[Homebrewers] NCHF Food

[Glen Franke]

I see. a stark contrast from the low cal fresh fruit and veggies for which
German cuisine is known. 

 

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From: homebrewers-bounces at hazeclub.org
[mailto:homebrewers-bounces at hazeclub.org] On Behalf Of David Barlow
Sent: Tuesday, July 29, 2008 2:18 PM
To: mfranke at ebay.com
Cc: homebrewers at hazeclub.org
Subject: Re: [Homebrewers] NCHF Food

 

The quintessential British food is fish and chips.  It's always most
authentic when prepared a few days in advance. It does have to be heated up
before serving (to melt the grease). 

 

On Jul 29, 2008, mfranke at ebay.com wrote:

Anyone have a deep fryer available?

http://www.britainexpress.com/articles/Food/scotch-eggs.htm We could make
these up in the morning at someone's camper, and them put them in our warmer
to keep them warm at the table.

 

Or maybe we could do these ahead of time and serve them cold:
http://www.britainexpress.com/articles/Food/mince-pies.htm

 


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From: homebrewers-bounces at hazeclub.org
[mailto:homebrewers-bounces at hazeclub.org] On Behalf Of
stevesveil-haze at yahoo.com
Sent: Tuesday, July 29, 2008 9:22 AM
To: homebrewers at hazeclub.org
Subject: Re: [Homebrewers] NCHF Food

Hi Bill,

    I'm willing to organize the booth decorations.  Theme being the "Battle
of Britain".  I'm also willing to help with the food.  But we need someone
else to organize the food.  We need shared responsibility on this.

    As far as food choices we were thinking of Pati's German sausage and
kraut on one side of the booth.  And British something else on the other.
The British something else has stumped us so far.  The reason? ... it needs
to be drop dead simple and preparable (not a real word!) ahead of time like
the sausage and kraut.


What do people think?  Let's brain storm,
Steve

 

----- Original Message ----
From: Bill & Pati Kenney <kenneys at pacbell.net>
To: Steve Seeley <stevesveil-haze at yahoo.com>
Sent: Saturday, July 26, 2008 8:55:13 AM
Subject: NCHF Food

Steve, a question came up at the Steering meeting last Thursday.  Are you
going to handle the food for the NCHF?  We thought about seeing if Pat K
would do ribs again we but wanted to see if you had any ideas or plans for
the food.  

 

Bill Kenney

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