eating while walking wrote:Sounds like a fun time. Please put me down as an attendee, +2. I will bring a Weber charcoal grill, and attempt to make a homemade version of Khan's Chicken Bhoti. The LTHforum post about Chicken Bhoti dish was my gateway to all of Devon avenue, and the dish itself did not disappoint. Upon tasting it for the first time with my friend:

Me: How do they get the chicken so charred and yet so juicy?
Friend (atheist): Dude, it's because Allah is the one true god.

Hi,

I will offer my idea how Allah is helped: Khan very likely brines, then carefully dries the surface before cooking.

Regards,

Yay! So I am not going to bring my grill since it seems like there will be several, all with options for sharing. If this changes, let me know but it's a pain to lug it and break it down, not to mention it's not great for my car. And I'm not going to bring anything that requires grilling, though still not decided on what that will be.

I am looking forward to this, since everything sounds great as usual.

My contribution will be making pan de queso (yuca starch bread with cheese) with accompanying salsa. It's possible I will have a guest but not certain yet, so will confirm ASAP.

Maybe we should sacrifice a goat to make sure the weather is good, which has the added advantage of being another item for the aforementioned shared grills.

Duck fried rice (for the asian dish I planned to bring)

I would like to join you guys -- this will be my first time....
not sure what to bring yet, but will update as soon as I know
thanks!

ymas wrote:I would like to join you guys -- this will be my first time....
not sure what to bring yet, but will update as soon as I know
thanks!

Great! See you then!

I'm in history mode right now, so I'm looking at heirloom recipes. I'm torn between Minnesota turnip and potato soup and "Grandmother's Sorgum Cake" from Iowa. Anyone have an opinion that might help me decide which way to go?

Cynthia wrote:I'm in history mode right now, so I'm looking at heirloom recipes. I'm torn between Minnesota turnip and potato soup and "Grandmother's Sorgum Cake" from Iowa. Anyone have an opinion that might help me decide which way to go?

I'm very curious about what "Grandmother's Sorgum Cake" would be like, so that gets my vote.

I'm looking forward to the picnic, but am still in a quandary as to what to bring. Hopefully, as more folks fill in their TBDs I'll notice a gap and/or become inspired. I'm leaning towards rat (tatoulle) at this point but, please don't quote me on that, Cathy2.

I'm leaning towards rat (tatoulle) at this point but, please don't quote me on that, Cathy2.

Cynthia and I went to the Civil War Cooking Camp tour in July. There was one group who had a rat roasting over a fire. They claimed they were going to eat it next.

If it came, it might compete with nr706's annual meat-you-never-thought-you'd-ever-try moment.

Regards,

Cathy2 wrote:

I'm leaning towards rat (tatoulle) at this point but, please don't quote me on that, Cathy2.

Cynthia and I went to the Civil War Cooking Camp tour in July. There was one group who had a rat roasting over a fire. They claimed they were going to eat it next.

If it came, it might compete with nr706's annual meat-you-never-thought-you'd-ever-try moment.

Regards,

Sorry, I didn't mean real rat.

"I need 5 rat" was the call back in the day: Avanzare on a typically busy night.

bean wrote:
"I need 5 rat" was the call back in the day: Avanzare on a typically busy night.

Sometimes that kind of shorthand sounds like the set-up for a story. I remember being at a place that had rainbow snow cones, and when the server called to the back, "we need another rainbow," I thought that sounded like a possible book title.

But "5 rat" is funnier.

Cynthia wrote:

bean wrote:
"I need 5 rat" was the call back in the day: Avanzare on a typically busy night.

Sometimes that kind of shorthand sounds like the set-up for a story. I remember being at a place that had rainbow snow cones, and when the server called to the back, "we need another rainbow," I thought that sounded like a possible book title.

But "5 rat" is funnier.

A better story is me trying to get an order of grilled portobello mushrooms.. Every time I ordered a "grilled mushroom", the saute station would mis-hear me and send a dish of veal with mushroom sauce (Hispanic staff, y' know). It took us a while to figure out what the problem was. The grill cook and I finally got together and agreed that we needed to change the call to something that was obviously Italian but couldn't be confused with another dish. I ended up calling " I need a Bobby D!" (Robert Deniro) It worked like a charm. (Thanks to Paul N., wherever you are.)

And sorry for hi-jacking the thread

bean wrote:And sorry for hi-jacking the thread

I like learning something new.

Hi,

Picnic spreadsheet has been updated.

I am bringing a bag of corn. I hope some of the grill masters will help with cooking. I plan to make a Burmese Ginger Salad, which I tried recently in Fort Wayne, Indiana. I just keep thinking it was one of the more brilliant tastes this year.

Someone asked about supplies:

If you are better at ordering take-out, then consider bringing the following:

- Tables and chairs (we might get as many as ten benches from the park district)
- Offer to bring bread from local bakers
- Beverages*
- Cheese or salamis
- Water and Ice is always nice!*

*If you commit and later find you cannot attend, please give advance warning. People may want to keep a stash of water in case there are shortages (like a few years ago).

According to David Hammond, who graciously stored last year's unused supplies, we have on hand:
1,000 sets of knife/fork/spoon
100 napkins
50 plates
20 garbage bags
100s of moist towelettes
Random cans of sterno

We need Plastic tablecloths (probably a dozen), paper plates, paper napkins, plastic cups and some baby wipes.

If you can bring a bag to collect recyclables to bring home and dispose, that would be terrific.

Regards,

bean wrote:

Cynthia wrote:I'm in history mode right now, so I'm looking at heirloom recipes. I'm torn between Minnesota turnip and potato soup and "Grandmother's Sorghum Cake" from Iowa. Anyone have an opinion that might help me decide which way to go?

I'm very curious about what "Grandmother's Sorghum Cake" would be like, so that gets my vote.

That's one vote for sorghum cake -- which makes you the winner. I've bought the sorghum. Seeing as it's a picnic, I may change it from a two-layer cake to a sheet cake. Simply easier with a crowd. But it sounds tasty -- and I've never cooked with sorghum before. (Can says it's "Kentucky maple syrup.")

Cynthia wrote:I've never cooked with sorghum before. (Can says it's "Kentucky maple syrup.")

I brought some sorghum to the picnic last year to go along with my biscuits. It's like a cross between honey and molasses.

I bought sorghum at a farmers market a couple of years ago. We used it in various ways--I can't remember quite how but I know that when I ran out I went looking for more. I seem to remember it made a great addition to bar-be-Que sauce.

I was unable to attend last year due to a conflict, but I'm pleased to report that I will be back. Plus 2 guests.

Food TBD as of yet.

It is with (hmm.. profound regret / unfathomable sadness / lifelong sorrow all seem a touch overly dramatic but only a touch) disappointment that I cannot attend this year. The LTH Picnic is one of a handful of events I look forward to for the entire year. If the conflict were anything other than a trip to Las Vegas for a dear friend's milestone birthday celebration, I'd be there.

I'm a coming! Just me. Not sure what I'll bring yet. Someone save an egg roll for me. I missed it last year.

stevez wrote:

Cynthia wrote:I've never cooked with sorghum before. (Can says it's "Kentucky maple syrup.")

I brought some sorghum to the picnic last year to go along with my biscuits. It's like a cross between honey and molasses.

Sorry I missed it. I've wanted to try it for a while. I like both honey and molasses, so it sounds like it will be a winner. (Can says it's good drizzled over goat cheese. I may have to try that, too.)

I will, of course, be there. Am fortunate to have not missed one yet.

I'll be bringing some local microbrew in cans, since cans seem to be hip somehow. And some LaCroix water. Will there be cooler room somewhere or do I need to bring some?

And I'll be continuing the series of "Italian plums are unbelievably awesome in baked deserts!!!" in some fashion. Just put 'Italian plum cake' and that'll be close enough. I'll figure out the specifics later and surprise y'all.

Giovanna

Cathy2:

Please put me down for watermelon pizza. I wouldn't be surprised if a few folks have seen this. If not, I must tell you it's not a main. More like a dessert. If I can come up with a main in the next few days, I'll let you know.

I also have about 2-3 dozen slider buns. Would they come in handy?

Best wishes,

bean/spe

Giovanna wrote:And I'll be continuing the series of "Italian plums are unbelievably awesome in baked deserts!!!"

Would those baked deserts be more like the Mojave or the Sahara?

bean wrote:I also have about 2-3 dozen slider buns. Would they come in handy?

HI,

My feeling is someone will find them useful.

Thanks!

Regards,

Hi,

A gentle reminder: nobody is a guest at this picnic. Everyone is a participant and expected to contribute in one form or another.

Thanks!

Regards,

You may put me down for napkins and plates. I would dearly love to contribute something edible but it just isn't in the cards this year.

Cathy2 wrote:

bean wrote:I also have about 2-3 dozen slider buns. Would they come in handy?

HI,

My feeling is someone will find them useful.

Thanks!

Regards,

I'll certainly bring them if someone posts and says they would like to use them. I'd rather not have them sit out and go to waste.

Let's get some entree idears going, folks!

Best wishes,

bean

bean wrote:

Cathy2 wrote:

bean wrote:I also have about 2-3 dozen slider buns. Would they come in handy?

HI,

My feeling is someone will find them useful.

Thanks!

Regards,

I'll certainly bring them if someone posts and says they would like to use them. I'd rather not have them sit out and go to waste.

Let's get some entree idears going, folks!

Best wishes,

bean

I might be able to use them. I'm still finalizing my plans. It's down to either green chile brisket sliders, or some kind of pork and green chile stew/guisado that can be served on buns.

OK, Steve Z's got my buns