Early Retirement Extreme Forums

Yeah, I was really hoping for the video of "feats of strength" . . .

Have to say I'm quite jealous. Maybe my NY resolution should be to host a meet-up (or at least schedule one).

Nice to know that jacob named his dog after me.

I am sorry I missed this one. Hopefully, there will be a summer meetup or similar. A hike or something? That could be fun.

A summer meetup would be nice. There is good hiking at the Indiana dunes state park. You can park for free at Porter beach.

Summer would be great but that's a long time away! I was bummed I missed this one and have been thinking about proposing something sooner. Anyone would be interested?

I'd be willing to meet up sometime soon with the group.

Okay, to make it as easy:

I declare that the next meetup is:
Saturday March 5th 2016, same place and "rules" as last time.

You can get here from down town via L+bus, L+foot (30 mins), bike (45 min), or car (also 45 min).

I'm in for Saturday March 5th.

We're road tripping from Austin to Boston in early March and were planning to route through Chicago anyway!

Great! I have it on my calendar.

I will attempt to bring the Danish guy.

Great! RSVP yes, will be there, can't wait.

The main question I have is, "Will there be lentil soup?"

@inchicago - It will be available on request but you will have to work for it if you want it. That is, while everybody else is talking, you and I will be in the kitchen watching the pressure cooker on the stove.

Keep in mind that what I call lentil soup, most of the civilized world knows as dal and apparently fancy restaurants charge a nice if not pretty penny for that. I'm a pretty bad marketeer when it comes to food: I don't think my "lentil soup" would have been legend/notorious in the pf-blogosphere if I had referred to it as an artisanal alternative to ramen or delivery-pizza.

Seriously though ... maybe we should do a cook-in at the next ERE meetup. It would be a first and an upgrade from the potluck.

I had a friend from India (he moved last December) and he made the best dal and homemade chai. I am not opposed to help in the kitchen to learn either one of these delicious things. Practice makes perfect.

Bring him along! My recipe only tastes moderately better than ramen while being much cheaper and nutritious. Hopefully I can learn how to improve it. I haven't really practised my "lentil soup" regularly since 2004, so I find myself looking it up on the blog. These days I only cook it on request. It would be rather cool if we could spend the next meetup in the kitchen constructing $100/month meals.

Another suggestion would be to make this http://ginnerskov.dk/ableskiver.php This is a recipe than colonial Danes stole from Thailand in the 16th century. It's pretty good. I have the appropriate pan.

I also have an aebelskiver pan, which we use, but we switch up the ingredients with GF flour and almost milk. Doesn't taste the same but probably better for me. I can convince Danish guy to make these at the cook-in and we have the ingredients.

I'm totally for learning how to do $100/per month meals (as long as it's not heavy on pasta & bread).

Sadly, my Indian friend has moved away or I would take him with. He is ERE without even knowing it! Just has no desire for "stuff" of any kind. Not even sure why he lives anywhere since he has nothing.

Jacob-Is there an English version of that recipe?

@inchicago--I use this GF flour and it's the best I've found. I do find most recipes need a little extra moisture (oil/honey) when using GF flours.

Sorry, OT.

@Ken - Adding slices of apples is a bit of an untraditional embellishment. I'd suggest ignoring anything that has to do with adding [real] apple slices on the first go around. So after adding the whipped egg whites into the concoction of yolks, baking powder, flour, milk, and sugar, just ignore the rest of the recipe. You can also skip the cardamom and the vanilla. The key to the recipe is the baking powder, whipping the egg whites separately, and the special pan they're made in.

They are typically served with jam and _powdered_ sugar. They will need a lot of butter or oil to cook in the pan w/o sticking. Butter is better than oil for this.

@jennypenny This is the brand of flour I use. I have tons of their products. I have a receipt list for the next two weeks which includes the flour recipes so I can get rid of the 8 bags sitting in my cabinet. On the list this week includes orange almond cake and spelt bread.

You're all having a meetup with æbleskiver... I'm surprisingly jealous.
Please post whatever you learned about good and inexpensive cooking in the appropriate subforums.

I would love to get in on this. I can bring some homebrew along and anything else needed.