Small Household Food Exchange - NEW! 10/14 @ Irazú

Sharon & I have found it's very convenient on busy nights to go to the freezer and grab something that we've gotten from the food exchange - always interesting - and easy to heat up for dinner. Typically, we've taken summers off from the exchange, but unless my calendar is running fast, I think summer is over.

If there's interest, let me know; I'll be happy to arrange something.

Yes, I have been meaning to contact you for the last few days.

Regards,

Run with it! If I can pull it off I will be there.
Sharon2

Yes please! I can't believe tomorrow is October. That's bananas.

Since there seems to be some interest, I'll propose Tuesday, Oct 14 at (one of Food Nut's suggestions) Irazu, a BYOB for Costa Rican food. 7:00 pm. Hope to see the regulars and maybe a few new folks interested in trying it.

Details
Date: Tuesday, October 14
Time: 7:00 PM

Location
Irazú Costa Rican Dining
1865 N. Milwaukee Ave
Chicago IL
http://irazuchicago.com

Dinner attendees
nr706
Pie Lady
moetchandon
Food Nut
Cathy2
prairieclover

Exchange participants (bring five servings)
nr706 - Nga Baung Doke
Pie Lady - Pureed Lentils Harmoniously Blended with Spices and Collard Greens
moetchandon - seafood risotto
Food Nut - lemon, orzo, spinach, chicken soup?
Cathy2 - chorizo, cabbage and potatoes
prairieclover - something with potatoes

The fine print
Number in the group: We will cap attendance at each gathering at 12 and food exchange participants at 10 so that participants are never making more than 10 servings of anything. Couples can be counted as one serving, or two - if you come as a couple, please specify whether you're bringing one or two dishes to exchange.

The food: The food exchange started so that those of us in 1-2 person households who love to cook aren't stuck eating that big pot of chili a whole week. Instead, we make 6-10 servings of one dish, and bring back 6-10 different dishes. Participants bring one pre-portioned serving of their food for everyone who has RSVP’d to come that month. A serving is whatever you think it is for your food item. For soup, it may be two cups; for pastrami, 4 oz. (or more if you make more generous sandwiches). The priority will be for entrees, meats, soups, salad, stews, pastas, grains, etc. One dessert is OK each month, we don't want 6-7 dessert offerings as everyone is mostly interested in main meals (check out the fabulous monthly LTH dessert exchange!)
There will be no restrictions on the food – we’re an omnivorous bunch. IF ANYONE HAS ANY ALLERGIES, PLEASE LET THE GROUP KNOW.

The containers/delivery system: Everyone in the group should use the GLADWARE 3 1/8 CUP PLASTIC CONTAINERS (7” x 7” square container with a blue lid). You’ll portion your food into those containers to bring and hand out at the gathering. You can freeze them or not depending on your schedule and when you make your food. There is no need to fill the container, just put in whatever is a serving to you. If you use something else to deliver your food that month (Ziploc bags, plastic wrap, etc.) you should also return the empty containers from the last round so that everyone always has a stash of these containers for the exchange and doesn’t have to run out and buy more.

The process: Each of us will take turns being the organizer each month. Each time we meet, someone will offer to organize the next month’s gathering.
Several weeks before the next gathering the organizer will post a new thread to the events page announcing the date and the location for that month and asking for RSVP’s.

Participants will need to RSVP their attendance by one week before the monthly gathering. They will then need to post what they are bringing by three days before the gathering. This is to help make sure we get some balance in the food so that we’re not all bringing something that has to be eaten in the next 2-3 days; that there’s a balance of stuff that can be frozen for later, or eaten sooner.

The organizer will monitor the thread to see what people are bringing. The organizer will also make reservations for the group at the restaurant where we will be gathering. People can choose to stay for dinner or just come and exchange food and leave. Just let the organizer know so they can get an accurate count for the reservation. Other LTHers are welcome to join us for dinner, even if they are not bringing food to exchange.

Hope to see you there!

Hot diggity damn! I've wanted to go there for ages. Count me in. Dish TBA.

(At the top you have Tuesday 10/11.)

Thanks. Fixed it.

Yes to dinner/exchange

Hi,

I will be there. Recipe(s) to be advised.

Thanks, Tom, for the kickstart!

Regards,

I will make a seafood risotto.

I will be there also. I have a ton of potatoes from my CSA, so I am going to make something with those. I'm thinking a Pork & Potato Green Chili. http://www.rachaelraymag.com/recipe/por ... een-chile/

I'm leaning toward lemon, orzo, spinach, chicken soup and homemade bread, though I make no guarantees!

HI,

If I get to Peoria Packing House on Saturday, I am making a long cooked pork dish with crispy skin. Failing that, I am making something else.

I will advise on Sunday what I am up to, once I figure it out myself.

Regards,

I'll be making Nga Baung Doke.

nr706 wrote:I'll be making Nga Baung Doke.

I had to google to figure this out. Is it Burmese dish of Fish Steamed in Banana Leaves?

I have Spanish chorizo and 10-pounds of cabbage. I have homey dish of chorizo, cabbage and potatoes. Unless I change my mind, this will be my dish.

Regards,

I will make Pureed Lentils Harmoniously Blended with Spices and Collard Greens. Unless I change my mind and go with whateverloaf.

Cathy2 wrote:

nr706 wrote:I'll be making Nga Baung Doke.

I had to google to figure this out. Is it Burmese dish of Fish Steamed in Banana Leaves?

yep.

I can't make this one coming up on the the 14th --- I mean, Eisenhower Day --- I mean, my birthday! --- but I would like to rejoin the Small Household Food Exchange, so I am curious to know what date and location you pick for the next meeting. As you may know, my husband (unlike my dog) won't eat most of the things I make, much less things other people make, but I figure that should not stop me from broadening my own horizons.

Katie, just keep watching the Events Calendar; after the 14th someone will post what we're doing for November. In the meantime, have a happy Eisenhower Day!

Hi,

Unless I am mistaken, I plan to bring five portions tomorrow.

See you all then!

Regards,

Right.

I just noticed I made this last May. Sorry for the deja vu moment, but I really didn't notice until now.

Braised Cabbage with Tomatoes, Potatoes and
Spanish Chorizo

Spanish Chorizo from Piataks in Indiana
Onion and potatoes from Jerry’s Fruit Market
Tomatoes and Cabbage from Von Bergen Farms in McHenry County
Oregano from The Spice House
Garlic from Organik Natural Farm, Richmond, IL
Water from Lake Michigan via Highland Park Water Dept.
Facilitator: Catherine Lambrecht

It was good then, I assume it'll be just as good (or better) this time. Thanks!