Helpful ReplyHot!Recurring Event - THE Contingent

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JRPfeff
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Re: Recurring Event - THE Contingent 2018/03/23 19:36:13 (permalink)
A couple more meals form BA in the last month or so.
 
On February 21, we made Red Posole with Pork from the January 2017 edition. It was supposed to look like this.

Ours started like this...

...and ended like this.

 
Also in February we prepared Peppercorn Steaks with Bourbon Sauce from the March 2002 Bon Appetit.

Bon Appetit!
#31
BuddyRoadhouse
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Re: Recurring Event - THE Contingent 2018/03/23 20:15:31 (permalink)
JRPfeff
 
Sunday is our first edition of the Bon Appetit Supper Club. We are trying to put the house back together in time for Buddy and Quixote and their spouses.



Ready to release details yet?  What time do you want us there?  My offer still stands to show up early and help with prep.  Can we bring anything; a bottle of wine, a six-pack of beer, a bag of lollipops?
 
Buddy
#32
JRPfeff
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Re: Recurring Event - THE Contingent 2018/03/23 20:59:05 (permalink)
Yes.
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JRPfeff
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Re: Recurring Event - THE Contingent 2018/03/23 20:59:57 (permalink)
Jeff,
 
4-ish for drinks, apps & peeling potatoes. We'll be snacking, sipping, and finishing the cooking. I'm certain that Miss Bobbi will find a reason for you to help.
 
Jim
post edited by JRPfeff - 2018/03/23 21:54:22
#34
BuddyRoadhouse
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Re: Recurring Event - THE Contingent 2018/03/23 21:55:34 (permalink)
What color wine, what style beer?  Lollipops at my discretion.
 
See you 4ish.
 
Buddy
#35
JRPfeff
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Re: Recurring Event - THE Contingent 2018/03/23 21:56:44 (permalink)
Q is bringing a Riesling. A complementary RED will be appreciated.
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JRPfeff
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Re: Recurring Event - THE Contingent 2018/03/23 22:07:57 (permalink)

I promise our beef will NOT look like this.
#37
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Re: Recurring Event - THE Contingent 2018/03/24 21:38:08 (permalink)
Tomorrow's menu.
 
The soup and hazelnut balls are done. The roast is roasted and chilled, we'll warm it in the sauce on Sunday.

Buddy, The Pie Diva says you can help with anything that's not done. The pancakes, dumplings and sauce for the pot roast will likely be waiting for you.
 
Jim
#38
ScreamingChicken
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Re: Recurring Event - THE Contingent 2018/03/24 22:36:26 (permalink)
The more I read this thread the more the term "Gatsbyesque" comes to mind.  I'm not sure why.
#39
BuddyRoadhouse
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Re: Recurring Event - THE Contingent 2018/03/25 00:15:59 (permalink)
Whatever you say cousin Daisy.
 
I'll be happy to help out in the kitchen.  Do I need to bring my own apron or will one be provided?
 
Buddy
#40
Pie Diva
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Re: Recurring Event - THE Contingent 2018/03/25 09:05:27 (permalink)
If you want an apron, you will need to supply your own as I don't own one.
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JRPfeff
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Re: Recurring Event - THE Contingent 2018/03/25 09:13:16 (permalink) ☄ Helpfulby nagle 2018/03/26 05:18:16
WARNING: This is a Leatherette-Free Zone.
#42
ScreamingChicken
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Re: Recurring Event - THE Contingent 2018/03/25 12:22:16 (permalink) ☄ Helpfulby ChiTownDiner 2018/03/26 06:43:45
BuddyRoadhouse
Can we bring anything; a bottle of wine, a six-pack of beer, a bag of lollipops?

Yeah.  Because if there's one thing people in Wisconsin can't get enough of, it's Illinois beer.  Maybe you have some cheese and sausage, too?
#43
MilwFoodlovers
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Re: Recurring Event - THE Contingent 2018/03/25 18:27:03 (permalink)
ScreamingChicken
BuddyRoadhouse
Can we bring anything; a bottle of wine, a six-pack of beer, a bag of lollipops?

Yeah.  Because if there's one thing people in Wisconsin can't get enough of, it's Illinois beer.  ..................


You mean Old Style?
#44
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Re: Recurring Event - THE Contingent 2018/03/25 23:39:28 (permalink)
Here are the pics, Buddy promised a play-by-play later.
 
This is my bar. I'm not a bartender, but I play one on TV.

My bar is fully occupied.






Bobbi and I really enjoyed entertaining the way grown-ups used to entertain. We are looking forward to our next Bon Appetit Supper Club on April 15.
#45
BuddyRoadhouse
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Re: Recurring Event - THE Contingent 2018/03/26 02:52:30 (permalink)
There will be a full description of the meal, but not tonight.  By golly those photos capture the beautiful colors of the food, don't they?  More from me later in the week.
 
Buddy
#46
ChiBears15
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Re: Recurring Event - THE Contingent 2018/03/26 07:35:36 (permalink)
Who is the guy behind Jeff that is playing golf in his office?
#47
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Re: Recurring Event - THE Contingent 2018/03/26 08:02:28 (permalink)
Very nice spread.  Pie Diva should look into selling baked goods to a local restaurant or at a farmers' market.
 
The table linens at my daughter's wedding were about the same color as the cabbage.
 
ChiBears15
Who is the guy behind Jeff that is playing golf in his office?

My first thought was that it's Mike Lindell, the "My Pillow" guy.
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Re: Recurring Event - THE Contingent 2018/03/26 13:39:00 (permalink) ☄ Helpfulby nagle 2018/03/26 16:10:41
ScreamingChicken
ChiBears15
Who is the guy behind Jeff that is playing golf in his office?


My first thought was that it's Mike Lindell, the "My Pillow" guy.


Exactly right!  It is Mike Lindell, the "My Pillow" guy.  The mistake you've probably made is in assuming that's a TV behind me.  Au contraire, mon frere, it is actually a window looking into the next room.  Mike Lindell was there, knocking around a few balls.  Once he was finished stroking his putts, he joined us for dinner.  Turns out, he's quite the raconteur, regaling us with dozens of hilarious pillow stories.
 
The food was great, but the company was better.  And it wouldn't have been the same without good ol' Mike Lindell, the "My Pillow" guy.
 
Buddy
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ScreamingChicken
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Re: Recurring Event - THE Contingent 2018/03/26 13:59:29 (permalink)
JRPfeff


Time for another exciting round of "Guess Who's Not a Member of Dollar Shave Club"...
#50
JRPfeff
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Re: Recurring Event - THE Contingent 2018/03/30 21:49:31 (permalink)
Upcoming B.A. Supper Club dates:
 
April 15 - April '79 featuring Beef Richelieu with Madiera Sauce - SOLD OUT
May 26 - May '93 featuring Foods of Britain - Space Available
June 16 - June '06 featuring Vegan Favorites - Space Available
July 1 - July '00 featuring the Barbecue Issue and Canada Day and Smoke Day and Pie Day - All are welcome
 
#51
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Re: Recurring Event - THE Contingent 2018/03/31 22:04:36 (permalink) ☄ Helpfulby ChiBears15 2018/03/31 22:14:35
 
Tonight we made the Shrimp & Grits recipe from the July 2000 edition of Bon Appetit. It was so good that I won't be ordering this in restaurants again. The grits were buttery and the sauce we cooked the shrimp in had chunks of Andouille. On top of that went a peppery wine & cream sauce. Fantastic.
 
You will find the recipe Here.
#52
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Re: Recurring Event - THE Contingent 2018/03/31 23:48:28 (permalink)
JRPfeff
June 16 - June '06 featuring Vegan Favorites - Space Available



Vegan favorites? So, it'll be chicken? 
#53
ScreamingChicken
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Re: Recurring Event - THE Contingent 2018/04/01 00:47:01 (permalink)
It won't be chicken...but it'll taste just like it.
 
If there's not a movie somewhere that features vegans being devoured by carnivorous chickens, there should be.
#54
BuddyRoadhouse
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Re: Recurring Event - THE Contingent 2018/04/01 15:03:09 (permalink)
JRPfeff
 
Tonight we made the Shrimp & Grits recipe from the July 2000 edition of Bon Appetit. It was so good that I won't be ordering this in restaurants again. The grits were buttery and the sauce we cooked the shrimp in had chunks of Andouille. On top of that went a peppery wine & cream sauce. Fantastic.
 
You will find the recipe Here.


I can't speak to the shrimp, but the best restaurant grits I've ever had can be found more or less in your neck of the woods.  We made a quick stop for carry out at Iron Grate BBQ after our recent lunch at Polonez with buffetbuster and Mariton.  We brought home their "Milwaukee Ribs" along with sides of greens and grits.
 
Everything was excellent, but those grits were absolutely amazing.  Just as you describe the Bon Apetit version, these grits were rich and buttery, with more flavor than any I've ever tasted before.  The prep cook had to reassure me multiple times there was no cheese in the recipe because I just couldn't believe grits could be that good without it.
 
I've been trying to figure out the recipe aver since, and now, thanks to you, I may have an answer.  I'll be trying this in the near future.  I'll probably also try to adapt it to work with polenta.
 
Buddy
#55
Gyp
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Re: Recurring Event - THE Contingent 2018/04/03 15:35:09 (permalink)
Can I RSVP for May 26th
#56
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Re: Recurring Event - THE Contingent 2018/04/03 17:18:11 (permalink) ☄ Helpfulby JRPfeff 2018/04/03 18:58:33
JRPfeff
Here are the pics, Buddy promised a play-by-play later.

 
Got a few spare minutes, so here's the promised commentary:
 
This corner of Pie Diva's kitchen is best known to members of The Contingent as the staging area for several dozen of her crusted creations for the semi-annual Smoke/Pie Day.

Today it is being used as originally intended; JRPfeff's personal bar.  He greeted us dressed in dark suit and tie, instantly making me feel inferior and lacking in class or style.  In other words, just what I am (Hah!  Beat you to it ChickenBoy).
 
The Pfeff-man took great delight in mixing cocktails for his guests.  quijote, on the far left is enjoying a well crafted Brandy Old Fashioned (i'm assuming sweet), sancho panza, in the middle, is nursing a very dry Martini, and the dopey looking guy on the right was served a Gin & Tonic, made with a very aromatic Spanish Gin.

 
Pie Diva served the first course while we were enjoying our drinks.

The Cream of Mushroom Soup was so thick it was more of a potage.  This wasn't Campbell's out of a can!  The deep golden brown color should tell you all you need to know about the intense, earthy mushroom flavor.  A splash of Sherry brightened the flavors and completed the dish.  If this was the only thing served that night, I would have left happy.
 
After finishing our soup, I was honored to be invited into the kitchen to act as Pie Diva's sous chef.  We griddled up these delicious Spinach Pancakes.

My only experience with cooking a vegetable based pancake is with Hanukkah Latkes (potato pancakes), and I was concerned that the uncooked batter seemed pretty dense, with very little liquidity.   After cooking up a quick test, we agreed the flavor was spot on, but the batter needed to be looser.  After adding another egg to the mixture it was fine.  These silver dollar sized beauties were served with a Lemon Butter Sauce that brightened up the spinach flavor without overwhelming it.
 

Sadly, no one thought to put a recognizable object next to these Parsley Bread Dumplings for size comparison.  Each one was about the size of a 16" softball.  They needed to be sliced into "steaks" for serving.  Despite their gargantuan size, they were light, fluffy, and quite tasty.
 
The main course:

Clockwise from bottom center: Bohemian Pot Roast, Acorn Squash, Sauteed Red Cabbage, a slice of Parsley Bread Dumpling.  The Roast was tender and tasty; almost reminiscent of a German Sauerbraten.  The cabbage was lightly cooked; tender, but retaining some crunch.
 
I've never been a fan of any kind of squash.  My mother made it when I was a kid, covering half an acorn squash in maple syrup or a dusting of sugar before roasting and broiling.  I always found it cloyingly sweet.  Pie Diva took a subtler approach and turned out a much more palatable version.  It was a nice balance of savory and slightly sweet with a bit of crunch on top from the chopped pecans.
 
Finally, dessert:

Clockwise from upper left: Salt & Vinegar Pie, a Hazelnut Ball, Blueberry Bublanina.
 
All three desserts were delicious, but the Salt & Vinegar Pie simply overshadowed the other two.  What a glorious combination of flavors and textures!  Sweet and tart with a toothsome crunch from the shattered brickle covering each piece.  I wish I wasn't so stuffed at the end of the meal; I would have had a second and third piece if I could have found a corner of my belly to squeeze them in.
 
Over all, this was a wonderful evening of outstanding food punctuated by good conversation and lots of laughs.  If you haven't signed up for a future dinner, I encourage you to do so immediately.
 
Even for the vegan menu...
 
Buddy
post edited by BuddyRoadhouse - 2018/04/03 17:19:26
#57
JRPfeff
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Re: Recurring Event - THE Contingent 2018/04/03 18:59:26 (permalink)
Gyp
Can I RSVP for May 26th


Sure Gyp. Are you still attending the April 15th event?
 
Jim
#58
Gyp
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Re: Recurring Event - THE Contingent 2018/04/03 22:22:01 (permalink)
JRPfeff
Gyp
Can I RSVP for May 26th


Sure Gyp. Are you still attending the April 15th event?
 
Jim




Oh yeah, I forgot I was included in the head count for that. Yes I'll be there April 15th.
I don't need to go to the May one too. 
#59
quijote
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Re: Recurring Event - THE Contingent 2018/04/22 00:21:33 (permalink)
 
So.... How did the April 15 event go at Chez Pfeff?
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