Small HH Food Exchange, Pa Lian, May 20 @ 4:30 pm

Hi,

Perhaps trying my friend's patience, I propose a second round of Burmese food in the last few months at Pa Lian. While Burma is truly the other side of the world, Wheaton just seems so close by comparison. The best feature of this new Burmese Restaurant: the entire menu is Burmese, no Thai nor Malaysian food distractions.

Sunday, May 20 at 4:30 pm

Pa Lian
243 E. Geneva Road,
(at the intersection of Schmale Road, same shopping center as Jewel and Steamboat BBQ)
Wheaton, IL
331-716-7905


The basics
We’re always interested in fresh blood. Even if you can't exchange, please join us for dinner and conversation!

What is the Small Household Food Exchange, you may ask.

Most importantly, it’s a gathering of like-minded folks at an interesting restaurant for a meal, taking advantage of the ordering power of a good number of people to share and sample a good number of menu items.

The Small Household Food Exchange started so that those of us in 1-2 person households who love to cook aren't stuck eating that big pot of chili for a whole week. Instead, we make 4-10 servings of one dish, and bring home 4-10 different dishes. Exchanging participants bring one pre-portioned serving of their food for every exchanger who has RSVP’d to come that month. The priority will be for entrees, meats, soups, salad, stews, pastas, grains, etc. (Check the Events Board, there’s a separate Dessert Exchange.)

The fine print
Number in the group: We will cap attendance at each gathering at 12, and food exchange participants at 10, so that participants are never making more than 10 servings of anything. Couples can be counted as one serving, or two — if you come as a couple, please specify whether you're bringing one or two dishes to exchange.

There will be no restrictions on the food – we’re an omnivorous bunch. IF ANYONE HAS ANY ALLERGIES, PLEASE LET THE GROUP KNOW.

The containers/delivery system: Everyone in the group should use the GLADWARE 3 1/8 CUP PLASTIC CONTAINERS (7” x 7” square container with a blue lid). You’ll portion your food into those containers to bring and hand out at the gathering. You can freeze them or not depending on your schedule and when you make your food. If you use something else to deliver your food that month (Ziploc bags, plastic wrap, etc.) you should also return the empty containers from the last round so that everyone always has a stash of these containers for the exchange, and no one has to run out and buy more. Ideally, everyone will find a way to label their containers, describing the contents, so we don’t end up staring into our freezers at a field of blue-lidded containers and wondering what’s in each one (not that there’s anything wrong with the occasional surprise …).

Please RSVP your attendance by responding in this thread one week before the monthly gathering. If you're exchanging, please post what you're bringing at least three days before the gathering.

The organizer will monitor the thread to see what people are bringing. The organizer will also make reservations for the group at the restaurant where we will be gathering.

Hope to see you there!

DINNER PARTICIPANTS
Cathy2
NR706
moetchandon
Pie Lady
GAF
Susan K
Toria
Frank
Lougord
Jennie
diversedancer
+1

EXCHANGE PARTICIPANTS (bring X# servings)
Cathy2 - Turkey Tetrazzini
NR706 - Happy McPorkFace
moetchandon
Pie Lady

In for both.

I’m in for both. Thinking about various ideas for the exchange

Hi,

I will make turkey noodles over mashed potatoes, which is a great meal for those working the fields.

Regards,
Cathy2

In for both!

In for dinner.

IN for dinner for Toria and Frank

I'm making Happy McPorkface. No, I don't know what that means.

nr706 wrote:I'm making Happy McPorkface. No, I don't know what that means.

Cannot wait for the magic to begin!

Hi,

I am stopping by the restaurant today. They have some weekend-only and Sunday-only dishes, I will order two-each of those.

It has already happened, a weekend-only dish was already sold out when I got there.

Regards,
Cathy

Jennie and I will be there for dinner only.

Hi,

I'm glad I stopped by yesterday. The Sunday special of conch soup has been removed from their menu. However, they will make a batch for us.

There are three other weekend-only dishes, which I have reserved at least two portions to sample.

The owners are thrilled at our interest.

Regards,
Cathy2

I don't get out to the Western suburbs very often, but in May there is a wonderful park filled with fragrant lilacs in Lombard (about 15 minutes from the restaurant):

Lilacia Park, an 8.5 acres garden, is located at 150 South Park Avenue, Lombard, Illinois. It specializes in lilacs and tulips. It is open to the public daily. This should be an ideal time to visit.

NICE!!

I bought Thai curry paste for a pie recipe. Wasn't so crazy about it. Used it for soup. Verdict: this is some nasty, nasty shit.

I only used about 1 tbsp. Anybody want to take the rest of this off my hands? Free to good home.

Also, I have some Taste of Homes and...some other cooking mag...if anyone wants them.

Hi,

I could use the Thai Curry Paste.

Regards,
Cathy2

Aha! And! I still have my rolling knife kit thing from my CHIC days. I never use it. Lots of pockets and the knife-holding slot dealie is still intact. I have pics. Interested?

Cathy2 wrote:Hi,

I could use the Thai Curry Paste.

Regards,
Cathy2

It's all yours. I've only had it "open" since March, so it's plenty good.

It does say "please" register a week in advance, which might not be an absolute requirement. May I join without exchange (partly I want to observe others exchange the once before I participate). I might bring something to give away (from my garden) that will go to waste if it isn't used. I had conflicting plans which got cancelled. Cathy2 knows me from outside LTH.

Pie Lady wrote:I bought Thai curry paste for a pie recipe. Wasn't so crazy about it. Used it for soup. Verdict: this is some nasty, nasty shit.

If this is Thai Green Curry paste, I'm an addict, I go though a container per month at least. When I cook for myself, I use a double dose, when for others, maybe half. Never made pie, though, and pie might be a good format for taking to a pot luck. Do you still have the recipe?

--Carey

diversedancer wrote:

Pie Lady wrote:I bought Thai curry paste for a pie recipe. Wasn't so crazy about it. Used it for soup. Verdict: this is some nasty, nasty shit.

If this is Thai Green Curry paste, I'm an addict, I go though a container per month at least. When I cook for myself, I use a double dose, when for others, maybe half. Never made pie, though, and pie might be a good format for taking to a pot luck. Do you still have the recipe?

--Carey

Hi! Nope, it's red curry paste. It was for Chocolate Coconut Curry Pie from Not-so-Humble Pies by Kelly Jaggers.
https://books.google.com/books?id=3ovrq ... 22&f=false

When I look at the TOC, nothing strikes me as likely to have a curry mix in it. I would have assumed a savory pie, but the few pies I see are all listed as sweet. Can you help? Thanks. BTW, I do go through containers of red and yellow curry paste in about 4-8 months. Need a little variety in my life, or sometimes use a mix of two kinds.

diversedancer wrote:When I look at the TOC, nothing strikes me as likely to have a curry mix in it. I would have assumed a savory pie, but the few pies I see are all listed as sweet. Can you help? Thanks. BTW, I do go through containers of red and yellow curry paste in about 4-8 months. Need a little variety in my life, or sometimes use a mix of two kinds.

It should be highlighed there. If you click "previous" it eventually goes to the recipe. It's called Chocolate Coconut Curry Pie and is sweet, with a spicy kick.

FYI- Just checked. The restaurant is BYOB. We’ll be coming from a beer event (Homebrew Thunderdome), so it’s possible I may have two 5 gal kegs of beer with me.

diversedancer,

I am adding you to the list plus a one maybe.

Cathy2

Hi,

Made a menu change to Turkey Tetrazzini for my contribution to the exchange.

Regards,
Cathy2

For history purposes: mine is a bowtie pasta salad with pork chop chunks, cherry tomatoes, red onion and honey vinegar dressing.

Pie Lady wrote:For history purposes: mine is a bowtie pasta salad with pork chop chunks, cherry tomatoes, red onion and honey vinegar dressing.

Already consumed ... I thought the pork chop pieces were poultry.

Regards,
CAthy2

Works for me, they were supposed to be! I thought I defrosted chicken as the recipe stated. Meh. Close enough.

Aside from the food, and the company ... most memorable: At first I thought it was American Idol on the TV. After seeing it a bit, I realized it was Myanmar Idol. Who knew they looked for Idols there?