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Feeding the People

This is an informal guide to preparing group meals at PTL - for those who require such - including ideas for recipes that should meet our general goals.

Status

Status du project
Date de début 01/01/2015
Status work in progress
Initiateur(s) Charlie Sellers

Pertaining to Weekly Meals

Pompous Guiding Principles None, yet

Constraints

  • We try to keep dinners affordable by charging 2 CHF each – the goal is to attract people, not scare them away
  • We can never know exactly how many people will show up – so planning meals flexibly is not a bad idea; being able to adjust the number of servings up until the last moment is an extra plus
  • We have a small kitchen – so can only easily accommodate some kinds of meals, and a certain number of people
  • Others – e.g. we don’t keep many supplies on hand (so we mostly shop just in time), we can’t save leftover food perfectly (so cooking too much has its issues), the cost of food in Geneva is high (impacting what dishes we can prepare), we can’t ignore that some people have food preferences (e.g. vegetarian, gluten free, etc.) so it can be polite to inquire

Opportunities

  • Hackers will eat almost anything
  • We generally have lots of hands available for preparation and cooking

Some Meal Principles – to address the constraints/opportunities

  • One pot main dishes have some real advantages in a small kitchen (and then side dishes like bread, potatoes, and rice can be added)
  • Using the oven to cook in bulk (potatoes, casseroles, meat, etc.) can reduce the amount of effort compared to stove top cooking, and delivers all the food at once
  • It is traditional to announce the menu ahead of time, and the cook may ask for people to RSVP - to help in meal planning. Special requests, such as dietary constraints, should be communicated clearly.

Meal Types – what general types of dishes could meet our needs/constraints?

  • Rice – oriental stir fry, pilaf, paella
  • Pasta – with basic toppings (red, green, white, etc.), lasagna, salads, baked
  • Couscous
  • Polenta
  • Crepes
  • Fondue
  • Raclette
  • Potatoes – Rösti, baked, twice baked, au gratin, hot/cold salad
  • One pot bean dishes – chili, bean soups/stews
  • Ratatouille – stewed/roasted vegetables with rice/pasta
  • Omelets
  • Gratin – potatoes, vegetables, pasta
  • Salads – green, potato, pasta, vegetable
  • Moussaka
  • Casseroles
  • Soups/Stews
  • Pizza – raw crusts are available, but getting many to the table quickly is an issue with a small oven
  • Tacos/quesadillas – flour/corn wraps with various ingredients to stuff them with
  • Hamburgers/hot dogs/sausages/brochettes/shish kebabs

To Do

  • prepare a simple inventory for the wiki (e.g. staples typically on hand, spices) and then consider how this might be maintained - either manually or via a database approach
  • consider ways to improve the process - such as using a doodle, monthly planning by a “kitchen committee”

Material

Liste de fournitures

  • part 1
  • part 2

Participants

Interested in joining this project
Nomparticipation activeparticipation passivesuivre de loins
Paul Bristow2013-07-05 12:08:43  
Alexandre R. 2016-07-21 03:06:28 
Lloyd Dizon2013-09-17 22:29:14  
Michael Jaussi2015-07-03 16:40:47  
daniel 2013-12-20 22:15:59 
Charlie Sellers2014-04-08 18:04:25  
Magnus2015-07-03 16:15:13  
Erik Rossen2015-01-03 22:53:54  
Achraf2016-02-18 00:41:342016-02-18 00:41:34 
Michael Lew2016-05-10 23:55:47  
Alexandre Rosenberg  2016-07-21 03:06:10
Nathan Gilson2016-12-15 17:55:55  
 931

Liens externes

projects/feeding_the_people.txt · Dernière modification: 2015/01/03 22:56 par rossen