RENO CONVENTION -- please read.

Originally posted by wildmanh
I also know this really good Honey Lemon recipe.
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Heber if it's a recipe that has plenty of a thick clear sour sweet tart lemon sauce with the lemon slices I would dearly LOVE to have it!!!!!!!!!!!
There was a Vietnamese cook at the Saigon Palace where we used to eat a lot until we figured out how come their koi' were so fat, (Fat cockroaches!!!! UGH :barf: :barf: )
(Either that or the roaches were eating the same stuff as the koi.Ugh!!!! :barf: :grumpy: ) that made the best dayumed Lemon Chicken I have ever eaten!!!!
If he was still there cooking up his version of lemon chicken I would probably, very probably overlook the dayumed cockroaches.:D
I mean his version of L/C permeated the very inside of every smallest bite of chicken to its very core with this delectable sour sweet tart and thick clear lemon sauce.
I have tried to duplicate it, but to no avail. Every attempt I have made, so far, has fallen miserably on its face.:(
I've even tried several L/C recipes outta some supposedly good cookbooks, but none has met the mark!:(

But, I still haven't given up hope, after all the chef made it many times with the exact same result!!!!:(
 
My suggestion is hit the buffet at Atlantis or Peppermill -- they have maybe 200 items available. It may run 15 bucks on Friday night -- seafood night -- but it's worth it if you're a big eater. You might get an idea if you search for Reno casinos. In between the Peppermill and Atlantis are 8 or 10 eateries ranging from Wendy's to Outback Steakhouse, cut rate Mexican to high end Mexican, Red Lobster and an Italian joint. Or we'll give you all the rice you can eat if you're running short.
 
Yvsa, That H/L chicken sounds great! My dad came up with a good Lemon chicken recipe and I modified it a little. It changes a little every time I make it (cause I normally guestamate), so I'll have to make a batch or two, or follow my dads version more closely. Then get you the recipe. Not sure how well my recipe will compair to the one you've had, but I think it's worth a shot.:) BTW, the Outdoor Club liked it so it must not be too bad.:p he he he

What parts of the chicken were used to make what you had? The Breasts, or some other part? If I know, it would help in my experimenting. FWI: I normally use Thighs and Legs cause there cheep. But my mom has tons of Turkey Scapila (not sure on speeling - It's back meat I believe) so that's what I'll use for dinner tomorrow.:)

BTW, My father also developed his own Meat Seasoning refered to as "Even's Seasoning" or "Grampa's Seasoning". It is a crutial ingreadient in his version of H/L chicken. I can send you some to try if you like. It's really good.:)
 
Originally posted by Bill Martino
My suggestion is hit the buffet at Atlantis or Peppermill -- they have maybe 200 items available. It may run 15 bucks on Friday night -- seafood night -- but it's worth it if you're a big eater. You might get an idea if you search for Reno casinos. In between the Peppermill and Atlantis are 8 or 10 eateries ranging from Wendy's to Outback Steakhouse, cut rate Mexican to high end Mexican, Red Lobster and an Italian joint. Or we'll give you all the rice you can eat if you're running short.
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Uncle Bill, if you have a place I could put down some Briquets, and others want to pitch in on food, I'd be more than glad to do some cooking for the Convention. I can Supply Briquets, the Dutch Ovens, and all needed tooks. I also have a Wire Grill, so I could broil stuff too.:)

If say, 10 people all pitched in $5 a person, we could have us some great BBQ'd or Dutch Oven food. A Couple Semesters ago, that's how the Outdoor Club funded our BIG Dinners. I've been cooking for them now for 3 Semesters and they keep coming back for some strange reason.;):p lol he he he
 
Originally posted by wildmanh
Yvsa, That H/L chicken sounds great! My dad came up with a good Lemon chicken recipe and I modified it a little.
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The best kind of recipe.;)

It changes a little every time I make it (cause I normally guestamate), so I'll have to make a batch or two, or follow my dads version more closely.
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Guestimate is the only way to cook, why waste time measureing stuff anyway?;)
The only time Barb or I measure anything is if we're baking something where the ingredient amount becomes more critical.

Then get you the recipe.
Not sure how well my recipe will compair to the one you've had, but I think it's worth a shot.
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I'm willing to try it out, maybe modify it after I've followed your dad's recipe at least once.:)

What parts of the chicken were used to make what you had?
The Breasts, or some other part? If I know, it would help in my experimenting.
FWI: I normally use Thighs and Legs cause there cheep. But my mom has tons of Turkey Scapila (not sure on speeling - It's back meat I believe) so that's what I'll use for dinner tomorrow.:)
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Heber this was breast meat which is what struck me so. Usually the breast of chicken is way to dry for my taste anymore.
That's all I really liked when I was a kid, but nowadays I prefer the legs and thighs as well as my mom's favorite part of the whole chicken, the back!!!!
Mom always used to tell me there was more and better meat on the back than I realized, but like a kid I never listened.:eek:
Now I know what she meant and I agree with her that the back is the best part of the chicken.
Like you I'm not sure what it's called, but I do know there's a couple of oblong pieces of meat on the back that's really tasty and oh so sweet!!!!

BTW, My father also developed his own Meat Seasoning refered to as "Even's Seasoning" or "Grampa's Seasoning". It is a crutial ingreadient in his version of H/L chicken. I can send you some to try if you like. It's really good.:)
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Many thanks Heber!!!! You have mail.:)
I'm really looking forward to trying your dad's herbal recipe, just hope it's not loaded down with salt as I'm supposed to be laying low on salt and I do pretty good usually.
The old pins have been really swelled the last week or so and even the high powered diuretics aren't getting rid of the access water.
I'm almost a feared they're gonna want to put me back in the horsepital.:(
 
Originally posted by Yvsa

Many thanks Heber!!!! You have mail.:)
I'm really looking forward to trying your dad's herbal recipe, just hope it's not loaded down with salt as I'm supposed to be laying low on salt and I do pretty good usually.
The old pins have been really swelled the last week or so and even the high powered diuretics aren't getting rid of the access water.
I'm almost a feared they're gonna want to put me back in the horsepital.:(
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Yvsa, Email recived. and reply sent.:)

DANG! I didn't know that salt could affect some one so much. That must be the pits. Sorry. Hopefully you can get it taken care of soon.

As I said in the email, we are almost out of Seasoning but will send you some as soon as we finish making another batch. Plus, I'll get you the recipies when I can.:)
 
Originally posted by Bill Martino
March can be a little nasty for outdoor cookouts but we'll play it by ear.
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Okay. Well, as long as the wind isn't to bad there should not be a problem. I don't mind cooking outside in the Spring cause the fire keeps me warm.:)
 
I don't have a calendar in front of me, but I'm 90% sure that's the end of my spring vacation. That makes me 90% in.

New Mexico/Colorado/Utah people, I may be available for carpool. Definitely a ride back.

Going to be fun!:cool:
 
I was hoping to drive out to Colorado to see my sister in March, so maybe I can plan to swing through Reno on my way back (just a little detour :eek: ). A lot depends on my work situation (new job, little vacation time) but I'll watch this thread and keep you posted.
 
Everybody needs to stay tuned to this one -- we'll keep it bttt until it happens or doesn't.
 
Another Reno convention sounds interesting. I'll see what I can do about making some space on my calendar.

Yvsa, sounds like the chef may have used a needle to inject some sauce into the meat.
 
Hey Uncle what room rates can you get at the Atlantis for Thr 20th, Fri 21st(B-Day!! get cheaper rate??) and Sat the 22nd...we usually stay at the Hilton because of the show...but eat at the Atlantis and gamble there...we have cards for the Hilton but they never give any discounts I guess the know we only play 5c slots...
 
I may hafta schedule a baby sitter fer a fer days, cause it sounds like a blast. I dunno how I'll get my khuks there it I fly. I guess I couuld ship them all down....

Keith
 
The 22nd is definately better for me. In fact I can't make the following weekend. I have to go to a wedding. My wife is a bridesmaid and these are good friends so they will take front seat. But the 22nd is open.
 
Seems like it's leaning toward the 22nd. Stay tuned.

Sweet, email me and bug me and I'll call and see what I can do at Peppermill and Atlantis. I'm a "gold card" member at the Peppermill so maybe can get a free night for you. But, you'll have to email and keep bugging me or I'll forget.
 
Seems like it's leaning toward the 22nd. Stay tuned.

Sweet, email me and bug me and I'll call and see what I can do at Peppermill and Atlantis. I'm a "gold card" member at the Peppermill so maybe can get a free night for you. But, you'll have to email and keep bugging me or I'll forget.
 
Originally posted by Tohatchi NM
I don't have a calendar in front of me, but I'm 90% sure that's the end of my spring vacation. That makes me 90% in.

New Mexico/Colorado/Utah people, I may be available for carpool. Definitely a ride back.

Going to be fun!:cool:
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Hey Tohatchi, how are you planning on getting to a from Reno, plus what route are you thinking of taking? I'm in Central Utah (Ephraim UT), just 25 minutes north Of Salina UT where Interstate70 and Highway 89 cross. Here's a map showing where I70 and UT89 meet.

If I drive, I'm thinking of going over to Nephi, hopping on I15 and driving North till I15 meets I80 in SLC. Then, taking I80 West to Reno. Driving Directions from Ephraim to Reno, Can be found HERE.

--- Edit ---

I'm going to also post this in a new thread so it doesn't take up to much room in this one.
 
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