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LTHforum's 7th annual picnic: Sunday September 9, 2012

LTHforum's 7th annual picnic: Sunday September 9, 2012
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  • Post #61 - August 28th, 2012, 10:01 pm
    Post #61 - August 28th, 2012, 10:01 pm Post #61 - August 28th, 2012, 10:01 pm
    So far on my definite list:
    Penang Assam Laksa
    2 kegs of homebrew
    homemade Nem Chua

    The Maybe list:
    David's Al Pastor on a homemade trompo. Contingent upon me building the trompo - and David and family are very busy, and are still a maybe on my guest list

    Teresa will be attending with me and i told all other friends to RSVP on their own.
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #62 - August 29th, 2012, 8:49 am
    Post #62 - August 29th, 2012, 8:49 am Post #62 - August 29th, 2012, 8:49 am
    Hi,

    I will bring a bag of corn (60 ears), which I hope can be sneak onto grills whenever permissible.

    Last year I brought more corn, which seemed to be too much.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #63 - August 29th, 2012, 11:27 am
    Post #63 - August 29th, 2012, 11:27 am Post #63 - August 29th, 2012, 11:27 am
    Is there room on anyone's grill for 3 lbs. of morcilla? I happen to have quite a bit of this [Portuguese blood sausage] from Solmar Market in Hartford, CT in my freezer, and I can't see using it outside of a big gathering of adventurous eaters.
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.
  • Post #64 - August 29th, 2012, 1:52 pm
    Post #64 - August 29th, 2012, 1:52 pm Post #64 - August 29th, 2012, 1:52 pm
    FlavorFool and I will be attending. We'll be bringing a fresh fruit crumble and lots of water.
  • Post #65 - August 29th, 2012, 2:45 pm
    Post #65 - August 29th, 2012, 2:45 pm Post #65 - August 29th, 2012, 2:45 pm
    Josephine wrote:Is there room on anyone's grill for 3 lbs. of morcilla? I happen to have quite a bit of this [Portuguese blood sausage] from Solmar Market in Hartford, CT in my freezer, and I can't see using it outside of a big gathering of adventurous eaters.

    Bring it, I'm sure we can find space somewhere.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #66 - August 29th, 2012, 3:43 pm
    Post #66 - August 29th, 2012, 3:43 pm Post #66 - August 29th, 2012, 3:43 pm
    Mrs milz and I will be attending. I plan on bringing 200 gallons of milk, but may change my mind. :)
  • Post #67 - August 29th, 2012, 3:58 pm
    Post #67 - August 29th, 2012, 3:58 pm Post #67 - August 29th, 2012, 3:58 pm
    milz50 wrote:Mrs milz and I will be attending. I plan on bringing 200 gallons of milk, but may change my mind. :)

    Fresh from Costco, I hope!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #68 - August 30th, 2012, 10:55 am
    Post #68 - August 30th, 2012, 10:55 am Post #68 - August 30th, 2012, 10:55 am
    I decided it would be a disservice for me to bring anything but pie. Put me down for Undisclosed Pie, which will probably be in tassie form to avoid messy cutting problems and cooling issues. Hot damn, I'm excited.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #69 - August 30th, 2012, 4:17 pm
    Post #69 - August 30th, 2012, 4:17 pm Post #69 - August 30th, 2012, 4:17 pm
    Since it looks like no one has yet signed up for pop duty, I'll revert to my default setting and bring a selection of sodas.
    I'm still looking at recipes to see if there's an additional something I can attempt....
    "Life is a combination of magic and pasta." -- Federico Fellini

    "You're not going to like it in Chicago. The wind comes howling in from the lake. And there's practically no opera season at all--and the Lord only knows whether they've ever heard of lobster Newburg." --Charles Foster Kane, Citizen Kane.
  • Post #70 - August 30th, 2012, 4:29 pm
    Post #70 - August 30th, 2012, 4:29 pm Post #70 - August 30th, 2012, 4:29 pm
    First time for me at the lthforum picnic! Looking forward to it and meeting everybody. I will bring skewered garlic shrimp for grilling. I think it will be myself + 2. Thanks!

    bjt
    "eating is an agricultural act" wendell berry
  • Post #71 - August 30th, 2012, 4:54 pm
    Post #71 - August 30th, 2012, 4:54 pm Post #71 - August 30th, 2012, 4:54 pm
    bjt wrote:First time for me at the lthforum picnic! Looking forward to it and meeting everybody. I will bring skewered garlic shrimp for grilling. I think it will be myself + 2. Thanks!

    bjt

    Looking forward to it!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #72 - August 31st, 2012, 8:30 am
    Post #72 - August 31st, 2012, 8:30 am Post #72 - August 31st, 2012, 8:30 am
    I'll be there. Leaning towards something on the dessert spectrum since I'll be on public transit. I'll update if Mr. X will be coming later.
    -Mary
  • Post #73 - August 31st, 2012, 11:21 pm
    Post #73 - August 31st, 2012, 11:21 pm Post #73 - August 31st, 2012, 11:21 pm
    Past time for me to weigh in...though I fully expect to be heavier when I weigh *out* after the Picnic.

    It's been my tradition to squire a tray of Will Specials from (da') Riviera. Those alluring beauties typically have largely evaporated soon after I brought them, and I see no reason not to reprise their savory siren song yet again.

    Especially in fond remembrance of, and resonance with, [Our] Pal Will.

    --mhl
    "If I have dined better than other men, it is because I stood on the shoulders of giants...and got the waiter's attention." --Sir Isaac "Ready to order NOW" Newton

    "You worry too much. Eat some bacon... What? No, I got no idea if it'll make you feel better, I just made too much bacon." --Justin Halpern's dad
  • Post #74 - September 2nd, 2012, 12:23 pm
    Post #74 - September 2nd, 2012, 12:23 pm Post #74 - September 2nd, 2012, 12:23 pm
    grilled catfish and meatballs, pineapple in rum sauce.
  • Post #75 - September 2nd, 2012, 1:27 pm
    Post #75 - September 2nd, 2012, 1:27 pm Post #75 - September 2nd, 2012, 1:27 pm
    Please up my registration/RSVP to add a friend, Andreas. We will bring more food to accommodate. Not sure what yet.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #76 - September 2nd, 2012, 4:58 pm
    Post #76 - September 2nd, 2012, 4:58 pm Post #76 - September 2nd, 2012, 4:58 pm
    Vangie and shay + 1( me ).

    Fixin to do some Kind marinated grilled chicken thigh tacos with a simple mango cabbage slaw.
  • Post #77 - September 2nd, 2012, 5:03 pm
    Post #77 - September 2nd, 2012, 5:03 pm Post #77 - September 2nd, 2012, 5:03 pm
    It's time to commit:

    A red, white and blue potatoe (sic) salad.

    Hopefully more, we're brainstorming.
  • Post #78 - September 2nd, 2012, 9:14 pm
    Post #78 - September 2nd, 2012, 9:14 pm Post #78 - September 2nd, 2012, 9:14 pm
    ronnie_suburban wrote:I'm going to attempt to recreate a version of the beloved Veal Bologna that I used to buy from Joe the Sausage King when his shop was still open.

    Inspired by Ronnie Suburban's post, I tracked down the legendary Joe the Sausage King, and he graciously agreed to give me a share of a batch of Hungarian sausage that he was making for a Labor Day picnic. We don't have the ability to bring a grill, so right now the plan is to grill at home and rush it over to the picnic around 11 - 11:30 am. If re-heat is needed, can we get some time and space on someone's grill?

    Attending: Ms. Ingie and mrsm
    bringing: Hungarian sausage, grilled onions and ice water or other beverages
  • Post #79 - September 3rd, 2012, 11:01 am
    Post #79 - September 3rd, 2012, 11:01 am Post #79 - September 3rd, 2012, 11:01 am
    Octarine and I are looking forward to attending! I'll be bringing some candycakes - coconut orange & hazelnut chocolate. Octarine is still in the tbd column.

    See you all next weekend!
  • Post #80 - September 3rd, 2012, 12:05 pm
    Post #80 - September 3rd, 2012, 12:05 pm Post #80 - September 3rd, 2012, 12:05 pm
    in addition to my usual limeade w/strawberry puree, coconut and whatever, i plan to make a rich, southern cracker known inexplicably as a cheddar/pecan biscuit. i'll also make some chocolate/chile cookies. i look forward to the predicted cooler weather and seeing everybody.
  • Post #81 - September 3rd, 2012, 12:18 pm
    Post #81 - September 3rd, 2012, 12:18 pm Post #81 - September 3rd, 2012, 12:18 pm
    jimswside wrote:Vangie and shay + 1( me ).

    Fixin to do some Kind marinated grilled chicken thigh tacos with a simple mango cabbage slaw.


    It will be awesome to see you & yours.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #82 - September 3rd, 2012, 12:20 pm
    Post #82 - September 3rd, 2012, 12:20 pm Post #82 - September 3rd, 2012, 12:20 pm
    After much back-and-forthing on what to bring, Cabbagehead and I will be bringing some sort of paté with appropriate accoutrements. We will also bring something to drink. If anyone coming from our neck of the woods (West Rogers Park) needs a ride to the picnic's neck of the woods, please PM me.
  • Post #83 - September 3rd, 2012, 3:22 pm
    Post #83 - September 3rd, 2012, 3:22 pm Post #83 - September 3rd, 2012, 3:22 pm
    mrsm wrote:
    ronnie_suburban wrote:I'm going to attempt to recreate a version of the beloved Veal Bologna that I used to buy from Joe the Sausage King when his shop was still open.

    Inspired by Ronnie Suburban's post, I tracked down the legendary Joe the Sausage King, and he graciously agreed to give me a share of a batch of Hungarian sausage that he was making for a Labor Day picnic. We don't have the ability to bring a grill, so right now the plan is to grill at home and rush it over to the picnic around 11 - 11:30 am. If re-heat is needed, can we get some time and space on someone's grill?

    Attending: Ms. Ingie and mrsm
    bringing: Hungarian sausage, grilled onions and ice water or other beverages


    I was inspired by a batch of Almond Sun-dried Tomato Pesto that I made, so I'm also going to being grilled garlic crostinis schmeared with the pesto.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #84 - September 4th, 2012, 8:26 am
    Post #84 - September 4th, 2012, 8:26 am Post #84 - September 4th, 2012, 8:26 am
    Hi,

    I just returned from South Dakota. I will be updating the list.

    Any TBD. if you have an update on what you can bring - do so. After going over the list, I can offer suggestions later day.

    Name tags - if I don;t have any updates on names (PM), it will be your screen name with your guests was "screen name's guest" with room to write their names.

    I have ordered a bag of 60 ears of corn. Last year, I brought 2-3 bags, which seemed to be too much.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #85 - September 4th, 2012, 9:04 am
    Post #85 - September 4th, 2012, 9:04 am Post #85 - September 4th, 2012, 9:04 am
    For my +1 (Joan) please add a Frito Pie with Lamb Chili. We seem to be having a hard time finding Fritos, so this may end up being a Dorito Pie.
  • Post #86 - September 4th, 2012, 9:46 am
    Post #86 - September 4th, 2012, 9:46 am Post #86 - September 4th, 2012, 9:46 am
    We will be three: Antonius, Amata and Lucantonius.

    At the moment, I'm planning on bringing some pans bagnats and something else as well... either some other form of sandwich or else some sort of vegetarian peasant food from southern Italy...

    Antonius
    Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
    - aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
    ________
    Na sir is na seachain an cath.
  • Post #87 - September 4th, 2012, 9:56 am
    Post #87 - September 4th, 2012, 9:56 am Post #87 - September 4th, 2012, 9:56 am
    ... and I'm planning to contribute a dessert, a crostata.
  • Post #88 - September 4th, 2012, 11:14 am
    Post #88 - September 4th, 2012, 11:14 am Post #88 - September 4th, 2012, 11:14 am
    I (+1) would like to attend. We'll bring Baylor watermelon and plastic-bottled Filbert's (root beer and a few other flavors).

    --
    edc
  • Post #89 - September 4th, 2012, 11:21 am
    Post #89 - September 4th, 2012, 11:21 am Post #89 - September 4th, 2012, 11:21 am
    Finally I'll get to try this famed Baylor's melon. Maybe this will be the melon that turns me. Mr. Pie will be very pleased.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #90 - September 4th, 2012, 11:35 am
    Post #90 - September 4th, 2012, 11:35 am Post #90 - September 4th, 2012, 11:35 am
    Hi,

    I will bring a batch of Burmese tea salad.

    I bought the key ingredients during a trip to Ft. Wayne, Indiana. If I make it at home and my family does not like it, I get to eat it by myself. I'd rather share it with the extended family who may want try it for their curiosity.

    I won't have a lot, so if you want to try it please come on the early side.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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