Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
charcoal for cooking, masterclass please, updates and ongoin
Page Previous  1, 2
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Mon Apr 05, 21 9:46 am    Post subject: Reply with quote
    

ta

 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Mon Apr 05, 21 9:57 am    Post subject: Reply with quote
    

afford well, even pay for can be tricky

random from cooking but a while back a 2 chums looked at a sweden-finland- moscow journey, daft cash without lunch

 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Mon Apr 05, 21 9:59 am    Post subject: Reply with quote
    

Nick wrote:
No one can afford a trip to Scandinavia. If they ever let me back in I shall go shopping for you.


hair shampoo smuggling could mitigate it a little

 
Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Mon Apr 05, 21 11:30 am    Post subject: Reply with quote
    

dpack wrote:
Nick wrote:
No one can afford a trip to Scandinavia. If they ever let me back in I shall go shopping for you.


hair shampoo smuggling could mitigate it a little


I’m stunningly lucky enough to get paid to go.

 
tahir



Joined: 28 Oct 2004
Posts: 45676
Location: Essex
PostPosted: Mon Apr 05, 21 11:52 am    Post subject: Reply with quote
    

Nick wrote:
https://theculturetrip.com/europe/finland/articles/finland-love-tar-flavoured-food/


I'll just chomp on my bar of carbolic, or should I grate it into my risotto?

 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Mon Apr 05, 21 12:16 pm    Post subject: Reply with quote
    



how bold do you feel?

 
Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Mon Apr 12, 21 9:00 am    Post subject: Reply with quote
    

Nick wrote:
No one can afford a trip to Scandinavia. If they ever let me back in I shall go shopping for you.


dpack, PM me your address. I have a wee gift I found in my cupboard.

 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Mon Apr 12, 21 9:48 am    Post subject: Reply with quote
    


 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Mon Nov 01, 21 5:09 pm    Post subject: Reply with quote
    

it looks we have a go in august next year

venue rebooked and eyeballed (i have seen the video and snaps they took for me)
they still like each other post plague

my job is on fire cooking as part of an ongoing banquet

considering there will be bao, cakes, breads, salads etc half a kilo of "meat" per person seems sensible

can i run some numbers past the wise ones please

100 punters for the mid afternoon peak
50 for cold cuts and random snacks in the evening

my thinking is

5 large chickens, 5 large salmon and a whole or half pig's bum
20 kg good beef mince for burgers
25 kg top grade, on rack, pig ribs for pulled pork and crackling
and at least 10kg of whatever looks nice while collecting the above

veg bbq
100 (if i can get them) leaf on corn cobs(i am good at them) with a variety of sauces the carnivores will be after them as well

is that about right by the time things are boned, cooked etc

breads i will toast em but i do not need to make them which is nice as i have no chapati partner for this, nice food, force one and probably rather intense unless i make it easy

there may be enough folk who respond to "dishpig" or "service" i hope so , sd and sil suggested they got me a bell, i have drumsticks and pans

trusted with responsibility has led to my first meat thermometer and many technical thoughts to make this work

simple seems good
i have an aga and the oven of a decent trade cooker from friday afternoon, the dao needs the tops on saturday, i will not need tops, i have fire

 
Mistress Rose



Joined: 21 Jul 2011
Posts: 16000

PostPosted: Tue Nov 02, 21 8:08 am    Post subject: Reply with quote
    

Have you anything else for vegetarians? Just a corn cob or two seems a bit meagre. I have found courgettes and sweet peppers barbecue well if that helps. I assume you will either joint or spatchcock the chickens.

 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Tue Nov 02, 21 1:15 pm    Post subject: Reply with quote
    

a second veggie option will be considered, perhaps a veggie type "burger"of some sort or veggie kebabs on sticks if i can find time for chopping

after brining the chooks will get a lemon suppository and be slow hot smoked with the pigs bum, then chilled and served as cold cuts in the evening, i have 2 ft x 18 "of cherry stump for that with a few drilled holes will smoulder and smoke in a controlled way for enough time

the racks of ribs will be slow cooked in the aga and finished on a fast bbq and shredded, the extra crackling will be done from thin belly pork(brine, boil, baste, bbq)

the fish might be 3 for broiled or hot smoked for cold cuts and 2 as kebabs(they will be quite large fish, the folk i get them from like me and the size is usually twice what i ordered at the same price, the last two were supposed to be 2.5 to 3 kg one was 4 ish and the other had a box of its own as it was the size of my leg

they have hired a big steel table for the bbq prep or service
i will have 3 oil drum size bbqs with lids, i will take extra oven racks
i have huge skewers, lots of large skewers, a 3m chain with plenty of hooks,
huge, very big and fish kettle pans for multiple roles. i will take a few dripping trays as well.

the ghillie kettle will do hot water by the bbq,

i am ok for tools etc and squirty sauce bottles have been obtained

apart from the dripping based sauces several vegan ones seems a good move so as anyone can eat them on anything

coconut yogurt probably covers most won't eat it categories as a mayo type thing, and dairy free means tt and the mutt will be safe



saffron and dill
garlic and chive
cep
mustard
tomato
that should do it for bbq squirty

onions in dripping is a given

 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Tue Nov 02, 21 1:26 pm    Post subject: Reply with quote
    

i am considering beef cooked like bear for the other "random" lump

a little goes a long way and it is rather nice

in a cherry bbq it might be very nice

 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page Previous  1, 2
Page 2 of 2
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright � 2004 marsjupiter.com