Hi @Merel
Thanks for the details about the recipe 
I’ve seen you postponed your dessert to Friday at lunch. I would have liked to serve it on Thursday night (a dinner calls a dessert :P) but if you have a specific reason for it of course no problem. Just wanted to check it wasn’t an error.
See you all very soon!
hi,
The reason to postpone it is because it has to settle in a fridge for a minimum of 3 hours. Depending how quick the chickpeas are prepared it could be made in early afternoon to be served at dinner…
Just need a bit more clarity on @Resa her plans…
is a soup a good idea?
@Noemi Yes, i thought about the same. it`ll also be way easier to cook for a smaller amount of people. But would you say that the recipe is good or should it be more like finger food to create a lager variation for the buffet?
I am currently based in Brussels but im also travelling between Germany and here, so ill be not sure to join next week.
Soup and finger food
Are the best solution for lunch. Indeed.
Thursday night before the FuckUp Night we will have more time for more elaborated quality kitchen time 
@Kaja is already up for a vegan sweetpotatoe-peanutbutter-dish, @Alex Levene is on SPINACH/Kale AND BUTTERNUT SQUASH DAAL, and @Merel a chocolate mousse. Add a salad and it sounds like a menu to me :) @Matteo_Uguzzoni and @resa 's soup could also be cooked on Thursday afternoon in order to have them already for Friday lunch?
@Iriedawta delicious Syrian finger food might come together with the soups maybe on Friday? Otherwise Saturday it’s also an option since on Friday Anna already has her session.
Let me know your thoughts but as a recap the Food Team is in action: Thur 25 dinner, Fri 26 lunch, Sat 27 lunch, Sun 28 lunch. Pick your favorite!
25/02 dinner
26/02 lunch
27/02 lunch
28/02 lunch
25/02 dinner
26/02 lunch
27/02 lunch
28/02 lunch
25/02 dinner
26/02 lunch
27/02 lunch
28/02 lunch
25/02 dinner
26/02 lunch
27/02 lunch
28/02 lunch
Very happy to do the cooking on the Thursday night.
What better way to get to know people than by cooking and sharing food with them?!
Happy to cook on Friday! I think I will still have time to prepare for my session after lunch, so no problem @ireinga :-)
kitchen party
Hey
In some place on this forum (I always lose track on where which info mosaic stone can be found …) I wrote I’d prefer to cook on thursday.
But I don’t really mind, unless it’s sunday, which won’t work. I will most probably wander around with the storytelling group, so no cooking for me on sunday.
Apart from that, I’m flexible.
Cheers
Kaja
Just wanted to say I love this thread
nom nom nom nom. Will be a spontanous kitchen help on location other work with LOTE5 commitments allowing. <3
Soup for Fridays lunch sounds good for me
But to summarize it: Are we gonna prepare it at home or are we gonna cook it at the place itself and are we sticking with one dish per meal or more like a buffet?
I mean one soup for 150 people or less?
Made a plan for food!
Hello inspired cooks!
I’ve just been through all your recipes and had a hard time postponing my late lunch, all looks delicious :) @resa @Matteo_Uguzzoni @Iriedawta @Merel @Kaja @Carolina
Since time goes by as fast as Belgian rain I hear on my window, it’s time to fix some last details about our cooking efforts.
I would like all of you to:
1- check the ingredients and quantities I wrote on the page “ingredients” of this file: https://docs.google.com/spreadsheets/d/1dxKTE46t7OevlKweYAS9kiC3GAAqmhzLMJ47ZsJGVQA/edit?usp=sharing
I had to come up with a price/person per recipe so big time looking for the price details of all your ingredients (I did the exercise with the prices of a Belgian chain called Colruyt cause they have alla prices online, not a big supporter of doing all the groceries there though).
2- write down on the page Inhouse cooks of the same file when you would like to cook and where and which specific equipment you would need if you want to cook at the venue.
3- check the schedule of your “plate” (Inhouse cooks), soups and others can be done of course also some days before being served so just leave a comment if you’d prefer to serve your creation on another day.
4- In case you are up to join the crew for groceries (probably on Wedn 24th) you’ll be our hero! Just let us know if you are in town by replying in a comment.
Thanks and hope this is clear, just get in contact for any questions!
Happy we
Tabouleh is best when served fresh so idk how I need to manage participating in this workshop and chopping parsley 
@ireinga
Urgh let’s see
Maybe an idea is to switch the tabouleh and other Syrian plates (hummus and veggie tagines?) with the Croque Madame? Persil chopping personally takes me ages :S @Carolina @Evamus
Is hummus and veggie tagines still on the plan btw?
Ok for Saturday! Do let me
@ireinga Ok for Saturday if it’s ok for the girls?
Do let me know how many tagine pots(preferably used ones as the new ones need special treatment at least a day in advance and the first tagine cooked in the new pot is not the best) you can get and I will add the ingredients accordingly(one pot can serve approx. 4 pax).
As for the hummus, we need a food processor, is it feasible?
Also, fyi tagine is a uniquely Moroccan specialty and not Syrian 
Groceries
I will land in Bruxelles Wednesday 24th, so if the grocerie tour is late afternoon, i’m in!
It should be!
Let you know at what time we’re going and the meeting point
For any last minute question 0032486244096
Updated
Hi Irene,
I’ve updated the details for my dish. Couldn’t work out why things had changed until i realised you must have thought the quantities i had listed were for 4 people, when they were actually for 120 people! It was looking very expensive per head, now it’s down to just over 3Euro/per person. Which is much more reasonable for a simple veg dish like this.
Alex
Exactly
Could not understand the math myself
Quantities? For how many people do I plan now?
Dear Irene
Could you please help me out with understanding the planning of the quantities of the food?
Do I understand it right from the excel that so far we have two dishes on thursday night, each calculated for 120 people?
Should I, therefore, adapt my recipee to 60 people? My inner russian says: cook too much, so we have something for hungover
binge-eating sessions at 4 am - not double of what we need though
But I will happily downsize, in case that’s what the “task” was, when you said “check the qantities” Just want to make sure I get this the right way.
Cheers
Kaja
Quantities
Hi Kaja,
Hello (waves),
So we’re both cooking dishes for the Thursday night. It looks like both of them could be main course dishes or starters.
My thought is we should offer them both up at the same time and let people choose if they want just one, or some of both (i would choose this option every time).
We’re using a lot of the same ingredients so it would make sense to combine forces.
That way we both cater for slightly fewer people each. Maybe cater for 90-100.
Thoughts?
Alex