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Begging assistance

post #1 of 7
Thread Starter 
As I mentioned in another thread, Calvary Baptist here in Salt Lake City is celebrating its 117th anniversary this year. Part of the celebration was a lunch for the congregation, maybe a couple hundred folks.

I made a pot of gravy. A BIG pot of gravy. What I had to work with was the drippings and trimmings from various roasts and such. A great base, oh so tasty, but it had chunks of onion, meat and such. No problem, a quick whir in the blender or a food processor and gravy as smooth as silk, thick and rich.

Turns out the church does not have a blender or processor. I want to get them one. I'm once again unemployed, or I'd just go out and buy one myself, write off the $150 or $200 as a charitable contribution.

Since I don't have the money, I'll need to resort to other tactics. I could use some ideas as to how to best go about procuring a decent machine for the church. One thought I just had was to offer a private dinner for two, or maybe 4 people for $200 - $300 dollars, with the purchaser knowing that the money is all going for the food processor and the ingredients, my cut would be 0.00%

Any innovative, sure fire ideas?

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #2 of 7
If there are any restaurant supply companies in SLC, see if they have a reconditioned machine. Those can usually be had for rather less than the price of a brand-new one. And they usually have some length of warranty.

Before you go looking for one, think about what the uses would be. What would it be used for: just soups and sauces, or pureeing something with more solids, less liquid? What quantities are you talking about -- quarts? gallons? several gallons at a time? Would you want it for chopping and shredding, or only pureeing?

If you would just need it for mostly liquid items, consider getting a stick blender. With a long enough shaft, it can go right into a big stockpot and whirl away. Then you just have to pass the liquid through a chinois to remove the few larger pieces that might be left. Remember that a canister blender, even the biggest ones here, have a limited capacity and might need to be filled, emptied, and refilled several times to process everything.

If you want it for chopping/shredding as well, a food processor might be more useful. But as you can see, those guys are expensive. And frankly, I don't think they do as well at pureeing as a stick blender.

Disclaimer: I am not pushing this seller; just using their offerings to show examples.


As for how to raise the $$, sorry, that's not my field. :p
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 7
Auction off private chef services as many times as needed to raise the money. Personally I don't mind the bits of meat/veg in the gravy, more of a homestyle approach(and I am to lazy to strain it or dirty the blender :lol: )
post #4 of 7
It sounds like you are a really nice person, I sympathise, and think your idea of cooking a meal for 2 or 4 with them paying as donation is wonderful, good luck
post #5 of 7
The private dinner idea sounds good for a fundraiser. Or a spaghettie supper at the church with profits to be used for kitchen equipment. And forgive me for asking, but wouldn't straining the stock through a china cap accomplish the same thing as a blender? If you want it really clear you can use a fryer filter in it.
post #6 of 7
When ever I make a Turkey gravy for a large amount of people I alway put in the scrap chunks of turkey. I don't mind it looking like a home style gravy. For a beef gravy make a Roux and a good wire whip and whip the Sam Hill out of it. You may still have some chunks but who cares as long as the flavor is there. You could get away doing this with a Gravy but never with a sauce.....................Bill
post #7 of 7
A chinoise should work just fine and is a lot more cost effective.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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