Farmers Markets

[wheels]

Well that's my supper taken care of; what are you lot having?

[Spuddy]

What's that funny looking green stuff down the middle? It looks like somthing my Mother used to try and make me eat!!

[welsh wizard]

You are looking at the vegetarian option spuddy. What a great wedding, a 120 guests and all meat eaters. No faddy diets no sipping of some poncy spring water that has been gathered from the drinking wells of the Tibetan yack. Just eat, drink and be silly types.

Cheers WW

[craftypooch]

i am new to this site and so am probably a bit late in replying to this post. we had a large oak felled in the summer and one of the cross sections was taken as a wedding cheeseboard. The tree surgeons told me that these large trees are often left because they are so expensive to move and there is not enough money in the wood to justify the cost.
I would see if i could scout out a large fallen tree or similar and then ask the landowner if i could buy a piece. that would leave you to polish up the top surface....not sure what you could use for seasoning but i would say stay well away from walnut oil as yes, this would set off nut allergies...asssuming of course walnut oil does come from walnuts...try something simple like sunflower oil

[DanMcG]

Here's an article with few choices for food-safe finishes.
Click HERE

I think a mixture of mineral oil and beeswax would be awesome.

[welsh wizard]

Hi Craftypooch and welcome to the forum. Thank you for your kind offer and if I had not been able to source a decent board I would have most certainly had the oak round - sounds great.

Hi DanMcG

I have sourced a food safe oil and it is now seasoned.

Interestingly after doing some research it is evident that most oils are food safe (not motor oil of course) but I felt it was better to get a "food safe" one just in case I was asked by the EHO.

Cheers WW

[welsh wizard]

Ok I am asking this not really knowing if I am in the right place (or forum) so perhaps a mod would move it, if necessary.

I have been booked to cater for a wedding in October and they want a hot sit down of roast beef (good people). I know there are proffessional chefs on the forum and I wonder if they could advise (or anyone else for that matter) on getting the beef onto the plates? It is not practable for me to carve 80 lots of beef and put them onto the plates for the girls to serve as I think this would take far too long. Therefore I have toyed with the idea of cooking the beef the day before, letting it go cold, slicing a few hours before the event, putting the beef into gastronorms with a small amount of water, cover in foil and place in the oven to warm through and then serve from there? I could cover the beef in gravy and do the same thing but then again not evryone like gravy (strange people).

Anyway all advice appreciated

Cheers WW

[saucisson]

No personal experience but this may be interesting: http://www.angelfire.com/bc/incredible/ ... tbeef.html

In particular:

TIP: Another wonderful tip from Pat in Ontario: When we "carve" our roasts etc via
the meat cutter we carefully place the slices into a roasting pan that has been
lined with heavy duty aluminum foil adding more layers as necessary when one
is filled.
An hour before serving, we add a cup of water under the bottom layer of foil
add cover and return covered to the oven for heating. This is a good way to get
meat carved and ready for last minute serving without drying it out.
Secondly, when serving time comes and you are serving the meat on the platter,
you just lift the layer out of the roaster with a platter on top and
flip it over...ta da...ready to go!

From which I gather they put the slices in layers one slice deep with each meat layer separated by foil.

[welsh wizard]

Really good advice - thank you.

It is along the lines I was thinking but a lot more precise in its detail

Many thanks WW

[BriCan]

No personal experience but this may be interesting: http://www.angelfire.com/bc/incredible/ ... tbeef.html.

Thanks for the link, looks really interesting.

I have this slight dilemma in that I have been asked to do bacon sarnies for an upcoming function -- B.C. Highland Games. There are no records of what was done in the past and the numbers that I am getting are around 6000 (possibly more) people attending.

I have run some numbers and it’s looking like 325 kg of bacon – thoughts any one – we will be doing some haggis as well as some sliced sausage.

[kimgary]

Hi Brican,

Thoughts yes, we come from a large family of Chefs, Bakers, cooks,
our combined best answer to you with 6,000 is to go on holiday and leave it to someone else!!



Regards Gazza.

[kimgary]

Seriously, what type of catering equipment do you have access to, steam injection ovens, brattt pans etc?

Would imagine if you let Phil know now he could russel up 6000 of the famous Wheels Rolls, (sorry could'nt resist that one Phil).

I make that about 2oz bacon per roll, you would get shot in the midlands if you offered that size portion.

Again seriously, can you please supply more details, airfares and we can all come and help.

Wishing you well

Kind regards Gazza.

[welsh wizard]

Hi

Are you selling the rolls or giving them away as part of the ticket price? I ask as it will make a HUGE difference in your catering quantities. You will need excellent holding facilities. Unless youhave agreed to do BP and sausage give it some thought the addition of those two componenrs will make your catering three times as hard !


Cheers WW

[BriCan]

Hi Brican,

Thoughts yes, we come from a large family of Chefs, Bakers, cooks,
our combined best answer to you with 6,000 is to go on holiday and leave it to someone else!!

Them wuz mi furst thoughts, but I'm a glutton fur punishment besides I'll be on breakfast TV and I get a chance to thumb my nose at my ex-partner

[BriCan]

Seriously, what type of catering equipment do you have access to, steam injection ovens, brattt pans etc?

Got access to a large catering truck (same as they use in the film industry), a couple of flat tops 3 feet by 2 feet.

Would imagine if you let Phil know now he could russel up 6000 of the famous Wheels Rolls, (sorry could'nt resist that one Phil).

Now theirs a thought, problem is I need 7000 (you forgot the slice) and I wonder if delivery is included

I make that about 2oz bacon per roll, you would get shot in the midlands if you offered that size portion.

Would that be too much then I was thinking along the lines of 52g

Again seriously, can you please supply more details,

10am until 5pm and we will supply all you can eat, did I mention that we are situated right next to the beer tent!!

airfares and we can all come and help.

Could have got you cheap flights on Air Canada --- problem is they just went on strike.