Haven't seen a post in a few days and making sure we're still on for the 12th. Was out of town a couple of weekends and might have missed something.
I'm experimenting with a recipe that is a mite peculiar, so may wind up bringing take-out pizza if the recipe turns on me <g> A second recipe is Tried and True.
Charlie, we have a spare cooler if you still need it (not completely empty, but can take a few things). No lawn chairs extra, but anything else?
Barring emergencies, and if I can get the cabin-fevered hub home and off his motorcycle, I will be boxing up the garam masala this weekend. Plan on bringing some home and storing it in the freezer, in glass. For anyone new to cook-ins, try to bring a spare eater or two. There tends to be a sagging table in the middle of these cook-ins. blacksalt last attended cook-in was crowned by a late arriving master cook with enough food to feed everyone all by herself.
"Terry Pulliam Burd" <[email hidden]> wrote in message "]news:[email hidden]...
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Haven't seen a post in a few days and making sure we're still on for the 12th. Was out of town a couple of weekends and might have missed something.
I've sent you at least 3-4 emails over the last 3 weeks. I hope you got them. If you didn't get the directions let me know. Sure we are on schedule.
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I'm experimenting with a recipe that is a mite peculiar, so may wind up bringing take-out pizza if the recipe turns on me <g> A second recipe is Tried and True.
Uh, Oh! ;-)
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Charlie, we have a spare cooler if you still need it (not completely empty, but can take a few things). No lawn chairs extra, but anything else?
We need the coolers to hold ice at the event (both clean ice and bottle/can filled ice). We can use a bag or two of chipped ice. We can always use a few extra beers and wine. Don't forget something for the drawing!
"kalanamak" <[email hidden]> wrote in message "]news:[email hidden]...
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Barring emergencies, and if I can get the cabin-fevered hub home and off his motorcycle, I will be boxing up the garam masala this weekend. Plan on bringing some home and storing it in the freezer, in glass. For anyone new to cook- ins, try to bring a spare eater or two. There tends to be a sagging table in the middle of these cook-ins. blacksalt last attended cook-in was crowned by a late arriving master cook with enough food to feed everyone all by herself.
We try to encourage people to spread out the food presentations. We usually serve the last round of cooking and presentation around 7:00 p.m. or so. The first couple of hours are always dedicated to drinking alcoholic beverages.
Haven't seen a post in a few days and making sure we're still on for the 12th. Was out of town a couple of weekends and might have missed something.
I've sent you at least 3-4 emails over the last 3 weeks. I hope you got them. If you didn't get the directions let me know. Sure we are on schedule.
Hi Charlie,
There hasn't been much said on the newsgroup and we haven't received any emails concerning the Cook-In. Could you send us any info we need to know? It's still at the Barto's home, right? I'm pretty sure I remember how to get there, but you might send directions just in case...
"Terry Pulliam Burd" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Haven't seen a post in a few days and making sure we're still on for the 12th. Was out of town a couple of weekends and might have missed something.
I've sent you at least 3-4 emails over the last 3 weeks. I hope you got them. If you didn't get the directions let me know. Sure we are on schedule.
Quoted message said:
I'm experimenting with a recipe that is a mite peculiar, so may wind up bringing take-out pizza if the recipe turns on me <g> A second recipe is Tried and True.
Uh, Oh! ;-)
I am baking like a fiend on one of the hottest days of the year. In a house with no AC.
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Charlie, we have a spare cooler if you still need it (not completely empty, but can take a few things). No lawn chairs extra, but anything else?
We need the coolers to hold ice at the event (both clean ice and bottle/can filled ice). We can use a bag or two of chipped ice. We can always use a few extra beers and wine. Don't forget something for the drawing!
I will probably have a cooler with me. Will swing by for ice before I leave San Clemente.
"Charles Gifford" <[email hidden]> wrote in message "]news:[email hidden]...
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"kalanamak" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Barring emergencies, and if I can get the cabin-fevered hub home and off his motorcycle, I will be boxing up the garam masala this weekend. Plan on bringing some home and storing it in the freezer, in glass. For anyone new to cook-ins, try to bring a spare eater or two. There tends to be a sagging table in the middle of these cook- ins. blacksalt last attended cook-in was crowned by a late arriving master cook with enough food to feed everyone all by herself.
We try to encourage people to spread out the food presentations. We
usually
Quoted message said:
serve the last round of cooking and presentation around 7:00 p.m. or so.
The
Quoted message said:
first couple of hours are always dedicated to drinking alcoholic
beverages.
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Charlie
cool....I'll bring some two-buck chuck from trader joe's....
"kalanamak" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Barring emergencies, and if I can get the cabin-fevered hub home and off his motorcycle, I will be boxing up the garam masala this weekend. Plan on bringing some home and storing it in the freezer, in glass. For anyone new to cook- ins, try to bring a spare eater or two. There tends to be a sagging table in the middle of these cook-ins. blacksalt last attended cook-in was crowned by a late arriving master cook with enough food to feed everyone all by herself.
We try to encourage people to spread out the food presentations. We usually serve the last round of cooking and presentation around 7:00 p.m. or so. The first couple of hours are always dedicated to drinking alcoholic beverages.
Charlie
Oh, and you find no time for drinking later in the day? You changing in your old age Charlie? -- Alan
"If you reject the food, ignore the customs, fear the relig- ion, and avoid the people, you might better stay home." -- James Michener
"Rich" <[email hidden]> wrote in message "]news:[email hidden]...
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Charles Gifford said:
Quoted message said:
Haven't seen a post in a few days and making sure we're still on for the 12th. Was out of town a couple of weekends and might have missed something.
I've sent you at least 3-4 emails over the last 3 weeks. I hope you got them. If you didn't get the directions let me know. Sure we are on
schedule.
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Hi Charlie,
There hasn't been much said on the newsgroup and we haven't received any emails concerning the Cook-In. Could you send us any info we need to know? It's still at the Barto's home, right? I'm pretty sure I remember how to get there, but you might send directions just in case...
Rich
OH! MY! GOD! No wonder I never heard back from anyone with questions. Why didn't anyone question me about not hearing anything? Everything has gone through well enough before and my test packages have arrived as scheduled. Holy [censored]!
Fine. I'll send all the information again. Thanks for letting me know about it Rich. I apologize for the messages not getting thorough.
"Rich" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi Charlie,
There hasn't been much said on the newsgroup and we haven't received any emails concerning the Cook-In. Could you send us any info we need to know? It's still at the Barto's home, right? I'm pretty sure I remember how to get there, but you might send directions just in case...
Rich
Hi again Rich! My email to you bounced again. The Cook-In is at the Barto's again. Starting at 1:00 p.m. on the 12th. I will not post the directions here, so unless I can get email to you, you will need to rely on your memory! I am using the same address that I've used before, but it bounces. That must be why you didn't get it the first time around and I just didn't note the bounce. Email me Rich and we will see what can be done.
"Orion" <[email hidden]> wrote in message news:24Hwc.31329$lL1.1112@fed1read03...
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Charles Gifford wrote: > > We try to encourage people to spread out the food > presentations. We
usually
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> serve the last round of cooking and presentation > around 7:00 p.m. or
so.
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The
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> first couple of hours are always dedicated to > drinking alcoholic
beverages.
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> > Charlie > > Oh, and you find no time for drinking later in the day? You changing
in
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your old age Charlie? -- Alan
The last 2 hours, as you well know, are dedicated to heavy drinking, especially fine wine, cognac, etc. fine desserts, and CIGARS.
Charlie
guess I best bring those cigarettes! Got your email, mailed you back.
Suzan
I'll set up extra chairs in the Smoking Section! I'll try not to fall off my seat onto the decking this year. How embarrassing that was! (I still think Jack Schidt pushed me). Got your mail back! Thank you!
On Sun, 06 Jun 2004 16:54:44 GMT, "Charles Gifford" <[email hidden]> arranged random neurons, so they looked like this:
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I'll set up extra chairs in the Smoking Section! I'll try not to fall off my seat onto the decking this year. How embarrassing that was! (I still think Jack Schidt pushed me). Got your mail back! Thank you!
If you recall, the DH smokes <sigh>, so save a spot in the Smoking Section for him.
I just took the "Country Pate" out of the oven. Will let it cool to room temperature, then it has to sit for several days to age itself. Should be perfect on The Day. Or a right old disaster. We'll take a vote <g>
