Messages: 53,524 - Threads: 3,188
posted
03-Dec-2009 02:34
by:
nutraxfornerves »
last reply
04-Dec-2009 03:06
by:
nutraxfornerves »
10
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134
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This turned up on another message board.
"Alternate drop" service is a way of handling a banquet (such as a wedding reception) that seems to be peculiar to Australia. The hosts choose two (sometimes three) different dishes, say chicken & beef. 50% of the dishes will be chicken & 50% beef and they are served alternately around the table. This is apparently cheaper than having the guests choose between chicken & fish in advance, which is they way it's usually done in the US. "Alternate drop menus include two dishes served alternatively around the table. Guests don't actually order their choice of dish, but the idea is that they are free to swap with their neighbour if they wish. It's a way of giving your guests some flexibility without going to the expense of a full course choice."
Most non Australians were flabbergasted. They'd never heard of such a thing and couldn't imagin...
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posted
02-Dec-2009 17:12
by:
Myanmarbound »
last reply
03-Dec-2009 00:04
by:
phoggi »
3
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"I took a bite and immediately felt as if I'd been hit in the face by an ocean wave, a wave befouled by oil from a sinking tanker, oil that had caused a die-off of marine birds and invertebrates, creatures whose decomposing bodies were adding to the general funkiness of the wave that had found its way inside my mouth."
Mire here
posted
02-Dec-2009 13:05
by:
Myanmarbound »
last reply
03-Dec-2009 14:01
by:
Myanmarbound »
7
replies
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104
views
I am used to drinking tequila as a shot with salt and lime or in a margarita. Yesterday I met a delegation of tequila distillers from Jalisco in Mexico who were trying to convince me that good tequila should be sipped. I guess they know what they are talking about but it is an acquired taste too far for me.
Anyone here a fan of sipping the stuff?
posted
02-Dec-2009 12:03
by:
fly4aliving »
last reply
04-Dec-2009 00:12
by:
VinnyD »
18
replies
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231
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I married into an Irish family (but really they have been in the USA 5 generations) and mom in law just moved in with us... anyhow her church aldies are having a covered dish (pot luck) and have asked her to bring an "Irish dish". I guess they think that since our last name is O'Laughlin we are straight from the mother land. I love to cook, and cook a lot, but nothing I would consider "Irish".
The only thing I can think of is leek and potato soup... I don't know if I can get leeks here and also, it might be hard to find mutton so, let me have your ideas, along with recipes, or kinda sorta instructions.
Thanks,
fly
posted
02-Dec-2009 06:15
by:
tonya001 »
last reply
03-Dec-2009 12:09
by:
stephens9042 »
11
replies
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...I'm thinking of asking the mods tae let a few escape frae the loonybin that is YC.
Or is it that we're just in the run-up tae Christmas?
P.S. Are YC regulars allowed tae post elsewhere? Or are they confined tae YC? I assume the latter but ask in good faith.
posted
02-Dec-2009 06:03
by:
tonya001 »
last reply
03-Dec-2009 01:36
by:
shilgia »
4
replies
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93
views
Do they know something we don't?...
posted
02-Dec-2009 06:00
by:
tonya001 »
last reply
03-Dec-2009 13:18
by:
sneaker_fish »
4
replies
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79
views
Apart from the Her Majesty the Queen, and English ladies and gentlemen, at frightfully delightful garden parties does anyone eat cucumber - and only cucumber - sandwiches?
posted
02-Dec-2009 05:55
by:
tonya001 »
last reply
03-Dec-2009 23:25
by:
seenashark »
17
replies
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189
views
posted
02-Dec-2009 03:08
by:
tonya001 »
last reply
03-Dec-2009 00:14
by:
phoggi »
11
replies
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105
views
Listerine products. Must have at least 27% ABV. Can collect. Will consider part-exchanging a stolen TV.
posted
01-Dec-2009 11:39
by:
docbrown »
last reply
02-Dec-2009 07:18
by:
VinnyD »
5
replies
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124
views
I'm normally pretty good with my plant identification, but I got stumped by a fruit I had in Chiang Mai. A local friend was showing me and some other friends around the area and stopped at a shop owned by his cousin. He brought us in and introduced us and his cousin proceeded to offer us shots of homemade ice-cold rice liquor accompanied by a fruit that I didn't recognize. Naturally, it would have been rude to decline.
The fruit was the size and shape of a large olive (perhaps a bit longer than your typical olive), very dark purple inside and out with a thin skin and a large seed/stone. The flavor was extremely tart and a bit bitter, not sweet at all, but very juicy. It reminded me of a palm fruit, like a fresh date - having never had a fresh date before I couldn't say what it would taste like, but that's the only guess I have. I asked what it was called, but they didn't know the E...
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posted
01-Dec-2009 06:04
by:
Midwesterner »
last reply
03-Dec-2009 13:28
by:
sneaker_fish »
14
replies
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171
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Anyone here who's managed catering for a large hotel/banquet facility and can provide guidance on this one? Ideas from vegetarians also welcomed. Our professional association has monthly dinner meetings attended by 150 - 200 people, priced at $27 - $32 to cover banquet room rental and service, as well as the plated meal. Cash bar, only coffee/tea/water included with the meal. We usually have about 15 - 30 vegetarian meal requests. The hotel catering has latitude on what to prepare for the vegetarian entree and has defaulted to serving just larger portions of the 2 sides that otherwise are served with the meat meals. e.g., rice and sautee'd veg, or most recently pasta and tomato sauce (minus the meatball served to others). Dinners typically also have a cold tossed greens salad, dinner rolls and small dessert.
Would it be reasonable / desirable to add contract terms that speci...
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posted
30-Nov-2009 10:36
by:
tonya001 »
last reply
02-Dec-2009 00:49
by:
tonya001 »
2
replies
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94
views
Anyone heard from CC in the last week?
posted
30-Nov-2009 01:31
by:
mathilda »
last reply
01-Dec-2009 21:25
by:
HenningWessel »
5
replies
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143
views
I was told that there is alcohol in lots of products we don't expect it in, like pasteurized milk or baby food, and taht the percentage can be as high as 2%. Is there any truth to this?
Hi to everyone...
Sorry I've been offline for so long. Just finishing a fantastic asian journey that went via Hong kong, macau, singapore adn a night train To KL.
To keep it food related, I've loved the japanese shabu shabu, snake broth in HK, hainanese chicken, macanese custard tarts and the spicy satay in KL. I've tried but hated durain....Who eats that fruit tasting of.... Let not mention it!
Oh I thought I saw Geeky in a KL boarding house.... Its his double.
posted
29-Nov-2009 07:51
by:
nutraxfornerves »
last reply
03-Dec-2009 10:16
by:
tonya001 »
32
replies
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685
views
I just finished hacking up the last of the turkey to make broth, so I thought I'd write up some thoughts on this year's feast. I tried a few new things this year--not hugely new, just tweaks on my usual .
The turkey was brined & air-chilled. Brined for 24 hours, then allowed to sit uncovered in the fridge overnight. Supposed to dry the skin out as brined turkey skin can stay soggy and won't cook well. I always brine, but had not chilled before. This was the brownest, best-looking turkey I've very cooked. The skin was indeed a bit crisper than usual, but nothing spectacular. Very tasty, though.
I made a variant of my family's favorite mushroom-almond dressing. The old recipe was bread, mushrooms, almonds, onions, celery, and marjoram, with turkey stock. The new one called for dried porcini, cremini, and shiitake mushrooms. The herbs were sage, thyme & parsley. Instead of onions,...
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