Eastern Great Lakes Hang - Spring 2011 - Canoeing into Algonquin

[Ryvr]

Hey all final notice to add yourself to sundays group breakfast spreadsheet. If you are not on it by Thursday morning I will assume you are taking care of yourself.

Ryvr.

[shawnh]

I may have mistyped things along the way, but we are coming up Friday morning, and paddling out Sunday. I saw us listed as coming in on Saturday. Not sure if we'll be able to be there in time to hit the water with everyone else, but we're going to try. No worries if we get left behind.

Shawn

[entropy]

Hey all final notice to add yourself to sundays group breakfast spreadsheet. If you are not on it by Thursday morning I will assume you are taking care of yourself.

Ryvr.

Just posting this again so people dont have to backtrack 5 pages through the thread:

https://spreadsheets.google.com/spre...hl=en_GB#gid=0

[Chard]

I may have mistyped things along the way, but we are coming up Friday morning, and paddling out Sunday. I saw us listed as coming in on Saturday. Not sure if we'll be able to be there in time to hit the water with everyone else, but we're going to try. No worries if we get left behind.

Shawn

Hey Shawnh,

You can give me a shout on my cell Friday morning until around 9:30 am when I'll likely shut it off. If it works out that you don't expect to be too late then I'll be happy to wait.

Goulash Shoppers...
Check the recipe and get 3x as much as it says because we need to feed at least 6 people. The recipe calls probably makes about 2 litres finished soup liquid. Ryvr, can you lend your expert eye to the amounts of ingredients and guide us?

[Ryvr]

Sure thing. 1.5kg of onion will likely be excessive, instead 2 large spanish onions would give as much flavor with out over powering the goulash. Carmalizing these ahead of time is also a good way of intensifying the flavors and reducing their overall bulk when packing them in.

Because Carrots and Parsnips are going to be the primary starches in that dish I would up the amounts on those to maybe 300-500g each. Or perhaps add potatoes into the mix.

Fresh garlic is light and will add more flavor then ground or dried and will reduce the amount of uncessary sodium that goes hand in hand with powdered anything.

Green peppercorns go a very very long way in a recipe. Dont over purchase on those.

Add to the recipe list some vegetable or beef stock. This can be purchased as a powder, cube or gel. It will add tonnes of flavor and will make this dish go from good to amazing. It will likely add all the salt needed for the dish without actually having to pack in salt, (the gel will do the best job of this), and add a thickening agent like cornstarch or arrowroot, 100g would likely be more then enough.

Final note Spanish paprika is sweet by nature and will be more appealing to a broad range of palates, Hungarian paprika is more spicy and may limit the enjoyment of people that dont like or cant handle spice.

Final portion sizes should average 8oz per person.

Hope that helps

Ryvr

[entropy]

Sure thing. 1.5kg of onion will likely be excessive, instead 2 large spanish onions would give as much flavor with out over powering the goulash. Carmalizing these ahead of time is also a good way of intensifying the flavors and reducing their overall bulk when packing them in.

Because Carrots and Parsnips are going to be the primary starches in that dish I would up the amounts on those to maybe 300-500g each. Or perhaps add potatoes into the mix.

Fresh garlic is light and will add more flavor then ground or dried and will reduce the amount of uncessary sodium that goes hand in hand with powdered anything.

Green peppercorns go a very very long way in a recipe. Dont over purchase on those.

Add to the recipe list some vegetable or beef stock. This can be purchased as a powder, cube or gel. It will add tonnes of flavor and will make this dish go from good to amazing. It will likely add all the salt needed for the dish without actually having to pack in salt, (the gel will do the best job of this), and add a thickening agent like cornstarch or arrowroot, 100g would likely be more then enough.

Final note Spanish paprika is sweet by nature and will be more appealing to a broad range of palates, Hungarian paprika is more spicy and may limit the enjoyment of people that dont like or cant handle spice.

Final portion sizes should average 8oz per person.

Hope that helps

Ryvr

Ok, if there are only 7 people that are in on the goulash I'll just take care of the veggies (onion, carrot, parsnip, potato, garlic) I'll also bring the spices as I have all those things kicking around (except for paprika, but chardpp said hes bringing that).

So if someone can bring the beef, beef stock, paprika we're all set.

[entropy]

Hrm... apprently distortedaxis hasn't logged on HF since 3-27-2011... I think its safe to say he isn't coming.

[dant8ro]

I can grab some beef broth.

[entropy]

Does anyone have a hunk of cheese cloth so we can tie a little spice ball? All I have is bug netting but I don't think that's food safe...

[Chard]

A significant quantity of stewing beef has been purchased and 2lbs of bacon is in the oven!!! Potatoes? Anybody bringing a couple of pounds of potatoes?