feast-spices-msg 4/4/09

Purchasing and storing spices for feasts.

NOTE: See also the files: spices-msg, herbs-cooking-msg, spice-storage-msg, merch-spices-msg, spice-mixes-msg, Fst-Managemnt-art, Run-a-Feast-art, kitchen-tips-msg.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Mon, 16 Feb 2004 16:01:05 -0700
From: "caointiarn" <caointiarn1 at juno.com>
Subject: [Sca-cooks] spices for feasts
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

Pani Jadwiga wrote:
> I spent Valentine's day shopping for my feast; <> we went to Shady 
> Maple in East Earl and <> bought the bulk herbs and spices. <

         I have a question.  But first my explanation.  When getting groceries for a feast,  I usually just use what spices I have in my kitchen, or purchase what I think I'll need from my own pocket.  I figure what small amounts I use aren't that expensive, I know how fresh they are, and if I douse a whole purchased quantity I can then add it to my budget. If there are leftovers, by buying the spices & herbs myself, I keep it.   How do other cooks handle this?

Caointiarn


Date: Mon, 16 Feb 2004 18:59:26 EST
From: Bronwynmgn at aol.com
Subject: Re: [Sca-cooks] spices for feasts
To: sca-cooks at ansteorra.org

caointiarn1 at juno.com writes:
<<When getting groceries for a feast,  I usually just use what spices I have in my kitchen ,or purchase what I think I'll need from my own pocket.  I figure what small amounts I use aren't that expensive, I know how fresh they are, and if I douse a whole purchased quantity I can then add it to my budget. If there are leftovers, by buying the spices & herbs myself, I keep it.   How do other cooks handle this?>>

Our shire has some containers of spices, all in dated containers so we  know how old it is.  Usually anything I need is in the shire stores, but not  always.   We don't, for instance, keep a store of cubebs or grains around, so I  use my own for that.  But black pepper, cinnamon, cloves, nutmeg, and so forth  we nearly always have.  Fresh herbs I buy as needed, and sometimes dried  ones depending on what's in the stores.

Brangwayna


Date: Mon, 16 Feb 2004 19:41:16 -0500
From: "a5foil" <a5foil at ix.netcom.com>
Subject: Re: [Sca-cooks] spices for feasts
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

I'm lucky to have a natural foods store close by, where I can get small quantities of spices from the bulk bins. So I calculate how much I'll need and buy it fresh, paying out of he feast budget. (If it's just a  teaspoon or so of something, yes, I generally just use what I already have on hand.) There usually isn't much left over this way, but if there is I keep the leftovers since they won't keep until the next event and there's no telling what spices the next cook will need anyway.

Cynara


Date: Mon, 16 Feb 2004 19:44:23 -0500
From: "Ruth Tannahill" <rtanhil at fast.net>
Subject: [Sca-cooks] spices for feasts
To: <sca-cooks at ansteorra.og>

Our group tends to store dry goods. Spices, etc. get purchased on the feast budget. Leftovers go in the spice box. It only gets to be a problem when I find the odd moldy ginger root/garlic bulb/box of currants, or leaky bottle in there. If I can't identify something by smell, it gets pitched. Even  if the stuff was dated (some of it is...), I'd still have to do this.  Storage conditions can be a bit unpredictable. The spice box is stored in an area cooler than the rest of the house, which prolongs their life, but it gets transported in peoples' trunks....

Understand, we're in an area with many ethnic groceries, so spices aren't as expensive as they might be elsewhere.

Berelinde, the chamberlain

<the end>
Edited by Mark S. Harris	feast-spices-msg	2 of 2