thyme4change
Community Leader
Joined: Dec 26, 2010 13:54:08 GMT -5
Posts: 40,773
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Post by thyme4change on Jan 25, 2015 14:16:46 GMT -5
I want to go to one of your parties. They sound awesome. Seems like a long drive home for you - but I will leave the invitation open.
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8 Bit WWBG
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Joined: Dec 19, 2010 8:57:29 GMT -5
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Post by 8 Bit WWBG on Jan 26, 2015 14:49:44 GMT -5
I think a poached ostrich egg, served with cress and a truffle foam would have been the way to go.
I know the dinner is already over, but it is an interesting question to ponder -- what does one keep in their repertoire to feed a large group. Baking a large bird or meat (ham, lam, tenderloin) definitely maximizes portions for the work.
I've seen some good recipes for dishes that are popular in chinese restaurants. Crispy orange beef might be a nice one? You fry it in batches and can toss it with sauce at the end.
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thyme4change
Community Leader
Joined: Dec 26, 2010 13:54:08 GMT -5
Posts: 40,773
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Post by thyme4change on Jan 26, 2015 17:23:07 GMT -5
The problem with frying is that it is so messy. I liked this because I made all the stuffed chicken in the morning, put it in the fridge, cleaned the whole kitchen and then just baked right before people showed up. That is also one of the reasons I don't like to serve pasta (unless it is lasagne or stuffed shells or something.) You have to do most of the work while people are standing there, and then you have several dirty pots and pans that are rapping up the kitchen. That is a big problem with open floor plans. You can't hide your mess. Also, you have a bunch of clean up after people leave. I have done meat skewers and vegetables skewers. Again, a lot of prep, but minimal effort during the party. Plus - food on a stick is just fun. Not sure why, but the state fair has convinced me that people love it.
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