Tag Archives: Rancho Deluxe

On Time And Hot

While today isn’t Foodie Friday, it is a major food day here at the world headquarters.

Thanksgiving at the Trolls

(Photo credit: martha_chapa95)

Cooking in earnest for tomorrow’s Thanksgiving feast begins.  With that in mind, I want to revisit a post I did almost five years ago that talks about how one gets a massive project – dinner for 20+ – completed on time with all dishes hot.  As I said at the time,  Thanksgiving‘s biggest challenge is time.

“Time?” you’re thinking, “that’s the biggest challenge?”  I’m sure you could put together a list of this week’s challenges which would contain items such as where to stash all the coats, how to fit 25 people around a table made for 12, and how to step over Uncle Elmer to get to the bathroom without waking him up.  However, as the conductor of the Thanksgiving orchestra around old Rancho Deluxe here, let me assure you that the primary challenge of the day is delivering all 39 items on the menu to the table at the same time, appropriately hot or cold as required.

The key to the entire day is a timed checklist.  Seriously.  I take an enormous amount of crap from everyone who sees mine each year until they realize that the meal is being served at exactly the time requested by the Mrs. which happens to coincide nicely with halftime of the football game.  This list is created by using back timing – something TV and radio producers do all the time.  Beginning at the desired end time and factoring in the availability of necessary facilities (ovens, stove burners, etc.), you work backwards and piece together the time required for each dish until you have a road map.  Anything I can knock off ahead of time (baking, prepping all the dressings, parboiling vegetables) is done up to 24 hours in advance.  It even gets down to resting time for the turkeys before carving and the time it takes for the oil to heat up in the fryer.  In fact, we started frying the turkeys in part because it frees up an oven late in the process.  This sounds like a silly bit of overkill to get the meal ready, but it prevents you from leaving the soup in the refrigerator or forgetting you were serving carrots and finding a 20lb bag the next morning.  Which is the business point as well.

Any project needs to start at the end and work backwards.  You take into account the resources you need along with the human resources to produce the final product.  You need to be honest about the time each step will take and once you’ve written each element down along with its appropriate time block you need to keep checking the list to be sure you’re on time every step of the way.  My list even has lunch and shower time scheduled so nothing is overlooked.

I’d be happy to share my list with you but it really would only help you with your dinner a bit.  The cooking facilities here are pretty damn good although we spent the money on them instead of indoor toilets (kidding).  As with every project, you have to tie your back-timed list to the list of desired outcomes, the facilities you have available to you, and your own skills, whether in the kitchen or in the office.

Make sense?

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Filed under food, Helpful Hints

Fuzzy Honesty

The ongoing power outage at Rancho Deluxe is pretty damn inconvenient but seems to be a boon to subject creation here on the screed.  A couple of things happened since the last post which I’d like to share.  One is smart business, one is not.  The first comes from a restaurant here in town and I’ll publish it tomorrow as our Foodie Friday Fun post.  We don’t normally pop out to eat on Wednesday nights but after I tell you about what we found, we just might do so more often.  The second comes from our friends at Connecticut Light & Power, our local electricity provider.  I think they’re doing many good things in dealing with this crisis – here’s one not so good thing. Continue reading

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The Calm After The Storm

A cropped image of Hurricane Irene making land...

Image via Wikipedia

What a weekend!  Whether you live on the East Coast or not, you probably spent a fair amount of time over the last few days hearing a lot about Hurricane Irene.  She paid us a visit late Saturday and spent the night as so many house-guests will:  wreaking havoc and generally making herself unwelcome.  She left us Sunday afternoon but not before killing the power and internet access back at Rancho Deluxe.  They’re still out as I’m writing this at my brother- and sister-in-law’s place in the next town over.

Like most folks, we had the time in the calm before the storm to take in the patio furniture, buy provisions, and generally batten down.  But what should we be doing in the calm after the storm?  That’s the business point today as well. Continue reading

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Leftovers

Mashed rutabaga

Image via Wikipedia

To end the week, let’s talk about food and, more specifically, leftovers. You know what I mean – the rest of the steak you couldn’t finish; the other half of the chicken. The food you wrap up when the meal is over and deposit in the fridge so you can eat it at a later time and get more bang for your food buck.
We make a strenuous effort here at Rancho Deluxe not to toss any food unless it’s past its prime. However, given that there are often copious mounts of food left over after a family event or weekend of cooking, turning leftovers into something completely new has become an art form. Turns out there are business implications too! Continue reading

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Filed under food, Thinking Aloud

Weeds

Weeds

I know that it’s Friday and we try to do something food-related today. Let’s see if you can follow my logic on this one.
I was out working in the garden. Part of why Summer is my favorite time of the year is that it brings a bounty of fresh fruits and veggies, some of which – tomatoes, eggplants, peppers, cukes – we grow most years here at Rancho Deluxe. There is nothing like a tomato fresh off the vine, still warm, with a little salt – fleur de sel if you have it.  Anyway, I was out doing one of those nasty garden tasks and of course I got a business thought. Continue reading

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Puffs!

Æbleskiver, Danish pancakes.
Image via Wikipedia

Breakfast is a big meal here at Rancho Deluxe.  Sometimes we have it more than once a day.  So imagine our delight when we received a Magic Pancake Puff pan as a gift! No more plain old pancakes for us, no sir.   We’ve got PUFFS!   Well, actually, what we’ve got is smart marketing. Continue reading

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Filed under food, Uncategorized

Continental Food

New Year's Eve fireworks in India
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Well, we’ve made it to the end of another week and, as is our habit, today’s post is about food. Today, however, I need your help with some.   Not with the food itself  but with some menu planning.  One of the traditions here at Rancho Deluxe is the preparation of a New Year’s Eve feast.  Continue reading

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