Progress on Conviencia
Aug. 28th, 2006 11:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunnyjadwigaHm. Lots of shopping, not much cooking this weekend. Eew.
Got about half the shopping done, including 30 lbs of boneless pork shoulder roasts at $1.69/lb and 20 (yes, that's too many but it was easier to just buy the case) frying chickens at .84/lb, totally 77.4 lbs (so if you want to buy a frozen chicken from the event, let me know...). I got fryers because they average 3.5 lbs each, which means that I can put one per table and not worry about so much waste. They'll also cook faster, though they are less sturdy.
Also checked prices on a bunch of things, bought millet (hey, if you're the person who wanted the barley groats, please comment so I can get them to you?) spices, olive oil, and cheese.
Yes, we went to the land of cheese and came back with 4-5 lb blocks of muenster, provolone, colby and mozzarella at 1.99 a pound and Yogurt cheese at 1.89 a pound. I could have done better, I expect, if I had gotten to Lantz's or stopped in Ephrata at Glenwood foods. Eyyiiyii.
I had done a preliminary numbers run on Friday, and need to re-calculate again. The buying I did this weekend will work for 100 or for 80 diners, I will adjust everything on Wednesday to see what my final numbers are.
What got cooked:
- casserole de carne (though it bears an unfortunate resemblance to Egre-Douce, not that that isn't good, but it's not exactly Catalan...)
-carrots for carrot cheese pie
-one batch of Anise Bizcocho
I need to candy some oranges, some lemons, some ginger and some coriander.
I also need another batch of Anise Bizcocho.
Packing for the event would be good too. :)
I'd like to make the Limonada ahead, maybe Wednesday, but right now the fridge is stuffed full so I'll have to work around that!
EDIT: I'd like to point out that Sarah and Tom helped immensely by taking time out from their visit on Saturday night to help with the mass slicing of pork, rendering of bacon fat, and frying of pork; and that Juergen has helped (despite his deep reservations) by uncomplainingly doing scullion duty. Juergen and Christopher helped a great deal with the shopping, and Sarah tested the Lombardy sops recipe for me (redaction to come, definitely worth trying if you haven't)
Got about half the shopping done, including 30 lbs of boneless pork shoulder roasts at $1.69/lb and 20 (yes, that's too many but it was easier to just buy the case) frying chickens at .84/lb, totally 77.4 lbs (so if you want to buy a frozen chicken from the event, let me know...). I got fryers because they average 3.5 lbs each, which means that I can put one per table and not worry about so much waste. They'll also cook faster, though they are less sturdy.
Also checked prices on a bunch of things, bought millet (hey, if you're the person who wanted the barley groats, please comment so I can get them to you?) spices, olive oil, and cheese.
Yes, we went to the land of cheese and came back with 4-5 lb blocks of muenster, provolone, colby and mozzarella at 1.99 a pound and Yogurt cheese at 1.89 a pound. I could have done better, I expect, if I had gotten to Lantz's or stopped in Ephrata at Glenwood foods. Eyyiiyii.
I had done a preliminary numbers run on Friday, and need to re-calculate again. The buying I did this weekend will work for 100 or for 80 diners, I will adjust everything on Wednesday to see what my final numbers are.
What got cooked:
- casserole de carne (though it bears an unfortunate resemblance to Egre-Douce, not that that isn't good, but it's not exactly Catalan...)
-carrots for carrot cheese pie
-one batch of Anise Bizcocho
I need to candy some oranges, some lemons, some ginger and some coriander.
I also need another batch of Anise Bizcocho.
Packing for the event would be good too. :)
I'd like to make the Limonada ahead, maybe Wednesday, but right now the fridge is stuffed full so I'll have to work around that!
EDIT: I'd like to point out that Sarah and Tom helped immensely by taking time out from their visit on Saturday night to help with the mass slicing of pork, rendering of bacon fat, and frying of pork; and that Juergen has helped (despite his deep reservations) by uncomplainingly doing scullion duty. Juergen and Christopher helped a great deal with the shopping, and Sarah tested the Lombardy sops recipe for me (redaction to come, definitely worth trying if you haven't)
no subject
Date: 2006-08-28 04:43 pm (UTC)I think I had better warn