European Speedster Assembly 2014 - Food & Allergies Thread

2014-07-23 11:28:51 am

Caution: This user contains Kana ^_^

Quote from LotBlind:

Alko: Sorry I asked someone to look around but apparently they haven't had the time. The wooden board we can just buy I'd imagine. The ham knife: would a fileeing knife do the trick? I unfortunately again do not know. To be on the safe side, could you possibly pack one with you along with the slotted spoon? The rest should be okay.

I'll … just bring all three of those then ^^

Sape

Edit history:

Sape: 2014-07-24 05:22:49 am

2014-07-24 05:15:59 am

Ok to complete the goulash list:

how many portions?
This is kinda dependand on the size of the pot haha, but really probably 10, more wouldnt matter either if that many want some Smiley

To the portion size, I know it sounds a lot but all the rezipes i found asked for about that much and I tried it and it with 500/600 and it was two big portions. Maybe not everyone eats that much but I would at least take 200g/250g meat/onions.
Note that this is not soup and the added water wont add much to the final product.

To the rolls, I hate that word since it can mean many things. Just a slice of bread would be fine too just something in that direction. Normally it's served with austrian "Semmel" where one should be enough.

The time you suggested sounds fine Smiley

equipment :
- big pot
- good chef knife (especially if i have to cut the meat myself)
- frying pan

would be good to have:
- splash of vinegar
- chiliflakes (or something similar)
- spices that are available for example majoram, caraway or something that is here anyway. all optional

Ok to complete the goulash list:

how many portions?
This is kinda dependand on the size of the pot haha, but really probably 10, more wouldnt matter either if that many want some :)

To the portion size, I know it sounds a lot but all the rezipes i found asked for about that much and I tried it and it with 500/600 and it was two big portions. Maybe not everyone eats that much but I would at least take 200g/250g meat/onions. 
Note that this is not soup and the added water wont add much to the final product.

To the rolls, I hate that word since it can mean many things. Just a slice of bread would be fine too just something in that direction. Normally it's served with austrian "Semmel" where one should be enough.

The time you suggested sounds fine :)

equipment :
 - big pot
 - good chef knife (especially if i have to cut the meat myself)
 - frying pan

would be good to have:
 - splash of vinegar
 - chiliflakes (or something similar)
 - spices that are available for example majoram, caraway or something that is here anyway. all optional

ESA

2014-07-24 06:58:45 am

Alko: ...

Sape: I changed my mind, we'll try to make room for the goulash in the fridge so it can be served the following day. Which would mean you'd have to be there on the 8th day at 13:30 to prepare it for serving half an hour later. Is that cool or not really?

Sape

2014-07-24 07:21:09 am

Quote from ESA:

Alko: ...

Sape: I changed my mind, we'll try to make room for the goulash in the fridge so it can be served the following day. Which would mean you'd have to be there on the 8th day at 13:30 to prepare it for serving half an hour later. Is that cool or not really?

sounds good to me, but the schedule says its served on 6th day (guessing that's what you meant) and I also have a helper for the cooking Smiley

ESA

2014-07-24 07:46:59 am

Yes, Sape, I meant the 6th day (obviously). It was a double entendre... I mean spoonerism... Palindrome?

RoboSparkle

2014-07-25 04:06:31 pm

Magical. Flying. Bathtub

Roast Roast Roast Roast Roast RoastoSparkle Roast Roast Roast...

If enough people are interested I can make multiple Roasts simultaneously. Traditionally it is served with one meat (Chicken, Beef, Lamb, Pork are the most common) but once you have too many people you'll need a second meat and it is usually a different meat to give people a bit of variety. I also don't know which meats are easily available / decent quality / how many are served until I check out the supermarket.

Vegetables:

Potatoes (Roast definitely, can offer mash as a side dish if there's interest)
Cauliflower Cheese
Broccoli
Parsnips
Carrots

Other

Gravy - my gravies tend to be a mixture of the meat dripping, gravy granules or stock cubes, with light spicing to taste. Again, this depends on what is easily available as I don't have a hard and fast recipe for this.

Yorkshire Puddings - a must have, whether they are baked or bought.

Helpers:
One of the beautiful things about British cuisine is that it is very very simple, but I will need a hand at the end (when everything needs to come out at about the same time and be dished up and served while still hot). All the veg prep, for example, is done while the meat is cooking so while help will be useful, it's not required. And there will be a gap of about an hour to 1 1/2 hours where a helper is completely useless since all I'm doing is adding prepared vegetables to the oven or pans.

Equipment:
Meat Chopping Board
Not-Meat Chopping Board
Meat Chopping Knife
Not-Meat Chopping Knife
Baking Dish (a BIG one for preference) with a wire rack.
A steamer would be handy but not required.
Pots and pans to boil things. I'm not sure what else to put here, it doesn't really require specialist equipment.

And in the grand vastness of Sunday Roast tradition, I'd like to make this on Sunday (the 3rd)

Roast Roast Roast Roast Roast RoastoSparkle Roast Roast Roast...

[hidden]If enough people are interested I can make multiple Roasts simultaneously.  Traditionally it is served with one meat (Chicken, Beef, Lamb, Pork are the most common) but once you have too many people you'll need a second meat and it is usually a different meat to give people a bit of variety.  I also don't know which meats are easily available / decent quality / how many are served until I check out the supermarket.

[b]Vegetables:
[/b]
Potatoes (Roast definitely, can offer mash as a side dish if there's interest)
Cauliflower Cheese
Broccoli
Parsnips
Carrots

[b]Other[/b]

Gravy - my gravies tend to be a mixture of the meat dripping, gravy granules or stock cubes, with light spicing to taste.  Again, this depends on what is easily available as I don't have a hard and fast recipe for this.

Yorkshire Puddings - a must have, whether they are baked or bought.

[b]Helpers:[/b]
One of the beautiful things about British cuisine is that it is very very simple, but I will need a hand at the end (when everything needs to come out at about the same time and be dished up and served while still hot).  All the veg prep, for example, is done while the meat is cooking so while help will be useful, it's not required.  And there will be a gap of about an hour to 1 1/2 hours where a helper is completely useless since all I'm doing is adding prepared vegetables to the oven or pans.

[b]Equipment:[/b]
Meat Chopping Board
Not-Meat Chopping Board
Meat Chopping Knife
Not-Meat Chopping Knife
Baking Dish (a BIG one for preference) with a wire rack.
A steamer would be handy but not required.
Pots and pans to boil things.  I'm not sure what else to put here, it doesn't really require specialist equipment.
 [/hidden]

And in the grand vastness of Sunday Roast tradition, I'd like to make this on Sunday (the 3rd)