I missed this post the first time around. I'd be happy to bring your crackers to the event. A meet up at Marie's wouldn't be the worst thing that could happen, either.

Thanks, Steve! I'm making them this weekend (they store well,) and will send you a PM to arrange the details of the hand-off. -Lynn

Okay, in the first post of this thread, I've updated the list of participants and what they plan to bring.

If you need a crockpot, please post that requirement in this thread (my sense is that most of us have at least one, and we can bring extras as needed).

I remember from last year that this crowd was more vegetarian than most so that's what I'm going to do. Still looking at recipes, but I'll decide in a day or so and post. David, I LOVED your mulefoot pozole last year, can't wait to try this years batch.

mbh wrote:I remember from last year that this crowd was more vegetarian than most so that's what I'm going to do. Still looking at recipes, but I'll decide in a day or so and post. David, I LOVED your mulefoot pozole last year, can't wait to try this years batch.

Huzzah! I thought I was going to at least be able to stop by, but alas too many other engagements on the same date and at the same time. Thanks for thinking of those who want something tasty, but without animals in it.

From Martha Bayne:

Hi everybody, and thanks so much for volunteering to cook for Soup & Bread of 2011! In case you forgot, you're on the schedule for next Wednesday, February 16.

Here's what you need to know:

Please prepare 2-3 gallons of soup for the event. This is just a suggested baseline, as that seems to be the most a normal cook can handle in a normal apartment kitchen. If you have the capacity to bring more that would be super.

You are welcome to bring any kind of soup you like, but if you can let me know before next Wednesday whether it is meat or veggie, that would be terrific.

Please bring your soup to the Hideout around 5 PM on Wednesday. If you can't get there by 5 that's cool -- it can be good to stagger the soups -- but give me a heads up so I don't panic. And, if you need to drop off your soup the night before, that's an option, but again, please let me know so I can arrange to meet you at the bar, or at least let the the Tuesday night bartender know what's up.

If you can bring your soup WARM, that is preferable. If not, we can heat it up on site, but be warned it will take a LONG TIME. We have SEVEN CROCK POTS on hand; if there are more than seven cooks, please bring some extra crocks.

We ask all the cooks to hang out with their soup and serve it themselves, if possible. This way, you can answer any questions people might have, get to know your soup eaters, and generally keep an eye on things, though I will have helpers on hand to keep things running smoothly. If you can't stick around that's ok, just let me know ahead of time and we will try and arrange for a proxy server. But, bear in mind that if history is any guide, this will not be a three-hour commitment; most of the soup goes pretty quickly!

We need to have the back room cleared of all soup messiness by 8 or so, so that we can get set up for the jazz show later in the evening. This is not usually a problem, but just for the record.

As we did last year, we are donating the contributions from each soup night to various neighborhood food pantries and soup kitchens -- next week the money goes to support Asian Youth Services, which runs a hot meal program for the kids it serves. http://asianyouthservices.org/

Finally (what, she isn't done yet?), whenever you have a chance please send me a recipe for your soup -- and a one sentence bio -- so we can post it to the soup blog and include it in our Soupscription project! Don't miss out on your chance at Soup & Bread immortality. (More on Soupscriptions here: http://soupnbread.wordpress.com/about-t ... scription/)

Thank you for posting the update, David! Silly question - 2-3 gallons...am I correct in thinking this would be approximate to a double recipe? I was planning on tripling (my recipe provides about 8 hearty servings), what will everyone else be doing?

Ursiform wrote:Thank you for posting the update, David! Silly question - 2-3 gallons...am I correct in thinking this would be approximate to a double recipe? I was planning on tripling (my recipe provides about 8 hearty servings), what will everyone else be doing?

Wish I had a good answer for you, but I usually free form my soups. I get a bunch of bones, put in five gallon pot with water and spices and heat overnight; then reduce for a few hours and add all the stuff that turns consomme into soup. Most measurements are eyeballed, and I end up with about three gallons.

All that said, I'm guessing a double recipe would do it, but it would depend on the recipe.

Sigh. I free form it too on this soup. I'll just go double batch and see - I'm making the stock a couple of days ahead so I should be able to gauge it then. Thanks!

Can someone who has done this before give me an idea of how much soup I should bring?
Also there are three variety of bean/pea and /ham or pork/sausage-
should I change mine?

E

irisarbor wrote:Can someone who has done this before give me an idea of how much soup I should bring?
Also there are three variety of bean/pea and /ham or pork/sausage-
should I change mine?

E

Martha sez 2-3 gallons.

I don't think you need to change, unless you want to.

I don't know if this helps in estimating whether to double or triple a recipe, but....

Happy_stomach and I did a variation of this soup for the January 26 Soup and Bread:

Moroccan Chickpea Soup

We tripled the recipe and that gave us just under 3 gallons.

Hellodali wrote:I don't know if this helps in estimating whether to double or triple a recipe, but....

Happy_stomach and I did a variation of this soup for the January 26 Soup and Bread:

Moroccan Chickpea Soup

We tripled the recipe and that gave us just under 3 gallons.

That actually is very helpful, thanks! For those that have done this before, did you bring a second pot of soup for refills?

HI,

Last year, I prepared the soup hot at home. I heard the slow cookers take a while to reheat and maybe electricity service is taxed. I put my soup into a preheated insulated container (aka cooler filled with boiling water, waited a few minutes, emptied and dried) and balled up newspaper to fill the cracks.

All my soup arrived serving suitable hot. When the crock emptied, I grabbed another half-gallon mason jar to refill. No need to wait for the soup to reheat because it was already hot and ready to serve.

Regards,

We do have a good number of porky and hearty soups, as is appropriate for the season, of course. I'm gonna change my offering though and lighten things up with zuppa di celiege - the traditional Sammarinese chilled and spiced cherry soup that I'll serve with an approximation of the traditional white bread from San Marino.

And I am thinking of changing mine to a vegetarian version--red beans, roasted tomatoes, kale and onion or something to that effect.

I'm sticking with my soup. I've already got the smoked Ham bones.

Kennyz wrote:We do have a good number of porky and hearty soups, as is appropriate for the season, of course. I'm gonna change my offering though and lighten things up with zuppa di celiege - the traditional Sammarinese chilled and spiced cherry soup that I'll serve with an approximation of the traditional white bread from San Marino.

My soup is really best w/corn tortillas and I was trying to figure out a way to bring them & keep them warm...is that just too much of a bother? I'm already going to have several containers of mandatory condiments (jalapeno, lime wedges, cilantro) so I don't want to be too much of a PITA. Also, I can bring a large, rectangular folding table if needed. I know the Hideout is pretty well stocked, but let me know if it would be at all useful.

Ursiform wrote:

Kennyz wrote:We do have a good number of porky and hearty soups, as is appropriate for the season, of course. I'm gonna change my offering though and lighten things up with zuppa di celiege - the traditional Sammarinese chilled and spiced cherry soup that I'll serve with an approximation of the traditional white bread from San Marino.

My soup is really best w/corn tortillas and I was trying to figure out a way to bring them & keep them warm...is that just too much of a bother? I'm already going to have several containers of mandatory condiments (jalapeno, lime wedges, cilantro) so I don't want to be too much of a PITA. Also, I can bring a large, rectangular folding table if needed. I know the Hideout is pretty well stocked, but let me know if it would be at all useful.

A word of warning: We were (and likely will again be) in VERY tight serving quarters--and the lines were long. You might want to re-think having a lot of stuff to put out and do at the serving station...perhaps you could set the condiments up in another area? As for keeping your tortillas warm, you could probably put a damp cloth in the bottom of a crock pot and set the tortillas in some cheesecloth or something like that on top of it.--That would probably keep them warm and soft enough. But, again, you probably won't be able to keep them at the serving station.

Thanks for the reminder, that sounds reasonable

Ursiform wrote:

Kennyz wrote:We do have a good number of porky and hearty soups, as is appropriate for the season, of course. I'm gonna change my offering though and lighten things up with zuppa di celiege - the traditional Sammarinese chilled and spiced cherry soup that I'll serve with an approximation of the traditional white bread from San Marino.

My soup is really best w/corn tortillas and I was trying to figure out a way to bring them & keep them warm...is that just too much of a bother? I'm already going to have several containers of mandatory condiments (jalapeno, lime wedges, cilantro) so I don't want to be too much of a PITA. Also, I can bring a large, rectangular folding table if needed. I know the Hideout is pretty well stocked, but let me know if it would be at all useful.

Last year, we were elbow to elbow with crock pots full of soup with little to no extra room. I'd suggest bringing your table if you have stuff to lay out.

stevez wrote:

Ursiform wrote:

Kennyz wrote:We do have a good number of porky and hearty soups, as is appropriate for the season, of course. I'm gonna change my offering though and lighten things up with zuppa di celiege - the traditional Sammarinese chilled and spiced cherry soup that I'll serve with an approximation of the traditional white bread from San Marino.

My soup is really best w/corn tortillas and I was trying to figure out a way to bring them & keep them warm...is that just too much of a bother? I'm already going to have several containers of mandatory condiments (jalapeno, lime wedges, cilantro) so I don't want to be too much of a PITA. Also, I can bring a large, rectangular folding table if needed. I know the Hideout is pretty well stocked, but let me know if it would be at all useful.

Last year, we were elbow to elbow with crock pots full of soup with little to no extra room. I'd suggest bringing your table if you have stuff to lay out.

If you're going to bring a table, I wouldn't make it too large. There isn't a lot of space for the people serving soup, but there also isn't a ton of space for people eating soup. A few weeks ago, the space was packed in under an hour, and everything kind of gets jumbled together if you're going to need to give instructions for mulitple condiments that aren't directly in front of you. An additional table means even less space for those who are coming to eat.

Looks like the soups are amply covered, but maybe i could help out otherwise.

I'm not sure what technical/organizational hurdles we'd have to jump through this late in the game, but some of my friends are in a really awesome folk band and I'd be willing to ask them to come perform, gratis, if it's something that LTH and the hideout would be interested in. I'm sure the band would love to.

When i think of the hideout, I just cannot imagine it without some live music. I wasn't sure who to ask, so anyone can just let me know if it's of any interest and i'll bring it up to them.

laikom wrote:Looks like the soups are amply covered, but maybe i could help out otherwise.

I'm not sure what technical/organizational hurdles we'd have to jump through this late in the game, but some of my friends are in a really awesome folk band and I'd be willing to ask them to come perform, gratis, if it's something that LTH and the hideout would be interested in. I'm sure the band would love to.

When i think of the hideout, I just cannot imagine it without some live music. I wasn't sure who to ask, so anyone can just let me know if it's of any interest and i'll bring it up to them.

Appreciate the offer, laikom. I've passed your suggestion along to Martha, though because there's going to be a lot of us there and a jazz band playing later, it seems a little unlikely that we'll be able to take you up on it. I'll post back here if Martha thinks it might work. Still, thanks for the thought.

laikom wrote:Looks like the soups are amply covered, but maybe i could help out otherwise.

I'm not sure what technical/organizational hurdles we'd have to jump through this late in the game, but some of my friends are in a really awesome folk band and I'd be willing to ask them to come perform, gratis, if it's something that LTH and the hideout would be interested in. I'm sure the band would love to.

When i think of the hideout, I just cannot imagine it without some live music. I wasn't sure who to ask, so anyone can just let me know if it's of any interest and i'll bring it up to them.

Either way, come hang out, eat some soup and support the cause--that is always appreciated!!

boudreaulicious wrote:

laikom wrote:Looks like the soups are amply covered, but maybe i could help out otherwise.

I'm not sure what technical/organizational hurdles we'd have to jump through this late in the game, but some of my friends are in a really awesome folk band and I'd be willing to ask them to come perform, gratis, if it's something that LTH and the hideout would be interested in. I'm sure the band would love to.

When i think of the hideout, I just cannot imagine it without some live music. I wasn't sure who to ask, so anyone can just let me know if it's of any interest and i'll bring it up to them.

Either way, come hang out, eat some soup and support the cause--that is always appreciated!!

Definitely. And the same applies to any LTHer who wants to just stop by and have some bread, soup and other beverages.

This just in from Martha Bayne:

Yeah, no band. It's too crowded, and too logistically complicated. There will be a DJ there though.

Also, looking at the list, it looks like you have nine soup cooks? Please remind people that we have 7 crocks on hand, so will need at least 2 people to bring their own. We have plenty of tables, and an extra folding table would (as someone mentioned) just make things more crowded. We can handle nine crocks electrically, it will just be a bit tight quarters.

Thanks to everyone for their enthusiasm.

MB

I was planning on bringing at least one of my own crockpots (i have 2 I can bring)
does the hideout provide bowls and spoons?
or should we bring some?

Bringing my own crock as well.

My soup will be served cold, so no crock needed.

irisarbor wrote:I was planning on bringing at least one of my own crockpots (i have 2 I can bring)
does the hideout provide bowls and spoons?
or should we bring some?

Yes, bowls and spoons are provided.