Jump to content

Anita Bergmann

participating member
  • Posts

    7
  • Joined

  • Last visited

Everything posted by Anita Bergmann

  1. The food song with which I am currently obsessed:
  2. Have I posted here about the edible alcohol party I hosted? Best in show: 1) The vomegranate (pomogranates infused with vodka) 2) Edible martini (jicama cubes infused with either vodka or gin as requested, lightly passed over with vermouth, garnished with an olive) 3) Duck farts. There's apparently a drink called a duck fart. Bailey's, whiskey, and *something*. We thickened it lightly with gelatine and served them from the, er, posteriors of rubber duckies.
  3. I hear you, and correct me if I'm wrong, but my catering experience tells me that giving unskilled labor one really straightforward task -you're following me to the grill with a golf cart and helping me get the lamb back in one piece -you're wrapping 65 potatoes in foil -you're chopping some onions -you're chopping some red pepper -you're sauteeing the lot of it is the less stressful option in the long run. That said, the market will tell me whether it's going to be lamb or pork tenderloin or chicken breasts. The numbers are working out on the other meal I'm doing, but that's only for 15. The other thing is that space for transporting the ingredients is limited, and, even though I have access to a freezer, the product is travelling Friday, arriving Saturday and the meal is Wednesday. So the fewer ingredients the better and fresh vegetables for salads and such is not really an option. Which is part of why I'm so relieved that someone else is handling the vegans.
  4. Okay. (ftr I'm committed to only one dinner) I just had a meeting with the organizer and I have discovered the following: 1) The vegan chef has stepped up to the plate. Those 35 meals are no longer my problem. 2) It may be possible to arrange a grill immediately on site. If not, there is an enormous wood-burning grill within reasonable transportation distance. So, my thought is this: Send up a number of pre-marinated butterflied legs of lamb in the coolers (I'm looking at you, Trader Joe's), get them into the freezer on site. Thaw the day before, schlep to the wood-burning grill day of, cook, schlep back. Lamb comes to mind because it'll still taste good if it's not screaming hot. Bury potatoes in the embers of the grill (how long does that take? I've never done it in quantity). Use the eight verkakte burners to have a minion sautee up whatever aromatics I've got with whatever frozen vegetables I've sent up. Call it good. What do you think?
  5. The task: to cook dinner for 65 omnivores and 35 vegans. The budget: $5.50 per person. Food must be purchased tomorrow. Food to spend approximately 24 hours in coolers, then to be transferred to an on-site freezer. I will have a great deal of unskilled, volunteer help. The difficult part? I have 8 burners. No oven, no grill. All cooking to take place on site, no pre-prep is possible. Outdoor kitchen. Buffet style, not plated (as least I've got *that* going for me.) Ideas? (NOTE: I *had* splendid ideas. Then the count tripled, the vegan menu became my responsibility, transport date was moved up to tomorrow, the shopping became my responsibility *and* my silly idea that I'd have ovens and/or grills at my disposal was proven disastrously wrong.)
  6. What kind of wuss cook would I be if I ran to the ER for a little bit of missing flesh? What I really wanted was recipes for Thumb and maybe some plating ideas. -G ← Heh. The first time I seriously cut myself was in skills class; took off the very tip of the ring finger of my right hand. I got all calm about it, and Chef came over to check it out. He walked me to the sink and said, okay, let's get this cleaned up. I was so green, I didn't even know that the soap was going to burn like hell. After all my carefully cultivated fake calm, I stood there at the sink and grayed out.
×
×
  • Create New...