Ok, but think how much shrimp and fish you'd need for a dish for, say, 50 people.
-----Original Message----- From: galen falgout [mailto:galenfalg...@yahoo.com] Sent: Thursday, August 25, 2011 5:43 PM To: tr...@sprynet.com; Stefan Creaser Cc: tcrco...@texascavers.com; mrzap...@gmail.com; jociehoo...@austin.rr.com Subject: Re: [tcrcooks] Menu... Shrimp is always good in a seafod dish. but i think it would be cheaper to buy unpeeled and peel it ourselves. ill call my dad in louisiana and see if he knows a goos dish we can cook with seafood. i know as a kid growing up you can put just about any meat in a creole dish. it was usually what we cought that day -----Original Message----- List-Post: texascavers@texascavers.com Date: Thursday, August 25, 2011 4:59:16 pm To: "Stefan Creaser" <stefan.crea...@arm.com> Cc: "tcrco...@texascavers.com" <tcrco...@texascavers.com>, "mrzap...@gmail.com" <mrzap...@gmail.com>, "jociehoo...@austin.rr.com" <jociehoo...@austin.rr.com> From: "Terry Holsinger" <tr...@sprynet.com> Subject: Re: [tcrcooks] Menu... 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 --------------------------------------------------------------------- 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
