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 Post subject: Re: Game Dinner #2
PostPosted: Tue Mar 11, 2014 2:43 am 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
You are one lucky dude. At my work I am the only one who sharpens and cares...I'm not an ace yet at sharpening but I'm getting a bit better. I do not sharpen the house knives at my work because they are junk soft steel. The guys in the kitchen just scrape the snot out of the blades on the steel...

What knife do you use for slicing cheese? Or does it go on an electric slicer. How many folks do you have working for a 180 people service?

What the hell is the powdered gravy doing there? Sorry I had to ask :)


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 Post subject: Re: Game Dinner #2
PostPosted: Tue Mar 11, 2014 4:02 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2736
Location: CT
Well, it's not my workplace! LOL. I am a member of a Fish and Game Club and we put on a Game Dinner each year as a fundraiser. Most of the foods are cooked by the members and brought in Crock Pots or hotel pans and we usually have to warm it and send it out. We had like 5 or 6 guys helping in the kitchen and were bored most of the time since over the years, we have fine tuned our menu and people have been doing more prep at home, so we have to cook the roasts, the gravy, prep the fried turkey, stir the crock pots occasionally, bake off the meat balls, etc, simple stuff like that. The big thing that 2 guys do is fry the fish cakes and fish fritters, but they do that a little before we serve so they are fresh and not as soggy.

I started with the Goko Hammered Damascus 240mm for cheese; it didn't stick to the hammered section, but it did like to stick to the blade grind once the cheese got a little warm. I switched to the Tanaka Sekiso with more convexing and that worked a bit better once we cooled the cheese down again. I split the large block into thirds and then did a straight push down to cut the cheese and let the next slide pop the previously slice off of the blade for me. That worked once we kept the cheese cool.

One of the members is a retired military veteran and he was the main chef this year with the soft knives. There is another guy a little younger than me who works at the Casino restaurants, but he had to work in the morning and got there around 1pm. He appreciates sharp knives, but with his wife expecting, doesn't have the $$ to spend on the high end knives. He is going to pick up a Rika 5K after seeing mine though! The rest of the guys are members of the Club that like to cook and they help with various things. One of the other guys helping out hunts a lot and they made like 30# of Keilbasa (boar and venison, homemade) and SauerKraut, 40# of venison sausage (homemade)/pepper/onions, 30# of venison stew, another guy did 5 crock pots of Bison chili and a ton of meatballs for the pasta dish, a 3rd guy made 3 hotel pans of meatloaf, 4 hotel pans of seafood lasagna (one of my favorites), 4 trays of sweet and sour venison meatballs, etc. I dunno if we used that gravy mix or not? We boiled down the 4 fried turkey carcasses and used that as out turkey gravy with some other stuff in it, sauteed off 6 packs of mushrooms (pre sliced, grrr) and the chef with the soft knives did a sauce with that, not sure if he used that powdered mix or another one. That whole box was a variety of spices and stuff people have liked over the years and we pick and choose what we want to use or not use, but we pre marinade the venison and the bison got Bacon, salt and pepper as it's seasoning, so most of the stuff is already seasoned.

With most Game Dinners, it's not a foodie/fine dining crowd, so powder gravy mix works well for them!


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 Post subject: Re: Game Dinner #2
PostPosted: Tue Mar 11, 2014 10:28 pm 

Joined: Sun Jul 28, 2013 7:16 am
Posts: 95
Great post. Thanks for sharing. I work in banquets and that seems like a lot of food for 180 people. I guess you all were some hungry guys. I would love to attend something like that. I bet a cold bud would go well with this kind of meal. Also Those knives are beautiful, cool hand on the richmond AS suji.



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 Post subject: Re: Game Dinner #2
PostPosted: Wed Mar 12, 2014 4:30 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2736
Location: CT
Yeah, we had some leftovers, but we have extra plates and tinfoil and tell people to come back up and get a plate to go! This usually cleans up most of the leftovers and yes, there are some BIG appetites that come to this and people will often tell us the skipped breakfast so they would have more room! It's a pig out type of meal. There is a bar, so people are drinking, so there are lots of cold beers going around the place as well. Most people take a little of everything to try different things, some guys load up on their favorites, etc. I go for the seafood lasagna, fish cakes/fritters (no deep fryer at home, so I usually don't get to enjoy these treats!) and sweet and sour meatballs.


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 Post subject: Re: Game Dinner #2
PostPosted: Wed Mar 12, 2014 6:17 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 484
Nice stuff Taz...nice stuff. :)



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