Unclasses

Ben, I’m still coming for some of that sausage you promised!! Great class and here are a few photos:

http://www.flickr.com/photos/sarabi/sets/72157624313440713/

It was great meeting everyone! We should definitely keep in touch – maybe have a potluck where we all share sausages we’ve made on our own. =)
jmjacobi [at] gmail.com

Thanks to everyone who came. Good students keep teachers learning, too. Thanks to Rahmin for doing more work than me for this class. If you guys are interested in the recipes we used, and what I would suggest to improve them, email me at henrybg AT gmail. See you guys soon at another class!

Ben, kudos man. That was awesome. Already scoping out the Kitchen Aid Mixer to do it right at home… also want a Food Saver vacuum sealer..!!

Yogurt/Keefir making next? Beer Brewing?

I had such a great time! I hope to see you all at other unclasses. Thanks for teaching/hosting, Ben.

reneejthompson@gmail.com

Hey guys – really sorry to bail at the last minute but something came up and I won’t be free at three. Hope you guys have a blast.

Doh! I’m realizing I will have zero time to cook between now and then, so no homemade mac & cheese. =( If people are set on mac & cheese, I’m very good at ordering, and Luna Park is right around the corner. Otherwise, I will bring veggies for the grill.

I don’t have any dietary restrictions.

i’ll bring non-alcoholic drinks, flat and fizzy juices.

I’ll bake dessert! Anyone have any dairy or particular allergies relevant to baked goods?

I have enough wine..so don’t bring wine. Beer and non-alcoholic drinks would be good to bring.

Other than a dish to share and some beverages, would anything else be helpful? For coordination purposes, I’m planning on bringing hummus, cowboy caviar, and chips… thought these could be munchies if people are hungry before sausage is done.

Sounds amazing but this weekend is a bit much with fathers’ day. Have fun and I hope there is a part 2!

Potluck – yes. I would stick with a BBQ theme. I don’t have much outdoor space and my garden is in complete dis-repair, but it’s all about learning anyway, right!?

Mac+Cheese sounds good. But we need veggies, for sure. Maybe grilling veggies like zucchini, peppers, onions, etc.

I’m a fan of pork in all forms, so sounds great to me! Any particular side dish requests? Homemade mac and cheese? Salad or other veggie? Or dessert? Or are we potlucking it?

My apartment is kind of cramped, but we can fit 10 people easily.

Hey Ben – Pork shoulder? from Avedano’s? Yes please! I’m still good at 2pm and can friends if there is space.

Lisa, if you can’t make it, would you mind dropping the class (link next to “I wanna learn” button in the lower right hand corner of the page) so we have an idea of how many people can make it?

Awesome.

rahmin

Pork shoulder! Yum! I love shoulder. I am definitely still up for this class, but I recently picked up a Saturday gig at the Ferry building farmers market that doesn’t end until 3, so I will have to show up late unless the class shifts in time. Either way I’m still game.

Turns out I can’t make this weekend :( Summers get so complicated so fast!

Sorry!

How does freshly butchered pork shoulder sound? I got 10lbs, so we can do two batches of sausage in case you want to bring a lot home. The meat is from Avedano’s in Bernal.

Hi Kent and Jill!

Kent – I’m attempting to get some CSA meat. I’ll let you know farm when I get it. We’re going to do one type of sausage and talk about the other types, how they’re made and what from. This is the book I’ve used to learn:

Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home

If you have any specific sausage-type requests, let me know now. If not, we’re going to make Italian (sweet or hot depending on how how you guys like it).

Awesome! I’ve been wanting to learn this. I’m also vegan, so hopefully we can make this all soy based….. (kidding). One thing I did want to ask about though, and I don’t want to sound snotty or elitist here, but if at all possible I think it would be great to use locally raised meat and grass fed if using beef. This is more expensive of course, but if we all pitch in I’m sure it wouldn’t be too bad. Thoughts??

6/19 works for me too!

Works for me! Looking forward to the class and meeting everyone. :)

I’ve set the date/time for this class. Unless there are further conflicts, let’s plan for June 19 at 2pm. I’ll provide more details as the time nears.

Ben – 6/19 sounds great. I’ll mark my calendar.

Works for me. =)

I know it’s nearly impossible to get everyone to meet on one date. How about June 19th? I want to do this on a Saturday so we have time to make sausage and other stuff and talk about food, community, wine, whatever comes up.

=( I now have a conflict for June 12. If that’s the only date that works for everyone else, I’ll be sad, but will manage to go on living somehow. Though my life will be noticeably less enjoyable without tasty homemade sausage.

Ah, ok, so I’ve overbooked my May. It looks like Saturday’s in June work. How about the 12th (since we have a conflict on the 5th)? If no objections, I’ll start planning add event information.

Any final word on the date?

Any of those times work for me. Weekend days might be a little less hectic… I’ll definitely can bring a dish and drinks to share.

I can do any day mentioned except May 20th. Though if everyone else votes for the 20th, I can move things around.

May 20th or 22nd are fine with me.

My calendar has June 6 as a Sunday and June 8 as a Tuesday – I could
make Sunday, but not Tuesday.

If you meant Saturday, June 5, I can’t make it, but I could do
Saturday, June 12. Also, if you meant Thursday, June 3, I can make
that, but not Thursday, June 10.

Awesome!

Either Thursday works for me. I could also do Saturday, June 8.

Happy to bring a dish and go potluck style too!

Options:
Thursday, May 20 at 7pm – fresh sausage – dinner would be approx. at 8:30.
Saturday, May 22 at 3pm – dinner at 5pm, we can do smoked sausage if you want to start earlier (like 10am).
Thursday, June 6 at 7pm
Saturday, June 8 at 3pm

Since we should make this a picnic, can I ask each of you to bring a dish to share? I have home brew we can drink with sausage if you’re up for it. I also have home-made vinegar and honey, so if you need either of those, I’d be willing to share my stuff.

ben – stoked for this!

Thursdays after 7p are generally good. Weekends can be a bit tight until the end of May though.

Weeknights after 7 work for me as well. Some upcoming weekends would be fine too. I’m very excited about the session!

Tuesdays are bad for both Lisa and myself, and Mondays are bad for me. Other evenings after 7pm are usually fine. Weekends are hit or miss for both of us.

Ok, I’d like to get people’s opinions on weekday or weekend sausage session. I’d like to get a date set soon :). I hope everyone is as excited as I am!