Text 7212, 92 rader
Skriven 2008-05-16 23:37:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Joan Macdiarmid
Ärende: Re: Picnic Attendance
=============================
 -=> On 05-15-08  19:50,  Joan Macdiarmid <=-
 -=> spoke to Dale Shipp about Picnic Attendance <=-

 JK> I'm figuring 30? but who knows.. could be more or less :)
 JK> Either way is fine with us.
 
 DS> As it gets closer to the time, we would appreciate knowing an
 DS> approximate head count in order to plan amounts to cook.

 JM> Only if that means not planning to cook too much.
 JM> The more participants, the more food shows up, it
 JM> seems. And I am sure if there are a lot of people,
 JM> most would take tastes, not gobs, of smaller

Certainly, we should not plan on preparing enough of each dish to give a
full serving to every person.  That would create an over abundance of
food and far more than would get eaten.  OTOH, if 30 people are there,
one pie would not even go for a taste for all.

 JM> dishes. I have seen a lot of pre-planning going on
 JM> here, but I must admit, I enjoy the element of
 JM> chaos in the Picnics, also known as spontaneity.

Chaos is good for some personality types -- like me.  Others like to
know the details ahead of time.  Most are somewhere in between.

 JM> I wouldn't mind a Picnic where everyone brought a
 JM> salad of some type (OK, not all lettuce salads, I
 JM> want potato and macaroni salads, at least, also)
 JM> or one where everyone brought sweets except the
 JM> diabetics. (They might object, of course). The
 JM> essence of Picnics seems to be sharing stuff
 JM> we like with our friends, and getting feedback
 JM> and new ideas.

Sharing of things that we like is the essence.  I agree.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Beef and Romaine Salad Thai-Style
 Categories: Beef, Salads, Thai, Ethnic, Barbecue
      Yield: 8 servings
 
MMMMM-------------------------THE GREENS------------------------------
      1    Lg. head romaine lettuce*
      1    Lg. cucumber, peeled
      1    Red onion, thinly sliced
     11    Firm radishes, trimmed
      2    Tomatoes, cored and sliced
      1 pk Scallions, trimmed
     16    Fresh mint leaves
     16    Fresh basil leaves
    1/2 c  Coriander leaves**

MMMMM-------------------------THE SAUCE------------------------------
      1 c  Fish sauce (see note)
    1/2 ts Powdered hot red chilies

MMMMM--------------------------THE MEAT-------------------------------
      8    Thin slices top sirloin***
      1 ds Salt to taste
      1 ds Fresh ground pepper to taste
    1/4 c  Salad oil
 
  *About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as
  for salad. **Loosely packed (also known as Chinese parsley and
  cilantro). ***top round, sirloin or club steak may be used. Prepare a
  charcoal or other grill for cooking the meat. This should be done
  before starting to prepare the ingrediences. Thinly slice the
  cucumbers and radishes. Cut scallions into 1-inch lengths. Prepare
  all the greens as indicated and combine in a salad bowl. Brush meat
  with oil. Sprinkle with salt and pepper. Grill meat on both sides,
  about 2 minutes to a side or longer, depending on the desired degree
  of doneness. Quickly, while the meat is still hot, cut the slices
  into 1/2 inch strips and add them to the greens. If there are any
  accumulated meat juices, add them to the sauce. Pour the sauce over
  all and toss. Serve immediately with hot rice or long loaves of
  bread. NOTE: Either Nuoc nam (Vietnamese fish sauce) or Nam pla) Thai
  fish sauce may be used in this recipe. Fish sauce and powdered red
  chiles are widely available in Cheinese markets. FROM: "A Feast Made
  for Laughtler" by Craig Claiborne. Shared by ELAYNE CALDWELL, Prodigy
  ID# KVNH17B.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:53, 16 May 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)