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| Author |
Message |
| 5 new of 34 responses total. |
cmcgee
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response 30 of 34:
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Jun 3 12:56 UTC 2002 |
Actually, REI (Recreational Equipment ?I) is one of the country's biggest
coops. As I remember, they got their start in Oregon or Washington.
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orinoco
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response 31 of 34:
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Jun 3 21:40 UTC 2002 |
A quick web search turned up the Kindermeadow Housing Co-Op in Olympia,
the Sherwood Cooperative in Seattle, a few co-op houses at Oregon State
University, a Student's Cooperative Association in Eugene, and a bunch of
houses in Portland. Now, these are all probably on the wrong side of the
Cascades from you, right? I'm not finding any student housing co-ops on
the east side of Washington or Oregon, or any at all in Idaho.
Still, as Colleen points out, there are definitely other sorts of
co-operative businesses in your neck of the woods.
Quick, someone get me off my soapbox...
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jaklumen
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response 32 of 34:
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Jun 4 00:12 UTC 2002 |
resp:30 that sounds about right..
resp:31 yep, Dan, all on the west side. But of course, there are a
number of farmer co-op stores. That's it, though. Pretty basic. No
herbs, spices, etc.-- just mostly a Joe Conservative Farmer deal.
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dtk
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response 33 of 34:
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Dec 25 20:35 UTC 2013 |
Some techniques are really good for scaling (sous vide, roasting).
Measure by mass, not volume, as you can scale more easily, and can just retare
to add the next ingredient.
Use techniques that offer a wide margin for error (sous vide, braising, etc),
since your cadence will be different to cook for 40 versus ooking for 4.
Fussy dishes and proper plating go out the window unless you have a crew. Just
serve family style.
Casseroles scale nearly linearly, and are always appreciated.
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keesan
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response 34 of 34:
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Dec 26 03:44 UTC 2013 |
Soups stretch easily too.
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