foiegrasfan's Profile
need help cooking chili for 500
I am in charge of cooking 500 portions of vegetarian chili for a charity fundraiser. All the groceries are being donated by a local grocery chain. we have access to a steam kettle in a professional kitchen.
I need help with recipe amounts & corresponding shopping list. I am having trouble visualising that amount of food...approx 50 gallons? any help at all would be greatly appreciated. thanks.
help! cooking vegetarian chili for 500 people
I am in charge of cooking vegetarian chili for 500 at a fundraiser. all the groceries are being donated by a local grocery chain. I need to come up with a recipe, amounts & a shopping list in grocery size ingredients. I have access to a big steam kettle in a professional kitchen.
something like 50 gallons of chili? how does one begin to break that down? any help greatly appreciated!!
interesting antipasti?
I am making an antipasti platter for a gourmand girlfriend's stagette (lucky grrrl!)...any exciting suggestions out there for what to include? (aside for the boring old roast red peppers, eggplant,salumi, artichoke hearts, cheese, olives & pickles?) I saw something once about jeruselum artichokes??? please help!
any secrets to a great tuna fish sandwich?
albacore tuna packed in water. OR italian tuna packed in olive oil. drain well!! finely chopped red onion, chives, lemon juice & lemon ZEST...tiny bit of mayo (real not miracle whip, preferably even homemade), not too mooky!! freshly ground pepper, sea salt, finely chopped parsley. on slightly toasted multi grain bread with fresh crisp lettuce (red leaf is pretty or mesclun mix or raddichio if using the italian tuna) eat it right away so it doesn't get mushy. yummers.
ps: when I was a kid we used to put potato chips in the sandwich for extra crunch. sounds weird but try it.
1 lb of dry lentils. Now what?
why not make a dal? Indian. always rinse your lentils and depending on what type, possibly even soak them for a couple hours. basically simmer the lentils in water and a knob of ginger couple cloves garlic til they break down then add your seasonings, garam masala (indian ground spice mix) blob of butter for richness. garnish with fresh cilantro. atop brown basmati rice and you've got a complete protein. low fat and cheap & yummy!
Help with Quiche - Why Do My Quiches Always Taste More Like Souffles?
In my world a crustless quiche is called a fritatta. the secret to getting it to taste good is yummy ingredients, such as sauteed veg (bell peppers, zucchini, spanish onion, mushrooms) possibly some roasted garlic, fresh herbs (basil, italian parsley, dill) smoked salmon or ham, fresh spinach, different cheeses (chevre, brie, swiss). The best are usually using up leftovers, you know, weird ends you have laying around the fridge, (sauteed potato is very spanish, I have used roasted yam & brie) scallions, chives, I use minimum of cream, hot sauce in egg mixture, salt & pepper. nonstick fry pan, saute some onion & veg in a knob of butter til soft, whisk eggs etc. add fresh herbs & cheese & protein (if using) to egg mixture & pour into pan. toss pan into oven (350 ish) until firm. (20 mins or so depending on size of pan). enjoy. easy peasy. cheers
Vancouver Gourmet Takeout
Why Caper's?? Vij's has frozen meals in their lunch spot Rangoli!
gourmet family buffet lunch for 40 sans chafing dishes?
I have been bestowed with organising a gourmet family luncheon for 40 & need suggestions for dishes that can be made ahead, travel well, reheated and served family style without pesky chafing dishes etc. I am thinking ethnic theme menus to impress! (ie: orange fennel salad, coq au vin, brie mashed potatoes & lemon tarte) Italian is obvious & overdone . budget is approx $20/head. any fabulously original suggestions out there in chowhound land? please help! thanks in advance.
How to store coffee [Moved from Home Cooking board]
my brother is an avid coffee afficionado who owns a coffee shop & roasts his own blends. His expert advice on storing coffee beans is: in sealed glass jars (never plastic) away from light. definitely NEVER in the freezer. when I buy coffee I immediately transfer it out of those bags (actually not airtight if truth be told) and into a glass jar with a hinged rubber sealed lid & it stays fresh indefinitely. also chyro vac'd works well for bulk purchases. but why buy bulk? why not buy fresh every week or two?? that's what coffee gourmandos do.. hope this helps! from the coffee obsessed Pacific Northwest
MUST eat places in Vancouver?
I TOTALLY agree! LOVE love love Vij's, small room, no reservations, v. egalitarian as I have spotted Sarah McLauglan and Goldie & Kurt waiting in line there. Especially Rangoli for lunch or excellent prepared takeaway meals. Vij is a lovely charming man and never fails to greet us when we eat at Rangoli, the curries are simple and fabulous. great value for the money. Get there early to avoid lineups. Located on 14th? & Granville. Bin 941 never disappoints. Boneta a newish place in Gastown is funky, affordable & v. good. Two of my favorite oyster places are Monk McQueens on False Creek and (cheesy) Joe Fortes right downtown off Robson Street. They consistently have an excellent oyster & wine selection. (don't know about the rest of the menu, perhaps overpriced & touristy) Great rooftop garden in the summer! As for Tojos, certainly an investment but the best sushi in N. America bar none. the secret is to sit at the sushi bar, decline the menu and let Tojo decide. $$$$. Have spent many special occasions there. Had the tasting menu at Lumiere ONCE and will never go back. Complete ripoff of Thomas Keller's menu, pricey, rushed service, small, stark room, cramped tables and somewhat pretentious for Vancouver dining. Completely over rated.
Paris in the spring
have secured a flat on Ile Saint Louis for 3 weeks in May. Am interested in local hidden gems; food shopping & eating, the more non-touristy the better, my french is adequate. As well has anyone any information of tours of such boulangeries such as Poliane??
