Related to this, Tommy Joe also always cooked the smallest amount of any
of the dishes (expensive seafood is here) so that may also be a factor.
Remember there are "lots" folk with seafood/shellfish/fish allergy's.
This is the main reason I want to have the recipes posted so folk can
decide if they can eat something before they end up holding up the line
asking about every dish.
Terry H.
On 8/25/2011 4:51 PM, Stefan Creaser wrote:
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
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