For the record… I’m a spice pussy. :lol
Basically that means that I’m a wimp when it comes to spicy stuff… Is there any way we could either do the cayenne on the side or maybe make both ‘leaded’ and ‘unleaded’?? I can’t imagine that I’m alone in my wimpy-ness… ~Thoughts?
~ Oh and here’s another vote for asparagus! :flower
By the way… I’m also down to help out wherever I may be needed. My ankle might be gempy, but I got two good hands!! :strong
Sorry Wimps not Allowed!!
try the Kiddie section of Town Park
:evil :cheers :evil
pouts
Love you too!! ~ Gonna hafta find some kool comeback for you… Other than SUR, of course…
~Waitaminute… Isn’t the whole of Town Park basically just a buncha overgrown kidz anyways?? I know I am, lol!!
Hmmmmm you do have a point there !
:flower :cheers :flower
Generally, the cayenne is added to not give heat but to simply open up the taste buds a bit. There is no heat to the Holandaise I make. For those who want heat, may I suggest that we just offer a shaker of cayenne and a selection of hot sauces (bring your favorite) on the side?
Can I get a volunteer to help me serve the bloody’s?
Have you thought about serving them out of a large “gatorade” cooler? You could have a table set up with the different salts to rim their glasses along with all the trimmings like Bsmiths olives, some celery stalks, etc.
You mean one of those large orange containers?? I thought about it but I’m thinking all the spices and horseradish need to be stirred frequently and sink to bottom so may not come out of spigot very well. Like the idea for granishing though
I think the spigot is large enough that you don’t have to worry about that. I can bring a long handled spoon to help stir it if thats how you want to serve them.
Assuming people bring their own glass, you could be set up the table with the salts first then followed by ice, the Bloody’s, and then the garnishes. :cheers
I think that Kimmy Jo/Brian (I never know which one of you is talking), is on to something!! It would reduce the amount of time spent making/pouring the Bloody Marys and as long as the mixture is stirred every so often, it should be okay.
Blythe
Not knowing which one of us you are talking to/about/for adds to the mystery 
Sometimes when two people have been together for a long time, they have a tendency to walk alike/talk alike/sometimes even think alike…that’s us! :love
Sorta scary - thank goodness we don’t look alike. :lol
LOL!! 
:lol
sometimes you have such a great idea, that i just want to give credit where it is due! I mean, I’m used to teaching first graders, where this sort of thing is very important…it occasionally transfers to other parts of my life.
sometimes you have such a great idea, that i just want to give credit where it is due! I mean, I’m used to teaching first graders, where this sort of thing is very important…it occasionally transfers to other parts of my life.
[/quote]
you teach first graders? No wonder you have fit in so perfectly here! :lol :lol :lol
PS This is Useless (Brian) writing
:cheers
:rollin :clap :rollin
He’s the witty one…I’m his trusty sidekick
:kiss
First…we need to find ‘DebbieFromTuscon’ a vehicle pass! Otherwise we won’t have those world famous Bloody Mary’s! :thumbsup
Tom and I did a recon on the poached eggs at 4600 ft. today. Took forever to get the water up to a boil and never did get to a good rolling boil. Found a six cup (the way I’ve always poached eggs in the past). Two of these would produce 12 at a time. Anybody apposed to the method for the poaching. Think it might be a little better for the masses. Good presentation and easier to get it right at this altitude.
Okay with them done in the cups? :huh :thumbsup
I have two words for ya Rob !!
TURKEY FRYER
:cheers
Yes indeed… Water boils at a much lower temp too, the cooking time will be about twice as long. Might I also suggest some good spray on cooking oil for the poaching cups, it willl make your life infinitely easier in the long run. Just a quick squirt in between each batch of eggs.
The chafing dishes should be ok for holding the cooked eggs for a couple of minutes. I would suggest a charcoal grill for toasting the muffins. (SUR) I have a small single burner propane grill that would be perfect for keeping a double boiler of Hollandaise warm. Let me know if you need it and it will go on the abgat list.
:peace
Done in the cups is just fine and it will be an easier clean up. The spray is a must though as Hippie said. I think I will bring my chaffer as well. BTW, 15 english muffin halves will fit into a standard full size hotel (chaffer) pan. :thumbsup