Yet Another Cycling Forum
General Category => Audax => Topic started by: aidan.f on 01 December, 2017, 08:29:46 am
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Food! this has to be important..
I expect 50 using my full control on the 'New Border Raid' (open 17:00hrs Saturday to 04:00 hrs Sunday). Planning to prepare one food item that will be attractive to all. Bean casserole (vegan, GF) was very popular at St Ives LEL so I hope CET will offer a recipe. My plan is to serve with potatoes. The other popular LEL item was rice pudding with coconut. - Again a recipe would be much appreciated.
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Beanz is good, but they have lots of carbs anyway so spuds would be a bit superfluous. OTOH they seem to be an item of religion to some folk.
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I must be in the minority, but the coconut rice pudding at Louth (?) made me feel sick, which I was not long after setting off. It took me a while when I started Audaxing to get used to cold rice pudding (always heated at home). I like coconut in Bounty bars though!
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I can't stand rice pudding. I have never been offered it socially, and I can't remember anyone choosing to eat it in a cafe/restuarant.
It seems to be one of those weird things that the cycling community have kidded themselves is "normal" (probably a bit like baked beans - which I can eat HOT OF COURSE with just about anything :P )
Bean casserole ... maybe. Has to have some flavour - I'm no chef, but I assume this means seasoning/spices mainly?
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On my 3Down 300s a vegetarian Korma went down well. It's vegan friendly and as far as I know Gluten Free (at most a trace). Chickpeas are the meat substitute and it's cheap to make. I think I just used a recipe off the BBC website - I can't send a recipe to you.
Few early finishers on the 300 want more than a tea and a bun - they are off for supper somewhere. After 9pm a majority of riders want something substantial - otherwise they will have to rustle something up at home, by when they are feeling knackered.
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Goodness. It's in the North. I would expect no more than a toast sandwich (http://www.bbc.co.uk/news/uk-15752918).
Anything else would be middle class affectation.
:D
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Doubt I'll be doing this audax but just to add a voice to the side of reason, I love rice pudding, it's awesome, and I wouldn't not cook it just cos some philistines don't like it. :) It is one of the foods that can be eaten when the digestive system is under stress as it sometimes is on an audax.
I'll grant you coconut sounds a bit weird though, stick to plain. Serve hot, preferably straight out a bubbling vat, and and have loads of strawberry jam with it.
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Bean casserole ... maybe. Has to have some flavour - I'm no chef, but I assume this means seasoning/spices mainly?
Mainly it means roasting the onions and garlic well and having access to a decent stock... in the absence of meat stock, one could flavour with a bit of marmite... almost has the same effect, although you then open the gluten can of worms...
Canned tomatoes can give extra flavour, if they are roasted and not just boiled
Obviously a bean casserole with a few (not many, more for flavour than anything) sausages in it is the golden ticket.
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Doubt I'll be doing this audax but just to add a voice to the side of reason, I love rice pudding, it's awesome, and I wouldn't not cook it just cos some philistines don't like it. :) It is one of the foods that can be eaten when the digestive system is under stress as it sometimes is on an audax.
I'll grant you coconut sounds a bit weird though, stick to plain. Serve hot, preferably straight out a bubbling vat, and and have loads of strawberry jam with it.
A man after my own heart/belly!
I don't think any food is suitable for all.
A good bean stew is great if you can cope with being gassy.
Some folk can't have milk.
So it goes on....
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Coconut rice pudding is rather tasty. Especially with mango.
Though it can be a bit heavy if made with full fat coconut milk. Maybe better with light coconut milk, or just watered down a bit.
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I hate beans.
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I like any food which is offered by hard-working organisers who are trying to look afer their riders :thumbsup:
But if you want excellence in catering, you'll have to ask @wilkyboy if you can borrow his wife for the weekend. Cake by the barrow load. Oh my gosh.
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Coconut :sick:
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I hate beans.
wot - even with grated cheese on??
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Goodness. It's in the North. I would expect no more than a toast sandwich (http://www.bbc.co.uk/news/uk-15752918).
Anything else would be middle class affectation.
:D
Grandad tells my Kids about being so poor this is all he had to eat, he says it`s a slice of bread between two slices of toast, but Grandma says it should be a slice of toast between two slices of bread. Which is right?
The kids say they`re both being silly and are making it up.
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in the absence of meat stock, one could flavour with a bit of marmite...
Thereby repelling about 50% of the target audience without even trying... ;)
A toast sandwich is obviously toast between two slices of bread. A ham sandwich isn't a piece of bread between two slices of ham, is it?
OTOH a *toasted* toast sandwich would just be three pieces of toast on top of each other.
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I like any food which is offered by hard-working organisers who are trying to look afer their riders :thumbsup:
I prefer food that I can pick off the shelf and is untouched by human hand.
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in the absence of meat stock, one could flavour with a bit of marmite...
OTOH a *toasted* toast sandwich would just be three pieces of toast on top of each other.
Almost. The top and bottom slices would only be toasted on one side?
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in the absence of meat stock, one could flavour with a bit of marmite...
OTOH a *toasted* toast sandwich would just be three pieces of toast on top of each other.
Almost. The top and bottom slices would only be toasted on one side?
GPWM
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I am with bikeability man on the coconut in rice pudding . I like coconut and I like rice pudding but together they didn’t seem right.
Keep it simple,whatever you do.
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The thing that went down the best at St Ives was a limited edition spicy lemon chicken (to eat with rice although as it was the return leg people ate it with potatoes or even pasta....
This involved marinating chicken strips in lemon juice (if I recall rightly 10 squeezed lemons for 2kg chicken) plus chilli powder, coriander power, cinnamon powder and cumin powder, with a bit of salt) for a few hours. This was then fried up with about 0.5kg onions and some garlic puree. For those riders (and helpers) wanting something with a decent kick after bland food it went down a storm.
It wasn't part of the original food plan but we had a lot of chicken and spices left over so...
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It seems to be one of those weird things that the cycling community have kidded themselves is "normal"
When I started racing rice pudding was one of the favourite feeds for 100s and 12s.
Two ways of using it - the usual semi liquid sort handed up in a bottle or with sultans added, cooked in the oven until it could be cut into slices and carried in the back (or, in those days - front} pocket.
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It seems to be one of those weird things that the cycling community have kidded themselves is "normal"
When I started racing rice pudding was one of the favourite feeds for 100s and 12s.
Two ways of using it - the usual semi liquid sort handed up in a bottle or with sultans added, cooked in the oven until it could be cut into slices and carried in the back (or, in those days - front} pocket.
I drank it at the end of the Great Eastern 1000. It seemed to hit the spot but sweet milk is not for everyone.
I think there was an Ambrosia Cycling Club in the past, named after the rice pud...
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It seems to be one of those weird things that the cycling community have kidded themselves is "normal"
When I started racing rice pudding was one of the favourite feeds for 100s and 12s.
Two ways of using it - the usual semi liquid sort handed up in a bottle or with sultans added, cooked in the oven until it could be cut into slices and carried in the back (or, in those days - front} pocket.
Yup, I'm well aware of the history. It's as much a thing as spare-tubs-carried-over-both-shoulders!
Thank god we invented flapjacks to replace this horror - along with proper shorts, decent brakes, back-pockets, derailleurs ...
[I must confess I'd never heard of oven-cooked slices - are they hard, like a flapjack? Oh hang on - I can eat flapjacks now ... ;) ]
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Aidan asks the question "simple food ? " For the time he is serving to the majority of riders the answer is ....... Porridge!
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Thank god we invented flapjacks to replace this horror - along with proper shorts, decent brakes, back-pockets, derailleurs ...
[I must confess I'd never heard of oven-cooked slices - are they hard, like a flapjack? Oh hang on - I can eat flapjacks now ... ;) ]
We had back pockets as well, sagging down onto the back wheel when wet.
Yes, flapjack made with rice is the perfect description.
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I make an enormous vegetable stew. Sweet potatoes go in early to thicken. Potatoes, swede, turnip according to availability, for bulk. Onions, leeks, garlic, red/green/yellow peppers for colour and flavour. Green beans. Add some mixed spice or what-have-you. Serve with bread.
You can put almost any vegetable in. Suitable for everyone.
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The danger with big pans of stew, is that it catches on the bottom. It stretches the limits of politeness to eat your way through a bowlful of burnt-tasting gloop.
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Slow-cooking in the Aga and using a heavy-bottomed pan obviates that here.
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A microwave to warm up individual portions is a good idea when the field is spread out.
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A microwave to warm up individual portions is a good idea when the field is spread out.
From experience working in the kitchen on the BCM600; reliance on a microwave can be an horrendous bottleneck during peak flow - especially if your first and second courses both rely on it (eg: Stew then Rice pud).
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It's more for the stragglers, when the pan may have been through a number of cycles. The later controls on a 400+ ride.
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I make an enormous vegetable stew. Sweet potatoes go in early to thicken. Potatoes, swede, turnip according to availability, for bulk. Onions, leeks, garlic, red/green/yellow peppers for colour and flavour. Green beans. Add some mixed spice or what-have-you. Serve with bread.
You can put almost any vegetable in. Suitable for everyone.
Unless you happen to be allergic to pepppers (or anything else for that matter). Don't think food exists that's suitable for everyone.
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It took me a while when I started Audaxing to get used to cold rice pudding (always heated at home).
Oh gawd. This reminds me of a mountain brevet (BCMF) I did in 2004. The weather was cold & wet, we were all cold and wet, and they served lunch halfway down a long, cold, wet descent. We were served pre-packed meals straight out of the fridge. The rice pudding wasn't cold, it was glacial. The only warm drink available was coffee in tiny cups. Shudder.
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Its taken me many years to conclude that the best approach is to delegate it to the professionals via commercial controls.
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I make an enormous vegetable stew. Sweet potatoes go in early to thicken. Potatoes, swede, turnip according to availability, for bulk. Onions, leeks, garlic, red/green/yellow peppers for colour and flavour. Green beans. Add some mixed spice or what-have-you. Serve with bread.
You can put almost any vegetable in. Suitable for everyone.
Unless you happen to be allergic to pepppers (or anything else for that matter). Don't think food exists that's suitable for everyone.
This, in spades.
Sorry!
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I make an enormous vegetable stew. Sweet potatoes go in early to thicken. Potatoes, swede, turnip according to availability, for bulk. Onions, leeks, garlic, red/green/yellow peppers for colour and flavour. Green beans. Add some mixed spice or what-have-you. Serve with bread.
You can put almost any vegetable in. Suitable for everyone.
Unless you happen to be allergic to pepppers (or anything else for that matter). Don't think food exists that's suitable for everyone.
everyone as in the vast majority of people. Reading this forum one would get the impression the entry fee for an Audax with food must be in the hundreds of pounds... multiple courses, varied menu and alternatives for all the 200 major variants of food intolerance...
...whereas...
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It isn't much extra effort to have another option - even controls/HQ that only have "tea-n-biscuits" usually have 2 types of biccie and a coffee option ;)
(And I've catered for 30 riders with several different sandwich fillings + cakes. On an event with 50+, economies of scale start coming in. )
Nice to see Aidan making an effort, I'm sure it will pay off :thumbsup:
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Pre-chewed meat always seems to work very well at controls I've catered. Sausages vanish as soon as you serve them, and corned beef hash is very popular.
Whatever you decide though, I think it's best to cook whatever you enjoy cooking. I like baking, so I make bread and cake for my controls even though it would be much easier to buy them in.
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remembering the years when i was growing up - i can't recall a single person who was alergic/intolerant/fussy to any type of food. this kind of discussion wouldn't even make sense, everyone ate whatever was served. also no fast/junk food or obesity problem.
just an observation how times change O:-)
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remembering the years when i was growing up - i can't recall a single person who was alergic/intolerant/fussy to any type of food. this kind of discussion wouldn't even make sense, everyone ate whatever was served. also no fast/junk food or obesity problem.
just an observation how times change O:-)
To be fair, there is now an increase in food allergies and medics don't understand why - it's a major area of research.
Also when you were a lad some people DID have allergies/intolerances but didn't get diagnosed so were ill or died from the immediate (anaphylaxis) or less immediate consequences (bowel cancers from coeliac disease for example).
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remembering the years when i was growing up - i can't recall a single person who was alergic/intolerant/fussy to any type of food. this kind of discussion wouldn't even make sense, everyone ate whatever was served. also no fast/junk food or obesity problem.
just an observation how times change O:-)
Weird (or not), exactly how I remember growing up in this country and the USA!
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Anyone growing up in Britain the 1960s was brought up by parents who thought that tinned salmon, peach slices, bartlett pear halves and carnation milk were the food of the gods; Ambrosia in fact. The idea of not liking rice pudding is incomprehensible.
True Proustian catering would include Birds trifle and mushroom Vol au Vents.
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[Weird (or not), exactly how I remember growing up in this country and the USA!
[/quote]
Me too. Nowadays giving people the option of being fussy or offended means that more people are fussy and offended.
The thing that concerns me - being of a particular nubile age - is if a woman looks at me in a certain way whilst I am cycling wearing my rather fetching lycra tights and off-the-shoulder helmet, should I get her name and report her for sexual harassment?
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remembering the years when i was growing up - i can't recall a single person who was alergic/intolerant/fussy to any type of food. this kind of discussion wouldn't even make sense, everyone ate whatever was served. also no fast/junk food or obesity problem.
just an observation how times change O:-)
To be fair, there is now an increase in food allergies and medics don't understand why - it's a major area of research.
Also when you were a lad some people DID have allergies/intolerances but didn't get diagnosed so were ill or died from the immediate (anaphylaxis) or less immediate consequences (bowel cancers from coeliac disease for example).
Best part of 40 years ago at my (teeny tiny) primary school one of my classmates was dairy/egg/some other stuff I can't remember allergic. In his case it didn't quite cause anaphylaxis but did cause his asthma to go bonkers (quite scary to witness) and his eczema to get so bad that his skin basically fell off. A few years later in secnodary I had a different friend who was allergic to gluten in a prescribed-bread-by-the-GP sort of way. And a couple of years after that a friend in the youth group who had a list as long as your arm of stuff that could kill her.
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Really ESL?
AA Milne, who wrote this, died before we were born.
Not everyone like rice pudding!
What is the matter with Mary Jane?
She's crying with all her might and main,
And she won't eat her dinner - rice pudding again -
What is the matter with Mary Jane?
What is the matter with Mary Jane?
I've promised her dolls and a daisy-chain,
And a book about animals - all in vain -
What is the matter with Mary Jane?
What is the matter with Mary Jane?
She's perfectly well, and she hasn't a pain;
But, look at her, now she's beginning again! -
What is the matter with Mary Jane?
What is the matter with Mary Jane?
I've promised her sweets and a ride in the train,
And I've begged her to stop for a bit and explain -
What is the matter with Mary Jane?
What is the matter with Mary Jane?
She's perfectly well and she hasn't a pain,
And it's lovely rice pudding for dinner again!
What is the matter with Mary Jane?
Lactose intolerance has been well-described in Oriental people and kids after diarrhoeal illness for ages.
Nut allergy is interesting; it seems to have increased dramatically here but there's far less in Israel, where babies eat large quantities of peanut butter coated potato snacks. It can be fatal so sufferers are very wary.
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i'm not saying food allergies and intolerances did not exist "back then", but those were (or seemed to be) extremely rare cases compared to this day and age.
people were grateful for food* on their tables.
* which was usually cooked from scratch using natural ingredients
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Anyone growing up in Britain the 1960s was brought up by parents who thought that tinned salmon, peach slices, bartlett pear halves and carnation milk were the food of the gods; Ambrosia in fact. The idea of not liking rice pudding is incomprehensible.
True Proustian catering would include Birds trifle and mushroom Vol au Vents.
Quite right. Ambrosia rice pudding beats all other survival food.
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Really ESL?
AA Milne, who wrote this, died before we were born.
Exactly, his parents didn't live through rationing, and sweet rationing into the 1950s. We had a selection box at Christmas, an orange in our stockings, and jelly featured big in our lives. But we didn't get served tripe, or black pudding, which had been staples before the arrival of tinned food.
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My maternal grandpa was born in 1920 and died in 2005. He did NOT eat vegetables. I believe he NEVER ate vegetables despite coming from a culture where beating children for misbehaviour was the norm.
I suspect a wider range of foods are normal in our current society than in preceding decades. Hence some older folk getting into "I don't eat that foreign muck" stuff about foods which my generation considered normal and ordinary like rice and pizza and pasta and curry. Or jokes about Millenials all wasting their money on avocados which are no longer as expensive, rare or posh as they were perceived in the 70s and 80s...
Food is incredibly culturally and classly bound - tribalism is manifested in food choices. It's one of the areas one of my volunteering event groups cannot get agreement on. One person's "that's skanky not food" about white bread and Tesco value ham slices is another person's "that's my normal daily food". Conversely one person's I only eat fresh seedy bread cos anything else is inedible is another person's "yuck, weird seedy posh intimidating pretentious food"... I've seen people who love one another dearly nearly end up falling out over "food choices" for events and have to agree to leave them self-catering.
Obviously Audax organisers are in a different boat, but ultimately I think it comes down to sensible advance info on the kind of food served based on broad acceptability and inclusion criteria and improve based on feedback if possible but accept you can't please everyone.
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One person's "that's skanky not food" about white bread...
One man's meat: years ago I read a letter somewhere from English folk who had spent a holiday in Brittany. It went something like "we couldn't eat the local bread, but fortunately we had several large loaves of Mother's Pride with us, and they lasted through the three weeks. The last slice was just as good as the first."
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Beans on Toast is a complete protein (as well as containing lots of complex carbs and tasting yummy!). I don't know of any other common vegan-compatible simple meal that does this (and I think it's allergen free? Apart from the gluten problem ...
So clearly B-on-T is the bestest :thumbsup:
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Beans on Toast is a complete protein (as well as containing lots of complex carbs and tasting yummy!). I don't know of any other common vegan-compatible simple meal that does this (and I think it's allergen free? Apart from the gluten problem ...
So clearly B-on-T is the bestest :thumbsup:
With cheese...
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Beans on Toast is a complete protein (as well as containing lots of complex carbs and tasting yummy!). I don't know of any other common vegan-compatible simple meal that does this (and I think it's allergen free? Apart from the gluten problem ...
So clearly B-on-T is the bestest :thumbsup:
Definitely, when you're in a wheelchair and your nose is at hip level in a crowd...
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Definitely, when you're in a wheelchair and your nose is at hip level in a crowd...
Beans & farts is a myth... sugar & farts is a reality for cyclists... I could stick a flute up my bum and play Mozart when I sucked gels... not that I tried of course... ::-)
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always grateful for food...end of :smug:
dave
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I can't stand rice pudding. I have never been offered it socially, and I can't remember anyone choosing to eat it in a cafe/restuarant.
How else do you know when you have reached half-way on the Bryan Chapman?
If I'm eating cold rice pudding, with a slice of tinned peach floating in it, then I must be in Menai (either that or I've fallen through a worm-hole back to lunchtime at my Primary school circa 1969)
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The danger with big pans of stew, is that it catches on the bottom. It stretches the limits of politeness to eat your way through a bowlful of burnt-tasting gloop.
I was taught a trick at LEL this year. If the food at the bottom of a big pan is starting to stick (not yet burnt), take it off the heat for about 5 minutes and then stir. Not quite sure how it works, but it definitely does, and have used a few times in home cooking since.
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Really simple... Like similar to 'soaking' your pot after burning food during cooking. Tasing it off 'for five minutes; or so, the mass ingredients of the pot simply provides moisture and absorbs the dry areas on the bottom. Perhaps not rocket science, but my theory anyway... ;D
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Really simple... Like similar to 'soaking' your pot after burning food during cooking. Tasing it off 'for five minutes; or so, the mass ingredients of the pot simply provides moisture and absorbs the dry areas on the bottom. Perhaps not rocket science, but my theory anyway... ;D
Yes, that's exactly how it works