[Sca-cooks] Re: Rice in a roaster Sca-cooks Digest, Vol 29, Issue 28

[Cat .]

Hi all,

thought I would report back.  The roasters did a
FANTASTIC job. I did blow the outlets in the room we
had been given (I had wanted to farm them out - one
per classroom but was assured the room was wired to
handle 20+ sewing machines or other power hogs at a
time, so we tried it, and after we killed all the
outlets, we moved to one per classroom ;-)  It caused
a 20 minute delay, so lunch was 20 minutes late, but
well worth the wait.

The rice ended up a bit mushy because I forgot a
detail:  I added enough water (16 cups for 8 cups rice
- needed here in dry colorado) then added my precooked
ingredients (onions, garlic, sausage, chicken and
shrimp, each precooked separately, so I could do
different versions to give the most folks a chance to
avoid their allergy/dislike of choice.)  BUT they
added additional moisture, so my rice was too wet.

Still, the lunch got rave reviews (though of course
the favorite was the salad dressing (a half and half
mix of cheap extra virgin Olive oil and a bottle of
red wine vinegar I picked up on sale at big lots a
while back...) got to love it ;-)

The chick peas were only partially successful, those
that tried them liked them, and my lone vegetarian 
REALLY appreciated that option, but about half went
untouched.

Other than that, half the salad mix (I bought
generously, it was to be a warm day) and about 2
loaves of bread, what was left was 4 partially (~half)
full gallon ziplocks of rice and meat, and those
vanished quickly when I put them out for the taking. 

All in all, to feed 150 bodies I used: 6 lbs rice, 8
lbs onion, 1lb jar chopped garlic, 1 lb serano ham, 5
lbs sausage, 70 lbs bone in chicken parts, 5 lbs
shrimp, various herbs and spices, 8 lbs dry chickpeas,
3 lbs onions, 6 bunches parsley, 8 bags salad mix
including some spring mix and some plain romaine for
cost control,) 15 lbs of grapes (they were on sale) 4
lbs oranges, 5 pretty pomegranates, 14 loaves of
bread, 10 lbs of carrots, and someone else (the
amazing THL Natalia) made the deserts. 

It was all cooked in roasters and crock pots, and
hauled away dirty in trash bags cause my only water
source was the water fountain or the hand sink in the
bathrooms.  (For those who know the groups, the kids
from Scola Metallorum ROCKED in helping haul, and
jumped righ tinto the chow line to serve and
restock!!! I could not have done without them!)

Thanks again for EVERYONES help.

In Service and appreciation
Gwen Cat


>  > Message: 3
> Date: Wed, 5 Oct 2005 19:51:38 -0400
> From: Dani <flannelbutch at gmail.com>
> Subject: Re: [Sca-cooks] Rice in a roaster?
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Message-ID:
> 
>
<642287950510051651g323ca57bv5dbb1d4a54e59184 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> 
> I did rice in disposable chafers in the oven for a
> mundane catering
> job a few months back.  It turned out well, although
> a little dry on
> top.
> 
> -Iuliana
> 
> On 10/5/05, Cat . <tgrcat2001 at yahoo.com> wrote:
> > Hi all
> 
=== message truncated ===



		
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