YUMMMY gift

[subliminalkick]

When i i was around the kitchen came up with a food gift to any one that wanders by and might take it out and about in a small cooler

a wheat thin peanut butter sandwich diped in choclate using melted choclate

gona make a bunch pre playa and supplies to make more just thought id share the idea
the kids loved them and my girl said it was bite sized heaven:-)
enjoy

[trilobyte]

For what it's worth, if you're planning on serving food to the public, you may very well need a health department permit. Here's the information that we received on the subject...


==============


HEALTH DEPARTMENT PERMITS - DEADLINES

As we told you back on June 1st in newsletter #3:

In order to fight the threat of food-born illness on the playa, this year the Nevada State Health Division (NSHD) is expanding their requirements
for camps preparing food who must have a health permit and schedule an inspection. You must apply for and be permitted as a Temporary Food
Establishment by the NSHD if:

• [NEW] You will be cooking or serving food to large groups of more than 125* FELLOW CAMPERS of your theme camp on a consistent basis.

(If you have a communal kitchen shared by 125 or more campers, but meals are prepared individually, or in smaller quantities than for
125 persons, a permit is not required, however we highly recommend you research and review safe food handling practices, starting with
the Nevada Division of Health information).

• You wish to share, cook or serve food or beverages to the general Burning Man population (gifting food).

Here are the permit procedures and deadlines:

If you have already applied for a permit, you should be receiving
instructions in the mail soon.

If you are planning to make and give away food to the public on the
playa - drinks made from fresh squeezed juice, or even snow cones,
here's the scoop from Cindy Ulch, Supervisor with the Nevada State
Health Divisions Public Health and Clinical Services Environmental Health Program:

The only application any camp needs is the "Vendor Application for
Temporary Food Establishments" found here:

http://health.nv.gov/BFHS_EHS_TempEventInfo.htm

DEADLINES:

Via Mail: we must have sufficient time to be able to process the
application and send back a letter of confirmation. So they need to
be received at Ellen Kunz's office in Winnemucca no later than one
week before the event - MONDAY AUGUST 22nd.

Don't wait till the last minute. It would be a shame to have to cancel
your plans, our even risk being cited for a health violation. That
mailing address is NSHD - PHCS 475 West Haskell Street Suite
38, Winnemucca, NV 89445.

In person: no later than THURSDAY AUGUST 26TH - 4150 Technology Way Suite 100,
Carson City, NV. Phone: (775) 687-7550 or 475 West Haskell Street
Suite 38 Winnemucca, NV. Phone (775) 623-6588.

On the application, the event coordinator is "Burning Man". Leave the
location blank. After mailing the application and $50 USD payment, all
anyone needs to do is come and pick up their permit at Playa Info in
Center Camp during the following days and hours:

Saturday August 27th through Friday September 2nd, 1:00 PM to 2:30 PM

We do this so that we can get an accurate camp location from which to
do inspections. WE are NOT issuing new permits at Playa Info.

IMPORTANT: A NUMBER OF CAMPS LAST YEAR DID NOT COMPLETE THE PERMIT
PROCESS BY PICKING UP THEIR PERMIT AT PLAYA INFO AND RECEIVING THEIR
INSPECTION. NOT COMPLETING THE PROCESS IS THE SAME AS NOT BEING
PERMITTED. DON'T BE SHUT DOWN OR FINED. YOU MUST PICK UP YOUR PERMIT
AND BE INSPECTED TO BE IN COMPLIANCE.

ADDITIONAL QUESTIONS: Please contact Ellen Kunz (775) 623-6588 or
email ekunz[at]health[dot]nv[dot]gov

[Drawingablank]

When i i was around the kitchen came up with a food gift to any one that wanders by and might take it out and about in a small cooler

a wheat thin peanut butter sandwich diped in choclate using melted choclate

gona make a bunch pre playa and supplies to make more just thought id share the idea
the kids loved them and my girl said it was bite sized heaven:-)
enjoy

Great idea but I just want to point out that making these up ahead of time may be difficult as the storage temp range for chocolates is generally pretty narrow - it if gets too cold (below about 50 - 55 deg. F. depending on the type of chocolate) the fat can migrate to the surface which looks bad cosmetically and starts you with the taste of fat on your tongue. If it gets too warm is self explanatory. It's hard to regulate the temperature of a cooler over extended periods and most refrigerators will be too cold.

[Savannah]

Unless one has done some homework on keeping chocolate stable out there, it's pretty difficult (and there is the aforementioned health permit needed). The weird exception, stability-wise: fudge, kept in the coolest, driest spot available. I found this out after stowing some fudge under the passenger seat in the cargo van one year and forgetting about it all week. It was in excellent condition, so we ate it during Exodus.

[subliminalkick]

snifff thinking not i suppose might make them out there for me and mine and anyone around camp.....
wass just going to buy herseys barrs and put them in the cooler and once out just let the heat do its thing.....
didnt know choclate was that unstable........snif

[Savannah]

Well, try it, and stop snifflin'. Clearly you're not trying to serve crowds as a theme camp.

Last year, a marvelous woman made me a fried (or was it grilled?) nutella sandwich. So delicious.

[Drawingablank]

snifff thinking not i suppose might make them out there for me and mine and anyone around camp.....
wass just going to buy herseys barrs and put them in the cooler and once out just let the heat do its thing.....
didnt know choclate was that unstable........snif

First, it is ok to store chocolate that you plan to melt in the cold - the fats will reintegrate when you melt it. The cold is only a problem with finished chocolates.

Making them there should probably work out ok as short periods in the cooler generally won't harm the finished chocolate. Making them several days in advance would pose storage problems though.

Since I make thousands of pounds of chocolate a year I would love to be able to make some in my shop to bring, but that is impractical. I plan to make some chocolate on the playa, but will not make them until right before I need them to avoid storage headaches.

[Sic Pup]

snifff thinking not i suppose might make them out there for me and mine and anyone around camp.....
wass just going to buy herseys barrs and put them in the cooler and once out just let the heat do its thing.....
didnt know choclate was that unstable........snif

I can't speak for the melting/dipping part but I had some of the giant Hershey's bars in ziplocs in a cooler last year with no issues. IIRC I actually brought them in the drink cooler from NY, left on Thursday and broke them out on the following Thursday. They were good an cold and have a lovely snap when broken (even commercial chocolate has a certain appeal late in the week at BM).

[Eric]

I throw a chocolate bar or some M&M's in the RV freezer (in the back) every year. Take it out Weds or Thurs & enjoy cold chocolate. When it's frozen you have less of a problem of the fats migrating- the catch is you need to pre-freeze it before you put it in the RV freezer or cooler. You need them to get cold as quickly as possible.

Learned this growing up in AZ as a kid- mom always kept some frozen chocolate at the ready in the summertime.

[subliminalkick]

mmmmm home made choclate ...mmmmmm ok'
was just thinking about it made any where near ahead IE reno or... wheat thins and penaut butter sitting against each other
would probially equal one funky thing 2 day later even kept in optimal conditions..... i digress
so for the passing around at the playa is out untill next year if it works well out there this year.....still be passing to whoever is interested
if i make it out to the meet and greet ill bring a small batch for all those who have been ever so helpfull on here

so the supplies list as it stands 4 large boxes of wheat thins love me some wheat thins
8 large choclate bars one works well for a decent batch
3 large cans of PB
gona try it with some white choclate but ........ arg since i made some a few nights ago the kids wont shut up bout them
if ya never tried it highly sugested YUM

[Elderberry]

Another word on the permit. First, it's an easy thing to get and comes with lots of good info on safe food handling. Second, the inspectors are friendly and are as much concerned about educating you to proper food handling as inspecting. Third, surprisingly, making anything at home to serve on the playa is more problematic than making it on the playa and serving it. Food made for service and brought to the playa needs to be made in a permitted kitchen.

[subliminalkick]

/\/\/\WOOOAAAAH WTF/\/\/\

[subliminalkick]

thank you thank you could i pull off this permit in time for the playa fast approaching??? live out in ohio would they mail it..... wait could probially find this in pre mentioned stuff

[trilobyte]

Of course you can pull it off in time. I know it's a lot of words and it's governmental crappola, but give it a read when you get a chance. I've heard it's fairly easy to do, and won't kill your soul or anything. We have one of our campmates (who's coming from NYC) going through the process this year too, and she's looking to make serve some foody treats to the public as well.

It's a different animal if you're not setting up like a stand or distributing them to random passers-by. If, say, you're making and offering them on a one-to-one basis to the friends and visitors to your camp (assuming that camp is less than 125 people), then you are officially under the radar. 'OMG I made too many of these, does anybody want one?' instead of posting a sign and operating a yummy treats stand

[oneeyeddick]

Make all you want to ahead of time, the trick is to use the meltaways chocolate and then just keep them in the fridge or cooler till serving time and you will have NO problems.

Been making chocolate covered things out there using that stuff for over a decade now without regret.