Re: [Texascavers] TCR food

[Stefan Creaser via Texascavers]

I will bring warm beer (needed after those cold, English, caves) and see what I 
can remember.

Maybe now is the time to organize that caving trip to the old country?

Stefan Creaser
Staff Design Engineer; Physical Design Group; ARM
5707 Southwest Parkway, Bldg 1, Suite 100, Austin, TX 78735, USA.
Direct: +1-512-314-1012, Internal: 11012.
Email: stefan.crea...@arm.com<mailto:stefan.crea...@arm.com>. Skype: 
stefan_creaser

From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of 
Bill Steele via Texascavers
Sent: Monday, February 20, 2017 7:59 AM
To: texascavers@texascavers.com
Subject: Re: [Texascavers] TCR food

Stefan, I join Allan in thanking you for busting your arse for many years to 
feed us at TCR. You can always drink my cold beer at TCR. Swing by and tell me 
more stories of caving in the old country.

Bill Steele

On Feb 20, 2017, at 6:41 AM, AC via Texascavers 
<texascavers@texascavers.com<mailto:texascavers@texascavers.com>> wrote:
Stefan,

I remember Niki Lake bringing a bunch of hog to either the first or second time 
at Paradise Canyon.

Just for the record, I really appreciate the years you cooked for me at TCR. 
Thank you again. Let's get together at TCR, have some leisurely drinks, and 
watch all the fun.

Allan

Smart phone, stupid autocorrect

On Feb 19, 2017, at 10:15 PM, Stefan Creaser via Texascavers 
<texascavers@texascavers.com<mailto:texascavers@texascavers.com>> wrote:
That one wasn’t cooked until Sunday morning.

Help isn’t required at this point, Ryan, there is always plenty of that. 
Someone to be in charge is.

Stefan Creaser
Staff Design Engineer; Physical Design Group; ARM
5707 Southwest Parkway, Bldg 1, Suite 100, Austin, TX 78735, USA.
Direct: +1-512-314-1012, Internal: 11012.
Email: stefan.crea...@arm.com<mailto:stefan.crea...@arm.com>. Skype: 
stefan_creaser

From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of 
ryan monjaras via Texascavers
Sent: Saturday, February 18, 2017 7:21 PM
To: texas cavers
Subject: Re: [Texascavers] TCR food

2011 at Flat Creek Ranch. I like the idea of a hog on a spit as it ties in with 
the viking theme, and I would be happy to help.

Ryan Monjaras
"Semper Exploro"

Maverick Grotto
Cowtown Grotto
DFW Grotto
UT Grotto
Bexar Grotto
Greater Houston Grotto
Texas Speleological Association
Texas Cave Management Association



Sent from my Sprint Samsung Galaxy S6 edge+.


 Original message 
From: David via Texascavers 
<texascavers@texascavers.com<mailto:texascavers@texascavers.com>>
Date: 2/18/17 6:25 PM (GMT-06:00)
To: texascavers@texascavers.com<mailto:texascavers@texascavers.com>
Subject: [Texascavers] TCR food

If you are not going to have a hog rotating over a wood fire and fire-roasted 
vegetables then why even have a dinner ?Or at least some food cooked over 
wood, or at least charcoal.

I am just curious when was the last time that the hog's head was the 
centerpiece of the table ?

I hope to arrive at TCR on Saturday at 5 pm. and hopefully find some leftover 
scraps.

I can only pray that I will be single by then.

David Locklear


IMPORTANT NOTICE: The contents of this email and any attachments are 
confidential and may also be privileged. If you are not the intended recipient, 
please notify the sender immediately and do not disclose the contents to any 
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Re: [Texascavers] TCR food

[Stefan Creaser via Texascavers]

Ah yes, apologies for my aging memory, that does ring a bell.

We can set up chairs opposite the cooks area and enjoy hotdogs and burgers; 
seeya then!

Stefan Creaser
Staff Design Engineer; Physical Design Group; ARM
5707 Southwest Parkway, Bldg 1, Suite 100, Austin, TX 78735, USA.
Direct: +1-512-314-1012, Internal: 11012.
Email: stefan.crea...@arm.com<mailto:stefan.crea...@arm.com>. Skype: 
stefan_creaser

From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of AC 
via Texascavers
Sent: Monday, February 20, 2017 6:42 AM
To: texascavers@texascavers.com
Subject: Re: [Texascavers] TCR food

Stefan,

I remember Niki Lake bringing a bunch of hog to either the first or second time 
at Paradise Canyon.

Just for the record, I really appreciate the years you cooked for me at TCR. 
Thank you again. Let's get together at TCR, have some leisurely drinks, and 
watch all the fun.

Allan

Smart phone, stupid autocorrect

On Feb 19, 2017, at 10:15 PM, Stefan Creaser via Texascavers 
<texascavers@texascavers.com<mailto:texascavers@texascavers.com>> wrote:
That one wasn’t cooked until Sunday morning.

Help isn’t required at this point, Ryan, there is always plenty of that. 
Someone to be in charge is.

Stefan Creaser
Staff Design Engineer; Physical Design Group; ARM
5707 Southwest Parkway, Bldg 1, Suite 100, Austin, TX 78735, USA.
Direct: +1-512-314-1012, Internal: 11012.
Email: stefan.crea...@arm.com<mailto:stefan.crea...@arm.com>. Skype: 
stefan_creaser

From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of 
ryan monjaras via Texascavers
Sent: Saturday, February 18, 2017 7:21 PM
To: texas cavers
Subject: Re: [Texascavers] TCR food

2011 at Flat Creek Ranch. I like the idea of a hog on a spit as it ties in with 
the viking theme, and I would be happy to help.

Ryan Monjaras
"Semper Exploro"

Maverick Grotto
Cowtown Grotto
DFW Grotto
UT Grotto
Bexar Grotto
Greater Houston Grotto
Texas Speleological Association
Texas Cave Management Association



Sent from my Sprint Samsung Galaxy S6 edge+.


 Original message 
From: David via Texascavers 
<texascavers@texascavers.com<mailto:texascavers@texascavers.com>>
Date: 2/18/17 6:25 PM (GMT-06:00)
To: texascavers@texascavers.com<mailto:texascavers@texascavers.com>
Subject: [Texascavers] TCR food

If you are not going to have a hog rotating over a wood fire and fire-roasted 
vegetables then why even have a dinner ?Or at least some food cooked over 
wood, or at least charcoal.

I am just curious when was the last time that the hog's head was the 
centerpiece of the table ?

I hope to arrive at TCR on Saturday at 5 pm. and hopefully find some leftover 
scraps.

I can only pray that I will be single by then.

David Locklear


IMPORTANT NOTICE: The contents of this email and any attachments are 
confidential and may also be privileged. If you are not the intended recipient, 
please notify the sender immediately and do not disclose the contents to any 
other person, use it for any purpose, or store or copy the information in any 
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Re: [Texascavers] TCR food

[AC via Texascavers]

Stefan,

I remember Niki Lake bringing a bunch of hog to either the first or second time 
at Paradise Canyon. 

Just for the record, I really appreciate the years you cooked for me at TCR. 
Thank you again. Let's get together at TCR, have some leisurely drinks, and 
watch all the fun. 

Allan

Smart phone, stupid autocorrect

> On Feb 19, 2017, at 10:15 PM, Stefan Creaser via Texascavers 
> <texascavers@texascavers.com> wrote:
> 
> That one wasn’t cooked until Sunday morning.
>  
> Help isn’t required at this point, Ryan, there is always plenty of that. 
> Someone to be in charge is.
>  
> Stefan Creaser
> Staff Design Engineer; Physical Design Group; ARM
> 5707 Southwest Parkway, Bldg 1, Suite 100, Austin, TX 78735, USA.
> Direct: +1-512-314-1012, Internal: 11012.
> Email: stefan.crea...@arm.com. Skype: stefan_creaser
>  
> From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of 
> ryan monjaras via Texascavers
> Sent: Saturday, February 18, 2017 7:21 PM
> To: texas cavers
> Subject: Re: [Texascavers] TCR food
>  
> 2011 at Flat Creek Ranch. I like the idea of a hog on a spit as it ties in 
> with the viking theme, and I would be happy to help. 
>  
> Ryan Monjaras 
> "Semper Exploro"
>  
> Maverick Grotto 
> Cowtown Grotto 
> DFW Grotto 
> UT Grotto 
> Bexar Grotto 
> Greater Houston Grotto 
> Texas Speleological Association 
> Texas Cave Management Association 
>  
>  
>  
> Sent from my Sprint Samsung Galaxy S6 edge+.
>  
>  
>  Original message 
> From: David via Texascavers <texascavers@texascavers.com>
> Date: 2/18/17 6:25 PM (GMT-06:00)
> To: texascavers@texascavers.com
> Subject: [Texascavers] TCR food
>  
> If you are not going to have a hog rotating over a wood fire and fire-roasted 
> vegetables then why even have a dinner ?Or at least some food cooked over 
> wood, or at least charcoal.
>  
> I am just curious when was the last time that the hog's head was the 
> centerpiece of the table ?   
>  
> I hope to arrive at TCR on Saturday at 5 pm. and hopefully find some leftover 
> scraps.
>  
> I can only pray that I will be single by then.
>  
> David Locklear
>  
>  
> IMPORTANT NOTICE: The contents of this email and any attachments are 
> confidential and may also be privileged. If you are not the intended 
> recipient, please notify the sender immediately and do not disclose the 
> contents to any other person, use it for any purpose, or store or copy the 
> information in any medium. Thank you.
> ___
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Re: [Texascavers] TCR food

[Stefan Creaser via Texascavers]

That one wasn't cooked until Sunday morning.

Help isn't required at this point, Ryan, there is always plenty of that. 
Someone to be in charge is.

Stefan Creaser
Staff Design Engineer; Physical Design Group; ARM
5707 Southwest Parkway, Bldg 1, Suite 100, Austin, TX 78735, USA.
Direct: +1-512-314-1012, Internal: 11012.
Email: stefan.crea...@arm.com<mailto:stefan.crea...@arm.com>. Skype: 
stefan_creaser

From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of 
ryan monjaras via Texascavers
Sent: Saturday, February 18, 2017 7:21 PM
To: texas cavers
Subject: Re: [Texascavers] TCR food

2011 at Flat Creek Ranch. I like the idea of a hog on a spit as it ties in with 
the viking theme, and I would be happy to help.

Ryan Monjaras
"Semper Exploro"

Maverick Grotto
Cowtown Grotto
DFW Grotto
UT Grotto
Bexar Grotto
Greater Houston Grotto
Texas Speleological Association
Texas Cave Management Association



Sent from my Sprint Samsung Galaxy S6 edge+.


 Original message 
From: David via Texascavers 
<texascavers@texascavers.com<mailto:texascavers@texascavers.com>>
Date: 2/18/17 6:25 PM (GMT-06:00)
To: texascavers@texascavers.com<mailto:texascavers@texascavers.com>
Subject: [Texascavers] TCR food

If you are not going to have a hog rotating over a wood fire and fire-roasted 
vegetables then why even have a dinner ?Or at least some food cooked over 
wood, or at least charcoal.

I am just curious when was the last time that the hog's head was the 
centerpiece of the table ?

I hope to arrive at TCR on Saturday at 5 pm. and hopefully find some leftover 
scraps.

I can only pray that I will be single by then.

David Locklear


IMPORTANT NOTICE: The contents of this email and any attachments are 
confidential and may also be privileged. If you are not the intended recipient, 
please notify the sender immediately and do not disclose the contents to any 
other person, use it for any purpose, or store or copy the information in any 
medium. Thank you.
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Re: [Texascavers] TCR food

[Stefan Creaser via Texascavers]

Over the years I've been promised tens of feral hogs for TCR dinner. Can't say 
I've ever seen one thou...

Stefan Creaser
Staff Design Engineer; Physical Design Group; ARM
5707 Southwest Parkway, Bldg 1, Suite 100, Austin, TX 78735, USA.
Direct: +1-512-314-1012, Internal: 11012.
Email: stefan.crea...@arm.com. Skype: stefan_creaser


-Original Message-
From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of 
Bill Steele via Texascavers
Sent: Saturday, February 18, 2017 6:31 PM
To: texascavers@texascavers.com
Subject: Re: [Texascavers] TCR food

Bill Stone has problems with feral hogs and I think he said he's got a live 
trap. Catch one, fatten it up, and Vico knows what to do next.

> On Feb 18, 2017, at 6:28 PM, Don Arburn via Texascavers 
> <texascavers@texascavers.com> wrote:
>
> I've donated meat. Two steers. I don't see anything wrong with a hog turning 
> on a spit. Surely we know hunters.
>
>
> --Don
>
>> On Feb 18, 2017, at 6:25 PM, David via Texascavers 
>> <texascavers@texascavers.com> wrote:
>>
>> If you are not going to have a hog rotating over a wood fire and 
>> fire-roasted vegetables then why even have a dinner ?Or at least some 
>> food cooked over wood, or at least charcoal.
>>
>> I am just curious when was the last time that the hog's head was the 
>> centerpiece of the table ?
>>
>> I hope to arrive at TCR on Saturday at 5 pm. and hopefully find some 
>> leftover scraps.
>>
>> I can only pray that I will be single by then.
>>
>> David Locklear
>>
>>
>> ___
>> Texascavers mailing list | http://texascavers.com
>> Texascavers@texascavers.com | Archives: 
>> http://www.mail-archive.com/texascavers@texascavers.com/
>> http://lists.texascavers.com/listinfo/texascavers
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Re: [Texascavers] TCR food

[ryan monjaras via Texascavers]

2011 at Flat Creek Ranch. I like the idea of a hog on a spit as it ties in with 
the viking theme, and I would be happy to help.

Ryan Monjaras
"Semper Exploro"

Maverick Grotto
Cowtown Grotto
DFW Grotto
UT Grotto
Bexar Grotto
Greater Houston Grotto
Texas Speleological Association
Texas Cave Management Association



Sent from my Sprint Samsung Galaxy S6 edge+.


 Original message 
From: David via Texascavers <texascavers@texascavers.com>
Date: 2/18/17 6:25 PM (GMT-06:00)
To: texascavers@texascavers.com
Subject: [Texascavers] TCR food

If you are not going to have a hog rotating over a wood fire and fire-roasted 
vegetables then why even have a dinner ?Or at least some food cooked over 
wood, or at least charcoal.

I am just curious when was the last time that the hog's head was the 
centerpiece of the table ?

I hope to arrive at TCR on Saturday at 5 pm. and hopefully find some leftover 
scraps.

I can only pray that I will be single by then.

David Locklear


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Re: [Texascavers] TCR food

[Bill Steele via Texascavers]

Bill Stone has problems with feral hogs and I think he said he's got a live 
trap. Catch one, fatten it up, and Vico knows what to do next. 

> On Feb 18, 2017, at 6:28 PM, Don Arburn via Texascavers 
>  wrote:
> 
> I've donated meat. Two steers. I don't see anything wrong with a hog turning 
> on a spit. Surely we know hunters.
> 
> 
> --Don
> 
>> On Feb 18, 2017, at 6:25 PM, David via Texascavers 
>>  wrote:
>> 
>> If you are not going to have a hog rotating over a wood fire and 
>> fire-roasted vegetables then why even have a dinner ?Or at least some 
>> food cooked over wood, or at least charcoal.
>> 
>> I am just curious when was the last time that the hog's head was the 
>> centerpiece of the table ?   
>> 
>> I hope to arrive at TCR on Saturday at 5 pm. and hopefully find some 
>> leftover scraps.
>> 
>> I can only pray that I will be single by then.
>> 
>> David Locklear
>> 
>> 
>> ___
>> Texascavers mailing list | http://texascavers.com
>> Texascavers@texascavers.com | Archives: 
>> http://www.mail-archive.com/texascavers@texascavers.com/
>> http://lists.texascavers.com/listinfo/texascavers
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Re: [Texascavers] TCR food

[Don Arburn via Texascavers]

I've donated meat. Two steers. I don't see anything wrong with a hog turning on 
a spit. Surely we know hunters.


--Don

> On Feb 18, 2017, at 6:25 PM, David via Texascavers 
>  wrote:
> 
> If you are not going to have a hog rotating over a wood fire and fire-roasted 
> vegetables then why even have a dinner ?Or at least some food cooked over 
> wood, or at least charcoal.
> 
> I am just curious when was the last time that the hog's head was the 
> centerpiece of the table ?   
> 
> I hope to arrive at TCR on Saturday at 5 pm. and hopefully find some leftover 
> scraps.
> 
> I can only pray that I will be single by then.
> 
> David Locklear
> 
> 
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[Texascavers] TCR food

[David via Texascavers]

If you are not going to have a hog rotating over a wood fire and
fire-roasted vegetables then why even have a dinner ?Or at least some
food cooked over wood, or at least charcoal.

I am just curious when was the last time that the hog's head was the
centerpiece of the table ?

I hope to arrive at TCR on Saturday at 5 pm. and hopefully find some
leftover scraps.

I can only pray that I will be single by then.

David Locklear
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Re: [Texascavers] [TCR Food]

[Charles Loving via Texascavers]

Vico was one of the pillars of society.

On Sat, Feb 18, 2017 at 1:46 PM, Denise P via Texascavers <
texascavers@texascavers.com> wrote:

> Vico told me he would cook but doesn't want to spearhead the thing. I am
> probably doing TCMA breakfast so not interested in being in charge of
> dinner. I could help with prep and such. I volunteer Dale for dishes :)
>
>
> And I think catering is a fine alternative.
>
>
> Cheers,
>
> Denise
>
>
> --
> *From:* Texascavers <texascavers-boun...@texascavers.com> on behalf of RD
> Milhollin via Texascavers <texascavers@texascavers.com>
> *Sent:* Friday, February 10, 2017 10:12 PM
> *To:* texascavers@texascavers.com
> *Subject:* Re: [Texascavers] [TCR Food]
>
> Don
>
> If you can find an organizer I will be happy to help with a main dish or
> coordinate and produce a side dish
>
> I know there are several cavers who have done the same in the past, had a
> great time, and are eager to do it again
>
> For anyone who hasn't and has some aptitude for cooking... step up and
> have a swing at it, being part of this effort is fun and is a great way to
> get to know other cavers from across the big state. Who knows, you might
> get yourself invited on a "secret caving trip"
>
> Did I forget to mention cooks eat first
>
> RD
>
> Sent from my iPhone
>
> On Feb 10, 2017, at 2:32 PM, Don Arburn via Texascavers <
> texascavers@texascavers.com> wrote:
>
> Currently TCR doesn't have a head cook, or menu. There have been
> complaints, rumors and talk about this subject. It seems there are three
> options: (a) fend for yourselves, (b) caterer, (c) volunteers come forward
> to cook.
>
> Each has its benefit and drawbacks. I need to get a feel for options.
>
>
> Discuss:
>
>
> --Tex Caver
>
>
>
> --Don
>
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>
>


-- 
Charlie Loving
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Re: [Texascavers] [TCR Food]

[Denise P via Texascavers]

Vico told me he would cook but doesn't want to spearhead the thing. I am 
probably doing TCMA breakfast so not interested in being in charge of dinner. I 
could help with prep and such. I volunteer Dale for dishes :)


And I think catering is a fine alternative.


Cheers,

Denise



From: Texascavers <texascavers-boun...@texascavers.com> on behalf of RD 
Milhollin via Texascavers <texascavers@texascavers.com>
Sent: Friday, February 10, 2017 10:12 PM
To: texascavers@texascavers.com
Subject: Re: [Texascavers] [TCR Food]

Don

If you can find an organizer I will be happy to help with a main dish or 
coordinate and produce a side dish

I know there are several cavers who have done the same in the past, had a great 
time, and are eager to do it again

For anyone who hasn't and has some aptitude for cooking... step up and have a 
swing at it, being part of this effort is fun and is a great way to get to know 
other cavers from across the big state. Who knows, you might get yourself 
invited on a "secret caving trip"

Did I forget to mention cooks eat first

RD

Sent from my iPhone

On Feb 10, 2017, at 2:32 PM, Don Arburn via Texascavers 
<texascavers@texascavers.com<mailto:texascavers@texascavers.com>> wrote:


Currently TCR doesn't have a head cook, or menu. There have been complaints, 
rumors and talk about this subject. It seems there are three options: (a) fend 
for yourselves, (b) caterer, (c) volunteers come forward to cook.

Each has its benefit and drawbacks. I need to get a feel for options.


Discuss:


--Tex Caver



--Don
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Re: [Texascavers] [TCR Food]

[Fritz Holt via Texascavers]

As previously stated (today), I vote for A. 
Fritz Holt
fritz...@gmail.com

Sent from my iPhone

> On Feb 10, 2017, at 2:32 PM, Don Arburn via Texascavers 
>  wrote:
> 
> Currently TCR doesn't have a head cook, or menu. There have been complaints, 
> rumors and talk about this subject. It seems there are three options: (a) 
> fend for yourselves, (b) caterer, (c) volunteers come forward to cook.
> Each has its benefit and drawbacks. I need to get a feel for options.
> 
> Discuss:
> 
> 
> --Tex Caver
> 
> 
> 
> --Don
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Re: [Texascavers] [TCR Food]

[Charles Loving via Texascavers]

Bruce Anderson:
e-mail me so we can keep in touch. lovingigor2gmail.com. I might just come
to the mountains as soon as the snow melts and we can cook corn on the cob
for five or six.

On Fri, Feb 10, 2017 at 7:27 PM, Bruce Anderson via Texascavers <
texascavers@texascavers.com> wrote:

> Although I was not one of the original cooks it seems a friend by the name
> of Charlie got me involved and I cooked the corn for a number of years.
>
> As Charlie points out we got old although not as old as some. Cooking is
> hard work and back then we did it because we liked to cook.
>
> The thing is we would cook all day Saturday and then come Sunday there
> would be a huge mess to clean up with very little help.
>
> I've always observed that those who complained the most did little or no
> work and would show up with no food expecting to get feed all weekend.
>
> The thing is we have moved out of Texas to the mountains of Colorado so we
> will not be going to OTR (ya I know it now called something else).
>
> My suggestion is to figure out what was allocated in the fee for Saturday
> dinner. Find out what it is going to cost to have BarBQue catered. Deduct
> the old cost bump it up 15 - 20% to be sure there is enough food.
>
> Anyone complaint tell them it's they and those like them who never help.
>
> Bruce
>
> Charlie, party on...
>
> Sent from my iPhone
>
> On Feb 10, 2017, at 5:47 PM, Charles Loving via Texascavers <
> texascavers@texascavers.com> wrote:
>
> Cooking is work. And I think that became obvious to our last head cook and
> there is little in the way of recompense other than a pat on the back. That
> only works for so long. And like I have said I was head cook for many years
> and retired. Felicia Vreeland was my second in command and ran a very tight
> ship. The whole idea started moons ago when we decided to have a caver cook
> off at a ranch in Wimberly where the old UT Grotto guys showed up. I know
> It isn't a Grotto. There were about 20 guys there and they all cooked what
> they wanted to and enough to feed the crowd. We even had stuffed jelly
> fish, which won first prize. It was pretty much fun. Lots of food and lots
> of BS. The next was a real OTR and I know I call it by the wrong name. That
> was Luckenbach the first OTR and there were maybe a dozen cooks. After that
> the group got bigger because there was some competition as to how eclectic
> we could get in our menu. Most everyone prepared 20 pounds of something.
> That kept up for at least 20 years. And as time passed some of the cooks
> actually died. Some got too old to cook and other just moved away. The core
> held on for awhile and then they decided to pass the baton. Twentyfive
> years without many new volunteers was not inspiring.
>
> I have done a few events since then with catering. I always used someone I
> knew really well to cater. I grew up with Jim Mosley and his brother in law
> and ate at their house and remember the Dellwood Cafeteria with Jimmy's ice
> sculptures. Long gone and long ago. His son did the HEB Thanksgiving feeds
> in SA and was excellent. He did a couple of weddings for me and they were
> great. Lots of food and variety. But I lost contact with them and all their
> eating places have closed. But I am sure someone knows a good caterer who
> would understand the drill. You give them a menu and they prepare it. I
> always think three meats and as many salad and veggies as possible and
> perhaps the cavers make the deserts? This is just an idea. BBQ works as
> well as Mexican food. There are some great BBQ places in and around
> Fredicksburg and San Antonio is a bastion of Mexican food. Ed Alexander
> once upon a time catered Luckenbach with enchiladas in 1970. But he is gone
> now to the cave in the sky.
>
> On Fri, Feb 10, 2017 at 2:32 PM, Don Arburn via Texascavers <
> texascavers@texascavers.com> wrote:
>
>> Currently TCR doesn't have a head cook, or menu. There have been
>> complaints, rumors and talk about this subject. It seems there are three
>> options: (a) fend for yourselves, (b) caterer, (c) volunteers come forward
>> to cook.
>>
>> Each has its benefit and drawbacks. I need to get a feel for options.
>>
>>
>> Discuss:
>>
>>
>> --Tex Caver
>>
>>
>>
>> --Don
>>
>> ___
>> Texascavers mailing list | http://texascavers.com
>> Texascavers@texascavers.com | Archives: http://www.mail-archive.com/te
>> xascav...@texascavers.com/
>> http://lists.texascavers.com/listinfo/texascavers
>>
>>
>
>
> --
> Charlie Loving
>
> ___
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>
>
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> 

Re: [Texascavers] [TCR Food]

[Bruce Anderson via Texascavers]

Although I was not one of the original cooks it seems a friend by the name of 
Charlie got me involved and I cooked the corn for a number of years. 

As Charlie points out we got old although not as old as some. Cooking is hard 
work and back then we did it because we liked to cook. 

The thing is we would cook all day Saturday and then come Sunday there would be 
a huge mess to clean up with very little help. 

I've always observed that those who complained the most did little or no work 
and would show up with no food expecting to get feed all weekend. 

The thing is we have moved out of Texas to the mountains of Colorado so we will 
not be going to OTR (ya I know it now called something else). 

My suggestion is to figure out what was allocated in the fee for Saturday 
dinner. Find out what it is going to cost to have BarBQue catered. Deduct the 
old cost bump it up 15 - 20% to be sure there is enough food. 

Anyone complaint tell them it's they and those like them who never help.

Bruce

Charlie, party on...

Sent from my iPhone

> On Feb 10, 2017, at 5:47 PM, Charles Loving via Texascavers 
>  wrote:
> 
> Cooking is work. And I think that became obvious to our last head cook and 
> there is little in the way of recompense other than a pat on the back. That 
> only works for so long. And like I have said I was head cook for many years 
> and retired. Felicia Vreeland was my second in command and ran a very tight 
> ship. The whole idea started moons ago when we decided to have a caver cook 
> off at a ranch in Wimberly where the old UT Grotto guys showed up. I know It 
> isn't a Grotto. There were about 20 guys there and they all cooked what they 
> wanted to and enough to feed the crowd. We even had stuffed jelly fish, which 
> won first prize. It was pretty much fun. Lots of food and lots of BS. The 
> next was a real OTR and I know I call it by the wrong name. That was 
> Luckenbach the first OTR and there were maybe a dozen cooks. After that the 
> group got bigger because there was some competition as to how eclectic we 
> could get in our menu. Most everyone prepared 20 pounds of something. That 
> kept up for at least 20 years. And as time passed some of the cooks actually 
> died. Some got too old to cook and other just moved away. The core held on 
> for awhile and then they decided to pass the baton. Twentyfive years without 
> many new volunteers was not inspiring.
> 
> I have done a few events since then with catering. I always used someone I 
> knew really well to cater. I grew up with Jim Mosley and his brother in law 
> and ate at their house and remember the Dellwood Cafeteria with Jimmy's ice 
> sculptures. Long gone and long ago. His son did the HEB Thanksgiving feeds in 
> SA and was excellent. He did a couple of weddings for me and they were great. 
> Lots of food and variety. But I lost contact with them and all their eating 
> places have closed. But I am sure someone knows a good caterer who would 
> understand the drill. You give them a menu and they prepare it. I always 
> think three meats and as many salad and veggies as possible and perhaps the 
> cavers make the deserts? This is just an idea. BBQ works as well as Mexican 
> food. There are some great BBQ places in and around Fredicksburg and San 
> Antonio is a bastion of Mexican food. Ed Alexander once upon a time catered 
> Luckenbach with enchiladas in 1970. But he is gone now to the cave in the sky.
> 
>> On Fri, Feb 10, 2017 at 2:32 PM, Don Arburn via Texascavers 
>>  wrote:
>> Currently TCR doesn't have a head cook, or menu. There have been complaints, 
>> rumors and talk about this subject. It seems there are three options: (a) 
>> fend for yourselves, (b) caterer, (c) volunteers come forward to cook.
>> Each has its benefit and drawbacks. I need to get a feel for options.
>> 
>> Discuss:
>> 
>> 
>> --Tex Caver
>> 
>> 
>> 
>> --Don
>> 
>> ___
>> Texascavers mailing list | http://texascavers.com
>> Texascavers@texascavers.com | Archives: 
>> http://www.mail-archive.com/texascavers@texascavers.com/
>> http://lists.texascavers.com/listinfo/texascavers
>> 
> 
> 
> 
> -- 
> Charlie Loving
> ___
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Re: [Texascavers] [TCR Food]

[Charles Loving via Texascavers]

Cooking is work. And I think that became obvious to our last head cook and
there is little in the way of recompense other than a pat on the back. That
only works for so long. And like I have said I was head cook for many years
and retired. Felicia Vreeland was my second in command and ran a very tight
ship. The whole idea started moons ago when we decided to have a caver cook
off at a ranch in Wimberly where the old UT Grotto guys showed up. I know
It isn't a Grotto. There were about 20 guys there and they all cooked what
they wanted to and enough to feed the crowd. We even had stuffed jelly
fish, which won first prize. It was pretty much fun. Lots of food and lots
of BS. The next was a real OTR and I know I call it by the wrong name. That
was Luckenbach the first OTR and there were maybe a dozen cooks. After that
the group got bigger because there was some competition as to how eclectic
we could get in our menu. Most everyone prepared 20 pounds of something.
That kept up for at least 20 years. And as time passed some of the cooks
actually died. Some got too old to cook and other just moved away. The core
held on for awhile and then they decided to pass the baton. Twentyfive
years without many new volunteers was not inspiring.

I have done a few events since then with catering. I always used someone I
knew really well to cater. I grew up with Jim Mosley and his brother in law
and ate at their house and remember the Dellwood Cafeteria with Jimmy's ice
sculptures. Long gone and long ago. His son did the HEB Thanksgiving feeds
in SA and was excellent. He did a couple of weddings for me and they were
great. Lots of food and variety. But I lost contact with them and all their
eating places have closed. But I am sure someone knows a good caterer who
would understand the drill. You give them a menu and they prepare it. I
always think three meats and as many salad and veggies as possible and
perhaps the cavers make the deserts? This is just an idea. BBQ works as
well as Mexican food. There are some great BBQ places in and around
Fredicksburg and San Antonio is a bastion of Mexican food. Ed Alexander
once upon a time catered Luckenbach with enchiladas in 1970. But he is gone
now to the cave in the sky.

On Fri, Feb 10, 2017 at 2:32 PM, Don Arburn via Texascavers <
texascavers@texascavers.com> wrote:

> Currently TCR doesn't have a head cook, or menu. There have been
> complaints, rumors and talk about this subject. It seems there are three
> options: (a) fend for yourselves, (b) caterer, (c) volunteers come forward
> to cook.
>
> Each has its benefit and drawbacks. I need to get a feel for options.
>
>
> Discuss:
>
>
> --Tex Caver
>
>
>
> --Don
>
> ___
> Texascavers mailing list | http://texascavers.com
> Texascavers@texascavers.com | Archives: http://www.mail-archive.com/
> texascavers@texascavers.com/
> http://lists.texascavers.com/listinfo/texascavers
>
>


-- 
Charlie Loving
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Re: [Texascavers] [TCR Food]

[RD Milhollin via Texascavers]

Don

If you can find an organizer I will be happy to help with a main dish or 
coordinate and produce a side dish

I know there are several cavers who have done the same in the past, had a great 
time, and are eager to do it again

For anyone who hasn't and has some aptitude for cooking... step up and have a 
swing at it, being part of this effort is fun and is a great way to get to know 
other cavers from across the big state. Who knows, you might get yourself 
invited on a "secret caving trip"

Did I forget to mention cooks eat first

RD

Sent from my iPhone

> On Feb 10, 2017, at 2:32 PM, Don Arburn via Texascavers 
>  wrote:
> 
> Currently TCR doesn't have a head cook, or menu. There have been complaints, 
> rumors and talk about this subject. It seems there are three options: (a) 
> fend for yourselves, (b) caterer, (c) volunteers come forward to cook.
> Each has its benefit and drawbacks. I need to get a feel for options.
> 
> Discuss:
> 
> 
> --Tex Caver
> 
> 
> 
> --Don
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Re: [Texascavers] [TCR Food]

[Bill Bentley ca...@caver.net via Texascavers]

Joe and Don,       PBSS at best might have 3 people attend TCR  and more than 
likely will be just me. I am not cooking for our entire grotto. I suppose I 
could help another grotto or just bring my own food. I like the idea,  but the 
PBSS  don't have hundreds of members and even less who would show up... Bill


Sent from my Verizon 4G LTE smartphone

 Original message 
From: Joe Ranzau via Texascavers <texascavers@texascavers.com> 
Date: 2/10/17  2:44 PM  (GMT-06:00) 
To: Cavers Texas <texascavers@texascavers.com> 
Subject: Re: [Texascavers] [TCR Food] 

Repost of my comments for those among us not on BookFace.

A)
 Fending for ourselves disrupts the communal nature of the Saturday 
evening meal.  If we end up going this route it would be important to 
continue with Saturday evening activities that encourage everyone to 
come together.

B) Catering will drive up the cost 
and limit the meal options.  There really is a limit to the amount of 
fajitas or mediocre BBQ we should be forced to eat.

C)
 Folks stepping forward.  This is a challenge as we can clearly see the 
job is pretty thankless.  "You didn't cook polecat three ways this year,
 how the hell do you expect me to eat?!?"  Most of us no longer cook for
 the masses either.  Watching new folks struggle to tackle the TCMA breakfast 
every 
few years is always a hoot and it's on a much smaller scale.

Alternative
 option ) Grotto cook-off - Create competition amongst the grotto's and 
tie it into the theme.  Have the parade start a little later and 
everyone can tour the camp dining at the different offerings or it could
 all be brought to a central location.  This helps share the load and 
teach folks to cook on a larger scale before having to tackle the big 
feed themselves.

Ranzau

On Fri, Feb 10, 2017 at 2:32 PM, Don Arburn via Texascavers 
<texascavers@texascavers.com> wrote:
Currently TCR doesn't have a head cook, or menu. There have been complaints, 
rumors and talk about this subject. It seems there are three options: (a) fend 
for yourselves, (b) caterer, (c) volunteers come forward to cook.
Each has its benefit and drawbacks. I need to get a feel for options.


Discuss:

--Tex Caver


--Don
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Re: [Texascavers] [TCR Food]

[Don Arburn via Texascavers]

About $2K. I cannot speak to the number of volunteers as I'm not involved with 
cooking.


--Don

> On Feb 10, 2017, at 2:46 PM, Crystal Datri via Texascavers 
>  wrote:
> 
> What's a typical food budget?  How many cooking volunteers are there in a 
> typical year? 
> 
> Thank you,
> Crystal Datri
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Re: [Texascavers] [TCR Food]

[Crystal Datri via Texascavers]

What's a typical food budget?  How many cooking volunteers are there in a 
typical year? 

Thank you,
Crystal Datri 

Sent from her phone

> On Feb 10, 2017, at 2:32 PM, Don Arburn via Texascavers 
>  wrote:
> 
> Currently TCR doesn't have a head cook, or menu. There have been complaints, 
> rumors and talk about this subject. It seems there are three options: (a) 
> fend for yourselves, (b) caterer, (c) volunteers come forward to cook.
> Each has its benefit and drawbacks. I need to get a feel for options.
> 
> Discuss:
> 
> 
> --Tex Caver
> 
> 
> 
> --Don
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> http://www.mail-archive.com/texascavers@texascavers.com/
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Re: [Texascavers] [TCR Food]

[Joe Ranzau via Texascavers]

Repost of my comments for those among us not on BookFace.

A) Fending for ourselves disrupts the communal nature of the Saturday
evening meal. If we end up going this route it would be important to
continue with Saturday evening activities that encourage everyone to come
together.

B) Catering will drive up the cost and limit the meal options. There really
is a limit to the amount of fajitas or mediocre BBQ we should be forced to
eat.

C) Folks stepping forward. This is a challenge as we can clearly see the
job is pretty thankless. "You didn't cook polecat three ways this year, how
the hell do you expect me to eat?!?" Most of us no longer cook for the
masses either. Watching new folks struggle to tackle the TCMA breakfast
every few years is always a hoot and it's on a much smaller scale.

Alternative option ) Grotto cook-off - Create competition amongst the
grotto's and tie it into the theme. Have the parade start a little later
and everyone can tour the camp dining at the different offerings or it
could all be brought to a central location. This helps share the load and
teach folks to cook on a larger scale before having to tackle the big feed
themselves.

Ranzau

On Fri, Feb 10, 2017 at 2:32 PM, Don Arburn via Texascavers <
texascavers@texascavers.com> wrote:

> Currently TCR doesn't have a head cook, or menu. There have been
> complaints, rumors and talk about this subject. It seems there are three
> options: (a) fend for yourselves, (b) caterer, (c) volunteers come forward
> to cook.
>
> Each has its benefit and drawbacks. I need to get a feel for options.
>
>
> Discuss:
>
>
> --Tex Caver
>
>
>
> --Don
>
> ___
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> http://lists.texascavers.com/listinfo/texascavers
>
>
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Re: [Texascavers] [TCR Food]

[Stefan Creaser via Texascavers]

Thanks for forcing my hand, Don. I was going to write some suggestions/words 
later, but I’ll start now:

Firstly I’ll say I’m going to ignore a lot of the stuff Charles wrote; best 
leave those electrons to die out there on the interwebs.

c) Cooking for 350 people is a lot of work, but not as much as you’d think and 
especially if you have friends.  I don’t have nearly as many friends as Charles 
did when he was in charge, but we made do.  If you have lots of friends with a 
passing interest in food then step forward, you *can* do it. It’s lots of fun 
too.  I will provide some coaching, but it’ll have to be way before TCR (I’m 
hiding onsite that weekend ;-)

b) If you go this route then expect TCR to cost more. I’d estimate it’ll at 
least double the cost of food, you won’t get a variety nor a complete meal, 
either.


a)  Where would be the fun in that?  I’d suggest instead that you gather a 
bunch of people together and cook as a group. Maybe Grottos, and invite other 
Grottos over.

Stefan Creaser
Staff Design Engineer; Physical Design Group; ARM
5707 Southwest Parkway, Bldg 1, Suite 100, Austin, TX 78735, USA.
Direct: +1-512-314-1012, Internal: 11012.
Email: stefan.crea...@arm.com<mailto:stefan.crea...@arm.com>. Skype: 
stefan_creaser

From: Texascavers [mailto:texascavers-boun...@texascavers.com] On Behalf Of Don 
Arburn via Texascavers
Sent: Friday, February 10, 2017 2:32 PM
To: TSA Cavers List
Subject: [Texascavers] [TCR Food]


Currently TCR doesn't have a head cook, or menu. There have been complaints, 
rumors and talk about this subject. It seems there are three options: (a) fend 
for yourselves, (b) caterer, (c) volunteers come forward to cook.

Each has its benefit and drawbacks. I need to get a feel for options.



Discuss:

--Tex Caver


--Don
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[Texascavers] [TCR Food]

[Don Arburn via Texascavers]

Currently TCR doesn't have a head cook, or menu. There have been complaints, 
rumors and talk about this subject. It seems there are three options: (a) fend 
for yourselves, (b) caterer, (c) volunteers come forward to cook.
Each has its benefit and drawbacks. I need to get a feel for options.

Discuss:


--Tex Caver



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[Texascavers] TCR food and the like...

[Stefan Creaser via Texascavers]

Hi All,

Don't forget your cups, plates, bowls and cutlery for the big feed on Saturday! 
This year's food theme (don't be scared) is Mexican; we haven't done that since 
I started this in 2006.

If you are so inclined we could do with some help on Friday and Saturday with 
prep work; we can bribe you with beer/cider for your help.

On Friday evening we will have a choice of "Chicken and sausage gumbo" and 
"Cuban Pulled Pork", both with rice, available for a small donation to the 
cook's trailer fund. Over the road you can drink wine with the Bexar Grotto.

On Facebook I started a count for the Friday food; about 70 people have signed 
up. If you want to ensure we cook enough please can you "like" OR comment on 
that post. OR, you can email me at mailto:stefan.crea...@arm.com . Please do 
just ONE of the options.

Cheers,
Stefan




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[Texascavers] TCR food.... call for help.

[Stefan Creaser]

All,

 

Yes, it's that time again!  Time to find out who'd like to help prepare
and cook food for the masses at TCR :-)

 

We have had a couple of our regular cooks drop out for timetabling
reasons so I am looking for a couple of people who will *own* a dish,
ie. you take a recipe and look after its preparation on the day.

 

So what are we going to cook? Well, we have been asked to continue the
'theme' theme as people have enjoyed participating and watching the
parades, etc. so...   After the success of the TSA spring convention
food where we introduced Thai, we have decided to try that too at TCR.
For those of you who don't, or won't, like that we will also do
something more tradition around BBQ or other meat-based dishes. And of
course we will also cater for the vegetarians.

 

Suggested menu (feedback please to *me* only, thankyou!) as of today. It
*is* a work in progress:

 

Thai side -

-  Green Chicken Curry

-  Wild pork fried rice

-  Watermelon salad/Mango Salad/Cucumber salad (* these have all
been at various parties around Austin in the last 9months).

 

BBQ side - 

-  Chicken, pork, beef (or whatever we can get hold of. Anyone
have meat in there freezer they'd like to donate? We'll cook
anything)

-  'Slaw

-  Salad

-  Fixin's

 

Dessert -

-  ?

 

 

Thanks! And I hope to hear from willing volunteers soon!

 

Stefan


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[Texascavers] TCR food... Saturday

[Stefan Creaser]

All,

SATURDAY dinner will be served at 6pm, as per tradition. During the day
we will be doing a lot of preparation so if you have time please drop by
and see if we need a hand, it will be much appreciated! Afterwards the
washing up would certainly like company :-)

We planned a Cajun Theme this year (so bring your beads!). Barring
accidents, sudden changes of heart, etc. the menu looks like this:

Starters - Shrimp PoBoy's, alligator bites
Main - ChickenSausage Gumbo
   Crawfish Tail Etouffee
   Veggie Jambalaya (primarily for the vegetarians).
Sides - Creole Okra and Tomatoes (V)
Red Beans and Rice (V)
Maquechoux (V)
Cornbread
Salad
Dessert - Gateau de Decharge
  Cajun Cup Pies


Because the main courses are more 'liquid-y' this year I would suggest
people bring a bowl or high-sided plate so these don't spill. And save
space for dessert, samples we've tried have been awesome!

Cheers,
Stefan


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[Texascavers] TCR food... friday and sunday morning...

[Stefan Creaser]

THIS IS A NEW MESSAGE!!

 

On FRIDAY we will be doing the Friday Night Pasta previously done by
the Bexar Grotto (they were too worn out after ICS, though I'm sure some
of them will be there to help out). This will be set up in the cooks
area, probably about 6:30.

 

We would appreciate a $5 donation for this as we intend to donate all
proceeds to Monica Ponce' cancer treatment. In light of that I hope we
make enough!

 

 

 

On SUNDAY morning someone (I want to be asleep still!) will be preparing
a hearty breakfast for donations of at least $5. Again, all proceeds
will go to Monica's cancer treatment.

 

 

I look forward to seeing a lot of you there, and especially to handing
Monica a chunk of $$!

 

Thanks!

Stefan

 


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