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Brethren Bashes Bash Notes, Information on up and coming, Bash Bites.. etc..


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Unread 09-05-2013, 07:15 PM   #16
Enkidu
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I'm in! Sorry I couldn't make it to gtr's place last weekend. Life got crazy for me.

I'll be bringing the ABTs. I'm thinking of making a few "special" ABTs using scallops and habaneros. However, I might be the only one who eats them...
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Unread 09-05-2013, 08:39 PM   #17
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Okay SoCal farkers, a Texas farker is coming to this Bash, so if you live in SoCal, and don't show up, you know I am going to rub your noses in it.

This farker can't wait to meet you farkers.

CD
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Unread 09-05-2013, 11:11 PM   #18
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Quote:
Originally Posted by Moose View Post
Looks like we may be OK on cookers, so let's hold off on your bringing some as you are coming from quite a distance.

As for arrival time, I'd say roughly about 3-4pm but will know more in a few days.
I'm tempted to bring my new little Santa Maria tailgater pit and do a couple of tri tips (measures about 12"x10"). I'll bring some beverages and lump at any rate.

Who likes what kind of beer?
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Unread 09-06-2013, 10:24 AM   #19
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Quote:
Originally Posted by deguerre View Post
Can you share the recipe then, if it's not a secret? Or have you posted elsewhere? The 6 cheeses sound wonderful.
It's in my secret FYEO notebook. I will post this weekend.
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Unread 09-06-2013, 12:31 PM   #20
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Oh, my friend Chris (another member of the brethren, who has several brethren at gtr's and moose's place in the past) is coming. I am pretty sure he is gonna make his Red Velvet cake.

I also might be bringing a surprise guest (moose knows who it is), but the rest of you are just gonna have to wait and see...
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Unread 09-06-2013, 03:24 PM   #21
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Quote:
Originally Posted by Enkidu View Post
I'm in! Sorry I couldn't make it to gtr's place last weekend. Life got crazy for me.

I'll be bringing the ABTs. I'm thinking of making a few "special" ABTs using scallops and habaneros. However, I might be the only one who eats them...

You had me at scallops OR habaneros
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Unread 09-08-2013, 01:09 PM   #22
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Quote:
Originally Posted by SoCalWJS View Post
I'm tempted to bring my new little Santa Maria tailgater pit and do a couple of tri tips (measures about 12"x10"). I'll bring some beverages and lump at any rate.

Who likes what kind of beer?
Beer would be great - I'd say there's probably two beer camps at this bash, one would be the lager type folks, so Heineken, Stella, or something similar would be fine, and then the ale crowd, Sierra Nevada and IPA's.
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Unread 09-08-2013, 11:21 PM   #23
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Quote:
Originally Posted by Moose View Post
As for arrival time, I'd say roughly about 3-4pm but will know more in a few days.
Any more information on times?
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Unread 09-08-2013, 11:37 PM   #24
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I'll be making sausage and pulled pork. I have a bunch of paper plates and napkins as well as plastic forks and knives I can bring. Lemme know if I should bring a table or propane stove as well as cookers that might be needed.

Just a couple weeks off - looking forward to it!
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Unread 09-09-2013, 12:41 AM   #25
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Count me in. Already have it on the calendar. You want me to do Brisket or Pastrami?
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Unread 09-09-2013, 09:47 AM   #26
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Quote:
Originally Posted by Bigmista View Post
Count me in. Already have it on the calendar. You want me to do Brisket or Pastrami?
Brisket! Neil, were you planning on bringing a cooker?
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Unread 09-09-2013, 09:55 AM   #27
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For Deguerre:

My Mac & Cheese "2.5" recipe:

Cheese Mix*

1/2 stick butter** (4T)
1 1/4 C Milk
1t Kosher Salt
1/8t Nutmeg
1/8t cayenne pepper
1/2 lb Elbow macaroni
1/4C Flour
2 1/4C Panko Bread Crumbs***


Tip: While the oven is heating up, start the water for the macaroni on to boil. The macaroni and the cheese roux/sauce should be ready just before the macaroni is, making the dish go faster.




Heat oven to 375 F

Butter 1 1/2Qt casserole dish

Melt 1T butter and sautee the panko bread crumbs. Set them aside.

Heat milk in a saucepan. You don't want this to boil, though

Melt remaining butter. When it bubbles, add flour and stir 1 minute (you should have a roux at this point).

SLOWLY pour the heated milk into the roux. Whisk it until it bubbles and thickens.

Stir in salt, pepper, nutmeg, and cayenne, 2 1/4c of the cheese mix. Set this aside.


Cook the pasta 2-3 short of the time on the package.

Drain and rinse under COLD water. Stir the macaroni into the cheese roux/sauce.

Pour cheese and macaroni mixture into the casserole dish.

Sprinkle remaining cheese mix on top.

Sprnkle bread crumbs on top.

Bake for 30 minutes



** If you use mizithra*** cheese, you might want to use unsalted butter.
*** You can always find this at an Asian market, but some non-Asian markets carry it.


* Cheese mix:

1/2 oz Mild Cheddar
1/2 oz Gruyere
1/2 oz Asiago
1/2 oz Parmesan
1/2 oz Romano
4 oz Pepper Jack
4 oz Sharp Cheddar
2 1/2 oz mizithra***


Here is the top view: It didn't last long enough for pics inside.

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Unread 09-09-2013, 02:57 PM   #28
Bigmista
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I can make brisket happen!
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Unread 09-09-2013, 03:04 PM   #29
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Quote:
Originally Posted by SmokinJohn View Post
For Deguerre:
Thanks! Copied and credited in my recipe file. Gonna show this one to Redhot. She's a true fanatic.
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Unread 09-09-2013, 09:41 PM   #30
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Oh crap my pants you farkers are planning a no holds barred great pArTy and I chose the week to mtbike in Utah..... mtnbiking sucks in the mud and that's all they have now unless it stops raining in Hurricane, Utah! Even worse, must haul my own suds as Utah is scarce on the quality post ride hydration ingredient.

Next Bash I'm in fo sho.....~!~!
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