May 27th, 2008, 9:40 pm
    terrific idea! Thanks for planning it. June 22 should be a hot day, so I'll bring some seasonal early-summer homemade ice creams and sorbets. Currently thinking strawberry ice cream and minted pea sorbet. I'll post the recipes after a trial run or two.
    ...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 #9 - May 27th, 2008, 9:49 pm
    Post #9 - May 27th, 2008, 9:49 pm Post #9 - May 27th, 2008, 9:49 pm
    1000 recipes, what an amazing feat!

    Ellen and I are looking forward to the 22nd, not sure what we are bringing, but just in case.......


    Jellied Moose Nose

    1 upper jawbone of a moose
    1 onion, sliced
    2 cloves garlic
    1 Tbs. mixed pickling spice
    1 tsp. salt
    1 tsp. pepper
    1/4 cup vinegar

    1. Cut the upper jaw bone of the moose just below the eyes.
    2. Place in a large kettle of scalding water and boil for 45 minutes.
    3. Remove and chill in cold water.
    4. Pull out all the hairs - these will have been loosened by the boiling and
    should come out easily ( like plucking a duck).
    5. Wash thoroughly until no hairs remain.
    6. Place the nose in a kettle and cover with fresh water.
    7. Add onion, garlic, spices and vinegar
    8. Bring to a boil, then reduce heat and simmer until the meat is tender.
    Let cool overnight in the liquid.

    9. When cool, take the meat out of the broth, and remove and discard the
    bones and the cartilage. You will have two kinds of meat, white meat
    from the bulb of the nose, and thin strips of dark meat from along the
    bones and jowls.
    10. Slice the meat thinly and alternate layers of white and dark meat in a
    loaf pan.
    11. Reheat the broth to boiling, then pour the broth over the meat in the
    loaf pan.
    12. Let cool until jelly has set. Slice and serve cold.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #10 - May 27th, 2008, 11:31 pm
    Post #10 - May 27th, 2008, 11:31 pm Post #10 - May 27th, 2008, 11:31 pm
    Santander wrote:I'm hoping to make this event, and will plan to make the Bocadillo Cantabrico* (in quantity) if I do. Thanks to the Figs for hosting and LAZ / C2 for inspiration.

    * not yet in the recipe list, methinks, but in the favorite homemade sandwich thread, and below:

    The index was last updated May 13, so everything from before then should be there. Your sandwich is listed as:
    Sandwich, sausage and cheese, Spanish (bocadillo cantabrico)

    Click on "contributors" to sort so all your recipes are grouped together.

    Or "recipe" to see an uncategorized list in alphabetical order (but note that this order is according to the index name, not the recipe name).
  • Post #11 - May 28th, 2008, 5:20 am
    Post #11 - May 28th, 2008, 5:20 am Post #11 - May 28th, 2008, 5:20 am
    I plan on attending with the Chow Poodle (CP attendance subject to change, depending on the need for Jenny Craig that week). I have no idea what I'm bringing yet. I'll update when I figure it out.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #12 - May 28th, 2008, 6:28 am
    Post #12 - May 28th, 2008, 6:28 am Post #12 - May 28th, 2008, 6:28 am
    What a great idea!
    I plan to attend - will need some time to decide on the food.

    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 #13 - May 28th, 2008, 6:46 am
    Post #13 - May 28th, 2008, 6:46 am Post #13 - May 28th, 2008, 6:46 am
    What a great idea.
    1 (mostly) lurker + husband plan to attend
    Will post my pot luck contribution closer to the event
  • Post #14 - May 28th, 2008, 8:37 am
    Post #14 - May 28th, 2008, 8:37 am Post #14 - May 28th, 2008, 8:37 am
    I will be there plus one and will post soon on what I plan to bring. This is a most excellent idea.
  • Post #15 - May 28th, 2008, 9:32 am
    Post #15 - May 28th, 2008, 9:32 am Post #15 - May 28th, 2008, 9:32 am
    What fun. I'll bring paper goods or other ancillary items -- please let me know what is needed.

    Sonja
  • Post #16 - May 28th, 2008, 11:11 am
    Post #16 - May 28th, 2008, 11:11 am Post #16 - May 28th, 2008, 11:11 am
    This is a must-attend event for me!

    I'll briefly ponder what I'll be making & get back on that aspect soon.

    Just wanted to assure my place at the table.

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

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #17 - May 28th, 2008, 2:10 pm
    Post #17 - May 28th, 2008, 2:10 pm Post #17 - May 28th, 2008, 2:10 pm
    Looking forward to hosting another LTH event.

    For the people looking to cook, reheat or assemble on site this is what we have (and don't have):

    Do have:
    Plenty of fridge space
    Six burner stove
    Two convection ovens
    Lots of sheet pans
    Enough pots and pans
    Air conditioning (hopefully we'll want to use it)
    Pantry items (If you need 2 Tbsp. flour, a pat
    of butter or 1/2 cup of sugar you don't need
    to bring it. We have it.)
    Serving Pieces (platters, tongs, spatulas, etc.)

    Don't have:
    Ice maker (someone may volunteer to bring some
    or we can get some locally)
    Microwave (sorry, no zapping here)
    Toaster/toaster oven
    Fryer (although we can obviously do it the
    old fashioned way)
    Smoker or Large grill (there is a grill next
    door - apartment - that we can use if necessary.
    Weber drum.)

    If anyone has questions about any other equipment, just ask.
    Last edited by figmolly on May 29th, 2008, 9:18 am, edited 1 time in total.
    FIG Catering, For Intimate Gatherings
    Our website
    Our blog
    molly@FIGcatering.com
  • Post #18 - May 28th, 2008, 2:22 pm
    Post #18 - May 28th, 2008, 2:22 pm Post #18 - May 28th, 2008, 2:22 pm
    please consider me a +1
    ...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 #19 - May 29th, 2008, 7:54 am
    Post #19 - May 29th, 2008, 7:54 am Post #19 - May 29th, 2008, 7:54 am
    count me in, for one. recipe idea to follow . justjoan
    Last edited by justjoan on May 29th, 2008, 6:04 pm, edited 1 time in total.
  • Post #20 - May 29th, 2008, 3:04 pm
    Post #20 - May 29th, 2008, 3:04 pm Post #20 - May 29th, 2008, 3:04 pm
    This event sounds too good to pass up. Count me in. I'll bring the Cockeyed Cake by the late, great Peg Bracken.
  • Post #21 - May 31st, 2008, 12:11 pm
    Post #21 - May 31st, 2008, 12:11 pm Post #21 - May 31st, 2008, 12:11 pm
    Count me in for 1. Recipe decision to follow
  • Post #22 - June 4th, 2008, 6:53 am
    Post #22 - June 4th, 2008, 6:53 am Post #22 - June 4th, 2008, 6:53 am
    We would like to attend ... recipe idea to follow.

    GreenFish + Hubby of GF & baby
    -- Nora --
    "Great food is like great sex. The more you have the more you want." ~Gael Greene
  • Post #23 - June 4th, 2008, 9:06 am
    Post #23 - June 4th, 2008, 9:06 am Post #23 - June 4th, 2008, 9:06 am
    Hi,

    In preparation for a family visit, I bought a 15 pound brisket that I brined to extramsg's method. I have the point left, which I will smoke and bake according to the Charcuterie cookbook method. Yes, I will bring homemade pastrami to the potluck.

    I certainly hope people will look to the index for inspiration. More fun is to make someone else's recipe you have always wondered what it would taste like.

    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 #24 - June 4th, 2008, 3:01 pm
    Post #24 - June 4th, 2008, 3:01 pm Post #24 - June 4th, 2008, 3:01 pm
    I am sadly now going to have to bow out as a work-related gig has come up that day. I will look forward to reading the reports and seeing the pictures.
  • Post #25 - June 4th, 2008, 3:57 pm
    Post #25 - June 4th, 2008, 3:57 pm Post #25 - June 4th, 2008, 3:57 pm
    I certainly hope people will look to the index for inspiration. More fun is to make someone else's recipe you have always wondered what it would taste like.


    I agree so figjustin and I are both taking recipes from the index rather than posting out own (we make our own food all the time).

    We'll be making the Meen Moilee posted by sazerac and the Peruvian Spicy Dip posted by GWiv. We may also experiment with a Chicago cocktail with numerous recipes posted by ReneG.
    FIG Catering, For Intimate Gatherings
    Our website
    Our blog
    molly@FIGcatering.com
  • Post #26 - June 4th, 2008, 10:07 pm
    Post #26 - June 4th, 2008, 10:07 pm Post #26 - June 4th, 2008, 10:07 pm
    Alas, I just verified my schedule and will be out of town this weekend. You guys are going to have a great time, and I'm going to be sorry to miss it.
    Joe G.

    "Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
  • Post #27 - June 5th, 2008, 8:10 pm
    Post #27 - June 5th, 2008, 8:10 pm Post #27 - June 5th, 2008, 8:10 pm
    Count me in +1. We'll both be bringing something, just not sure what yet. Should have it figured out this weekend.
    Sal G
    Chi cerca trova.
  • Post #28 - June 6th, 2008, 5:24 am
    Post #28 - June 6th, 2008, 5:24 am Post #28 - June 6th, 2008, 5:24 am
    For those of you still looking for ideas, I've just updated the index with another 25 recipes.

    Now here's a question, is anyone willing to eat a country ham, purchased more than a decade ago in Cave City, Ky. (Himself calls it the "dinosaur ham"), which has been hanging in my basement ever since? An elderly country ham, moreover, cooked by a Jewish city girl from the North who's never prepared one from scratch before?

    The reason this thing has been hanging down there so long is that I've been afraid of it. But if people say they're willing to sample the results, I'll muster up my courage and cook it. It will either be incredible or inedible.

    I did find this article claiming that an even older vintage ham would still be safe to eat.

    Cooking tips are welcome. Right now, I'm looking at using some combination of the jlawrence01, Evil Ronnie, nr706, Booker Noe and MikeLM methods. And does anyone know if you can buy beaten biscuits in Chicago?
  • Post #29 - June 6th, 2008, 8:34 pm
    Post #29 - June 6th, 2008, 8:34 pm Post #29 - June 6th, 2008, 8:34 pm
    Sorry, I'd meant to reply to this earlier: I'm game to give it a try - I have no fear of well-ripened pork.

    For reference, I have Cissy Gregg's Courier-Journal recipe for country ham as well: unfortunately, it's entirely in narrative, and I don't think I could change it sufficiently without ruining it, but if you're interested, send me a PM and I'll get it to you somehow.
  • Post #30 - June 6th, 2008, 8:50 pm
    Post #30 - June 6th, 2008, 8:50 pm Post #30 - June 6th, 2008, 8:50 pm
    Hi,

    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.

    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

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