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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 #121 - June 20th, 2008, 12:33 am
    Post #121 - June 20th, 2008, 12:33 am Post #121 - June 20th, 2008, 12:33 am
    Jazzfood wrote:Hard to resist not doing something of my own, but as informed by GWiv "that's not in the spirit of this, Alan".


    I had no idea that doing someone else's recipe was the the spirit of this (I just re-read the OP and see no indication of that intent)...but as I've got a few pounds of Alaskan King Salmon curing right now, there's no way I'm changing course now. :D
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #122 - June 20th, 2008, 12:53 am
    Post #122 - June 20th, 2008, 12:53 am Post #122 - June 20th, 2008, 12:53 am
    David Hammond wrote:
    Jazzfood wrote:Hard to resist not doing something of my own, but as informed by GWiv "that's not in the spirit of this, Alan".


    I had no idea that doing someone else's recipe was the the spirit of this (I just re-read the OP and see no indication of that intent)...but as I've got a few pounds of Alaskan King Salmon curing right now, there's no way I'm changing course now. :D
    Early on, C2 wrote, "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."

    Not to worry -- the main intent was to showcase recipes folks have read about on LTHForum, so your gravlax certainly qualifies. Jazzfood's recipes would not be in the spirit since he's never posted any. :(

    Eaterlover wrote:I believe I can coerce my guest into bringing some cups or plates. (whatever is needed)
    C2 and I did the shopping earlier this week, so we're fully stocked on supplies.

    thopey wrote:Someone mentioned volunteers... any chance of getting on the list if we work for it? Just curious... :D
    We're pretty much expecting everyone who attends to pitch in -- this is a DIY party.

    The attendance limit is based on the size of the space and the number of chairs we rented. We still have a few people who signed up but haven't confirmed that they're attending, so we'll put you on the waitlist and keep you posted.

    If your name on the roster is in red, please confirm that you expect to attend and let us know what you're bringing!
    Last edited by LAZ on June 20th, 2008, 1:27 am, edited 1 time in total.
  • Post #123 - June 20th, 2008, 1:23 am
    Post #123 - June 20th, 2008, 1:23 am Post #123 - June 20th, 2008, 1:23 am
    LTHForum 1,000-Recipe Potluck roster

    What an exciting lineup!

    Reminder: In addition to the food, we'll be collecting a $5 cash contribution per person. That's going to pay for the chair you sit in and the utensils you eat with. (Sorry, no discount if you eat with your fingers while standing up. :) )

    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+2 3 Panna cotta guests contribution TBA
    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
    justjoan 1 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, waderoberts' hominy casserole and pink drinks (Sharbat Rooh Afza, Vissinada Refreshment and strawberry spirits) {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
    ronnie_suburban+2 3 Bridgestone's Swedish meatballs and supplies {oven}
    stevez 1 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
    thopey 1 TBA
    wustlmike+1 2 TBA

    Total 48
    2 places remain open


    If your name is in red, please decide on a dish and confirm that you are attending; 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. We'd like to know who to expect on the early shift. During the party, we hope everyone will be prepared to pitch in for whatever's needed.

    *Set-up crew: Cathy2, gastro gnome, Giovanna, jygach, LAZ, RheS, ronnie_suburban
    Last edited by LAZ on June 21st, 2008, 8:43 am, edited 6 times in total.
  • Post #124 - June 20th, 2008, 6:10 am
    Post #124 - June 20th, 2008, 6:10 am Post #124 - June 20th, 2008, 6:10 am
    LAZ wrote:Set-up crew: Cathy2, gastro gnome, Giovanna, LAZ, RheS

    LAZ and Cathy,

    Seems like you are a little light on pre party setup crew. Ellen and I would come early to help, but we have another event prior.

    Looking forward to Sunday,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #125 - June 20th, 2008, 6:50 am
    Post #125 - June 20th, 2008, 6:50 am Post #125 - June 20th, 2008, 6:50 am
    Hi Cathy and LAZ,

    Count me in for pre party setup.i

    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 #126 - June 20th, 2008, 8:02 am
    Post #126 - June 20th, 2008, 8:02 am Post #126 - June 20th, 2008, 8:02 am
    Family issue just arose. Will have to be out of town this weekend.
    Will have to cancel our 2 for the event on Sunday.
    Very sorry for late cancellation.
    Was really looking forward to meeting you folks.
    jan
  • Post #127 - June 20th, 2008, 8:19 am
    Post #127 - June 20th, 2008, 8:19 am Post #127 - June 20th, 2008, 8:19 am
    Question: given all the dishes that we're serving, are there going to be labels for all the food? Did you need someone to print out placecards with all the menu items on it?

    We could also include a few blank ones for the extras and items that people didn't identify.

    I could create cards if you needed it. I just know I'd have a terrible time trying to figure out what everything was without identification...
    -- Nora --
    "Great food is like great sex. The more you have the more you want." ~Gael Greene
  • Post #128 - June 20th, 2008, 8:23 am
    Post #128 - June 20th, 2008, 8:23 am Post #128 - June 20th, 2008, 8:23 am
    Hi,

    Name tags and food tags are waiting for Sunday morning to be printed. They will be on 2x4 sticky labels to be stuck on the dish. However if you prefer tent cards, then please feel free to make them.

    The format I used was: recipe name including recipe contributor's name with the 2nd line the person who made it.

    Rich4's Lemon Soda
    CAthy2

    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 #129 - June 20th, 2008, 8:37 am
    Post #129 - June 20th, 2008, 8:37 am Post #129 - June 20th, 2008, 8:37 am
    If it helps, we can stop on the way and pick up emergency supplies. PM me if you don't already have my cell phone number, and feel free to call if you can think of anything last-minute that we can pick up.
  • Post #130 - June 20th, 2008, 8:40 am
    Post #130 - June 20th, 2008, 8:40 am Post #130 - June 20th, 2008, 8:40 am
    Mhays wrote:If it helps, we can stop on the way and pick up emergency supplies. PM me if you don't already have my cell phone number, and feel free to call if you can think of anything last-minute that we can pick up.


    Thanks! LAZ created an extensive list of items, which we bought the other evening. So I am hoping I don't have to take you up on your offer, though it was very kind.

    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 #131 - June 20th, 2008, 8:43 am
    Post #131 - June 20th, 2008, 8:43 am Post #131 - June 20th, 2008, 8:43 am
    Cathy,

    I could probably put together some tent cards - as some dishes won't have a place for a sticker on them. We could put the labels on the cards for those that need them. It sounds like you are very well organized!
    -- Nora --
    "Great food is like great sex. The more you have the more you want." ~Gael Greene
  • Post #132 - June 20th, 2008, 8:48 am
    Post #132 - June 20th, 2008, 8:48 am Post #132 - June 20th, 2008, 8:48 am
    i'll be bringing a hazelnut torte. justjoan
  • Post #133 - June 20th, 2008, 8:56 am
    Post #133 - June 20th, 2008, 8:56 am Post #133 - June 20th, 2008, 8:56 am
    Seems like you are a little light on pre party setup crew. Ellen and I would come early to help, but we have another event prior.


    Don't forget Justin and I will be there too - shouldn't be a problem.

    Count me in for pre party setup.i


    The more the merrier.

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


    Looks like we just had two cancel so we can accomodate you.
    FIG Catering, For Intimate Gatherings
    Our website
    Our blog
    molly@FIGcatering.com
  • Post #134 - June 20th, 2008, 9:08 am
    Post #134 - June 20th, 2008, 9:08 am Post #134 - June 20th, 2008, 9:08 am
    Regarding set-up crew help, we'll be heading down from the northern reaches about 2 hours before the designated start time, so if traffic is reasonable, we should be there early enough to help out.

    =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 #135 - June 20th, 2008, 9:30 am
    Post #135 - June 20th, 2008, 9:30 am Post #135 - June 20th, 2008, 9:30 am
    I'll be there for final assembly and cooking of my dish, so if I have free time, I'll pitch in to help. Of course, normally that goes without saying, but for some reason this event seems to need it to be said.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #136 - June 20th, 2008, 9:49 am
    Post #136 - June 20th, 2008, 9:49 am Post #136 - June 20th, 2008, 9:49 am
    stevez wrote:I'll be there for final assembly and cooking of my dish, so if I have free time, I'll pitch in to help. Of course, normally that goes without saying, but for some reason this event seems to need it to be said.


    This is no different than any other event. It is a bit light on volunteers in the morning of the picnic, too. There will certainly be more asked this year than in the past, simply because every year it just gets bigger and the job as well.

    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 #137 - June 21st, 2008, 7:31 am
    Post #137 - June 21st, 2008, 7:31 am Post #137 - June 21st, 2008, 7:31 am
    We've had a cancellation, so there's an open spot if someone out there would still like to attend.
  • Post #138 - June 21st, 2008, 7:52 am
    Post #138 - June 21st, 2008, 7:52 am Post #138 - June 21st, 2008, 7:52 am
    LAZ wrote:We've had a cancellation, so there's an open spot if someone out there would still like to attend.



    LAZ,

    You still have me down for "+1" and as I indicated upthread, the Chow Poodle will not be attending, so that opens up another place as well.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #139 - June 21st, 2008, 8:43 am
    Post #139 - June 21st, 2008, 8:43 am Post #139 - June 21st, 2008, 8:43 am
    stevez wrote:You still have me down for "+1" and as I indicated upthread, the Chow Poodle will not be attending, so that opens up another place as well.

    Actually, she was removed from the total, just not from the list.

    However, one more person has canceled, so we do have two spots open now.
  • Post #140 - June 21st, 2008, 10:48 am
    Post #140 - June 21st, 2008, 10:48 am Post #140 - June 21st, 2008, 10:48 am
    confirming three for the potluck. I'll be bringing Al Ehrhardt's baked salmon and a case of Tsing Tao.
    I used to think the brain was the most important part of the body. Then I realized who was telling me that.
  • Post #141 - June 21st, 2008, 2:08 pm
    Post #141 - June 21st, 2008, 2:08 pm Post #141 - June 21st, 2008, 2:08 pm
    It will just be me. No longer +1. If that opens up another spot, please take advantage.
  • Post #142 - June 21st, 2008, 4:51 pm
    Post #142 - June 21st, 2008, 4:51 pm Post #142 - June 21st, 2008, 4:51 pm
    Just wanted to note what we'll be bringing: a quart of panela and molasses ice cream with candied bacon, a quart of strawberry-balsamic gelato, and some semolina olive oil crackers ("crisp flatbreads" in pretentious restaurant-speak!)

    All of these are from other blogs (david lebovitz, delicious days, and heidi swanson's 101 cookbooks respectively) so don't exactly qualify as lth recipes. Still, the bacon is from twin oaks at the green city market, and the strawberries and eggs for the custard are from vicki of genesis. As much as I love tradersport milk, it's just too expensive. The organic panela is from my Colombian friend's mom, who on her second visit here brought me two more kg of it, after I made some burnt-panela ice cream (following the Kummer June 2000 Atlantic piece on Toscanini's of Boston) the first time.
  • Post #143 - June 21st, 2008, 4:58 pm
    Post #143 - June 21st, 2008, 4:58 pm Post #143 - June 21st, 2008, 4:58 pm
    wustlmike wrote:Just wanted to note what we'll be bringing: a quart of panela and molasses ice cream with candied bacon, a quart of strawberry-balsamic gelato, and some semolina olive oil crackers ("crisp flatbreads" in pretentious restaurant-speak!).

    Wustlmike,

    Sounds quite delicious, looking forward to meeting you.

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #144 - June 21st, 2008, 5:49 pm
    Post #144 - June 21st, 2008, 5:49 pm Post #144 - June 21st, 2008, 5:49 pm
    Wustlmike,

    You can still post these recipes because the list of ingredients are not copyrighted. If you edit or put in your own words the instructions, then that's ok, too. You then also attribute where you got the recipe. It is easier than perhaps how I stated it.

    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 #145 - June 21st, 2008, 8:21 pm
    Post #145 - June 21st, 2008, 8:21 pm Post #145 - June 21st, 2008, 8:21 pm
    I should be able to make it there by 4 to help with set-up. Please feel free to PM me if anything else is needed--I can pick it up on the way. Looking forward to meeting/seeing everyone.
    Becca
  • Post #146 - June 21st, 2008, 8:31 pm
    Post #146 - June 21st, 2008, 8:31 pm Post #146 - June 21st, 2008, 8:31 pm
    Our +1, Giles, is getting into the spirit of things and making Low Country sardine dip and Barb Kelly's deviled eggs.
  • Post #147 - June 21st, 2008, 9:05 pm
    Post #147 - June 21st, 2008, 9:05 pm Post #147 - June 21st, 2008, 9:05 pm
    LTHForum 1,000-Recipe Potluck roster

    Looking forward to tasting these dishes tomorrow! Thanks to everybody for playing along.

    Reminder: In addition to the food, we'll be collecting a $5 cash contribution per person for the chairs and supplies.

    Ann Fisher 1 Millionaire chicken
    aschie30 1 YourPalWill's conchita pibil with very hot habanero salsa and Zuni Cafe's pickled red onions 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+2 3 Panna cotta guests contribution TBA
    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 Molly Stevens' butter-glazed radishes and LAZ's Derby Day salad {stove}
    Giles 1 Low Country sardine dip and Barb Kelly's deviled eggs
    *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 ("five flower pork belly") and rice
    jazzfood+Vikki 2 Erzsi's haluska and JoelF's wasabi deviled eggs
    justjoan 1 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 2 City ham with Cathy2's glaze, waderoberts' hominy casserole and pink drinks (Sharbat Rooh Afza, Vissinada Refreshment and strawberry spirits) {oven}
    Mhays+1 2 Food desert Moros y Cristianos and meatloaf with masala curry sauce {oven}
    mhl 1 Ice
    nr706 1 Crown roast of kangaroo
    Octarine+2 3 Toni G's marinated salmon and beer
    *ronnie_suburban+2 3 Bridgestone's Swedish meatballs and supplies {oven}
    stevez 1 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
    thopey 1 TBA
    wustlmike+1 2 Panela and molasses ice cream with candied bacon, strawberry-balsamic gelato and semolina olive oil crackers

    Total 47
    3 places remain open


    If your name is in red, please decide on a dish and confirm that you are attending; if your name is in green, please post your recipe.

    Everyone, if you will need stove or oven time, please let us know.

    *Set-up crew: Cathy2, gastro gnome, Giovanna, jygach, LAZ, RheS, ronnie_suburban, thaiobsessed. During the party, we hope everyone will be prepared to pitch in for whatever's needed.
    Last edited by LAZ on June 22nd, 2008, 10:58 am, edited 3 times in total.
  • Post #148 - June 22nd, 2008, 12:29 am
    Post #148 - June 22nd, 2008, 12:29 am Post #148 - June 22nd, 2008, 12:29 am
    Hi,

    I am burning the midnight oil presently. I pulled a little while ago the pastrami, which had been smoking since 7:30 PM this evening. It will simmer a few hours tomorrow before hitting the road to the party.

    I'm so looking forward to the fine array of food everyone is bringing. A lot of stuff people are making was stuff I was curious to try, but never found the time. Of course, my biological family is not as enthusiastic to try stuff as my LTHforum family.

    Looking forward to tomorrow to meeting old friends and meeting new!

    All the best,
    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 #149 - June 22nd, 2008, 1:04 am
    Post #149 - June 22nd, 2008, 1:04 am Post #149 - June 22nd, 2008, 1:04 am
    Cathy convinced me to prepare this dish that my step-mother in-law cooked for my family last month.

    [Cathy: According to Helen the direct translation of the Chinese name for this dish is Five Flower Pork Belly]

    Triple cooked pork
    Ingredients:
    6.5 lbs pork belly
    1/2 cup mushroom soy sauce [this soy sauce is darker and not as salty]
    1 tsp Szechuan peppercorn
    1 star anise
    1/4 cup rice wine
    1tbsp sugar
    1 tbsp finely chopped ginger (reserve skin for boiling)
    4 pkgs of salted mustard greens(needs to be rinsed and chopped)

    Boil water in a big pot (halfway filled). Put pork belly into boiling water for 5 minutes, then pour the water away. Rinse the pork with cold water.
    Boil another pot of water (halfway filled) and add ginger skin, peppercorn, star anise, and pork. Boil for 30 minutes. Reserve the broth (it can be used for soup).

    Take out pork belly and cut into 2-2.5 inches wide by 6 or more inches [whatever fits in the frying pan.]
    Then, pour the mushroom soy sauce into a flat-bottomed bowl. Dip small slabs of pork belly with skin on the bottom and then fry on frying pan. Wait until the skin is brown. (You only fry the skin side!)
    Once the pork belly is fried, slice the pork (about 1/4 inch thick) and dip the sliced pork into the mushroom soy sauce. Arrange all the sliced pork (with the skin on the bottom) on a cooking dish (I use a square corningware). Put the mixture of sugar, rice wine, chopped ginger, any left over mushroom soy sauce and 3/4 cup of the broth, and the chopped salted mustard greens on top of the pork. Spread it evenly.

    Afterwards, put the assembled dish in a steamer for 1.5-2 hours. I prefer to use the wok to steam the pork. To do this, I wet 2 kitchen towels and wrap them around the rim of the cover of the wok to prevent the steam from escaping. Make sure that you have enough water and check it occasionally.
    Once cooked put the serving dish over the container and flip it, so the pork slices will be on top and the greens are now on the bottom.
  • Post #150 - June 22nd, 2008, 7:09 am
    Post #150 - June 22nd, 2008, 7:09 am Post #150 - June 22nd, 2008, 7:09 am
    Can't wait, can't wait...

    PS - I notice my name isn't on the oven rotation; I'll probably need a warm-up for the meatloaf.

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