If you guys are serious about the fish thing, we should ask the people at Quality Seafood http://qualityseafood.wordpress.com/wholesale/faqs/ for a wholesale price list. They're the only place I know of in town with no minimum order.
Sandi On Thu, Aug 25, 2011 at 4:29 PM, Terry Holsinger <tr...@sprynet.com> wrote: > Also rememeber that back in "Pirtate days" there the sea fairing folk were > English (mopst all the pirate captins were english) Spanish, Portugeses and > Americana, with the pirate bases on French controlled islands (think Creole > food). SO many other options. > > Also remember when selection dishes, we are cooking for "your > parents/grandparents" as well as kids. Many of the old timers are set in > their dietary ways and have fixed tastes they like. If we have the option of > making a "spicy" dish then maybe a less spicy dish version as well. (Think > about the Thai and Chinese restaurants that allow you to select how hot you > want it." Please post a recipe for your dish so we can make a menu to post > with the ingredients listed for people with food "allergy/issues". I will > take care of that end of things once I get the recipes. > > Terry H. > > > On 8/25/2011 4:23 PM, Stefan Creaser wrote: > >> Ok, here are a few sites to look at for menu items: >> >> http://recipeisland.com/ >> >> http://www.islandflave.com/**recipes <http://www.islandflave.com/recipes> >> >> http://www.caribbeanchoice.**com/recipes/main.asp<http://www.caribbeanchoice.com/recipes/main.asp> >> >> For a start. I just google'd Caribbean recipies... >> >> So, with Terry's sense of urgency (we need that!) let's aim to have an >> outline of the menu by Saturday week, perhaps meet at my house with samples? >> Sure we can change later, but that of course comes at a cost. >> >> Cheers, >> Stefan >> >> -----Original Message----- >> From: Terry Holsinger [mailto:tr...@sprynet.com] >> Sent: Thursday, August 25, 2011 3:54 PM >> To: galen falgout >> Cc: Stefan Creaser; trog...@cavechat.org; tcrco...@texascavers.com; >> mrzap...@gmail.com; jociehoo...@austin.rr.com; Matthew Zappitello >> Subject: Re: [tcrcooks] Menu... >> >> Ok, we only have 7 weekends till TCR IF we count this one. >> >> We need to get this menu figured out quick. >> >> We need to figure out exactly what DISHES (recipes) we are going to have >> and who is going to cook what. We need to test cook those dishes unless >> it is something that the cook is used to cooking, and need to make sure >> the different dishes fit together somewhat as a meal, sort of. >> >> Stef, home-made sausage is out, no time, we still need to go and >> select/collect the cow, kill the cow, butcher said cow, figure out how >> to cook a WHOLE cow (not just the choice bits) cook said cow, and also >> make sausage out of the other bits (also remember this will be a lean >> range feed animal so low on the fat content, same as the wild boar we >> SHOULD be getting , also will need to go and get that) and at the same >> time figure out the rest of the menu, purchase ingredients, prepare >> ingredients, and get out to and set up at the site (fill propane tanks, >> service cookers, haul trailers out, set up tables, find servers, etc,) >> then feed 500 folk on site. Not really enough time unless we all have >> all the weekends free till then and I know "we" don't. >> >> >> Sandi has given us two "side dish" options so far >> >> "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." >> >> Clearly we are looking at cooking some Beef and wild pig, but how, and >> what else for a main? Chicken? Fish? >> >> Are we going to have appetizers (sausage bits?) for the line before (to >> help keep the grumbling down)? >> >> Desert may be Matt's suggestion of pineapple upside down cake. >> (Pineapple is pacific ocean in origin, correct?) >> >> Leaves the whole rest of the menu open...... >> >> Terry H. >> >> >> -- 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. >> >> >> ------------------------------**------------------------------**--------- >> To subscribe, e-mail: >> tcrcooks-subscribe@**texascavers.com<tcrcooks-subscr...@texascavers.com> >> To unsubscribe, e-mail: >> tcrcooks-unsubscribe@**texascavers.com<tcrcooks-unsubscr...@texascavers.com> >> For additional commands, e-mail: tcrcooks-h...@texascavers.com >> >> >> > ------------------------------**------------------------------**--------- > To subscribe, e-mail: > tcrcooks-subscribe@**texascavers.com<tcrcooks-subscr...@texascavers.com> > To unsubscribe, e-mail: > tcrcooks-unsubscribe@**texascavers.com<tcrcooks-unsubscr...@texascavers.com> > For additional commands, e-mail: tcrcooks-h...@texascavers.com > >
