[SGVHAK] BBQ Recap

[Matthew Campbell]

Thanks Lan for hosting, all the work you do for the club (and your friends)
is really appreciated!

Matt


---------
*Matthew Campbell*
Storage and Cloud Strategy
Office of the CTO

*Kaiser Permanente*
99 S. Oakland
Pasadena, CA 91101

626-564-7228 (office)
8-338-7228 (tie-line)
818-314-9897 (mobile phone)
Green Center 3-North, 031W29
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*kp.org/thrive <http://kp.org/thrive>*


On Sun, May 18, 2014 at 2:08 PM, Lan Dang <l.dang at ymail.com> wrote:

> Hi all,
>
> We had a great BBQ on Saturday.  People came at different times and
> brought food and dessert, so people were well-fed throughout the day, and
> there were few leftovers...including a red Coleman cooler and a Quest bag
> containing bocce balls.  If those are yours, please let me know and either
> arrange to pick them up at my house, or I'll try to remember to bring them
> to a LUG or HAK meeting.
>
> We had a couple of shade sails and a popup canopy to provide shade.  It
> was interesting to see how the party would move around with the movement of
> the sun.  Chairs started clustering closer together.  The popup canopy was
> relocated by about ten feet and people were beside the canopy, instead of
> under it.
>
> Mike P-S made these amazing mac and cheese and bacon stuffed burgers.
> Michael S. made steaks and short ribs.  Steven grilled spicy sausages and
> hot dogs, and Joel provided extra sweet corn and small potatoes for the
> grill.  We had sausage fried rice and salad and pie and Russian caramel
> cake and fruit.  There was an electric griddle if people wanted to heat up
> tortillas and chicken for chicken street tacos.
>
> There were a couple of hackerish things we did.  Scoops and Ginko brought
> their carbonation apparatus, which was a CO2 tank with a special hose and
> adapter.  They made ginger soda.  We also tried carbonating grapes in a
> bottle, but it would probably require more than the couple of minutes we
> gave it.
>
> I put James' kids to work making Nutella ice cream in an ice baggie.
> Unfortunately, it tasted more like generic chocolate soft-serve, partly
> because we "served" the ice cream by snipping off a corner from the baggie
> and squeezing the ice cream into small dixie cups.
>
> I attempted to make an orange slushie  by pouring orange juice over
> crushed dry ice, but I was not confident about ingesting it.  I kept seeing
> lumps in the slushie that might be tiny chunks of dry ice.
>
> Michael S. and Scoops made self-inflating balloons, by pouring pulverized
> dry ice into a balloon using a funnel. This is more difficult than it
> sounds like because the funnel is easily clogged.  Someone turned a
> popsicle stick into a shiv to make unclogging the funnel easier.  Another
> complication is that if the dry ice makes contact with the rubber in the
> balloon, it weakens the rubber and causes the balloon to pop.
>
> Rob used two styrofoam bowls and duct tape to create a carbonation chamber
> to carbonate watermelon with dry ice.  It was an interesting taste--plain
> watermelon chased with club soda.  We mixed grapes with crushed dry ice.
> The resulting frozen grapes were tasty; they didn't seem carbonated at all.
>
> I didn't end up doing as much with my dry ice as I'd planned, but it
> provided an excellent way to keep John's ice cream popsicles frozen
> throughout the day, and it's keeping them very well-frozen now :)
>
> The BBQ was really a lot of fun.  Thanks to all who came and helped set up
> and contributed all the food and drinks and especially their company.
>
>
> Lan
>
>
>
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