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Archive for June, 2009

MESS HALL SUMMER PARTY

What happens when you launch acts of generosity into the world? How can they form the basis for growing circles of reciprocity and trust? Almost 6 years ago, the founders of Mess Hall, receiving the offer of a $1-a-month storefront, committed the space to this and subsequently many other experiments in culture, conviviality and exchange. The originary gift arose from property owner Al Goldberg’s desire to further incubate the arts community of Rogers Park. Given this opportunity, we make space and time available to projects not likely to pass the test of marketability or even authorized fundability.

Come celebrate generosity with us at the best summer party ever!

SATURDAY JUNE 27, 4:00 pm – ?

6932 North Glenwood Avenue
Chicago, Illinois (www.messhall.org)ReFab Happening Noon to 5:00


lets-remake-1-212x300

So… we just got word that The Library of Radiant Optimism for Let’s Remake the World (Bonnie Fortune + Brett Bloom) will be heading our way, bringing along a couple boxes of their recently published book Lets ReMake TheWorld to hand out copies. The book “is a collection of documentation and writing around exhibitions and seminars that took place over several years and one ocean.” http://letsremake.info/blog/2009/04/a-new-book-project/

Our BBQ inspiration….


RETRATOS LIBRES DE LA FAMILIA무료초상화들

libérer les portraits de famille

FREE FAMILY PORTRAITS

freien Family Porträts

RETRATOS DE FAMILIA GRATUITOS

WOLNY RODZINA PORTRETY

. . . teach us how to write “free family portraits” in other languages

–> Toss into and grab from The Swap

–>KIDS: recycle and make a LAVA BOTTLE (bring a clear plastic bottle with cap and we’ll have bottles too!)

–> Featuring culinary & political recipes of Bobby Seale, as found in Barbeque’n with Bobby (check it out here: http://www.bobbyqueseale.com/)

DECLARATION:
BARBEQUE BILL OF RIGHTS

WHEN IN THE COURSE OF HUMAN DEVELOPMENT it becomes necessary for us, the citizens of the earth, to creatively
improve the culinary art of barbe-que’n in our opposition to the overly commercialized bondage of “cue-be-rab” (barbecuing
backwards); and to assume, within the realm of palatable biological reactions to which the laws of nature and nature’s God entitle us, a decent respect for all the billions of human taste buds and savory barbeque desires; we the people declare a basic barbeque bill of rights which impels us to help halt, eradicate, and ultimately stamp out “cue-be-rab!” As the commercialized backwards “bottle-back” recipe methods pursue and invariably evince a design to reduce our backyard-picnics into burnt, half done, bland, badly seasoned, improperly pit-qued entrees, then it is the right of we the barbeque lovers of the world, to alter the cue-be-rab
phenomenon and creatively change our recipe process for a more righteous saucy, down-home, wood-smoking, delectable,
baste-marinating, barbeque’n methodology.

THE BASIC “RIGHTS” OF HICKORY SMOKE PIT
BOBBY-QUE’N

CERTAIN “RIGHTS” ARE ABSOLUTELY BASIC to pit-smoking. You’ll see them repeatedly in the recipes that follow, but
here they are in summary form. If you follow these basic steps, your barbequed meats will always come out tasting qued
down to the bone.
1. Preparing Baste-Marinades: Always use recipe
amounts of hickory liquid smoke.
2. Marinating Meat Entrees: 30-minute hot marinade, or
4 hours at room temperature or overnight in refrigerator.
3. Baste-Soaking Hickory Wood Chips: Spread out over
white-ash-hot charcoals for smoke-flavor barbequing.
4. Sear Seasoning: Browning and sealing in any coated
meat seasonings before pit-basting.
5. Constant Basting: Baste meat entrees with blended
hickory flavored marinade (do not use sugar content sauces).
6. Cover Top Pit: Keep down after each basting method
and adding more baste-soaked hickory wood chips as needed.
7. Glaze on Barbeque Sauces: Only after meat entree is
mostly cooked and/or done

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