Well, it is time. The weekend we've all anticipated is finally upon us. It is here. Food Porn Weekend. When I look back at the amount of planning and organizing that went into this weekend, and when I look forward at the task at hand, I can't help but feel awe at our insanity. I wish you could have been there to see me typing up ingredient lists, snickering each time I turned the page in the magazine as I thought to myself, "oh wow, this is amazing. I cannot believe this is real!"
Well, it is real folks.
Tonight, we marked the initiation of the weekend with the ceremonious drive up to Montauk, NY. We're staying at a gorgeous house owned by the parents of one of our insane contributors. The real draw is two-fold: first and foremost the gorgeous kitchen, and secondly the ability to use it as a "lock-in" of sorts. It is here we will sweat, toil, and rejoice in our creations. We'll laugh, we'll cry, and we'll make it out alive. Or, perhaps I am just being a romantic about all of this. So, enough of that romanticism, and on to what is going on.
Perhaps later when there is some downtime I shall recant for you the logistics of this venture. Rest assured though, when we arrived in Montauk, there was a food supply large enough to feed an army of 11 hungry foodie-chefs. I shall post pictures once they're off of the camera, but believe me, you'd be hard pressed to figure out where to store the coffee creamer in the fridge (we were able to cram it in there). Ingredients lined the counter and a bench alongside the wall. The smell of fresh citrus hung in the air. It truly was a magical site.
After unloading the cooler (several of the meat products were procured in Philadelphia prior to our journey up to Montauk), we settled down for a glass of wine and socialization while the remaining members of our party showed. By 10:00 or so, we had all assembled. We all took a moment to marvel over the meals that we were to feast upon, and awe over ... well, over my spreadsheet skills. Yes, there is no way to make that sound sexy. I'm a geek.
Anyway, today would start our very first step in this whole process. The Lemon and Rosemary Fresh Ham called for a rub to be applied to it, so that it may sit for 12-24 hours in this "marinade." So, we quickly mixed that up (it consisted of lemon zest, rosemary, salt, pepper, enough garlic to ward of all vampires, and olive oil), rubbed it on the pork, popped it back in the fridge, and resumed drinking (after dutifully washing our dishes).
At this moment, everyone but myself has retired for the evening. I am about to head that way too, but I just wanted to give you one last update before the real chaos begins. I pose to you possible wager suggestions....
Will we complete this? Will we really make all 42 recipes?
Will we stay on top of washing those dishes?
Will we run out of lemons and limes? Will we lose them to the guys drinking Corona?
Will we ever want to eat again, once this is all said and done?!
Time will tell. Oh yes, only time will tell.
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