Heya folks,

I am starting to plan in earnest, the NM cook-in.... and I keep on
thinking this. I put this to a number of chatter-ers this week, but I
am thinking that you all might be a good source of information too.

Now mind you, this is my first cook-in where I am hosting. I have
been to quite a few of them already, and some where I did actual
cooking, rather than just bring stuff already made. The one in NM
will probably have a lot of actual cooking going on, as folks will be
coming from out of state..

So.............

If you were going to a cook-in and planning to do a fair amount of
cooking there, what would you like to see available at the host's
house? Ingredients, tools, etc? What do you find essential in your
own cooking that you would be hoping to find at the house, as a tool,
or an available ingredient?

I know that some folks will probably bring or buy their own
ingredients, and may even bring some of their own tools, but still....

This is one of my ideas so far... I am thinking of making a few
batches of stocks/broths as building blocks for folks cooking at the
house. Chicken broth, beef broth, maybe even veal stock if I can find
some good veal bones. Maybe even fish stock. I will reduce it down
and have it frozen in cubes so folks can use it for whatever they are
cooking. I would be doing this anyway, for my own use....

I have a fairly well equipped kitchen, but there are always things
that someone says they use, and I think..I don't have that.....

Okay, let me know what you guys would want to see..or what kind of
ingredients you would want for cooking. I am planning on stocking up
on basic ingredients..for impromptu cooking, among other things. Tools
also. The chat folks have already given me a few ideas...but I want
more.

And for those of you planning to attend, I am working on finding out
what hotels, etc are nearby. For those of you who have been asking, I
am on the far EAST side of town, in the foothills. I am near enough
to the freeway, so that if you have a motel/hotel near a freeway, that
it will take only a few minutes to get to my house.

Christine

On Wed, 16 May 2007 19:07:04 -0400, Christine Dabney
> rummaged among random neurons and opined:

>Heya folks,
>
>I am starting to plan in earnest, the NM cook-in.... and I keep on
>thinking this. I put this to a number of chatter-ers this week, but I
>am thinking that you all might be a good source of information too.

<snip>

Christine - as you recall, the DH and I hosted the Sandy Eggo cookin
last year. I have a pretty well stocked kitchen, from staple pantry
items to appliances and cookware, and I don't think anyone lacked what
was needed to get their dish on the road. You might caution the
responders (I assume you're assembling a list of those who RSVP'd)
that if they require anything more than basic kitchen equipment/staple
pantry items, that they should bring it with them or to inquire of you
if you have whatsit.

Email Charlie Gifford for suggestions. He's a great source of
information from having helped organize so many SD cookins.

Wish we could be there, Christine!

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Wed, 16 May 2007 19:08:55 -0700, Terry Pulliam Burd
> wrote:

>Christine - as you recall, the DH and I hosted the Sandy Eggo cookin
>last year. I have a pretty well stocked kitchen, from staple pantry
>items to appliances and cookware, and I don't think anyone lacked what
>was needed to get their dish on the road. You might caution the
>responders (I assume you're assembling a list of those who RSVP'd)
>that if they require anything more than basic kitchen equipment/staple
>pantry items, that they should bring it with them or to inquire of you
>if you have whatsit.

Well..I know most folks will be coming from afar. Some are flying in,
so that limits what they can bring. I have a very well stocked
kitchen, but I always want more I am thinking of things I might
not have, that others use, and that I might want for myself as well. I
got my tax refunds, so have some cash to spend on some things like
this. I know I want another good knife, even though I have some good
ones already. I am hoping folks will bring their knives, if they
drive..as I don't know if I will have enough for everyone to use.

Same with ingredients. Since this cook-in will take place over the
weekend, I am thinking it would be fun to have opportunities for
impromptu cooking. Henceforth, I am thinking of stockpiling various
basic foodstuffs...not only for this occasion, but for myself as well.
Things like olives, olive oil, various oils (which I already have),
various vinegars, etc. You get the idea. But sometimes folks come
up with an ingredient that they just find essential. I suppose I
could send them out to get it themselves... Or if it isn't in the
markets here, then I could get them to bring it.

But, I am curious. I want to know what folks like to use:utensils,
foodstuffs, condiments, etc. I have a friend who uses chopsticks to
do a lot of stirring, for instance. I don't have chopsticks, although
I know they are readily available.
>
>Email Charlie Gifford for suggestions. He's a great source of
>information from having helped organize so many SD cookins.

Yes, I need to email Charlie too. I want to let him know about the
cook-in, for one thing.
>
>Wish we could be there, Christine!

I wish you could too. I have limoncello that will have been aging for
almost a year by the time of the cook-in. Should be some good
stuff! I am looking for small glasses now, in which to serve it.

Christine

Christine Dabney wrote on 16 May 2007 in rec.food.cooking

> On Wed, 16 May 2007 19:08:55 -0700, Terry Pulliam Burd
> > wrote:
>
> >Christine - as you recall, the DH and I hosted the Sandy Eggo cookin
> >last year. I have a pretty well stocked kitchen, from staple pantry
> >items to appliances and cookware, and I don't think anyone lacked what
> >was needed to get their dish on the road. You might caution the
> >responders (I assume you're assembling a list of those who RSVP'd)
> >that if they require anything more than basic kitchen equipment/staple
> >pantry items, that they should bring it with them or to inquire of you
> >if you have whatsit.
>
> Well..I know most folks will be coming from afar. Some are flying in,
> so that limits what they can bring. I have a very well stocked
> kitchen, but I always want more I am thinking of things I might
> not have, that others use, and that I might want for myself as well. I
> got my tax refunds, so have some cash to spend on some things like
> this. I know I want another good knife, even though I have some good
> ones already. I am hoping folks will bring their knives, if they
> drive..as I don't know if I will have enough for everyone to use.
>
> Same with ingredients. Since this cook-in will take place over the
> weekend, I am thinking it would be fun to have opportunities for
> impromptu cooking. Henceforth, I am thinking of stockpiling various
> basic foodstuffs...not only for this occasion, but for myself as well.
> Things like olives, olive oil, various oils (which I already have),
> various vinegars, etc. You get the idea. But sometimes folks come
> up with an ingredient that they just find essential. I suppose I
> could send them out to get it themselves... Or if it isn't in the
> markets here, then I could get them to bring it.
>
> But, I am curious. I want to know what folks like to use:utensils,
> foodstuffs, condiments, etc. I have a friend who uses chopsticks to
> do a lot of stirring, for instance. I don't have chopsticks, although
> I know they are readily available.
> >
> >Email Charlie Gifford for suggestions. He's a great source of
> >information from having helped organize so many SD cookins.
>
> Yes, I need to email Charlie too. I want to let him know about the
> cook-in, for one thing.
> >
> >Wish we could be there, Christine!
>
> I wish you could too. I have limoncello that will have been aging for
> almost a year by the time of the cook-in. Should be some good
> stuff! I am looking for small glasses now, in which to serve it.
>
> Christine
>

I'd also have availible maps to where some food items, liquor and
equipment could be purchased. As no one should expect you to supply it
all. You're trying too hard. You will already be a good host. Stop being
so nervous.

On Wed, 16 May 2007 22:34:57 -0400, Christine Dabney
> wrote:

snip-to-my-lou

>Well..I know most folks will be coming from afar. Some are flying in,
>so that limits what they can bring. I have a very well stocked
>kitchen, but I always want more I am thinking of things I might
>not have, that others use, and that I might want for myself as well. I
>got my tax refunds, so have some cash to spend on some things like
>this. I know I want another good knife, even though I have some good
>ones already. I am hoping folks will bring their knives, if they
>drive..as I don't know if I will have enough for everyone to use.

We'll be driving out, so if you need any extras let me know and I'll
pack them along. We should be there on Fri.
Sure wouldn't want you to spend too much of your tax refunds.
Hosting the cookin' is enough.

Koko

---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

On Wed, 16 May 2007 20:08:44 -0700, Koko wrote:


>We'll be driving out, so if you need any extras let me know and I'll
>pack them along.

Bring knives. I know I have quite a few, but with all the folks
cooking, more might be needed.

>Sure wouldn't want you to spend too much of your tax refunds.
>Hosting the cookin' is enough.

Hey, I am doing it for myself!!! I am the gadget, kitchenware,
cookbook queen!!! I love all them things..and I am not afraid to
spend money on them!!!

There is a Sur La Table not terribly far from where I am right now...
I am trying NOT to go in there, as I am sure I will more than is
possibly good for me. But oh, the temptation!!!

As it is..I bought 24 new cookbooks, and have my eyes on more.....

And there is one of my favorite cookware stores in Alexandria, VA.. La
Cuisine. They have some wonderful things, including Sabatier high
carbon steel knives. I just love those knives..

Christine

On Wed, 16 May 2007 22:34:57 -0400, Christine Dabney
> wrote:

>But, I am curious. I want to know what folks like to use:utensils,
>foodstuffs, condiments, etc.

Christine, I think you have every gadget known to man. If you don't
have it, they don't need it.

>I have a friend who uses chopsticks to
>do a lot of stirring, for instance. I don't have chopsticks, although
>I know they are readily available.

They can bring their own chopsticks or you can take an extra set home
with you the next time you eat Chinese food.


--
See return address to reply by email

Christine Dabney said...

> So.............
>
> If you were going to a cook-in and planning to do a fair amount of
> cooking there, what would you like to see available at the host's
> house? Ingredients, tools, etc? What do you find essential in your
> own cooking that you would be hoping to find at the house, as a tool,
> or an available ingredient?


Christine,

I don't know cook-ins, only cook-alongs (Gumbo comes to mind.

Does everyone contribute to "the same pot" or cook anything and everything
separately?

Is it held outdoors on BBQs and stuff?

I've seen some pictures of a few past cook-ins. Is it held over a number of
days for breakfast, lunch and dinner?

Can I bring my pet pig "Babe" to the cook-in?

Is there a theme to the cook-in?

Is there a practice round?

Why so many questions?

<vbg>

Andy

On Wed, 16 May 2007 19:07:04 -0400, Christine Dabney wrote:

> If you were going to a cook-in and planning to do a fair amount of
> cooking there, what would you like to see available at the host's
> house?

Cute and sexy daughters.

Aahahahahahahah!

jay

On May 16, 7:07 pm, Christine Dabney > wrote:
> Heya folks,

> If you were going to a cook-in and planning to do a fair amount of
> cooking there, what would you like to see available at the host's
> house? Ingredients, tools, etc? What do you find essential in your
> own cooking that you would be hoping to find at the house, as a tool,
> or an available ingredient?

Various sized pots and pans, aluminum or cast iron, utensils such as
spatulas, scrapers, forks, sharp knives, cutting boards, towels for
hands and counters, spoons, strainers, drainers, pans for the oven for
roasting or baking.

If I needed anything other than the basics, I would write and ask if
you had it available. If not, I can see the baggage checkers
wondering about that conical chinousioir (sp) in my carry-on<G>. I'd
just keep the waffle iron in the carry-on and pull it out before the
bags went through the x-rays.

In 2002 we went to Seattle, where I bought a long narrow pewter tray,
which fit diagonally in my carryon. We were pulled aside, and when
she asked what it was, I told her (in more detail than she would ever
have wished) how my sister was looking for a tray to serve jelly rolls
on, and she always made rolled them the short way so they were 20"
long, and she'd mentioned it and was impossible to shop for, so since
I had this one clue-- at which point she told me to zipper my bags
back up and get on the plane!

That white powder coming out of my bag? That's flour for the belgian
waffles I'm making at the gathering of on-line people who I've never
met before....

maxine in ri who only wishes she could be there.

"maxine in ri" > wrote in message
oups.com...
> On May 16, 7:07 pm, Christine Dabney > wrote:
>> Heya folks,
>
>>(snip to ma doodle)
> If I needed anything other than the basics, I would write and ask if
> you had it available. If not, I can see the baggage checkers
> wondering about that conical chinousioir (sp) in my carry-on<G>. I'd
> just keep the waffle iron in the carry-on and pull it out before the
> bags went through the x-rays.
>
> In 2002 we went to Seattle, where I bought a long narrow pewter tray,
> which fit diagonally in my carryon. We were pulled aside, and when
> she asked what it was, I told her (in more detail than she would ever
> have wished) how my sister was looking for a tray to serve jelly rolls
> on, and she always made rolled them the short way so they were 20"
> long, and she'd mentioned it and was impossible to shop for, so since
> I had this one clue-- at which point she told me to zipper my bags
> back up and get on the plane!
>
> That white powder coming out of my bag? That's flour for the belgian
> waffles I'm making at the gathering of on-line people who I've never
> met before....
>
> maxine in ri who only wishes she could be there.
>
Funny story. I'll bring some candied ginger and you'll be there in spirit...
Most of my stuff has to be made in advance so I'll just sit around and eat
and wash dishes.
Edrena

Christine Dabney wrote:

> Heya folks,
>
> I am starting to plan in earnest, the NM cook-in.... and I keep on
> thinking this. I put this to a number of chatter-ers this week, but I
> am thinking that you all might be a good source of information too.
>
> Now mind you, this is my first cook-in where I am hosting. I have
> been to quite a few of them already, and some where I did actual
> cooking, rather than just bring stuff already made. The one in NM
> will probably have a lot of actual cooking going on, as folks will be
> coming from out of state..
>
> So.............
>
> If you were going to a cook-in and planning to do a fair amount of
> cooking there, what would you like to see available at the host's
> house? Ingredients, tools, etc? What do you find essential in your
> own cooking that you would be hoping to find at the house, as a tool,
> or an available ingredient?
>
> I know that some folks will probably bring or buy their own
> ingredients, and may even bring some of their own tools, but still....
>
> This is one of my ideas so far... I am thinking of making a few
> batches of stocks/broths as building blocks for folks cooking at the
> house. Chicken broth, beef broth, maybe even veal stock if I can find
> some good veal bones. Maybe even fish stock. I will reduce it down
> and have it frozen in cubes so folks can use it for whatever they are
> cooking. I would be doing this anyway, for my own use....
>
> I have a fairly well equipped kitchen, but there are always things
> that someone says they use, and I think..I don't have that.....
>
> Okay, let me know what you guys would want to see..or what kind of
> ingredients you would want for cooking. I am planning on stocking up
> on basic ingredients..for impromptu cooking, among other things. Tools
> also. The chat folks have already given me a few ideas...but I want
> more.
>
> And for those of you planning to attend, I am working on finding out
> what hotels, etc are nearby. For those of you who have been asking, I
> am on the far EAST side of town, in the foothills. I am near enough
> to the freeway, so that if you have a motel/hotel near a freeway, that
> it will take only a few minutes to get to my house.

How does one get an invitation to this cook-em-up?

On Thu, 17 May 2007 13:58:15 -0700, Roy Jose Lorr >
wrote:


>How does one get an invitation to this cook-em-up?

Just say you want to join us.

No invitations sent...just the announcement here.

Christine

Christine Dabney wrote:
> On Thu, 17 May 2007 13:58:15 -0700, Roy Jose Lorr >
> wrote:
>
>
>> How does one get an invitation to this cook-em-up?
>
> Just say you want to join us.
>
> No invitations sent...just the announcement here.
>
> Christine

And on the rfc website - http://www.recfoodcooking.com/index.html Click on
the Cook-ins link for info and updates

Jill

On Thu, 17 May 2007 20:00:52 -0500, "jmcquown"
> wrote:

>Christine Dabney wrote:
>> On Thu, 17 May 2007 13:58:15 -0700, Roy Jose Lorr >
>> wrote:
>>
>>
>>> How does one get an invitation to this cook-em-up?
>>
>> Just say you want to join us.
>>
>> No invitations sent...just the announcement here.
>>
>> Christine
>
>And on the rfc website - http://www.recfoodcooking.com/index.html Click on
>the Cook-ins link for info and updates
>
>Jill
>

Wrong page. It's the events page. The Cook-ins link is for past
cook-ins.

Christine

Christine Dabney wrote:

> On Thu, 17 May 2007 13:58:15 -0700, Roy Jose Lorr >
> wrote:
>
>
>
>>How does one get an invitation to this cook-em-up?
>
>
> Just say you want to join us.

Love to, depending on when and where it is.

>
> No invitations sent...just the announcement here.
>
> Christine

On Wed, 16 May 2007 22:34:57 -0400, Christine Dabney
> rummaged among random neurons and opined:

>I wish you could too. I have limoncello that will have been aging for
>almost a year by the time of the cook-in. Should be some good
>stuff! I am looking for small glasses now, in which to serve it.

Damn, woman! You really know how to hurt a girl. I still have taste
memories of that stuff. Wowser!

Hope you guys have a great time and lift a glass for the DH and me!

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On May 17, 6:38 am, jay > wrote:
> On Wed, 16 May 2007 19:07:04 -0400, Christine Dabney wrote:
> > If you were going to a cook-in and planning to do a fair amount of
> > cooking there, what would you like to see available at the host's
> > house?
>
> Cute and sexy daughters.

What you said.
>
> Aahahahahahahah!

Seriously.
>
> jay

--Bryan

Christine Dabney wrote:
> On Thu, 17 May 2007 20:00:52 -0500, "jmcquown"
> > wrote:
>
>> Christine Dabney wrote:
>>> On Thu, 17 May 2007 13:58:15 -0700, Roy Jose Lorr
>>> > wrote:
>>>
>>>
>>>> How does one get an invitation to this cook-em-up?
>>>
>>> Just say you want to join us.
>>>
>>> No invitations sent...just the announcement here.
>>>
>>> Christine
>>
>> And on the rfc website - http://www.recfoodcooking.com/index.html
>> Click on the Cook-ins link for info and updates
>>
>> Jill
>>
>
> Wrong page. It's the events page. The Cook-ins link is for past
> cook-ins.
>
> Christine

Ooops! Oh well, might give him an idea of what to expect!

On May 17, 1:27 pm, "The Joneses" > wrote:
> "maxine in ri" > wrote in ooglegroups.com...
>
> > On May 16, 7:07 pm, Christine Dabney > wrote:
> >> Heya folks,
>
> >>(snip to ma doodle)
> > If I needed anything other than the basics, I would write and ask if
> > you had it available. If not, I can see the baggage checkers
> > wondering about that conical chinousioir (sp) in my carry-on<G>. I'd
> > just keep the waffle iron in the carry-on and pull it out before the
> > bags went through the x-rays.
>
> > In 2002 we went to Seattle, where I bought a long narrow pewter tray,
> > which fit diagonally in my carryon. We were pulled aside, and when
> > she asked what it was, I told her (in more detail than she would ever
> > have wished) how my sister was looking for a tray to serve jelly rolls
> > on, and she always made rolled them the short way so they were 20"
> > long, and she'd mentioned it and was impossible to shop for, so since
> > I had this one clue-- at which point she told me to zipper my bags
> > back up and get on the plane!
>
> > That white powder coming out of my bag? That's flour for the belgian
> > waffles I'm making at the gathering of on-line people who I've never
> > met before....
>
> > maxine in ri who only wishes she could be there.
>
> Funny story. I'll bring some candied ginger and you'll be there in spirit...
> Most of my stuff has to be made in advance so I'll just sit around and eat
> and wash dishes.
> Edrena

Thank you Edrena. I'm glad you like that recipe!
maxine in ri

Christine Dabney > wrote:

> I am starting to plan in earnest, the NM cook-in....

Not exactly what you are asking about, but the following old threads
might be useful:
<http://groups.google.com/group/rec.food.cooking/browse_thread/thread/17c3c7cb4f899205/37cdeabff23c5264#37cdeabff23c5264>

and

<http://groups.google.com/group/rec.food.cooking/browse_thread/thread/ecbfa6860f99e9c1/f6dbd0257fd691c9#f6dbd0257fd691c9>

Victor