Does anyone else have another 10" to 12" cast iron skillet? I've convinced Crystal to make 2 more cakes for us. So, that gives us 6 cakes. Is that enough?
--Matt On Sat, Oct 1, 2011 at 5:29 PM, <jociehoo...@austin.rr.com> wrote: > I have a couple of carriers. Jocie > ---- Andy Zenker <andyzen...@yahoo.com> wrote: > > And I just checked again and found another cake carrier that's about 3 > inches tall so I have 4 carriers total. > > > > Andy > > > > --- On Wed, 9/28/11, Stefan Creaser <stefan.crea...@arm.com> wrote: > > > > From: Stefan Creaser <stefan.crea...@arm.com> > > Subject: RE: [tcrcooks] dessert carrier > > To: "Andy Zenker" <andyzen...@yahoo.com>, "tcrco...@texascavers.com" < > tcrco...@texascavers.com> > > Date: Wednesday, September 28, 2011, 6:17 PM > > > > > > > > > > I have been scavenging those from work; got 3 today, I think I have 2 or 3 > more at home :-) > > > From: Andy Zenker [mailto:andyzen...@yahoo.com] > > > > Sent: Wednesday, September 28, 2011 6:09 PM > > > To: tcrco...@texascavers.com > > > Subject: Re: [tcrcooks] dessert carrier > > > > > > > Matt, I also have these. > > > > > > Andy > > > > > > --- On Wed, 9/28/11, Andy Zenker <andyzen...@yahoo.com> wrote: > > > > From: Andy Zenker <andyzen...@yahoo.com> > > > Subject: Re: [tcrcooks] dessert carrier > > > To: "tcrco...@texascavers.com" <tcrco...@texascavers.com> > > > Date: Wednesday, September 28, 2011, 12:39 PM > > > > > > Agreed. Carriers are for moving the food, not as a cutting/serving boards. > > > > > > I just remembered that I may have some other large party tray style > containers with lids. I'll check this evening and send a picture. > > > > > > Andy Z > > > > > > --- On Wed, 9/28/11, Matthew Zappitello <mrzap...@gmail.com> wrote: > > > > From: Matthew Zappitello <mrzap...@gmail.com> > > > Subject: Re: [tcrcooks] Menu... > > > To: "Andy Zenker" <andyzen...@yahoo.com> > > > Cc: "tcrco...@texascavers.com" <tcrco...@texascavers.com> > > > Date: Wednesday, September 28, 2011, 9:46 AM > > > Mine is similar. I would not serve the cake in these. I would have some > other serving dish, since I wouldn't want anyone to gouge my cake carrier > with a knife. > > > > > > --Matt > > > On Wed, Sep 28, 2011 at 9:11 AM, Andy Zenker <andyzen...@yahoo.com> wrote: > > > > > Mine is similar to the one in the attached photo > > > > > > Andy Z > > > > > > > > --- On Wed, 9/28/11, Stefan Creaser <stefan.crea...@arm.com> wrote: > > > > > > > From: Stefan Creaser <stefan.crea...@arm.com> > > Subject: RE: [tcrcooks] Menu... > > > To: "Matthew Zappitello" <mrzap...@gmail.com>, "Andy Zenker" < > andyzen...@yahoo.com> > > > Cc: "tcrco...@texascavers.com" <tcrco...@texascavers.com> > > > Date: Wednesday, September 28, 2011, 9:03 AM > > > Wot do they look like? > > > From: Matthew Zappitello [mailto:mrzap...@gmail.com] > > > > Sent: Wednesday, September 28, 2011 7:36 AM > > > To: Andy Zenker > > > Cc: tcrco...@texascavers.com > > > Subject: Re: [tcrcooks] Menu... > > > Awesome! Thanks. That makes two with mine. Two more, anyone? > > On Wed, Sep 28, 2011 at 7:30 AM, Andy Zenker <andyzen...@yahoo.com> wrote: > > > > > Matt, > > > > I have a cake carrier I can loan out. > > > > Andy Z > > > > > > > > > > > > > From: Matthew Zappitello <mrzap...@gmail.com> > > > To: Stefan Creaser <stefan.crea...@arm.com> > > > Cc: "tcrco...@texascavers.com" <tcrco...@texascavers.com> > > > Sent: Tuesday, September 27, 2011 4:38 PM > > > Subject: Re: [tcrcooks] Menu... > > > > > You might try to cook them in those large rectangular trays, but I doubt > they'd turn out as well. The way I cook them is in a 12 inch cast iron > skillet. I caramelize the sugar and pineapple to start, then put the batter > on top and > cook it directly in the pan. Then, you flip it out onto a plate and > voila, heaven on a plate!!! Jocie already lent me her cast iron skillet, > which is why I have 2. I wouldn't want to make 8 cakes myself, but if we > can get other people to help, I'd be happy > to convey all the instructions. > > > > > > --Matt > > > On Tue, Sep 27, 2011 at 5:20 PM, Stefan Creaser <stefan.crea...@arm.com> > wrote: > > > > > Could these be cooked in the large rectangular metal trays I use for my > BBQ? Being rectangular may make them easy to cut, serve and transport. > > > > > > > > I think we’d want at least twice that amount, and would still need > something else to get the numbers for dessert up to close to 400. ATM we > have 200 cookies/bars from Jocie/Denise. > > > > > > > > Do you have an approximate cost per cake? > > > > > > > > Cheers, > > > > Stefan > > > > > > > > From: Matthew Zappitello [mailto:mrzap...@gmail.com] > > > > Sent: Tuesday, September 27, 2011 5:11 PM > > > To: Stefan Creaser > > > Cc: > tcrco...@texascavers.com > > > Subject: Re: [tcrcooks] Menu... > > > > > > > > > > > This cake can be served at ambient temperature. Nothing needs to be served > with it. I could really use a way to transport them. If anyone has any > cake carriers, that would be perfect. I've got one, but I'll need 3 more to > carry > all four cakes. The cakes are going to be circular with 12 inch > diameters. My guess is that you could serve 16 people per cake for a total > of 56 people with the 4 cakes, but you might be a better judge of serving > size and whatnot. > > > > > > The recipe calls for the following (per cake, so multiply by 4): > > > > 1 1/4 stick of Earth Balance Buttery Sticks or Willow Run Margarine sticks > (these have not dairy at all) > 284 grams Dark Brown Sugar > 1 20 oz. can sliced pineapple in heavy syrup > 9 maraschino cherries (even a small bottle will probably cover two cakes) > 26 grams pecans > 169 grams All Purpose Flour > 6 grams Baking Powder > 3 grams Salt > 4 large Eggs > 248 grams Granulated Sugar > > > If I really needed to, I could probably manage making 6 cakes, but I would > love some help. The cakes last well for 5 days at room temperature, so it's > relatively easy to make them in advance. But, I can only fit two cakes at a > time > in my oven and they take at least an hour to cook, not including prep > time. Let me just say that this stuff is really freaking good, so having > extras will not be a problem. :) > > > > > > --Matt > > > > > On Mon, Sep 26, 2011 at 2:55 PM, Stefan Creaser <stefan.crea...@arm.com> > wrote: > > > > > > Yes, please can you get me the recipe and how many each one would feed. > > > > > > > > Would you expect to serve this at (Texas) room temperature and would it be > served with something? Cream/ice-cream/custard, etc. > > > > > > > > Cheers, > > > > Stefan > > > > > > > > From: Matthew Zappitello [mailto:mrzap...@gmail.com] > > > > Sent: Monday, September 26, 2011 2:53 PM > > > To: Stefan Creaser > > > Cc: > galenfalg...@yahoo.com; > tcrco...@texascavers.com > > > Subject: Re: [tcrcooks] Menu... > > > > > > > > > > > > Did you still want me to make the pineapple upsidedown cake? I can > probably make 2 or 4 if you want. What details do you need from me > concerning the recipe? > > > > > > > > > > > > --Matt > > > > > > > On Mon, Sep 26, 2011 at 2:41 PM, Stefan Creaser <stefan.crea...@arm.com> > wrote: > > > > > > > > That sounds like a good deal, as long as the shipping costs aren’t that > high. > > > > > > > > Will that be 50lbs of ‘meat’, or how much would we expect after processing? > > > > > > > > > > From: > galenfalg...@yahoo.com [mailto:galenfalg...@yahoo.com] > > > Sent: Saturday, September 24, 2011 12:39 PM > > To: > galenfalg...@yahoo.com; Stefan Creaser; Heather Tucek; > tcrco...@texascavers.com > > > Subject: Re: [tcrcooks] Menu... > > > > > > > > > > > > The best deal I can get is through my dad we can get fifty lbs of wild > catfish he caught personally for $2lb plus whatever shipping costs. He is > gonna price the shipping next week and get back to me with a quote. Does > this sound good > stefan and terry? > > Sent from my HTC on the Now Network from Sprint! > > > > > > > ----- Reply message ----- > > > From: "galenfalg...@yahoo.com" <galenfalg...@yahoo.com> > > > Date: Fri, Sep 23, 2011 7:35 pm > > > Subject: [tcrcooks] Menu... > > > To: "Stefan Creaser" <stefan.crea...@arm.com>, "Heather Tucek" < > trog...@cavechat.org>, "tcrco...@texascavers.com" > <tcrco...@texascavers.com> > > > > > > > Also shrimp is in season. What do u guys think about having boiled shrimp > > > Sent from my HTC on the Now Network from Sprint! > > > > > > > ----- Reply message ----- > > > From: "Stefan Creaser" <stefan.crea...@arm.com> > > > Date: Wed, Sep 21, 2011 1:25 pm > > > Subject: [tcrcooks] Menu... > > > To: "Heather Tucek" <trog...@cavechat.org>, "tcrco...@texascavers.com" < > tcrco...@texascavers.com> > > > > > > :-) > > > > > > > > From: Heather Tucek [mailto:trog...@cavechat.org] > > > Sent: Wednesday, September 21, 2011 1:15 PM > > To: > tcrco...@texascavers.com > > > Subject: Re: [tcrcooks] Menu... > > > > > > > > > I'll make some Seadog Salad and bring it tonight for ya'll to try out. > > > > > > -h > > > > > > On 18 September 2011 17:18, Denise P <pepabe...@hotmail.com> wrote: > > > > > > > > Dale will test them out tomorrow. I can cook them on Friday, the day > before the dinner, so they will be pretty fresh. > > > > > > I did have a problem with them being sticky, hard to get out of the pan (I > greased a glass pan), and not exactly holding their shape. We'll see what > Jocie comes up with. > > > > > > -Denise > > > > > > > > > > > > > > Date: Sun, 18 Sep 2011 17:10:32 -0500 > > > > From: tr...@sprynet.com > > > To: > tcrco...@texascavers.com > > > > > > > > > > Subject: Re: [tcrcooks] Menu... > > > > > > > > How good are they second day? Since we will have no ovens at TCR they > > > > > will need to wait around a bit..... > > > > > > > > Terry H. > > > > > > > > On 9/18/2011 4:26 PM, Denise P wrote: > > > > > > > > > > I made a batch, used margarine to make dairy free. Pretty yummy, quite > coconutty. > > > > > > > > > > One batch was 16 peices, 2 1/2" X 3 1/4." I guess maybe count on making > 300 peices for 200 people or 19 batches? > > > > > > > > > > Let me know what you think when you've had a chance to make them Jocie. > > > > > > > > > > Cheers, > > > > > Denise > > > > > > > > > > > > > > > > > > > >> Date: Sun, 11 Sep 2011 18:03:10 +0000 > > > > >> From: > jociehoo...@austin.rr.com > > > > >> To: aim...@yahoo.com; > pepabe...@hotmail.com > > > > >> CC: mrzap...@gmail.com; > sandi.calh...@gmail.com; > tcrco...@texascavers.com; > tr...@sprynet.com; > stefan.crea...@arm.com > > > > >> Subject: RE: [tcrcooks] Menu... > > > > >> > > > > >> Denise, I would be happy to make half of them to even out the load! > I'm not thinking very creatively right now. Too much going on. Jocie > > > > >> ---- Denise P<pepabe...@hotmail.com> wrote: > > > > >>> > > > > >>> I am going to try this one. Similar ingredients but bars are easier > than cookies. > > > > >>> > > > > >>> > > > > >>> Coconut Bars > > > > >>> > > > > >>> > > > > >>> 1/2 cup butter > > > > >>> 2 cups brown sugar > > > > >>> 2 eggs > > > > >>> 2 teaspoons vanilla > > > > >>> 1 cup flour > > > > >>> 2 teaspoons baking powder > > > > >>> 1 1/2 cups coconut > > > > >>> > > > > >>> Directions: > > > > >>> > > > > >>> > > > > >>> Melt butter in pan, remove from heat and add brown sugar, stir until > dissolved cool slightly. > > > > >>> > > > > >>> add eggs and vanilla. > > > > >>> > > > > >>> Beat well. > > > > >>> > > > > >>> stir in flour and baking powder. > > > > >>> > > > > >>> Mix thourghly add coconut. > > > > >>> > > > > >>> pour into 9x13 pan sprayed w/Pam. > > > > >>> > > > > >>> bake at 350 30 minutes cut while warm. > > > > >>> > > > > >>> > > > > >>> Read more: > http://www.food.com/recipe/coconut-bars-11130#ixzz1XesitwQE > > > > >>> > > > > >>> > > > > >>> > > > > >>> CC: > sandi.calh...@gmail.com; > stefan.crea...@arm.com; > tcrco...@texascavers.com; > mrzap...@gmail.com; > jociehoo...@austin.rr.com; > tr...@sprynet.com > > > > >>> From: aim...@yahoo.com > > > > >>> Date: Sat, 10 Sep 2011 23:59:03 -0500 > > > > >>> To: > pepabe...@hotmail.com > > > > >>> Subject: Re: [tcrcooks] Menu... > > > > >>> > > > > >>> > > > > > > >>> I liked them. 2 per person for 200 should be perfect. Perhaps you > could chill the dough in tubes then cut off buttons. Might make it easier to > work with. I donno. > > > > >>> > > > > >>> > > > > >>> > > > > >>> > > > > >>> On Sep 10, 2011, at 5:57 PM, Denise P<pepabe...@hotmail.com> wrote: > > > > >>> > > > > >>> > > > > >>> > > > > >>> > > > > >>> > > > > >>> I made the cookie recipe I sent previously, pretty good. Kind of a > pain because the dough was so sticky. Attached is a pic. The recipe made 39 > 1.5 to 2" cookies. I guess I'd plan for 2 cookies each for 200 people? Or is > that not enough? If it is, then > that would be 14 batches. Not sure I want to go there. Wonder what else I > could do. > > > > >>> > > > > >>> I'll bring some to Grace's tonight for you to try. > > > > >>> > > > > >>> Sigh, > > > > >>> Denise > > > > >>> > > > > >>> > > > > >>> > > > > >>> > > > > >>> Date: Thu, 25 Aug 2011 11:38:50 -0500 > > > > >>> From: > sandi.calh...@gmail.com > > > > >>> To: stefan.crea...@arm.com > > > >>> CC: > tcrco...@texascavers.com; > mrzap...@gmail.com; > jociehoo...@austin.rr.com > > > > >>> Subject: Re: [tcrcooks] Menu... > > > > >>> > > > > > > > >>> I'm gonna be in Utah for the next two weeks, so lemme just throw out > some ideas before I leave. > > > > >>> > > > > >>> Congri arroz: Cuban black beans and rice dish. Cheap, easy, and > vegetarian. Often served with fried bananas/plantains. > > > > >>> > > > > >>> Jamaican cornbread: Spiced version of cornbread with coconut in it. > Had it at the Jammin' House Cafe in Marble Falls. I can prob rip off the > recipe. > > > > >>> > > > > >>> My pepper plants are still going strong (the only thing that really > is right now), so maybe we can do something with serranos? > > > > >>> > > > > >>> > > > > >>> Sandi > > > > >>> > > > > >>> > > > > >>> > > > > >>> On Thu, Aug 25, 2011 at 11:22 AM, Stefan Creaser< > stefan.crea...@arm.com> wrote: > > > > >>> > > > > >>> > > > > >>> > > > > >>> > > > > >>> Well that’s not very well developed as yet, so I’d like y’alls input. > Here are some notes to go along with… > > > > >>> > > > > >>> As you know the theme is pirate/Caribbean. > > > > >>> > > > > >>> Meat: > > > > >>> We should (hopefully) have hogs from Fran at Bracken Cave. > > > > >>> Don Arburn is donating a cow. > > > > >>> (I was thinking that we could make pork and beef sausages with some > of it, mebbe the w/e before?). > > > > >>> Chicken is widely available in the Caribbean. > > > > >>> > > > > >>> We would like to avoid jerk-like dishes so we can do a Rastafarian > theme another year :-) > > > > >>> > > > > >>> Sides: > > > > >>> I have a large rice cooker; this will cook rice, quinoa or, I assume, > anything similar. > > > > >>> > > > > >>> Think fruity – pineapple, banana (and plantain), stuff like that. > > > > >>> > > > > >>> Dessert: > > > > >>> Matt has suggested pineapple upside down cake. > > > > >>> > > > > >>> Fruit salad? > > > > >>> > > > > >>> What we have to cook with, etc.: > > > > >>> Large fridge, several woks, lots of large pots, BBQ pit, grill. > > > > >>> > > > > >>> Get yer thinking caps on! > > > > >>> > > > > >>> Cheers, > > > > >>> Stefan and Terry. > > > > >>> > > > > >>> > > > > > >>> -- IMPORTANT NOTICE: The contents of this email and any attachments > are confidential and may also be privileged. If you are not the intended > recipient, please notify the sender immediately and do not disclose the > contents to any other > person, use it for any purpose, or store or copy the information in any > medium. Thank you. > > > > >>> > > > > >>> > > > > >>> > > > >>> <Cookies.JPG> > > > > >>> > > > > >>> --------------------------------------------------------------------- > > > > >>> To subscribe, e-mail: > tcrcooks-subscr...@texascavers.com > > > > >>> To unsubscribe, e-mail: > tcrcooks-unsubscr...@texascavers.com > > > > >>> For additional commands, e-mail: > tcrcooks-h...@texascavers.com > > > > >> > > > > >> > > > > >> --------------------------------------------------------------------- > > > > >> To subscribe, e-mail: > tcrcooks-subscr...@texascavers.com > > > > >> To unsubscribe, e-mail: > tcrcooks-unsubscr...@texascavers.com > > > > >> For additional commands, e-mail: > tcrcooks-h...@texascavers.com > > > > >> > > > > > > > > > > > > > --------------------------------------------------------------------- > > > > To subscribe, e-mail: > tcrcooks-subscr...@texascavers.com > > > > To unsubscribe, e-mail: > tcrcooks-unsubscr...@texascavers.com > > > > For additional commands, e-mail: > tcrcooks-h...@texascavers.com > > > > > > > > > > > > > > > > > > > > > > > -- > > Go find out! > > > -Heather Tuček > > > UT Grotto > > > NSS 59660 > > > (512) 773-1348 > > trog...@cavechat.org > > > > > > > > -- IMPORTANT NOTICE: The contents of this email and any attachments are > confidential and may also be privileged. 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