Come on by WanderIn and Say Howdy we will put ya to work !
:flower :cheers :flower
Also some folks have asked what We were bringing for our Kitchen
Coleman Burners Coffee Maker
Weber Grill 22 in
SideBox Smoker
Plow Disc , This looks like a Big Oversized Wok made of steal
also 2 Hot water on demand units one for the shower and one for the Kitchen
Thinking about getting the Camp Chef triple burner but that may have to wait till next year
now were did i put the keys to the 18 wheeler ???
:cheers
Jailhouse…Coleman 2 burner, Coleman 1 burner, 1 griddle, Coleman oven (Fits 9x13 pan), 2 small gas grills, 1 weber, 1 sunbeam, 2 chafing units and tons of pots and pans. I (Rob) will be arriving Sat. about mid-morning. Those morning folks, like me that want to help, swing by the Jailhouse and Ron and I will have a list of areas needed to help. Love the festival spirit and all the folks willing to jump in! Ron, Tom, what are you thinking as far as numbers for the PJ Breakfast? I’m guessing 60-90. Too many, too few? Kind of important as to the # of eggs to poach. Could come up with our own Town Park Benedict recipe (SW, spice it up a tad) and use scrambled eggs with ham or bacon with the sauce and asparagus on muffins. Thoughts!
Union suit is in the house! :thumbsup :cheers
Bump! :cheers
Poached eggs are easy if you have a big skillet with simmering water and just a bit of vinegar in it. They will keep nicely in a chafing dish, but they will continue to cook so be sure to do them soft to begin with, or you’ll end up with hard-cooked eggs, and a real benedict has the yolk nice and runny so it mixes with the sauce.
Or you can shirr eggs in a greased muffin pan in a water bath in an oven , or you can just cook up a bunch of over-easy. If you do make some SW hollandaise, please leave some just regular for those that might not like it any other way but traditional. IF I’m there, and IF I’m awake, I’ll help with the eggs. Those are big IFS though.
Thanks for the input CL. How about “Eggs Benedict a la Telluride”. Scrambled eggs with peppers and onions on Texas toast. Bacon, topped with a light creamy southwestern cheese sauce with fresh chopped tomatoes on top? Town Park Eggs Benedict! Easier for a buffet style breakfast and the SW flavor for those from other parts of the country and beyond. Sure Ron and I can come up with a “to die for” sauce. Just thinking outside the box! Also good ballast for the Rum Balls later! Love traditional Bene’s but maybe we create something just a little above the norm. Know Hooch won’t eat them because they include bacon! :lol :lol :lol Sounds pretty darn tasty to me! More thoughts?
Not meaning to be a stick in the mud…
Eggs Benedict IS poached eggs on a toasted english muffin, covered with hollandaise sauce. Put your southwestern concoction on a flour tortilla, smother it with good salsa fresca and a couple of slices of ripe avacado… We call that a breakfast burrito… Which is it gonna be?
Bring on the eggs benedict :thumbsup :thumbsup :thumbsup
I like it, Hippie! Think the fare should be a little of the SW flavor. Breakfast buritos with red and green sauce might be the thing. Good to pre-prepare and keep warm for a buffet. Yeah, this should be the offering a little of the SW flavor to the visiting folks. I’m just a worker bee, you’re the chef, Jerry! I’m sure Lala’s pastries will be scarfed, no matter what the bill of fare! I can cook SW! That many poached eggs was going to be a nightmare. Thoughts?
What, Mayor, you don’t like traditional Eggs Bene? SW more to youor liking?
:cheers
eggs benedict has got to have the english muffin and hollandaise though
and lalas pastries are gonna be a hit, wish i could get there in time for them…
A two burner, white gas, coleman stove can turn out about 50 poached eggs an hour at altitude. Go for it dude! I’m wearing my PJs and coming to eat, not cook :flower :flower
How about… everyone does a bit of what they like, and by the time we all come together it will be a rockin PJ tasty party !!! :cheers
I don’t know about you guys but I’m in a good mood today, maybe because my TP is in the post!!! WooooooooHoooooooooo I am soooo excited!!! :hop :hop :hop :hop :hop
The eggs hollandaise will be great, the SW Buritos will be great, the pastries will be great (I’ll save a little something for you Dayton), the camp coffee will be great, the music will be great, it’s going to be the best PJ breakfast you’ve ever experienced cooked on a camp stove :thumbsup
Why don’t you guys just keep it simple and serve oatmeal. :evil
Just kidding… I’m really looking forward to Blind Gerry’s coffee… LalaGay’s pastries… Jail House Boy’s eggs benedict… and Debbie from Tucson’s bloody marys. Man! What a great morning it will be to be alive in Telluride. And, the festival music will not have even started yet! Pre-fest activities rock!
Does anybody besides me like breakfast burritos or quesadillas at 2 or 3a.m? Now that’s what we need, a late-night short order kitchen for the jammers. At 9 a.m. :coffee, I’m barely awake, but 3 a.m, let’s party! :drunk(and eat) I’ve always been a night owl, but thank goodness for the early birds too.
count me in for the late night breakfast burritos and quesadillas
late night short order kitchen is a fantastic idea… maybe throw in some garlic grilled cheeses with tomato too, mmm…
To make it easier on the cooks we could just flavor the Hollandaise with a Salsa or Green chiles. Those two could also just be offered on the side for folks to put on their Bennies if they wish. I’ll try to bring some Lime-Pepper seasoning to put on them as well.
Also making two different types of eggs would be extra work. Lets just poach em and move along.
Hippie, we used to pre-poach VERY lightly our eggs for events of 3 to 5 hundred. As soon as the whites were mostly stable and could be taken out of the poaching liquid, we would then put into a icewater bath to cool them. Then as service time approaached we would have our new batch of poaching liquid hot aand just drop a few in at a time and send out the hotel pans of Bennies out nice and fresh with hot runny yolks! It was a time saver that aalso gave a great finished product. mmmmmmm…Hollandaise and runny yolks
