Cooking

Amazon had free shipping. I saw the price at Nambe, but I took the Amazon deal because of the shipping, and it was easier. I'm still admiring mine too. I don't know right now when I will get around to using it. You cook more than we do. We have a lot of Nambe decorative pieces we got when we visited the foundry in New Mexico in the 70s. This is so different from anything else they make.

Stuffed peppers sounds good. Years ago there was a Mexican restaurant in Houston that had the best stuffed bell peppers. The meat had a light adobo seasoning and it had pecans and raisins mixed in. I might try to replicate that.

I've searched for a recipe for El Patio River Oaks peppers and I've found a lot of people that loved them, but no one has a recipe.

They've been out of business for over 30 years. Maybe 40.

Sounds like a delicious meal! You used the word Triduum, which I had never seen before, even though I've been in the church all my life. It must be a word specific to Catholics. The only other time I had heard it was yesterday. I was watching a priest on YouTube explaining how the actual suffering of Jesus was so much worse than. Mel Gibson showed in The Passion of the Christ. Boggles the mind.

I can't help but wonder how much of that pain I caused.

Yep, I do that. I don't have a specific recipe, but I make something similar for steak and chicken and even pork. No sense writing it down because I just use whatever wine and other ingredients I have on hand. For steak, I add mushrooms if I have them.

Pretty sure it will work out well for you, you seem to have a good track record of success.

And it might result in you being the "Famous Amos" of the pasta scene.

Crawfish finally showing up, wife is gonna go buy a peeled pound for 16$, and tonight Etouffe.👍🏻

Heading over your way directly and bringing my own spoon!

Etouffee on Parish Rice, Etouffe on French bread, Tonar ma sa say bon. I Garronte!

Years ago while in a restaurant, I spoke to a learned chef about cooking for a crowd. I told him that I am fine cooking for 5-10 people, but serving a crowd seemed like a daunting task.
He told me "Get the book food for fifty" If you cook for 25 you can scale back the recipes by 50%.

A family reunion is coming up in less than a week, and while I communicated to everyone that they should expect no meals we will wing it and will have some impromptu meals, me and others are bringing pots, utensils, and outdoor stove. Most people have cabins with kitchens, and there are plenty of restaurants in Woodland Park Colorado, so no one will starve. We are expecting 50 people...

Any way, the book came today, a 1979 edition that picking out a few recipes, it looks like there are some great recipes that would stand the test of time, pretty simple but they seemed to focus on some great principles when putting a meal together. Something as simple as tuna salad sandwiches with chips, or scrambled eggs for 50 (hint 75 eggs)...looking forward to trying out a few recipes.

I did contact a Mexican restaurant for a one  banquet meal that will happen, and with the options they suggested $25 for each man, woman, and child, (basically a build your own burrito and taco bar)

It is a better deal to let everyone choose from a menu by far...for many reasons!

The more current versions of that book are pretty pricey, even on Abebooks.com 

I feel the same way about a few other books that I have.

I forgot about this thread. Found it buried 5 pages deep. I finished making the dough for a loaf of sourdough rye. It's hydrating now. It'll go through the stretch and fold process this afternoon, then sit to ferment and rise. After it's formed into a loaf, it'll cold ferment in the fridge overnight. Baking tomorrow morning. It'll be my first loaf since May, I expect the dough to be very active compared to the cooler temps of winter and spring.