When we made the Andouille sausage a couple of years back we bought some fat off-cuts from other meat to add to the fatty content of the sausage. It was as expensive as real meat, but fortunately the pork (in that case) was free.
I get yer point about time to make sausage, but I'll still like to look into it. If only to convince me to give up on the idea ;-) Now to the other emails in my inbox! -----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-subscr...@texascavers.com To unsubscribe, e-mail: tcrcooks-unsubscr...@texascavers.com For additional commands, e-mail: tcrcooks-h...@texascavers.com -- 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-subscr...@texascavers.com To unsubscribe, e-mail: tcrcooks-unsubscr...@texascavers.com For additional commands, e-mail: tcrcooks-h...@texascavers.com
