Shrimp is higher on the Anaphylactic Shock allergy scale than plain fish. Jocie ---- Stefan Creaser <[email protected]> wrote: > Ok, but think how much shrimp and fish you'd need for a dish for, say, 50 > people. > > -----Original Message----- > From: galen falgout [mailto:[email protected]] > Sent: Thursday, August 25, 2011 5:43 PM > To: [email protected]; Stefan Creaser > Cc: [email protected]; [email protected]; [email protected] > Subject: Re: [tcrcooks] Menu... > > Shrimp is always good in a seafod dish. but i think it would be cheaper to > buy unpeeled and peel it ourselves. ill call my dad in louisiana and see if > he knows a goos dish we can cook with seafood. i know as a kid growing up you > can put just about any meat in a creole dish. it was usually what we cought > that day > -----Original Message----- > Date: Thursday, August 25, 2011 4:59:16 pm > To: "Stefan Creaser" <[email protected]> > Cc: "[email protected]" <[email protected]>, > "[email protected]" <[email protected]>, "[email protected]" > <[email protected]> > From: "Terry Holsinger" <[email protected]> > Subject: Re: [tcrcooks] Menu... > > Related to this, Tommy Joe also always cooked the smallest amount of any > of the dishes (expensive seafood is here) so that may also be a factor. > > Remember there are "lots" folk with seafood/shellfish/fish allergy's. > > This is the main reason I want to have the recipes posted so folk can > decide if they can eat something before they end up holding up the line > asking about every dish. > > Terry H. > > On 8/25/2011 4:51 PM, Stefan Creaser wrote: > > So many emails... I'll reply this one instead of Sandi's one about quality > > seafood. (here's the link again - > > http://qualityseafood.wordpress.com/wholesale/faqs/ ) > > > > > > The fish dishes Tommy used to do were always all eaten so people must like > > them (I'm not a fan so I dunno). > > > > Get yer thinking caps on Galen/Andy... Perhaps you might want to make > > something with (peeled) shrimp to lighten the work load? I dunno how this > > costs out against 'fish' since I buy neither. > > > > > > I>do< like the Paella idea thou Terry... > > > > BTW, we should also decide how many people we're cooking for for each dish. > > The last few years attendances for TCR have been in the region of 380-400 > > 'paying' (sic) people. > > > > S. > > > > -----Original Message----- > > From: Terry Holsinger [mailto:[email protected]] > > Sent: Thursday, August 25, 2011 4:45 PM > > To: galen falgout > > Cc: Stefan Creaser; [email protected]; [email protected]; > > [email protected]; [email protected] > > Subject: Re: [tcrcooks] Menu... > > > > SO you have a dish in mind (say yes, creole perhaps), or maybe a > > "seafood" Paella that can work as a side as well? > > > > Terry H. > > > > On 8/25/2011 3:20 PM, galen falgout wrote: > >> I can cook fish! after all i am a coonass > > --------------------------------------------------------------------- > To subscribe, e-mail: [email protected] > To unsubscribe, e-mail: [email protected] > For additional commands, e-mail: [email protected] > > > > > > -- 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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