So many emails... I'll reply this one instead of Sandi's one about quality seafood. (here's the link again - http://qualityseafood.wordpress.com/wholesale/faqs/ )
The fish dishes Tommy used to do were always all eaten so people must like them (I'm not a fan so I dunno). Get yer thinking caps on Galen/Andy... Perhaps you might want to make something with (peeled) shrimp to lighten the work load? I dunno how this costs out against 'fish' since I buy neither. I >do< like the Paella idea thou Terry... BTW, we should also decide how many people we're cooking for for each dish. The last few years attendances for TCR have been in the region of 380-400 'paying' (sic) people. S. -----Original Message----- From: Terry Holsinger [mailto:tr...@sprynet.com] Sent: Thursday, August 25, 2011 4:45 PM To: galen falgout Cc: Stefan Creaser; trog...@cavechat.org; tcrco...@texascavers.com; mrzap...@gmail.com; jociehoo...@austin.rr.com Subject: Re: [tcrcooks] Menu... SO you have a dish in mind (say yes, creole perhaps), or maybe a "seafood" Paella that can work as a side as well? Terry H. On 8/25/2011 3:20 PM, galen falgout wrote: > I can cook fish! after all i am a coonass > -----Original Message----- > Date: Thursday, August 25, 2011 3:14:59 pm > To: "Heather Tucek"<trog...@cavechat.org> > Cc: "tcrco...@texascavers.com"<tcrco...@texascavers.com>, Matthew > Zappitello<mrzap...@gmail.com>, Jocelyn Hooper<jociehoo...@austin.rr.com> > From: "Stefan Creaser"<stefan.crea...@arm.com> > Subject: RE: [tcrcooks] Menu... > > Do we have a fish cook thou? Tommy Joe is busy again this year and can?t make > it, and I?m not going to touch that stuff! > > I?m not sure we can get away with hard tack, people will complain about the > food as well as the cost this year ;-) > > From: Heather Tucek [mailto:trog...@cavechat.org] > Sent: Thursday, August 25, 2011 2:59 PM > To: Stefan Creaser > Cc: Sandi Calhoun; tcrco...@texascavers.com; Matthew Zappitello; Jocelyn > Hooper > Subject: Re: [tcrcooks] Menu... > > Fish was also a big part of a pirate's diet, as it was easily available and > didn't have to sit in the hold and spoil. Salted meat was common. Hard tack, > or something similar for was used with soups and such. > > I should dig out all my old pirate books and look for recipe mentions. > > > On 25 August 2011 12:11, Stefan > Creaser<stefan.crea...@arm.com<mailto:stefan.crea...@arm.com>> wrote: > Some great suggestions Sandi, thanks! > > I forgot to add the griddle to the cooking implements, it could be used to > cook the banana/plantain. That is if it behaves itself :-7 > > Cheers, > Stefan > > From: Sandi Calhoun > [mailto:sandi.calh...@gmail.com<mailto:sandi.calh...@gmail.com>] > Sent: Thursday, August 25, 2011 11:39 AM > To: Stefan Creaser > Cc: tcrco...@texascavers.com<mailto:tcrco...@texascavers.com>; Matthew > Zappitello; Jocelyn Hooper > 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<mailto: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 > > > --------------------------------------------------------------------- > 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
