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Old 04-25-2005, 03:59 AM   #1
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New here also

Hello, just getting familiar with you all...we are stationed in England for another year and I run a home based catering service out of my kitchen. I am always looking for new things to serve my clients...

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Old 04-25-2005, 06:23 AM   #2
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It's great to have you here Brianschef!!
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Old 04-25-2005, 06:38 AM   #3
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Thanks for the welcome..
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Old 04-25-2005, 08:35 AM   #4
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hi brianchef. we're glad you found us. welcome "home"
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Old 04-25-2005, 10:50 AM   #5
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Thanks again~~
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Old 04-25-2005, 11:05 AM   #6
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Welcome Brianchef!

Enjoy your time here. I know catering is a very busy job, i did it for a couple of years. Whew! Glad to have you. And, you mention stationed in England? Are you in the Military?
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Old 04-25-2005, 11:05 AM   #7
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Welcome to the site!
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Old 04-25-2005, 11:21 AM   #8
 
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Glad you are here!
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Old 04-25-2005, 11:58 AM   #9
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Glad you have you with us!
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Old 04-25-2005, 12:04 PM   #10
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Welcome!!!
So glad you're here -
bring your coffee cup and stay awhile!

(feel free to get your giggles by reading the daily postings on the virtual cafe)

so, what types of meals do you cater?
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Old 04-25-2005, 02:38 PM   #11
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Welcome! I know you will love it here...I am your average (well maybe not so average) 13.5 year old baker/chef
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Old 04-25-2005, 04:23 PM   #12
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Glad you found us Brian. Welcome.
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Old 04-25-2005, 06:51 PM   #13
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Hi Brian,
Glad your here. Hope you enjoy visiting with us.
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Old 04-25-2005, 07:33 PM   #14
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Quote:
Originally Posted by Brianschef
Hello, just getting familiar with you all...we are stationed in England for another year and I run a home based catering service out of my kitchen. I am always looking for new things to serve my clients...
Welcome Brianschef,

What part of England are "we" stationed in? I used to do catering at one time, not my own business though. What type of clients to you cater towards? (business, residential, parties? all the above ) My husband is originally from the UK so thats why I have an interest in your location Where are you originally from? How do you like living there? England is a lovely place, except for the rain, but oh well
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Old 04-25-2005, 07:40 PM   #15
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Quote:
Originally Posted by Russell
Welcome! I know you will love it here...I am your average (well maybe not so average) 13.5 year old baker/chef
Wow, your very young to be a baker My chefs hat off to you! My nephew loves baking too, mostly pies, and is now cooking for a restaurant in charge of grilling.
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Old 04-26-2005, 02:09 AM   #16
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Thanks everyone..my husband is a Civil Engineer with the DoDAF, we just arrived in England(Littleport)about 6 months ago. We spent 3 years in Germany. I cater out of my home to a small clientele. I basically cook meals for them for 1 week, but do special orders and have special goodies on sale at pick up time. I set my own menu and prices and the clients choose from that. In Germany I had a client base of 31 every week, here I have 4, but have just gotten started.
I also cook, can and bake for those stationed in Iraq and Afghanistan and ship once a week. So I am always looking for great recipes that can handle extreme heat, cold and travel.
During the "seasons", I can, dehydrate, freeze, smoke, grill, etc. I then sell these items off an updated list according to the seasons. My latest fancy is pickling! I am pickling everything, HA!! I love to make summer veggie and fruit trays that are not the old standard celery and carrot sticks with ranch dip. I like to have fire balls, sweet 'n sour pineapple sticks, pickled apple slices, sugared jalapeno's, etc.
I have spent the last 8 years writing and rewriting a cookbook....I am still working on that.
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Old 04-26-2005, 11:51 AM   #17
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Wow. It sounds like your a very busy person. If you have time in between everything you do could you post the sweet 'n sour pineapple recipe? I'd love to try that!
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Old 05-02-2005, 07:09 AM   #18
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pdswife1~ sorry this has taken me so long to post, have been under the weather...

Sweet 'n Sour Pineapple

2 large sweet pineapples
1 1/2 cups sugar
3/4 cup water
1/3 cup 5% acid white vinegar
10 whole cloves
1 stick cinnamon

* Cut pineapple into spears that will fit into a 1 pint jar standing up. Make sure you remove the cores.
* Combine the pineapple, sugar, water and vinegar in 4-quart kettle; add cloves and cinnamon stick(tied into a cheesecloth bag). Bring to a boil; simmer uncovered 30 minutes. Remove the spice bag.
* Ladle pineapple into 3 hot pint jars. Cover with the cooking syrup, filling to within 1/4" of jar top. Wipe jar rim; adjust lids.
* Process in boiling water bath 20 minutes. Makes 3 pints.

I use the sweetest pineapple I can find and then I drop 1 -2 drops of red food coloring into the jar every now and then. Serve these icy cold at a bbq.
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Old 05-03-2005, 08:46 PM   #19
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Welcome Brian. Hope you'll be sharing some more recipes & chat with us.
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Old 05-04-2005, 07:04 AM   #20
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Welcome aboard, Brianschef. You'll love it here!!
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