Cas City Forum Hall & CAS-L
Special Interests - Groups & Societies => The Barracks => Topic started by: Delmonico on March 22, 2010, 06:52:38 PM
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OK, Rick and I are starting to do some planning for meals. Right now our plan is to arrive in the afternoon Wed and get unloaded and set up. I'm sure we're going to have quite a few show up on Thursday and will have something planned for supper that night for those, as we get closer let me know if you will be there Thur. night.
We'll do 3 meals on Fri and Sat and 2 on Sun.
As always if anyone has any suggestions as to what they'd like to see or have anything they can't eat, speak up. For those who have not eaten with the GAF Comminssary Dept. before, the meals will be filling, breakfast will be hearty, the noon meal will most likely be a stew of some sort, bread of some sort and dessert. Supper will be a main dish, bread and dessert, with some sort of a side dish or two. Leftovers from the previous meal will be reheated and offered also.
My food is as period correct as modern groceries will allow, everything will be made from scratch. Unless anyone really has problems, butter and lard will be used, most folks don't have a problem eating like that once in a while. But if anyone does have heath reasons why they should not, let me know and will cover you. Same thing with food allergies, I understand, for such reasons there will be no dishes with Blu Cheese in them, not only can the cook not eat them, even touching that damned moldy cheese can cause problems which would require someone else to finish the meal cause when we head to town I'm takin' the Corpsman with me. ;D
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So, what you're saying is there's not going to be any Bleu Cheese for the salad again this year?
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That all sounds like some more fine dining to me! I have been craving a nice chunk of beef pot roast with vegetables, all seared up in lard or bacon fat.
The rancid cheese was definitely not on my wish list!
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Del has my approval to fix anything he wants to. I have sampled most of the items that he prepares on a regular basis. It is all excellent. I can live without the Blu Cheese for a weekend.
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That all sounds like some more fine dining to me! I have been craving a nice chunk of beef pot roast with vegetables, all seared up in lard or bacon fat.
The rancid cheese was definitely not on my wish list!
OK, one vote for pot roast. Always goes over good, just seems to me like I fix it to often.
Any one up to trying a Czech dish with kraut sweetened with brown sugar and tater dumplin's on top. Has always went over good. Gopher Grease used to call it out "I don't like kraut but I'll gladly take seconds" dish. ;D
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Del, I'm up for it!
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Any one up to trying a Czech dish with kraut sweetened with brown sugar and tater dumplin's on top.
I would like to try some of that and it sounds like it would go good with pork and some of that Czech rye. I'm not much for sauerkraut plain out of the barrel, but if you will spruce it up some, I like it very much.
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Anything that Del prepares is going to be good, I guarantee!
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I would like to try some of that and it sounds like it would go good with pork and some of that Czech rye. I'm not much for sauerkraut plain out of the barrel, but if you will spruce it up some, I like it very much.
Woops, I meant it is cooked with pork in it. ;D
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Oh, and don't tell Mustang Greg we're gonna have that with Czech rye bread, I think we might get a visit from a black helly-copter if he finds out. He'd also be expectin' a kolatch or two also. Then he'd want jandernice and eggs for breakfast. ;)
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Del, Now you're trying to "spoil" him!
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;D
Jadernice and eggs? Oh, hell yes...I may go AWOL for that.
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;D
Jadernice and eggs? Oh, hell yes...I may go AWOL for that.
Do you guys make it or would you rather I get it from Ron, Shusters or should I make a run to Wilbur and hit Karpisecis (sp)? The best was from Wahoo, but a guy I used to work with Mom made some awful good stuff.
BTW don't tell them what's in it, some of these guys are a bit squeamish.
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Del, I know anything that you cook up is going to be good.
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Oh man, Jadernice? I'll take mine with toast!
Kenedlicke and Zally? (Sauerkraut & Dumplings) another one of my favorites!
I'm lucky to be alive over Sauerkraut & Dumplings. One year my wife and mother-in-law were discussing who was bring what to Christmas dinner. My mother-in-law said she'd bring the Sauerkraut & Dumplings. I said, "Oh, let Cathy bring the Sauerkraut & Dumplings. Her's are.... better...than...(by this time I new I'd screwed up, but it was too late to not finish) yours." I ducked, anticipating the coming impact. When it didn't materialize I looked up as she pleasantly just said Oh, Ok. and from then on Cathy made (makes) the Sauerkraut & Dumplings for family diners. Lord this makes me miss Lucille again.:'( :'( She was a wonderful woman!
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Do you guys make it or would you rather I get it from Ron, Shusters or should I make a run to Wilbur and hit Karpisecis (sp)? The best was from Wahoo, but a guy I used to work with Mom made some awful good stuff.
BTW don't tell them what's in it, some of these guys are a bit squeamish.
My in-laws always made their own. One time my Dad killed 3 hogs and my Father-in-Law asked if Dad were going to use the heads and livers. When dad said no Julius told dad he'd split the jaternice with dad if he could have the heads and livers. We stuffed casings until about 4 in the morning that night. Thankfully we didn't have jaternice for breakfast that morning. I don't think I could have handled it that soon.
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Hell, I'm hungry already!
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Some of Del's Bisquits and Sausage gravy would hit the spot this morning, with a steaming pot of Arbuckle's on the fire.
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;D ;D
I'm really hungry now. But dammit, I can't be there. :'( :'(
But I can send out some venison sausage and fresh lard with Delmonico.
Col MG
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MG, I will do my best to make sure we don't have too many leftovers.
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Well Jerry if the kraut and dumplings have pork in them is that OK? ;D I am pretty sure we'll do that one. Anybody got any goose grease, got a kolatch recipe gave to me by and elderly Czech woman several years ago. She's the one that liked my kraut, pork and dumplings plus the sourdough Czech rye bread and told me I can be an Honorary Czech. ;D
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I am up for any new cuisine that you might prepare at the Muster.
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Greg
You guys fly over once in a while. Don't you have pull enough to get them to land? I'll bet we could get Del to feed your whole crew. ::)
41°40'16.24"N Latitude, 99°19'42.54"W Longitude
The Muster is actually in a nice big 60 Acre LZ.
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Pitspitr, That sounds big enough to land about anything.
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Even better, tell them it may be a hot LZ and they can get some live fire practice in. :o
RCJ
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That works for me, RCJ!
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Greg
You guys fly over once in a while. Don't you have pull enough to get them to land? I'll bet we could get Del to feed your whole crew. ::)
41°40'16.24"N Latitude, 99°19'42.54"W Longitude
The Muster is actually in a nice big 60 Acre LZ.
Won't need one of them LZ makers they used to drop out of the C-130's in Nam to clear jungle growth either. A friend who was a Marine over there said they loved to land after one of them was dropped. He said the LZ was real quiet. :o
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OK I'm getting a rough idea of the menu, will do some fine tuning
Right now our plan is to show up sometime Wend afternoon and start getting set up. Rick and I well make something fairly simple and quick for our supper. If anyone will be there let me know. What we do will be a whime as we leave town most likely.
Thursday morning we'll get up and get going good, most likely will not do breakfast for us, just coffee, but if anyone is there and wants breakfast, no big deal. Something for noon quick and easy, and we'll plan on a later (maybe 7-8) supper that night for those who are going to be there, something we can can on hold for late comers. Not sure yet but have a couple ideas, perhaps deep dish pizza.
How does sourdough pancakes and sausage or bacon or perhaps ham sound for Friday morning?
Not sure, give me some feedback I've been doing some meatloafs lately, 1/3 sausage and 2/3 ground beef, these show up in cook books of the period and seem to be well loved by the fact I never seem to have much leftovers on them.
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Rock%20%20Creek%20Station/vvmeatloaf1.jpg)
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Rock%20%20Creek%20Station/vvplate2.jpg)
Also might do the fried cabbage and some sort of bread and desert with it.
Seems folks who havent tried is are game for the Czech Pork, Kraut and tater dumplings so how about that for supper and some czech rye bread and kolatch? Some other sort of side also.
Biscuits and sausage gravy for breakfast on Sat, don't think we'd be allowed not to. Seems to go over real good.
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Ft%20Hartsuff%202008/PICT5606-1.jpg)
Haven't decided on Sat noon yet, open to sugestions.
The post roast dinners seem to go well so that Sat night and a side of some sort, bread and desert. I will try to get buffalo this time, I think I have an affordable source, might have to drop it in Jerry's freezer for a day or so if I get it. If not I'll just run get some local beef.
Sunday morning we'll do the hash:
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Ft%20Hartsuff%202008/PICT5706.jpg)
Sunday noon we'll do the cheese steaks on biscuit and some sort of desert, we'll do even more this time, we ran a bit short, but we ate up about 15 pounds of beef and 5 pounds of cheese in them.
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Ft%20Hartsuff%202008/PICT5649.jpg)
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I'm ready to go right now!
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Sounds real good to me, Glen. Especially the meat loaf, the bisquits n' gravy, the rye bread, the deep-dish pizza, the breakfast hash, the meat loaf, the d-d pizza, the rye bread, the d-d pizza, the ... oh wait ... have I said too much?
;)
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Oh I forgot the picture of the pizza:
(http://i72.photobucket.com/albums/i200/Delmonico_1885/Ft%20Hartsuff%202008/PICT5668.jpg)
;D ;D ;D ;D ;D ;D ;D ;D
TLD liked it. ;D
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It puts UNO's deep dish to shame!
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Del, how much buffalo would you need? If you let me know how much and what cut you'd like, I'll bring it with me. My nieghbor raises them. He had a young bull escape during the floods last year and owes me a favor for "catching" him. It seems an 1880's rolling block is more effiecient than GPS and four-wheelers. Al.
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Del, how much buffalo would you need? If you let me know how much and what cut you'd like, I'll bring it with me. My nieghbor raises them. He had a young bull escape during the floods last year and owes me a favor for "catching" him. It seems an 1880's rolling block is more effiecient than GPS and four-wheelers. Al.
We'll need to get a head count when the time gets nearer.
I might add since folks have asked me before, if anyone hunts and has something they would like cooked to share with folks let me know. I've cooked about everything at one time or another, we could even turn Sat supper into a game feed. Most often I get asked because the wife won't cook it and the guy ain't a good cook.
As I've said, I'm always open to ideas.
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That sounds interesting.