This year I've been doing something at work I call "Hot Food Wednesdays." I would set up a crockpot the night before, and then lunch is ready for a crowd of people. Or, I'd come in that morning and use my roaster oven. It's a lot like cooking for room parties, except the timing is trickier. My go-to recipe is my Carnitas recipe.
Room-party-wise, this year I did a few more "Taco Parties" at conventions, but it's turned into a lot of work. One thing I learned in 2016 is that you can plug in seven crockpots into the same circuit in a hotel room. But you can't do ten.
For room party sponsors, last year I'd been promoting MidAmeriCon II, the NOLA in 2018 Worldcon Bid, Girl Gamer Gathering, and Loscon. The Worldcon's over, New Orleans lost the vote, GGG isn't coming back any time soon, and I only do Loscon at San Diego cons and Baycon. So lately I've just been doing "A Bear's Picnic," where I focus on serving foods that are popular and easy to serve, generally centered around the PBJ Deluxe Bar.
And I've been baking. To be continued....
2. I've boiled and oiled another pound of pasta (Farfalle - bow ties) and put that into individual portion bags for the fridge. There are at least 10 snack-size zip bags, containing a cup of cooked and spiced pasta each.
3. Tonight I cooked and cut up about a pound or so of chicken (two boneless breast pieces) with cumin and garlic, and have put five portions in the freezer. About 1/2 cup per snack-size zip bag. Next time I'm doing the shopping, so I can get about three pounds and have the butcher cut them up as for fajitas, to make my end of the process more efficient.
The idea is that you can pull out a bag of pasta, a bag of bits of cooked chicken, and a bag of sauce and microwave all of the parts to have yourself a home-cooked meal.
The above-mentioned ingredients are all safe for library_lynn to eat. As a bonus round for myself and missmea, I'm thinking I might make up another variety of sauce, perhaps a pesto and an alfredo cream sauce.
I want to warm up some tortillas, but I don't want to dry them out.
I'm thinking, take a bag of tortillas, and some aluminum foil. Wrap foil around four or six tortillas at a time, and put them in the crockpot. Put it on "warm." Maybe put a little water in the bottom? Come back in an hour, will I have what I want?
I've got the new 3x1.5qt triple model. I know I have at least 2 of the small round gallon slow cookers, and at least 2 of the standard medium round 5-qt units. I have the large black oval with the lock-down lid, the white oval, and I recently bought a large white oblong; I think they're all 6-qt. And I bought a little 2-qt slow cooker. I also have a rice cooker.
I might have more than that. I need to figure it out and plan out the meats I'll be buying to cook in them. (1.5 lb/qt is the multiplier I'll be using.)
I've said before that I have too many to remember how many. It's time for me to find out.
Beef (Taco-seasoned ground beef)
Soyrizo (veg. chorizo)
Cuban black beans
Cheese dip (Cheese/salsa)
Fixings: tortillas, taco shells, tortilla chips, onions, scallions, cilantro, lettuce, tomato, shredded cheese, sour cream, guacamole, hot sauces, salsas, orange slices, lime wedges.
Thai Pork with Peanut sauce
Pot Roast (beef)
BBQ Pulled Pork
Tex Mex Shredded Beef
Queso dip (Cheese/chili)
Allergy warnings: peanut, gluten, corn, soy, dairy, tyramines.
So what am I forgetting?
My hope is that tonight I can serve it over pasta. I'll let you know how it goes.
The three-crock unit is a bit cumbersome. I wish I had three small individual crockpots. The convenience of only having one plug to plug into the wall is outweighed by the extra space it takes up!
In the past, Matt's collected the money to pay for the tacos ahead of time. This time, it'll be a matter of collecting the money at the party, which means instant gratification for everyone. I'm thinking of putting up a sign at the buffet line that says "Tacos $1-$2 each" and let people decide for themselves if they've got a taco worth putting in extra money for.
5.8 lb pork shoulder blade roast, boneless, cut into stewing size chunks
2 tsp black pepper
2 tsp dry "roasted garlic"
1 tsp crushed red pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp Lawry's seasoning salt
1 TB cumin
1 tsp ground coriander
3 cups of water
I forgot to pick up an onion, so I'll get one on the way home from work to chop up and add to the mix when I take the pork out, shred it with a fork, and put it back in after it's been cooking for 6 hours.
I'm also planning to throw in
2 tsp black pepper
2 tsp of garlic powder, or more
a chopped-up onion
between 2 tsp and 2 TB of cayenne pepper, crushed red pepper, or chili powder
1/2 tsp Lawry's seasoning salt
1 TB cumin
1 tsp cilantro or coriander -- I think I have the coriander on hand
2 to 4 cups of water
I'm actually hoping to do this on my lunch break, so by the time I get home later it'll be ready for testing.