headcooks-msg - 5/17/01
Advice for SCA headcooks. Feastocrats.
No one should have to go on counselling after they run a feast. -Sianan
NOTE: See also the files: feasts-msg, feast-menus-msg, fst-disasters-msg,
HC-butchers-art, p-menus-msg.
************************************************************************
NOTICE -
This file is a collection of various messages having a common theme that
I have collected from my reading of the various computer networks. Some
messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium.
These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with
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Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
mark.s.harris@motorola.com stefan@florilegium.org
************************************************************************
Newsgroups: rec.org.sca
Subject: Re: cook grain w/o burning
From: schuldy@zariski.harvard.edu (Mark Schuldenfrei)
Date: 13 Jan 94 21:35:02 EST
Tarrach Alfson wrote:
My lady is about to take on her second large feast, and has asked me to
see if any of you out there know of a good way to cook large quantities of
grain (ie. barley, bulgar wheat, etc.) without having it burn to the
bottem of the pans. Any information will be greatly appreciated.
If you can get Angharad's little pamphlet on the mechanics of large scale
cookery, you will find it invaluable.
The short answer is, preheat the water (hours before you think it will need
to be preheated: the volume goes up with the cube of amount, but the surface
area at the bottom increases only with the square: add in the additional
surface area radiating heat away, and you've got a long time to wait).
Them stir like the dickens. Commercial food establishments sell wonderful
paddles for this purpose, for about 7 dollars. Because of the dynamics of
the system, the normal convection you would find in a small batch will not
suffice. Stir about every five minutes.
Tibor (I spent a lot of time in kitchens before I discovered
heraldry and fencing.)
--
Mark Schuldenfrei (schuldy@math.harvard.edu)
From: jtn@nutter.cs.vt.edu (Terry Nutter)
Newsgroups: rec.org.sca
Subject: Re: cook grain w/o burning
Date: 14 Jan 1994 18:12:02 GMT
Organization: The Rialto
Greetings, all, from Angharad ver' Rhuawn.
Tibor responds to Tarrach Alfson:
>Tarrach Alfson wrote:
> My lady is about to take on her second large feast, and has asked me to
> see if any of you out there know of a good way to cook large quantities of
> grain (ie. barley, bulgar wheat, etc.) without having it burn to the
> bottem of the pans. Any information will be greatly appreciated.
>
>If you can get Angharad's little pamphlet on the mechanics of large scale
>cookery, you will find it invaluable.
Gee, thanks for the plug. Those who are interested in this (or the booklet
with the recipes) can email me for info; I do have a bunch of them.
>The short answer is, preheat the water (hours before you think it will need
>to be preheated: the volume goes up with the cube of amount, but the surface
>area at the bottom increases only with the square: add in the additional
>surface area radiating heat away, and you've got a long time to wait).
>
>Them stir like the dickens. Commercial food establishments sell wonderful
>paddles for this purpose, for about 7 dollars. Because of the dynamics of
>the system, the normal convection you would find in a small batch will not
>suffice. Stir about every five minutes.
If you can get someone to, stir constantly.
But there's another trick, if you can get a large enough container and the
means to drain it (the steam kettles that high schools use to cook veggies
in are perfect): use _much_ too much water. Boil the grain in _lots_ of
water; drain before serving. Works well with rice (so long as you're not
trying to retain the delicate flavor of a special variety like basmati),
and reasonably with others. Try at home first. With rice, boil for 16
minutes, then drain.
Cheers,
-- Angharad/Terry
From: ayotte@milo.NOdak.EDU (Robert Arthur Ayotte)
Newsgroups: rec.org.sca
Subject: Re: cook grain w/o burning
Date: 14 Jan 1994 02:35:33 -0500
Organization: North Dakota State University ACM, Fargo ND
In article <CJL1xE.20I5@ns1.nodak.edu> you wrote:
: My lady is about to take on her second large feast, and has asked me to
: see if any of you out there know of a good way to cook large quantities of
: grain (ie. barley, bulgar wheat, etc.) without having it burn to the
: bottem of the pans. Any information will be greatly appreciated.
: Tarrach Alfson
: Dahleen@badlands.nodak.edu
Cooking time is the key. Starting with boiling water (not simmering)
and then add the rinsed grains. Bring it back to a boil and then near the
end of the cooking time turn off the heat. (depending on volume can be up to
30 minutes). And use a lid to keep the temp as high as possible.
If your going to strain the grain from the liquid, just use more
fluid (barley). Sometimes cooking the grain ahead in smaller batches
and adding it to a boiling mix can do the trick as well.
Horace
From: ayotte@milo.NOdak.EDU (Robert Arthur Ayotte)
Newsgroups: rec.org.sca
Subject: Re: Cooking Lots of Rice (was Re: cook grain w/o burning)
Date: 14 Jan 1994 15:40:26 -0500
Organization: North Dakota State University ACM, Fargo ND
: Is the method for cooking large batches of rice similar? Cariadoc, in his
: Miscellany, mentions (off hand) that there is a way to cook rice that
: depends mostly on the retained heat of the boiling water but he doesn't
: give details.
: Konrad
Rice is easy. First you need a very large pot. (sorry that was just
too easy....) but I digress.
I have used this method for rice and rice mixes (then with lentils) and it
works well every time.
Measure your liquid (2 times by volume of fluid to dry) plus 3-5%
Bring the liquid to a rapid boil. (yes they are right it's gonna
take a very long time so keep the pot covered). Herbs may be added here.
To the rapidly boiling liquid add the dry goods (rice) and bring back to
a boil while covered.
Once it's boiling again turn the heat off and wait 20 minutes covered.
It's done.
The water will retain enough heat to cook the rice.
Horace
Date: Tue, 08 Apr 1997 14:02:10 -0400
From: "Philip W. Troy" <troy@asan.com>
To: sca-cooks@eden.com
Subject: Re: Food Restrictions and Feasts
Michael F. Gunter wrote:
> > How do you handle getting people with dietary restrictions to notify
> > you *before* you start buying food?
>
> My attitude is that I try to avoid or at least substitute for the more common
> dietary restrictions (no pork, plenty of food for vegetarians, etc...) but for
> the less common problems. Well, if they tell me I try to make some
accommodation
> but if not, tough cookies.
>
> > I just cooked an event and had *one* person (out of nearly 150 attendees)
who
> > told me ahead of time that she had an allergy. Meanwhile, I know several
> > local vegetarians did not tell me,
...
> I always try to make sure that vegetarians are well taken care of at my
> feasts, it is just pre-supposed planning. Besides, having good edible veggie
> dishes can make for a less expensive feast.
>
> > I also had one person attend who could not eat a single dish I made because
> > of dietary restrictions. At least he was prepared to eat off-board, which
wasn't
> > scheduled and everyone knew that. If he had let me know ahead of time, I
> > could at least have made something special for him for lunch and dinner.
>
> The sign of a caring head cook. :-{)}
>
> > Derdriu
>
> Gunthar
It seems to me as if you are pretty much doing all that you can to
accomodate the maximum number of people. I also had one person contact
me in advance regarding dietary restrictions at an event I cooked for a
couple of weeks ago. As it happens, that person proved ultimately unable
to attend anyway. There will always be a certain amount of this sort of
thing. Ways to deal with it include:
1. Include a loud, tactless notice in the text of the event notice to
the effect that you are willing to accomodate the dietary restrictions
of the event rs, but that you will have to KNOW ABOUT THEM IN ADVANCE.
2. Post (prominently) a menu with an attached ingredients list. Leave
plenty of room for addtional hand-written notes, in case you decide
during the day to throw an unscheduled tot of ginger in something. Have
a herald announce shortly before the feast that persons with dietary
restrictions should check the list for recent annotations.
3. Keep your menu constructed so that the feast is modular. Meat dishes
should contain meat. Vegetable dishes should not. Dishes that fit
neither category clearly can often be made in their "fast day" or Lenten
form. For instance, a green or black porrey can be made with butter
instead of bacon. It will often say this right in the primary source
recipe. This will take care of most of the problems you might encounter.
You can also set aside a small portion of the dish before the
questionable ingredient is added, to be reserved for the use of
vegatarians, people with allergies, or whatever it may be.
4. You may or may not choose to provide additional vegetarian "main
courses" for such people as have contacted you in advance: I have never
found this to be necessary, and have never known anyone to go hungry
because of it. I am certainly willing to do so if I am asked to do so,
but I usually am able to set up my menu with sufficient variety that if
someone has to avoid up to about 40% of the meal, they will still be fed
more than adequately.
I feel that if you have done these things, you have faithfully
discharged any responsibility in this area as a chef. Running a kitchen
isn't easy, especially if you are actually doing the cooking as well. I
don't mean to sound harsh, but while I feel a cook should accomodate the
minority, I also feel that this should not be at the noticeable expense
of the majority. If providing what is in essence a separate feast for
folks with dietary restrictions detracts from your ability to provide
the rest of the attendees with their money's worth, then you need to
rethink your plans.
Cheerfully anticipating a flood of intriguing responses to this,
Adamantius
From: Mark Schuldenfrei <schuldy@abel.MATH.HARVARD.EDU>
Subject: Re: Food Restrictions and Feasts
To: sca-cooks@eden.com
Date: Tue, 8 Apr 1997 13:02:19 -0400 (EDT)
How do you handle getting people with dietary restrictions to notify
you *before* you start buying food?
I would let grown-ups be grown-ups. If they fail, they fail.
My wife (the frequent cook for events) usually prepares a feast that is
quite edible for vegetarians, anyway. We have quite a few of them here.
Many of them come prepared to supplement the meals, anyway.
I guess the real question is, what is the role of the cook at an event. In
some places, it is to feed everyone, no matter what, no questions asked.
Around here it appears to be to provide an authentic medieval dining
experience that will satisfy the senses and nutritional needs of the guest.
Just as we wouldn't expect all present to be able to partake in authentic
dance, we cannot expect everyone to partake of an authentic feast:
especially if they don't call ahead.
On the other hand, anything and everything feasible should be done for those
that plan ahead. My wife once made kosher versions of a feast for a table
of observant Jews, except for the chicken: she asked them to purchase a
kosher chicken, and furnished recipes to them so it could be cooked in
advance: and included their costs in the feast budget, in fairness to them.
Tibor (Whose dietary restrictions are legion, so I no longer eat
feasts)
From: "Kay Jarrell" <kay.jarrell@ccmail.bus.umich.edu>
To: sca-cooks@eden.com
Subject: Re: sca-cooks Re: intro
Date: 4/10/97 10:38 AM
You know, the reason cooks bitch and moan about how hard it all was is so those
who see food "appear" on the table will have some small clue as to how much
work, time, training, experience, frustration, diplomacy, effort and late ngihts
went into not just the plate they see but the education of the cook.
I have had few rewards so sweet as a round of applause from an SCA feast, or the
members of a class here at work, but the work had to get done, first.
Kay of Tre Asterium C.L.
**************************************************
Chef Kay Jarrell
The Executive Education Center
Univeristy of Michigan Business School
kjarrell@umich.edu
Date: Thu, 10 Apr 97 17:09:52 EDT
To: sca-cooks@eden.com
Subject: sca-cooks Complaining
Mark Schuldenfrei wrote:
> > Any have any suggestions on how to get
> > comfortable cooking for 200 rather than 40?
>
> Gunther wrote:
> Comfortable? HAHAHAHAHAHAHAHAHA!
> You'll never be comfortable as Head cook! Abandon all hope!
>
> Nope.
>
> Plan, plan, plan some more. Make lists, work out timelines, make some more
> lists. Have people you know, and trust, practice the recipes and take
> charge of each one.
>
> It isn't that bad.
I was going to address this and hadn't figured out how to do so
delicately. If we (the experienced cooks) make it seem like cooking is
the greatest trial and a miserable experience, how will we ever get
others to join our ranks?
This is like saying to newcomers "Oh, fighting is miserable, you get all
hot and sweaty and bruised and battered and it takes forever to learn to
be any good and its mortifying when you lose and the equipment is
expensive and some big Duke is probably going to beat the tar out of
you". Certainly not what we do where I'm from, and not a very good
incentive to getting people to fight.
Yes, cooking feasts is a lot of work. But with some reasonable
organization and advance planning, it doesn't need to be a miserable
experience. I teach a whole class on Feast Planning for our Kingdom
University and it sells out every time, so there's certainly interest out
there in "doing it and doing it well". My great tool for feast planning
is the clear plastic sheet-covers. You can put the period recipe on one
side, the redaction on the other, and write on it with a grease pencil to
check off steps, or note "cooling in left hand fridge" or whatever.
Keilyn
From: "Greg Lindahl" <lindahl@pbm.com>
Date: Mon, 14 Apr 1997 12:58:32 -0400 (EDT)
Subject: SC - Re: sca-cooks Feast Budget
> I'm a big believer in buying produce in season: not only does it save
> money, but it gives a more period effect. A medieval feast would not
> have had fresh asparagus and fresh apples at the same dinner. A good
> reference for produce seasons is _The Goldbecks' Guide to Good Food_,
> a revised and expanded version of their classic _Supermarket Handbook_.
I also have an article on the web which discusses this issue: "Robbing
Peter To Pay Paul: Halving Feast Costs". It can be found at:
http://www.pbm.com/~lindahl/food.html
- -- G. B.
From: "Richard Cockrum" <cawhill@ccia.com>
Date: Tue, 6 May 1997 16:31:09 -0400
Subject: Re: SC - asbestos undergarments (silly)
> Last time I was in the kitchen I was crouching in
> front of the oven, lifting out a roast when someone let little terrors
> (children) into the kitchen. Little kids have no regard for the safety
of
> others and playfully gave me a push. Sianan's balance, not very good at
> the best of times, went off and she fell forward banging her cheek against
> a *VERY* hot grille. To this day I still sport an interesting lattice of
> scarring on my cheek and forehead. Not too noticable, but still there.
>
> -Sianan
This brings too many memories of my various feast scars to mind! ( Ask
BMDL chirs. about my burn record sometime:<) Any way, as a special
presentation from some of the canton members, I was given a set of WELDERS
LEATHER GLOVES !!! Bless you Bonnie & Chuck :) These actually are a great
thing to have around! The gloves are longer than the oven mitt things ,
mine come almost to my elbow! You can find them at most home builder type
shops, ladies get the smallest set you can find, the fingers will be too
long for most women in the medium or large sizes! You still need to use pot
holders if carrying heavey, hot things for a distance of more than ten
feet, but they really save your arms and wrists from those oops! types of
burns!
Lady Glynis of the Inn of the Laughing Fox
From: "Sue Wensel" <swensel@brandegee.lm.com>
Date: 14 May 1997 17:40:12 -0500
Subject: Re(2): SC - trial feasts
> If you wanted to do it as 4 seperate evenings of one course each, that
> would be much better then dropping items you know how to do. (That
> compatibility issue). Personally, though, I test cook also to find out
> things like the number of pots and pans and burners I need, space issues
> on countertops and timing issues on cooking. (Another story: one of my
> early feasts looked incredible on paper, but the autocrat didn't get me
> in to look at the kitchen until the day before the event. The kitchen
> had a normal, house-sized stove. I had 3 of my major foods requiring
> on the top of the stove cooking. Needless to say, I did a bit of
> juggling and creative cooking. (I cooked on item in the oven in pan of
> water, and had a person assigned to make sure that the other two industrial
> size pots didn't fall off the stove (which just wasn't big enough to hold
> them).)
I absolutely agree. My first (and so far only) feast, things were so hectic
in my mundane life that I didn't get to look at the kitchen until the day of
the feast. We were planning to do 48 pies but had only two ovens with one
rack each. Fortunately, we found another partial rack and were able to get
twice as many pies (12 instead of six) in that oven. That plus serving the
soup first instead of simultaneously saved the day. I am just glad that I had
pre-baked everything else.
When you visit the site, double-check what burners are functional, what ovens
are working and what are the quirks of the stove. Just what you don't need is
to leave something "cooking" for half an hour only to find the pilot didn't
light. Also make sure you know where all the switches are for lights, garbage
disposals (if you are so lucky), and stove hoods. Find out where the fuses
are and what to do if you blow one. Find out who your site contact is and
know how to contact them.
> So, while I realize it's a lot of work, invite 3 to 7 friends over and
> cook one serving plate worth of each with your best estimates on timing
> and get them to taste the courses together. Your feasters will be glad
> you did!
>
I always thought you would test the feast out on you, your SO, your autocrat,
and your autocrat's SO plus anyone else who is game enough to try. For my
feast, we did a run through the week before -- lunch was held at lunch time
and the feast at dinner time. Word of caution: when you serve out the food,
divide your portions as you would at the event. We slice the bread and got a
much higher person to bread ratio than we were getting at the event (Just pop
a few more loaves in the oven!).
> Ruadh
All in all, the feast went wonderfully. Just some notes from the school of
hard knocks.
Derdriu
From: Philip & Susan Troy <troy@asan.com>
Date: Fri, 16 May 1997 20:20:17 -0400
Subject: Re: SC - Cook's Knees
L Herr-Gelatt and J R Gelatt wrote:
> I had major knee surgery about 8 months ago and am coming up on my first
> concrete-floor feast kitchen since the op. PLEEEEEEASE give me some hints on
> what to do to avoid cook's knees. I've got the excellent shoes bit down pat
> and am thinking of investing in some of those blue dense foam sleeping mats
> as floor mats. Does anyone, anywhere, have some good hints----Don't ask me
> to cook sitting. My personality won't allow it.
>
> Aoife
Hello again, Aoife!
Regardless of my stodgy views on pies ; ), I've been cooking in the SCA
for going on 13 years, and have earned my living as a chef as well.
Here's what I've learned in that time, speaking as a cook who can still
easily remain standing AND coherent (well, as coherent as I usually am,
anyway) for around 16 hours or more, despite my grey hairs:
Necessity 1) Really good shoes. They have arch support, HEEL support,
and probably a steel toe. Knapp used to make a steel-toed, black leather
"dress" sneaker that was ideal. Good traction (another essential), too!
Many chefs wear a special clog with a stiff but jointed sole that
provides excellent support, and has the advantage of being able to be
kicked off, in the event of dousing them with boiling oil or other
disasters. Unless you need to run in them, they may be the ideal kitchen
shoe. (I can't afford them myself!)
Necessity 2) Thick, padded socks, such as hikers and mountain climbers
wear. You can get them in a sporting goods store. They have extra thick
padded sections on the toe, the sole, and the heel. Pretty expensive,
but 5 pairs saved my life when I was the man in white (and funny checked
pants)...
Necessity 3) Remember to flex your Achilles tendon. Try to bend your
ankle til you can touch your shin with your toes. I assume you won't
make it, but the effort is helpful in preventing funky bunions on your
heels, and other weird calcium deposits that eliminate the elasticity of
your tendons.
Necessity 4) This may or may not be a problem, depending on the kind of
person you are. With all respect to everyone on the list, one of the
best ways to avoid injuries to joints is to lose any excess weight you
may be capable of losing. Less weight, less joint stress. It's that
simple. It sounds so easy, and it is so hard in reality, but if you are
one of those people who can do this, it is helpful.
Necessity 5) Seltzer.
Here endeth the messin'!
Adamantius
From: Bronwynmgn@aol.com
Date: Sun, 18 May 1997 11:40:54 -0400 (EDT)
Subject: Re: SC - Cook's Knees
<<
I had major knee surgery about 8 months ago and am coming up on my first
concrete-floor feast kitchen since the op. PLEEEEEEASE give me some hints on
what to do to avoid cook's knees. I've got the excellent shoes bit down pat
and am thinking of investing in some of those blue dense foam sleeping mats
as floor mats. Does anyone, anywhere, have some good hints >>
Well, speaking as my mundane persona as a physical therapist, I can give a
few suggestions. I certainly won't ask you to do the entire feast sitting
down, but it would be a good idea to intersperse short sitting periods (10-15
minutes each) in your cooking time, every hour or two.
The dense foam mats may be too soft - they'll be unsatble and that will make
your knee work harder. The kind of rubber mats some people use in the back
of theit trucks would be better - you don't want anything you are actually
going to sink into, just somethng that will take a little of the hardnes off
the floor. Also be sure that it is something that will absolutely not slip
(rubber seems to be the best for this, too.)
Barb Croll
Licensed PT
(Bronwyn doesn't know anything about this.)
From: "Sue Wensel" <swensel@brandegee.lm.com>
Date: 19 May 1997 09:56:42 -0500
Subject: Re(2): SC - Cook's Knees
> L Herr-Gelatt and J R Gelatt wrote:
> > I had major knee surgery about 8 months ago and am coming up on my first
> > concrete-floor feast kitchen since the op. PLEEEEEEASE give me some hints on
> > what to do to avoid cook's knees. I've got the excellent shoes bit down pat
> > and am thinking of investing in some of those blue dense foam sleeping mats
> > as floor mats. Does anyone, anywhere, have some good hints----Don't ask me
> > to cook sitting. My personality won't allow it.
> >
> > Aoife
Adamantius replied (edited for brevity):
> Necessity 1) Really good shoes. They have arch support, HEEL support,
> and probably a steel toe. Knapp used to make a steel-toed, black leather
> "dress" sneaker that was ideal. Good traction (another essential), too!
> Many chefs wear a special clog with a stiff but jointed sole that
> provides excellent support, and has the advantage of being able to be
> kicked off, in the event of dousing them with boiling oil or other
> disasters. Unless you need to run in them, they may be the ideal kitchen
> shoe. (I can't afford them myself!)
I too have knee problems (and damaged nerves in the bottom of one foot) and
have searched high and low for solutions.
In addition to the good shoes insert Dr. Scholl's Backguard (tm) insoles in
them. They provide an extra pad at the heel which is designed to take the
strain of standing off your lower back. It also helps cushion your knees and
feet. The team who developed them ought to be beatified.
Other things I do:
1. Grab a chair and rest your bad leg on it. Try to make sure the seat of the
chair is nearly knee high or you will really strain your hip. If you can't
find a chair, grab a stool and put your feet on it. Sometimes, I just
stand on my knees on the chair.
Alternating resting your feet on a stool is recommended for everyone, not
just for those who have knee or back problems.
2. Check with your local building supply stores for the rubberized
grease-resistant mats like factories use. They resist getting slippery
from grease and are designed for prolonged standing in one place. You will
need to clean them with very hot water -- I don't know how easily they
clean.
3. Walk around. Go out to the feasting area periodically to check how things
are progressing. Check out the nearby areas of the event. Hook up with
the autocrat to see if things are running on time. Check with troll to
see how attendance and on-board look.
4. Don't forget your anti-inflammatories. They can prevent the inflammation
that can cause continuing damage to joints.
5. Ask someone else to carry that heavy box.
Does anyone know where you can get arch supports of an arch 5 inches long and
a little over an inch high. Nothing I buy in the store is long or high
enough.
Derdriu
(whose last job involved keeping an eye on the ergonomics of the time)
From: dragon7777@juno.com (Susan A Allen)
Date: Mon, 19 May 1997 20:28:55 -0700
Subject: SC - Cook's Knees
Get a low stool to raise your foot up, so that one knee is flexed
alternate that and be sure to walk about, I have a really bad
back problem and the foot stool really helps, with the knee
flexed, blood circulation to the legs is opened up (standing
tends to clamp closed the blood supply, leading to
edema (water) in the feet and varicose veins (yuck)
Leg wraps also help, ace bandage or varicose stocking
sort of like leg girdles.
Susan
Date: Mon, 4 Aug 1997 04:47:16 -0500
From: gfrose@cotton.vislab.olemiss.edu (Terry Nutter)
Subject: SC - Booklets
Hi, Katerine here.
I'm normally pretty shy about anything that smacks of an ad, but there are
so many people on this list who seem anxious for this sort of thing that
I'm violating my usual rule. Experienced cooks probably want to move
to the next message now.
I have a couple of booklets that can be ordered by mail. They were designed
for beginners in the SCA (i.e. there's probably nothing here that an
experienced cook would find particularly enlightening, but people with less
experience may be interested in either or both).
The "big book" has twenty-five recipes from 14th and 15th C England and
France, and some general information on food, ingredients, and stuff like
that. The recipes themselves are in the format I've been posting here (in
fact, several of the ones I've posted came from there, with some transformation
but not a huge amount).
It's 65 pages (plus front material), in what I think of as the
standard booklet form, that is, 8.5 x 11 sheets folded in half, with four
pages to each sheet (counting both sides, of course), single spaced, in the
smallest print that is easily legible. This one is 17 sheets plus cover.
The "little book" discusses feast planning and execution, i.e. everything
*except* recipes. The main topics are:
* menu design -- including matching to budget, equipment,
kitchen, and staff, how to find recipes, and balancing the meal;
* staff -- who and how many you'll need;
* preparation -- purchasing, cooking ahead vs. on site,
transportation, timing [including allowing for problems with large
quantities and thermal mass], getting recipes and ingredients ready,
and basic safety;
* peripherals -- serving, presentation, clean-up, and leftovers;
* execution -- delegation and disaster control;
* references.
It's 29 pages of text, in the same format (eight sheets plus cover).
Crude financial details: $5 for the big guy, $3 for the little, plus $1 mailing
cost for the first booklet and $0.50 for each additional.
Anyone interested in a copy of either one should email me at
jtn@cottagesoft.com.
Cheers,
- -- Katerine/Terry
Date: Mon, 22 Sep 1997 18:22:50 -0400 (EDT)
From: Uduido@aol.com
Subject: SC - Burned Rice-saving
In a message dated 97-09-22 09:53:04 EDT, you write:
<< As to the burned rice, I always tell anyone I'm teaching that if a dish
doesn't come out right, it's better to toss it and go without, than to
serve a poor dish. Everything else could be absolutely fabulous, but
it's the burned rice everyone will talk about later.
>>
This is NOT a period solution but works wonderfully well for turning burnrd
rice into a 'gret' dish and it really does work.
If you burn you rice, IMMEDIATELY remove it from the heat and scoop out the
part that has not burnedd. Take a goodly amount of tea leaves and crumble
then into a powder. Stir into the rice until well-mixed.
I burned the rice at Will's and some wonderful gentle told me to try this. I
did. ALL of the rice got eaten and many people wanted the recipe.
Uh, let's see.....take a pan of rice and burn it.........:-)
Lord Ras
Date: Mon, 22 Sep 1997 14:00:20 -0400
From: Donna Kenton <donna@dabbler.com>
Subject: Re: SC - Field Expedient Noodles
I did an outdoor feast with noodles. I pre-cooked them until they were
almost done, then tossed them in a little olive oil, and packaged them
in ziplock bags, one serving bowl's worth per bag. I made the
accompanying sauce and bagged them, too.
When it came time to serve, the sauce bags (bag and all) were put into
boiling water to heat them. Each noodle bag was emptied into boiling
water for a couple of minutes, then scooped out, a bag of hot sauce
poured on, and then given to the waiting server. Every table had hot
noodles.
Rosalinde
- --
Rosalinde De Witte/Donna Kenton * donna@dabbler.com *
http://www.dabbler.com/
Date: Tue, 23 Sep 1997 09:26:23 -700 MST
From: "Jeanne Stapleton" <jstaplet@adm.law.du.edu>
Subject: Re: SC - Documentation
> How does everyone present documentation for their feasts? Do you
> add it as an addendum to the menu or do you offer it at all?
>
> The ever curious,
> Murkial
I've done it in various ways, or participated in feasts where there
have been a couple of methods:
- One is to present small placards or menus at the table
with snippets of documentation
- Another, which I personally like a lot, is to prepare a
small brochure with recipes and documentation for
sale for a trifling amount, or to roll the cost into the
feast fee and offer one to each diner who enters the hall.
Berengaria
Date: Tue, 23 Sep 1997 11:45:13 -0400 (EDT)
From: Mark Schuldenfrei <schuldy@abel.MATH.HARVARD.EDU>
Subject: Re: SC - Documentation
- One is to present small placards or menus at the table
with snippets of documentation
Usually we do that, just citing recipe name and source.
- Another, which I personally like a lot, is to prepare a
small brochure with recipes and documentation for
sale for a trifling amount, or to roll the cost into the
feast fee and offer one to each diner who enters the hall.
My wife bribes her cooking staff with a copy. It seems a fair recompense.
Tibor
Date: Tue, 23 Sep 1997 11:59:21 -0400 (EDT)
From: Uduido@aol.com
Subject: Re: SC - Documentation
<< How does everyone present documentation for their feasts? Do you add it
as an addendum to the menu or do you offer it at all?
>>
I make 20 copies of each recipe page that includes the original recipe, it's
source, my translation and the redaction plus any notes on parts that need
clarifying. I then colate them and staple them together. Anyone of the first
20 people who wants copies of the recipes can then have them for the asking.
Lord Ras
Date: Tue, 23 Sep 1997 14:54:29 -0500
From: Debra Hense <debh@microware.com>
Subject: SC - Documenation
I've always made up little souvenir cookbooks of the feast. They contain the
source as well as my redaction. They come onto site with me and are available
for anyone who asks: can I see the list of ingredients? Then, several are placed
on each table. Extras are available if more than two or three at a table want a
copy.
They are all free.
But then, I started out cooking for College Madrigals... Before I ever conceived
of cooking my first feast for the SCA.
Kateryn de Develyn
debh@microware.com
Date: Tue, 23 Sep 1997 21:26:56 -0700 (PDT)
From: rousseau@scn.org (Anne-Marie Rousseau)
Subject: Re: SC - Documentation
> How does everyone present documentation for their feasts? Do you
> add it as an addendum to the menu or do you offer it at all?
>
> Murkial
Here in Madrone (Seattle), we often will take the recipes from a big
feast, along with piles of documentation and produce a pamphlet pretty
much at cost. These are made available by word of mouth, or through our
kingdom stock clerk.
For a recent smaller meal at an event, I handed everyone a copy of the
recipes (with attendant documentation, of course) as they stepped up to
the line to fill their plates. Worked very well, especially since they
had the tasty stuff in their mouths and could read the paper and see it
was period to boot. Hah!
- --Anne-Marie, on a constant crusade to show people that authentic
medieval food is not nasty, wierd or brown glop.
Date: Thu, 9 Oct 1997 10:55:51 -0400 (EDT)
From: Mark Schuldenfrei <schuldy@abel.MATH.HARVARD.EDU>
Subject: Re: SC - potential problem foods
Berengaria wrote:
Anyway, I happen to love spicy foods. I also happen to be a bonafide
sodium chloridaholic, which means I don't "get" people complaining
about salty chicken broth and too-salty onion dip (love the stuff).
I adjust for others' tastes as best I can, go very light on the salt,
but I refuse to cook bland food when I have other choices.
I agree completely about the bland foods.
In general, however, food tastes the same whether you salt it at the table,
or during the cooking. (Unless the salt is part of the cooking process you
are using, like brine or koshering, or whatever).
I would recommend, therefore, that you cook almost exclusively without salt,
and let those that use it put some in at the table. There are exceptions,
of course: like oatmeal or cream of wheat that requires some salt in the
cooking, or spinach. But, even then, with a light hand.
To give you an idea: my wife and I are both very pro-flavor cooks. We have
been using the same box of salt for about 5 years. Now, try to take away
our garlic.... (:-)
My blood pressure is fine, thanks. But I know plenty of people on diuretics
in an attempt to reduce their BP. Excess salt for them is just begging to
give them problems.
Tibor
Date: Fri, 7 Nov 1997 07:19:53 -0600
From: L Herr-Gelatt and J R Gelatt <liontamr@ptd.net>
Subject: SC - Cooking AROUND Court
>Court drag on past the Dinner Hour in a former East Kingdom Kingdom?
>Never!!!!
>
>What do you think about putting large fans blowing aromas from the
>kitchen directly at the thrones? Do you think that would end court any
>sooner?
>
>I've got people bugging me to do a RP event,..... convince me that it will be
>okay. I need to make a decision soon.
>
>Julleran
Well, my first ploy is to send my schedule directly to the crowns involved.
They can then see when court is supposed to be and when the feast is
supposed to be. Theoretically, they can then tell you if they think court
business can take place in that time frame.
Additionally, have a runner check with their Majesties just before the
tourney ends (or right before court), to see if it started on time.
Next, I like to plan a first remove that is either mostly cold food (salad,
bread/butters/ quiche), or is easily "held" (mac and cheese, soup/stew,
etc...). I save the labor intensive stuff for later in the feast. This way,
you have some "fudge time" built right into the feast, and essentially
you're prepared to slap the entire first remove on the table at once, saving
all that serving time and complaints about where the food is (they'll be
starving by the time court runs over AND the feast is served dish-by-dish).
I also go with family style serving in this scenario.
There ARE things one can do. You'd be surprised. Just plan on having a
flexible first remove. BTW, by sending my schedule to the Crown, they had a
good idea of my needs. At 1st Crown last summer, the East King had a
messenger who came to tell me exactly when THEY wanted the feast served,
(ie: how late they thought it would be). With lots of creative footwork, and
a flexible schedule (and professional warmers) the last dish was served on
time, even though the first dish went out 1 1/2 hours late(I had a generous
2 hours planned for the feast, *knowing* full well that that would be eaten
into by a late court). The first remove was fancy but cold. But you can do
that in June. WE stuck to our schedule. The 1st remove was ready to serve
sitting in the cooler, and the servers just walked in, took a dish, took off
the plastic wrap, and took the dish to the table, came back for another.....
Aoife
Date: Wed, 19 Nov 1997 21:40:29 -0400
From: Philip & Susan Troy <troy@asan.com>
Subject: Re: SC - SC Feast n the law
Charles McCN wrote:
> A thread running on the histrenact list (a small europe-based list) asked
> how people get around the legal requirements that usually exist for
> people feeding other people for money. (We don't - we ignore them and
> hope we don't poison anybody)
>
> Any other thoughts?
I wrote an article about kitchen sanitation several years ago (~10) for
T.I., which suggested that, as our various respective governments don't
seem to be engaging in gratuitous DEregulation, that it would behoove
cooks to know a little bit about how to get various local food handlers'
certification. What makes this a bit of a problem is that some lawyer
somewhere could easily decide that a case of food poisoning is the fault
and liability of the licensed food handler on site. The SCA probably
doesn't require it for that very reason, in the same way that I have
been discouraged from getting too specific on the topic in other
SCA-wide publications. The SCA cannot _appear_ to sanction any specific
act or statement which would result in injury to members or others. If I
say, in an SCA publication, that it is okay to butcher raw chickens on a
wooden cutting board, and then prepare salad on the same board without
washing and sanitizing it, ans surprise, someone gets sick, there's a
good chance the SCA will share in the liability.
On The Other Hand, people who do have such licenses, certificates, etc.,
receive very good, and very inexpensive, training, which will help
prevent such difficulties as massed cases of salmonella at Twelfth
Night. My papers from the New York City Department of Sanitation and the
State Board of Health would tend to make me the duck in the shooting
gallery, but I am not defenseless by any means. I run my kitchen in such
a way that I am certain that either nothing will, or can, go wrong in
the way of food-borne illnesses, or if it does, I will have saved
documentation indicating I have done everything in my power to avoid it,
and that I am not responsible for the Red Tide in the scallops, or
whatever it may be. In other words, the certification is kind of a
two-edged sword. There is, of course, no law that says you have to be
certified as a food handler, at least where I live, and there's also
nothing that says a certified food handler must publicise the fact that
he is certified. Sometimes I'll have people mention it if I have reason
to believe it will make the difference between being allowed to use a
site's kitchen facilities, or not. Some places, like Universities, will
often balk at a bunch of crazies using, and possibly messing up, their
kitchens, while they sometimes have less of a problem if the crazies in
question are licensed, and, presumably professionals. No need to correct
them, of course, on this point.
Basically what you need to do is follow the regulations as set down by
your local Health Department, Department of Sanitation, or whoever
handles this where you are. To do that, you need to learn the
regulations. You may or may not want to actually get the certification,
but it is important that you know the stuff, more or less. This includes
various temperature controls for bacterial growth (i.e. how to use a
refrigerator and a stove, 101), how to avoid cross-contamination (such
as storing the raw chickens on the rack UNDER the cooked beef, and not
the other way around, since drips are a minor inconvenience in one
direction, and potentially deadly in the other, but luckily liquids
don't drip UP). Then there is Sink 101, which includes basic stuff about
washing dishes, pots, equipment in general, and a bit of plumbing
theory, so as to be able to avoid things like raw chicken heads backing
up into the sink of the building next door. Basic first aid is optional,
but I feel that every manager should be able to take care of his or her
people in an emergency.
Beyond that, there is the stuff we have already beaten to death on the
subject of allergies and how to deal with them, posting accurate,
up-to-date ingredients lists, etc.
Yes, this seems like a heck of a lot, but the bottom line is that you
love your friends, and want them safe. I think most of us will go to
great lengths to assure that.
Adamantius
Date: Wed, 21 Jan 1998 14:00:28 -0600
From: L Herr-Gelatt and J R Gelatt <liontamr@ptd.net>
Subject: SC - Kitchen Commandments
Have I forgotten anything? This is going to hang next to a bag of hair-ties
outside the kitchen door, next to the menu and ingredients lists.
Aoife
Kitchen Commandments
1. Thou shalt wash thine hands upon entering the Kitchen, and often thereafter.
2. Thou shalt tie back thine scraggly locks before entering the Kitchen.
3. Thou shalt not pester the cooks, and thou shalt obey the Chef.
4. Thou shalt pay for thy disturbances of the kitchen staff with chocolate.
Likewise, thou shalt turn a deaf ear to the rowdy disturbances of creativity
in the kitchen.
5. Thou shalt not borrow kitchen equipment or supplies without permission.
Thou shalt return every piece of equipment thou borrowest in tip-top
condition, promptly.
6. Thou shalt honor thy cooks with backrubs and praise often, for verily,
without them thou wouldst go hungry.
7. When thou carest not for what is put before thee, thou shalt simply say
"No, Thank-you", for those who wouldst shout "My God, that's disgusting"
shall surely forfeit their lives at the hands of those who have slaved hours
to prepare it.
8. The Cooks of thy acquaintance surely have not been fed while they have
toiled for you. Therefore, thou shalt save them some of the food if they so
desire it.
9. Thou shalt have a soft chair and a glass of "something with a kick" for
thy wearisome cook when the feast is done. While thy cook relaxes, thou
shalt help clean the kitchen.
10. Thou shalt help thy cook load the wagon for the journey home, for verily
will thy cook be falling down tired after providing such an awesome meal.
Date: Mon, 2 Feb 1998 10:48:17 -0600
From: L Herr-Gelatt and J R Gelatt <liontamr@ptd.net>
Subject: SC - Help!
>From: "rond" <rond@sginet.com>
>
>Iam new to the SCA and for my first project I get to feastocrat an event.
>Great isnít it!
>Please oh please I can use all the help I can get. Us gypsies are not
>always the most organised.
> Annastasis
Well, let's see---Feast-0-crat 101 in one easy lesson. That's a tall order!
First I suggest you gather the following information:
1) When is the event (what modern date, time. etc, i.e.: how much lead time
do you have until then)?
2) What is the theme (ie: 14th century France, etc., or is a generic-themed
feast OK?)
3) What are the cooking facilities like?
4) Who will be helping you?
5) What is the attendance estimate?
6) What is your budget per person? Ask for about $2.50 per person minumum
for each course of dishes, and more per person per course if you are serving
fewer courses, with a minumum of $3.50 per person for a one-course feast, or
$2.00 for a bread-and-stew type feast (we call that a half-feast around here).
7) How is this all being served, and who is coordinating that? Consult with
them.
8) Who is your clean-up crew (or are you also responsible for that?).
Once you have this information, it should be easy to find your "direction".
Next I suggest you begin by using already redacted sources for your recipes.
A good one to start with (let's get you off on the right foot, cooking
documentable food right away!), is Elizabeth and Cariadoc's Miscellany,
which is online at http://www.sca.org . You'll need to click on the Arts
and Sciences Icon. Also there you will find other useful resources such as
"Take a Thousand Eggs or More" by Cindy Renfrow. For your first event, I
suggest you stick to one source, plan a menu (easy=2-3 helpers)--one course
of dishes, or middling-hard=4-6 helpers---two courses of dishes, or
downright exhausting=6-10 helpers, three or more courses of dishes).
As a rough European rule of thumb, pick your meat and surrounding
complimentary dishes, and a beverage for each course. Include a vegeteable
dish for the vegetarians, a starch dish, and a fruit dish, along with your
meat dish to satisfy the MODERN diners, if you have a vocal and pernickity
group of eaters to whom you must cater. Dessert is optional, but a good
idea, espescially if it can be made in advance, such as fruit tarts, small
cakes, candies, etc.
Now that you have a menu planned, cost it out with supermarket prices. If
this adds up to over your budget, re-plan your menu. Always have a "fudge
factor" of about 10% of the budget that you plan on NOT spending, so that
you can run out and get those extras you forgot to bring/buy the day of the
event without busting the budget. For very small events, this is crucial!!!!
Next, scale down your menu to serve 8-10,and invite over a few SCA friends
and you helping cooks. Cook the feast for them, and record your process of
cooking AND their reactions to the dishes. Re-plan and cost your menu
according to any changes.
You can do this test-cooking in installments if you want to, but make sure
the dishes go together well. Once you have all this down, get a check from
the group for the amount of the allownace per person. If you go over this
amount, my method is to pay out of pocket and get re-imbursed later, tho
this happened to me only once in 13 years of cooking. At this point, you
must keep your receipts faithfully, because you will have to account for
every pennny with a receipt or else pay for the difference! I tend to keep a
special envelope in my purse for these receipts, with a running tab of what
I spent, and then any difference in cash I get the day before the event so I
won't have to confuse the troll with sums taken from the cash box for
emergency ingredients. Re-deposit any excess in your account and after the
event and write a check for that amount to the shire, so there is always a
paper trail of what you did with that money and why.
The next step is to make a detailed schedule of what gets cooked when
onsite, and what can safely be prepared ahead of time, what prepwork gets
done early, etc., and when serving happens, and what order things are served
in. This will be posted on the kitchen door or some other handy place the
day of the event. Put a pen or pencil with it so you can cross items as they
get done. This way, anyone who comes in volunteering to help should consult
that schedule for things they can do. Include dish washing, etc. on the
kitchen schedule.
Now you have a schedule. You also need a presentation menu (at least 1 per
table, made up a few days before in case of emergency changes)and a recipe
list or at least ingredients list to post (I make a pamphlet with the
sources, redacted recipes, ingredients, with the menu on the inside front
cover, but folks here think I'm nuts to do it---it has come in handy many
many times, though. lately i have been running out of them, and hav to
e-mail an entire feast's recipes to different people who wanted a pamphlet
but didn't snag one in time).
Now you have a workable menu. Multiply your recipes by the number expected
onboard (get a concrete number 1 week ahead, if possible!!!). Sort out the
odd ingredients found only in special places--you'll have to get them
seperately from the rest of the groceries. The next step is to call a
restaurant supply house and price out bulk items (ie: half a case of leaf
lettuce is $12.00 currently in my neck of the woods. That's 12 large heads
of green or red leaf lettuce, which would cost me about $20.00 in the
grocery store. Half a case of lemons (perhaps 50 or so)is 9.00, which beats
4-for-$1.00 any day of the week. I just bought 2 cases of chicken parts for
.55 a pound, fresh---never frozen, and packed specially for me. They will
sell me untrimmed whole top rounds, still cry-o-vacced, for a significant
discount (maybe 1.29-40 a lb.). They gave me a 3% discount for ordering a
week ahead and a 5% discount for non-profit group----get that tax number
from your seneschal and call ahead of time!!!!). You are now significantly
under budget, and your autocrat loves you. This is a good thing. Order your
groceries for pick-up early the day of the event unless there are storage
facilities onsite, in which case get them the day before. Take a beefy guy
to help you load/unload them. Then take a nap, you're going to need it!
The day of the event, arrive onsite and post your schedule. Stick to it if
at all possible. At least an hour before serving happens, make sure the
servers have talked to you and the head server, so there is no confusion and
they know what the dishes are roughly made from and how to pronounce the
names, and who is serving which tables.
It is handy to have a person coordinating the dishes travel from the kitchen
to the staging area, and the server's taking of dishes from the staging
area, if you are serving family-style or individually (not!).
When it is time to toast the cooks, make sure someone comes to get you, so
you can take a bow. While you're out there, look around. All those happy
faces are there because you did a great job!
That's my method. It has never failed me. I hope it works for you, too!
PS We didn't cover what to do about Royalty, etc. Do you need to know that now?
Aoife
Date: Tue, 5 May 1998 11:04:10 -0500
From: "Decker, Margaret" <margaret@Health.State.OK.US>
Subject: SC - Feast info
Mike Hobbs wanted info on feasts. Here's mine.
Plan your Menu as far in advance as possible. Learn which food suppliers
(including wholesale if legal in your area) sell the items you will need at
the highest price and which at the lowest for each item. Use the highest
prices for setting your budget, then watch for sales that drop things below
the lowest price and pick up what you can that way. Now purchase remaining
items at the lowest priced vendors on your list. Be sure you have included
all non-food items such as aluminium foil in your budget. Base price for the
feast on what will break even if only 2/3rds of the people you plan on
feeding at table show up. I have never lost money on a feast when I followed
the above even when food prices flucuated wildly.
Baroness Margarite du Battenhelm who usually only lurks and lets her beloved
Bear say it all.
Date: Sat, 9 May 1998 14:56:48 -0700
From: david friedman <ddfr@best.com>
Subject: Re: SC - Re: EK Crown Feast
Adamantius comments on What Went Wrong:
>... and a populace who simply
>refused to read the menu and feast notes posted all the heck over the
>place (my usual kitchen "bouncer" was away squiring his knight and
>fighting in the Tourney).
Le Menagier gives, at one point, a list of all the supplies and personnel
that were needed for one particular wedding dinner and among them we find:
"Item, big strong sergeants to guard the door."
Elizabeth/Betty Cook
Date: Wed, 13 May 1998 09:14:50 -0600 (MDT)From: Sabia <sabia@unm.edu>Subject:
Re: SC - Allergy rantOn Mon, 11 May 1998, Erin Kenny wrote:> Like I said before,
I don't expect people to cook around me, but I> can't eat even the basic things
if we can't be a little bit careful> about things like cross contamination.>>
ClariciaI must whole heartly agree that cross contamination is a problem,
butIhave found that a relationship with the servers to be helpful. Bytalking
openly to the servers about the upcoming courses they can thenspeak with those
they are serving and at that time request a isolatedserving of the food. The
most common request I have seen is for avegitarian to request a seperate bowl of
the rice (or whatever) dishthat on the main tray might be exposed to meat
products. In addition toposting a list of ingrediants at gate, i prefer to have
one for theservers, plus give a verbal rundown/warning of foods as they are
goingout. An unfortunate mishap at a recent feast had us having the serverswarn
each table that the garlic sauce was not safe for those allergic tomushrooms
(this was due to a dish of diced mushrooms being bumped andfalling on several of
the serving dishes). In light of the fact that mostof my kitchen crew were new
to the SCA kitchen we also met several timesin advance to discuss cross
contamination and how to avoid it. I havefound that most people - when they
understand the why - are very goodabout being careful, it does not seem though
that a large portion of thepublic are aware.Sabia (sabia@unm.edu)
Date: Sun, 17 May 1998 16:07:05 -0500
From: "Decker, Terry D." <TerryD@Health.State.OK.US>
Subject: RE: SC - Chivalry
The simple answer is "control the feast hall." Whoever takes responsibility
for the feast (not necessarily the cook, although I have done double duty),
needs to take control of the feast hall, reservations and entertainment.
They handle the organizing, scheduling, and timing of everything occurring
in the feast hall. The best feasts I have had were when I knew what
entertainment had been scheduled in what order and how long the performances
would run.
If the high table wishes to hold court, your hall co-ordinator and the court
herald need to work out the approximate timing of the awards and
presentations. The kitchen is responsible for notifying the co-ordinator
and the herald of the actually timing of the courses. In this case, let the
herald announce the course and stall the court, while the food is delivered
and people fall to eating.
If the desire is for entertainment, select your entertainers and arrange
your entertainment to suit. If this is not possible, have people who wish
to entertain during the feast sign up with the hall co-ordinator to be
properly scheduled "in the interests of fairness and courtesy." Find out
what they intend to do and the approximate length, then it can be scheduled.
Position your strongest performers, the ones who can command an audience in
a tempest, just before the courses are to be delivered. In general, they
have bettery time control and are less likely to have their feelings hurt if
you have to step on them. If you work with them in advance, good performers
can stall a delay in the kitchen and present the delivery of the next course
in such a manner as to make the entertainment and the food work together.
It should be remembered that a feast is not just food. It is a performance
of the art of dining. To make it work, you need to plan what will occur,
prepare to make it occur, and communicate the details of the occurence to
those who will take part. The feast begins with the layout of the hall and
ends with taking out the last of the garbage and everything occurring in the
feast hall that falls in between needs organization and scheduling as much
as the work in the kitchen.
Bear
Date: Sat, 23 May 1998 09:48:08 -0500
From: "Decker, Terry D." <TerryD@Health.State.OK.US>
Subject: SC - RE: Limiting the unexpected at Feasts
> One thing that helps to be able to stick to a published menu is knowing
> the facilities available to you ahead of time, preferably several months.
>
> Euriol of Lothian
Knowing the available facilities is nice, but it is not a guarantee of being
able to stick to the menu. I've had sites change within two weeks of an
event and I've experienced four ovens dying in succession in the last three
hours before the feast.
Frankly, for me, a feast is an exercise in logistics. Creating a menu that
can be prepared at any of a number of sites, establishing the budget,
obtaining the best food at the best price and storing it, laying out the
feast hall, occasionally arranging the entertainment, handling the pre-event
food preparation, organizing the delivery of food and equipment to the
appointed location at the appointed time, then cooking and delivering the
planned meal to the tables as planned.
Controlling what you can limits the unexpected, but it doesn't protect you
from major problems, such as the four ovens dying, and it doesn't stop the
clock for the feast. If you have prepared properly, it does give you the
opportunity to overcome the problems.
The biggest drawback I find with this method is that I internalize the
details over so long a period, I forget to communicate some of those details
to my assistants (this was pointed out by one of those assistants, so I am
now taking pains to correct the flaw).
Bear
Date: Thu, 25 Jun 1998 16:25:34 -0400
From: mermayde@juno.com (Christine A Seelye-King)
Subject: Re: SC - Greetings!
>I buy antibacterial soap by the gallon. I've gotten food poisoning a few
>times (not by my own hand) and I'm a freak about making sure that neither
>I nor anyone I feed ever gets it.
>
>Celadon
Me too. I love antibacterial soap. I bathe with it. The best thing
about it is (from a feastcrat's point of view), is that with a bottle of
it sitting on a handsink, volunteer kitchen workers get the hint that
that's why the handsink is there, you are washing your hands to kill the
bacteria before you touch food! Such a simple thing that has been so
hard to get into people's heads before this simple piece of 20th century
commercialism came into being. Ah, the Middle Ages as they should have
been (without germs? why, you might as well try to re-create the Middle
Ages without the church! Bwua-Hahahahah!)
Mistress Christianna MacGrain, OP, Meridies
who can tell you about all kinds of food bourne illnesses, and will, if
you take her preliminary Feast Appreciation Class at a Royal University
of Meridies event (event and class plug)
Date: Thu, 30 Jul 1998 23:41:16 -0400
From: Bonne <oftraquair@hotmail.com>
Subject: Re: SC - courts running long
> Frankly, it's the autocrats job to either communicate to the kitchen
> when dinner will be served early enough so that plans can be changed, or
> to see that the day's activities move along so that court can happen and
> dinner be served at the scheduled time.
And it is the cooks job to arrange for some leeway with the food. The cook
ought to be able move feast a half hour or even a full hour either way without
going into a panic. It seems to me that arranging for the first dish, or more
than one dish at all to require crucial timing is foolish, though I understand
re-using serving dishes is a consideration some places. I've heard of feast
running hours late, but not seen it, it would be the event stewards job to
keep the cook informed throughout the day so that the cook can plan accordingly.
Last feast I was at started out with platters of cold foods: breads, cheeses,
pickles; then moved on to soup that was in crockpots and could have been
served a little sooner or later, as needed. Then came the meats and pies that
had to be HOT. Court didn't run late (our baron likes his supper!), so the
cold platters and second course were eaten leisurely to allow time for the
meats and pies to finish. If court had run late, the first courses could have
been hurried by combining them. Or either dish could have been held back and
served later during the feast. Perhaps to cover another waiting period.
though I've got some nerve saying this when I've not been the head cook. I
think I'll do my first while Wulfbrand is Baron. He likes his supper and won't
easily let it be delayed.
Bonne
Date: Fri, 21 Aug 1998 10:03:14 -0500
From: "Weiszbrod, Barbara A" <Barbara.Weiszbrod@SW.Boeing.com>
Subject: RE: SC - HELP!!!!!
Alys here. Most of you won't know me because I dont post often, and
Gunthar always introduces me as Barbara, so if you've met me you still
dont know Alys. I am Gunthar and Thyra's roommate, and have worked with
him on all of the large feast that he as done. My main input is
organization (Gunthar has none, so it is needed). Here are some things
that make it easier for us.
When planning portioning for that large a group I have two rules of
thumb, plan for 4oz of each meat per person, and no matter how many
veggies you plan on making, cut it in half. Unless you are going to
grill or stir-fry them with seaseme oil, then people can't get enough of
them.
For the last feast Gunthar did (Steppes 12th Night, 500 people) I took
the receipies and made a spread sheet of the ingredients. This helped
me do fewer shopping runs since many ingredients are duplicated. I
multiplied the receipes to make enough for 20% fewer people than we were
expecting. Not everyone will eat everything.
Next I went to the store and didn't buy a thing. I got pricing on
everything from at least two sources. When you are cooking for this
many it is very easy to spend a ton of money before you know it. After
deciding where the best deals were and what things we just couldnt
afford to do I had a comprehensive shopping list.
I know this seems a little work intense, but I think that it was worth
it in the long run.
Alys
Date: Sat, 22 Aug 1998 01:10:29 -0500
From: allilyn@juno.com (LYN M PARKINSON)
Subject: Re: SC - HELP!!!!!
Check out the kitchen as soon as possible. Know what pots, pans, mixing
bowls, electric gadgets and all the cooking stuff you will have access
to, and what you'll have to bring. For the things you bring, get some
good firm colored tape, in the hardware store, and put a piece on each
item. Helps to know what's yours at the end of a long, frazzled day and
night. Look for 'work stations' you can set up: Tape up a copy of the
recipe that will be prepared there, with a list at bottom of it detailing
items: 9 x 13 pans (4), large slotted spoon, bread knife, cutting board,
etc. Serve into xxx dishes, with large serving spoons. That sort of
thing. Keep an extra copy in a notebook in case it falls off the wall
into the goop.
Get a notebook or folder, now, and start it with printouts of posts you
get that are helpful. Add all your notes, questions, etc. You'll make
it!
Allison
Date: Wed, 26 Aug 1998 00:58:34 -0500
From: allilyn@juno.com (LYN M PARKINSON)
Subject: Re: SC - A question of concern...
Incidentally, do you all know that Walmart's sells big boxes of non-latex
(some people are allergic to latex--don't get those) disposable gloves
quite cheaply? They are in the band-aid section. Great for handling raw
chicken, etc. And wearing to clean a kitchen before using it. A
zip-lock bag containing a dozen pairs of medium gloves costs almost
nothing and could well be kept in the supplies box.
Allison
Date: Wed, 12 Aug 1998 10:51:03 EDT
From: DianaFiona@aol.com
Subject: Re: SC - An unusual cooking method
In a message dated 8/12/98 6:57:19 AM Eastern Daylight Time, sunnie@exis.net
writes:
<< A similar
method to taking chicken or roast that is mostly cooked at a feast and
putting them in coolers (no ice, of course). The meat continues to cook for up
to 2 more hours in the cooler while you use the oven for other things. It works
great when you have limited oven space.
Brenna >>
It does indeed! It's a standard technique in our only-two-oven site. We
do tend to cook things completely first, just to be safe, but it certainly
keeps them hot until they are served. In fact, you have to be a bit careful--I
warped the inner walls of my own cooler (Thank heavens it *was* mine, not
someone else's!) pouring one of Apicus' pork dishes in it while still
bubbling. I wanted to make sure it stayed hot until feast, which it certainly
did! ;-) We have even made bulgur by putting the grain in the cooler and
pouring the hot soaking liquid over it, stirring, and closing it up until it
was needed. Worked beautifully!
Ldy Diana
Date: Wed, 12 Aug 1998 14:45:15 -0400
From: Brenna <sunnie@exis.net>
Subject: Re: SC - Safe temperatures (was: Cooking meat in coolers)
> Perhaps I should rephrase it.
>
> Given the properties inherent in cooking poultry, would it be wise
> to further cook it in a cooler where the "temperature danger zone" may be
> attained?
Okay, the whole story... we put the birds, drippings, pans and all in the
coolers so everything is red hot (375 to 400 degrees) when it is put in the
coolers. It helps even more if the coolers are lined with towels to radiate
even more heat and protect the coolers from burn marks. Usually the birds spend
an hour in the coolers. If it needs more, then more (if feast is delayed). We
have never had to reheat, but if they are not too hot to handle you can pop them
back in the oven again.
Brenna
Date: Wed, 16 Sep 1998 13:10:32 EDT
From: LrdRas@aol.com
Subject: SC - Fish at Feasts
sianan@geocities.com writes:
<< I got changed pretty quick into my normal garb,
ran back to the kitchen and served forth a Patina of Soles. What do you
know, everyone ate it.
Anything for my art
-Sienna >>
I have bad experiences with fish at feasts (a certain eel pie and a sweet fish
custard come to mind) BUT when I personally have cooked and served fish at a
feast it has always gone over well and no leftovers. :-)
When the decision to serve fish is being made, it is one of the few areas
where I take modern tastes into account. Although I don't serve a non-period
dish at the main feast, I always serve fish simply prepared> say boiled (e.g.,
sauteed) in olive oil or dredged in flour and fried. By far the biggest
consideration when looking at fish as a potential course at a feast is expense
but choosing whiting or cod usually a good alternative to more expensive
brands such as salmon or flounder. Including shrimp or scallops also is not
prohibitively expensive if they are chopped utilized in some of the extant
frittour type recipes from Apicius or other period sources.
It is always a big hit and I have only received 2 complaints. One was from a
person who was allergic to fish. And one was from someone who wanted more
when there was no more to serve. I suggested that the first person not eat the
fish and invited the second to join the cooks who were picking over the left
over bits and pies in the pan. :-)
Date: Wed, 30 Sep 1998 20:14:24 -0400
From: "LHG, JRG" <liontamr@ptd.net>
Subject: RE: SC - nerves
If I may be so bold as to add my two pence' worth...
Make your kitchen schedule and hang it on the wall/door with a pencil on a
string. Cross off things that are done. If someone wanders in to volunteer
unexpectedly, you can then point to the list and say "is there anything on
the list you can accomplish?". If not right away, they will then know
(without quizzing the very busy kitchinier--that's you) when to return to
help. The added benefit is that you know where you are timewise at a
glance.
Aoife
Subject: 1st time feastocrat seeking advice
Date: Sat, 3 Oct 1998 14:25:05 -0500
From: allilyn@juno.com (LYN M PARKINSON)
To: angelicadanion@hotmail.com
CC: him@gte.net, stefan@texas.net
Hi Tessa and Helen,
There is a big discussion going on between the list members of the
chirurgeons list and the sca-cooks list in regard to cooking safety.
This is something for you two to think about. Perhaps you are
experienced in the kitchen, even if not as SCA Kitchen Stewards, and if
so, I apologize for taking up your time. If not, a few things to
double-check:
1. Make sure you and your assistants are healthy when working on the
food
2. Be paranoid about storing food cleanly, safely, and at proper
temperatures, and not leaving out--cooked or uncooked--for a long time.
3. Wash hands frequently, definately between touching different foods.
Keep a 10% bleach to water solution handy, for rinsing your hands, and
for washing cooking surfaces. Buy the anti-bacterial dishwashing liquids
rather than a bargain brand.
4. If working outdoors, keep LOTS of coolers handy, with bags of ice, or
frozen, capped quart bottles in the bottom. Use something heavy--for
insulation--and preferably light reflective--to throw over the coolers
when closed. If serving from coolers, or for other uses, make nylon net
throws, weighted with fishing lures, to put over food to keep the bugs
away. Buy net in your shire colors. This stuff washes well.
5. Use different implements--spoons, knives, spatulas--for different
foods. I'm really bad at this, grabbing my favorite spoon or knife and
using it over and over without doing more than a quick wipe.
6. Keep garbage bags closed--they draw flies. Close and dispose often.
The smaller bags can go away faster than the huge ones.
We hope to have an article written by a food handler with a certificate,
if one volunteers, but this will get you thinking. I know how the mind
gets 'tunnel vision' on the recipies and preparing them for a feast.
Allison
allilyn@juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc
Date: Fri, 9 Oct 1998 17:23:57 EDT
From: CONNECT@aol.com
Subject: Re: SC - Reducing feast fees and cleaning spice grinders
Pardon me for jumping in, but I thought I'd share my experience at keeping
feast costs down.
I made a lot of phone calls, and explained to folks that I was in charge of a
fundraising dinner for a non-profit organization.
I contacted the wholesale produce market close to me, and arranged to get the
fruits and veggies (including some edible flowers) all at wholesale rates. I
talked with the best bakery in the state and got to buy huge loaves of bread
at wholesale rates. I talked to a local quality butcher, and got a very good
price on chicken breasts. I got wine at wholesale rates from a local chain of
gourmet wine/beer store. Just for asking and filling out a form, I got a $25
certificate from a huge grocery store chain, which offset about 3/4s of the
cost of the individual serving pastry shells I could only get from them. I
talked to a local bulk food store, and got a really great price on the bulk
almonds and dried fruits I needed. All this work meant I brought a three
remove meal for 100 in under the budget of $500.
Anyone can duplicate my efforts, as we all use the same Tax ID number. It just
takes some forethought and a little time.
Your humble servant,
Rosalyn MacGregor
(Pattie Rayl)
Date: Wed, 14 Oct 1998 10:54:33 -0400
From: "Groulx, Michelle" <MGroulx@NRCan.gc.ca>
Subject: SC - Peoples Perceptions (Was: Ending it-Ending It-OT-OOP)
I like the idea that someone posted about posting the information in the
event flyer ahead of time. Here are some others I have come up with. Post
the ingredients at troll, the kitchen, and in a pamphlet that could be sold
as a fundraiser (whole recipes for the feast--writing books is period, after
all). In addition, a note could be put in the event flyer to snail mail or
e-mail the cook before you even come out (or make your reservations) to find
out if the feast is alright for you.
And here I always thought that this was standard practise throughout the
SCA. I always have scads of ingredient lists around, both at the Gate and on
the tables themselves. I now (given technology) post ingredients
electronically for all and sundry to view way ahead of time. While I may
have the reputation of not catering too much to minority groups (ie
allergies, vegans) I sure would feel rude if I didn't at least give some
indication of the ingredients for people to vote with their feet or no.
Micaylah
Date: Thu, 29 Oct 1998 21:48:15 EST
From: LrdRas@aol.com
Subject: Re: SC - meat days and fast days - MIXED?
Which brings up the subject of leftovers. DO NOT ASSUME that the clean-up crew
knows what should or chouldn't be saved. And never assume they will save
anything that is left. Taking a few extra minutes after the feast to point out
what should be kept will save a lot of hard feelings and assure that
perfectly good food is not relegated to the dumpster.
Ras
Date: Wed, 4 Nov 1998 16:09:01 EST
From: Bronwynmgn@aol.com
Subject: Re: SC - Which books?
oftraquair@hotmail.com writes:
<< >From the cooks I was helping this weekend I was hearing bad things about the
site she has chosen. Something about a residential stove and all the burners
not working. But, Katherine stepped in to assure us that the kitchen is
entirely renovated and fully capable of preparing a meal to serve the 200 the
hall will sit. >>
Make a trip to see the kitchen. Take careful note of the numbers of burners
and stoves. Don't even think about making up a menu until you know what
cooking surfaces you have to work with. Make sure everything works! Also, if
your group doesn't have a lot of their own cooking gear, find out ahead of
time if you are allowed to use the pots/pans, etc - some sites allow this and
some don't. Also make sure you can use the fridge, and how big it is.
Otherwise you may find yourself in a very sticky situation at the last
minute.
Brangwayna
Date: Wed, 11 Nov 1998 14:05:25 -0500
From: "Jennifer Conrad" <CONRAD3@prodigy.net>
Subject: SC - OOP WholeFoods Market
As a whole, Whole Foods Market is one of my favorite places to shop for SCA
related food and for everyday. (Their dried strawberries are to die for!!!)
I also like that they sell their spices in bulk. For feasts, this is great.
I figure out how much I need of each spice for each dish, and when I go to
buy the spices, I bag them as needed for each dish & write what dish it's
for on the bag. I may get strange looks at the register, but it's alot
easier when putting everything together at the site. They are also the only
place that I've found pheasant and quail.(Year round!)
Luveday
Date: Sat, 21 Nov 1998 01:13:51 EST
From: LtSpicy@aol.com
Subject: Re: SC - Baked Goods Was Shopping savvy for Feasts-revisited
Not too long ago I mentioned having access to a professional bakery. This
could help immensely on providing fresh baked goods for a feast.
I worked for the owner as his bookkeeper for a long time, and thus have a
pretty good "in". But others can do the same:
Typically a wholesaler bakery in a small town will only be in operation at
certain times of the day, with the place "dead" at times, perfect for my
Feast Head Baker. They only operate from 11pm to 9am. So I can use the
facilities (50lb doughmixer, walk in fridge, 6 plate rotating oven, etc...)
during the day to my hearts content. I also know of at least 3 other local
bakeries that do the same, not to mention the several full time bakeries. A
walk through the local phone book and calling could also get you access!
Lady Kinuko
Date: Sat, 12 Dec 1998 00:08:37 -0800
From: david friedman <ddfr@best.com>
Subject: Re: SC - Politically correct Guide lines
Some additions:
Do a rehearsal, not merely of individual dishes, but of the feast--a
miniature version for eight people or so. That way you get some idea of how
well balanced it is, what you are planning to make too much or too little
of, where some of the time crunches may be.
A while after a course is served, have someone wander around the hall
redistributing--taking a platter from a table where the people don't want
any more and transferring it to a table where the people have eaten it all
up and are asking for more. That reduces wastage, and makes your guests
feel as if they are being paid attention to.
If one of the cooks is at leisure at some point during the feast,
preferably the head cook, have him wander around the feast hall answering
questions etc.
Figure out which parts of the feast can be done in advance without
compromising quality
Sketch out a tentative time line showing when each scarce resource is being
used for what purpose--burners, ovens, large pots, whatever the things are
that you might, at some point in the process, not have enough of. That is a
way of spotting bottlenecks.
Have a contingency plan for what you will do if substantially more people
than you expect show up--an extra course of bread, fruit, cheese, for
example.
Locate the nearest supermarket to the event, in case of emergency needs.
David/Cariadoc
http://www.best.com/~ddfr/
Date: Sun, 21 Mar 1999 21:50:17 EST
From: Aelfwyn@aol.com
Subject: SC - Northern Lights Feast
Thanks for those good thoughts for our feast yesterday. They made that big red
thing in the kitchen turn out to be one of those recently discussed
warming/holding ovens. Dinner was scheduled to be served at 6. At about 5ish
the Queen herself came to apologize and tell me that things with the
Pentathlon were running long and there were some awards for Court, etc. and we
probably wouldn't be eating until 6:30 or so. Turned out we were not able to
start serving until 8! That warming oven saved our dinner. It kept the roast
chickens, pork and beef from drying out and even kept the hardier veggies hot
without dryness. I'm sold and will look for one of these as a desirable
component of future site kitchens.
Aelfwyn
Date: Mon, 29 Mar 1999 10:55:43 -0500From: "Gaylin Walli"
<gwalli@infoengine.com>Subject: SC - I have survived my first large feast10
things I learned from my first large feast. Cooked for70, fed 80....(1) Given
the proper weather temperature, a '94 FordEscort GT serves as a perfectly
acceptable refrigeratorfor non-meat items.(2) No matter how many you bring, you
will always needmore knives, towels, serving trays, sponges, hot pads,storage
bags....(3) New walking shoes are a poor choice of footwearfor 2 days worth of
cooking. The old hiking boots wouldhave been a much better choice.(4) No matter
how much you like or hate a recipe,other people will like or hate it more. You
can'tplease everyone, but those you do please willwant the recipe.(5) Butchers
do not understand numbers unless theyare listed in pounds. Order by pounds.
Always. Checkyou order at the store. Then check it again.(6) Presentation of
even a so-so dish can turn it intosomething spectacular. Fresh greens, herbs,
and seedsprouts are your friends. I am now a believer.(7) Bring cash for last
minute store trips. Employeesat food town get testy when you use a credit
cardfor last minute low dollar purchases.(8) Guard your cast iron pans with your
life. Kindsouls will foolishly try to WASH them. With soap.(9) A proofer can be
used as a warming oven and is,in my opinion, the single greatest invention
ininstitutional cooking kitchens, second only to theclosely tied large stand
mixer and the industrialstrength dishwasher.(10) Bring clothes to change into
after the feast.Without them you'll get caught covered in flour,ground meat in
your hair, and bread pudding onyour hands and some fool will drag you up
intocourt to give you an award just as you're taking along-awaited sip of some
really good homemadewine that was kindly donated to the kitchen staff.It was a
success. I took home two small ziploc bagsof leftovers and we only threw away
one thing thatcame back from the tables. No one complained aboutbeing hungry.
Can I go to sleep now? :)Jasmine
Date: Mon, 5 Apr 1999 08:38:20 -0500
From: "Decker, Terry D." <TerryD@Health.State.OK.US>
Subject: RE: SC - Kitchen Steward Panics, film at 11:00
> First. I keep getting told I'm underestimating the roast beef. I figured
> about a pound and a quarter for a table of eight, REMEMBER, there's other
> meat dishes.
>
> 1. What, in the lists estimation, is adequate to keep a riot from
> happening and yet allowing us to keep the leftovers to a minimum?
I tend to use a minimum of 4 oz. per person, so a minimum of 2 lbs per table
of 8. If you serve the beef first, you will need more. Carnivores will pig
out and everyone else seems to eat normally rather than pace themselves.
I like to serve a sweet dish before the first course. The sugar helps
assuage the ravenous appetite and slows the tempo of the feast. It can also
buy you 10 to 20 extra minutes, if things are not going well with the first
course.
Bear
Date: Mon, 5 Apr 1999 09:55:28 -0400
From: "Peters, Rise J." <rise.peters@spiegelmcd.com>
Subject: SC - Order of presentation
Regarding the order of courses, my experience has been that if you serve the
beef in the first course, you will need a little more (and/or to present it
on a bed of starch, which is a good idea), but that everyone then goes into
the rest of the feast feeling fairly content. You give them their beef,
they eat it, and then they're happy; they are psychologically satisfied; if
you serve eels or little pigeons or whatever in the third course, they don't
care. Giving them the beef up front makes them feel good about the whole
feast.
Conversely, if you give them chicken as the first meat, then you get that
"oh, not chicken again" reaction; it doesn't matter what comes afterwards,
they'll remember the chicken.
We've served saracen stew followed by roasted spiced chicken, and we've
served roasted spiced chicken followed by saracen stew, and the first feast
got better reviews than the second. Small, statistically suspect sample;
YMMV.
Caitlin, in Storvik
Date: Tue, 6 Apr 1999 10:03:38 -0500
From: "Decker, Terry D." <TerryD@Health.State.OK.US>
Subject: RE: SC - Kitchen Steward Panics, film at 11:00
> >>I like to serve a sweet dish before the first course. The sugar helps
> assuage the ravenous appetite and slows the tempo of the feast. It can
> also buy you 10 to 20 extra minutes, if things are not going well with
> the first course.<<
>
> I doubt that you mean a dessert type item here; could you give us some
> examples? I like the idea.
Actually, the items might be considered desserts in a modern context. I
have started feasts with fruit filled brioche, an apple tart, honey
sweetened apple cake and currant cakes. I also try to have a loaf of bread
and butter on the table before the first course comes out.
In the future, I'm considering using panforte, wardens in syrup, or fruit
filled krapfen (the modern version is the Berliner).
The dishes are all items which can be prepared in advance, keep well, and
can be served cold.
> I've got a couple of 2 course dinners in the planning stage, unusually,
> which throws off my thinking. It interests me to see the various
> reactions here as to the roast placement.
>
> Allison
With the Ansteorran carnivores, I think placing the beef later in the meal
works better. However, one places the dishes where one must for the the
proper artistic effect.
Bear
Date: Tue, 13 Apr 1999 11:04:25 EDT
From: CONNECT@aol.com
Subject: Re: SC - after feast thank yous
In a message dated 4/12/99 11:32:14 PM, memorman@oldcolo.com writes:
<< > The thank-you cards our mothers
> made us write are still nice.
>
> Lord Frederich Holstein der Tollhase
You are absolutely right! I try (although sadly I don't manage it every
time) to send out notes to everyone who works in the kitchen with me. A
little appreciation goes a long way towards motivation.
Elaina >>
I make up small gifts to hand out to people who help me. For the last event I
did, I made up red and white chocolate suckers in the shape of an elephant
(our baronial badge and colors). These went over very well. :)
Yours,
Rosalyn MacGregor
(Pattie Rayl)
Date: Thu, 15 Apr 1999 22:15:35 -0400
From: renfrow@skylands.net (Cindy Renfrow)
Subject: Re: SC - First Feast
> I am doing my first feast with-in a month. The hall will hold 100,
>but my shire advisers said to plan for 48. I am making meat pies and
>dumplings ahead and freezing them. But my real concern is what do I do if
>the morning of the event 50 more people decide to stay for feast. Do I run
>to the store and buy all the food over again and make every thing again.
>This point is making me real nervous. I will welcome any of your suggestions
>or horror stories (only if they have HAPPY ENDINGS)
>
>Anna OftderTurm
Hello! I agree with Adamantius. Offer a limited menu to the late-comers.
Cut off the sign-up for the feast several hours ahead of time, giving
yourself enough time to send someone to the store, if necessary (but
sending someone to the store can be a disaster for your budget if you're
not careful) .
Some things, such as soups & salads, can be expanded easily. I'd forget
about making dumplings, or other labor-intensive dishes. Someone mentioned
ready-made pie crusts. These can be good, if they're not too expensive,
for last-minute custard or quiche pies.
It's a good idea to keep on hand ingredients that will keep for a long time
if they wind up not being needed, such as eggs, rice, dry beans, root
veggies, etc.
Malasade is basically scrambled eggs on toast, & is a good easy last-minute
dish. Gelyne (hen) in broth is also easy & inexpensive, & will stretch
pretty far if you make it with rice instead of breadcrumbs. Flavored rice,
Browne fryes (dark bread dipped in egg batter & fried), and Pokerounce
(spiced honey on bread, topped with pine nuts) are all quick & easy.
Something I like to do is prepare chardwardon (wine & pear sauce) or apple
moyle (applesauce) far ahead of time & can it. That way I only open what I
need. There's a recipe around here somewhere for dry balls of mustard,
that can be mixed with vinegar? when needed.
Cindy Renfrow/Sincgiefu
renfrow@skylands.net
Date: Mon, 10 May 1999 11:05:29 -0400
From: "Peters, Rise J." <rise.peters@spiegelmcd.com>
Subject: RE: SC - Words of wisdom
Luveday asked:
> In July, my husband and I are giving a class dealing with being a Kitchen
> Steward for the first time. What I would like to know from you good folks
> is what information/ tips/ hints/ etc., would you have liked to known before
> doing your first feast?
(1) Be good to your feet. If your feet aren't happy, your day will go
poorly.
(2) Allow more time for prep (chopping, etc.) than you think you will need,
by about 25%. If you have time left over, take a rest and eat something.
(3) Snacks are your friend.
(4) A happy kitchen full of friends produces better food.
(5) A small 2-burner coleman camping stove should always be in reserve
against that moment when you need just one more heat source. A coleman
stove works as well in a fancy kitchen, sitting on the counter, as it does
in a campsite on a picnic table.
(6) Someone other than you should do the bulk of the heavy cleanup. Insist
on it. Be prepared to stay around and give direction, but if you are in
dishwater at 11 p.m., there's something wrong.
(7) There is no such thing as too many serving bowls.
Date: Mon, 10 May 1999 14:16:54 -0400
From: Wade Hutchison <whutchis@bucknell.edu>
Subject: Re: SC - Words of wisdom
There are some pratical cooking tips that may not yet have been
mentioned:
Increase roasting/baking time for full ovens vs. home oven with a
single dish at a time.
Explain how fast a large pot of starchy material will scorch on
a gas stove!
Extra time to bring large quantities of water to boiling.
Bring adequate cooking tools if you're not sure the site has them -
some scout camps that we cook at only have liquid measures in
1 qt. plus sizes, so having smaller measuring cups and spoons may
be helpful. Also some smaller pots for intermediate ingredient cooking.
I guess this could be summed up by saying you should know what's
available in the kitchen - and be prepared to bring anything else
you need.
Check and see if your shire or group has a 'kitchen kit' with
cleanup and cooking supplies that would be available.
Line up adequate helpers before the event. Drop in helpers will
speed things up, but you shouldn't count on them!
-----Gille MacDhnouill
Date: Mon, 10 May 1999 14:48:06 EDT
From: Varju@aol.com
Subject: Re: SC - Words of wisdom
A few tips I can offer:
Make your first course, or even first two, foods that are served cold or can
be kept warm with little effort. This makes it much easier if court runs
late or there is a major crisis because you have one less course to worry
about.
Always bring extra paper towels, dish detergent, trash bags, oven mitts, hot
pads, dishcloths and dish towels. There never seem to be enough of these
when you need them.
Try to keep a bit of money on hand to run out to the store if you find you've
forgotten something. Also have a volunteer to do these sort of errands for
you so you don't leave the kitchen.
If possible pack all of the pots, pans, mixing bowls, spoons, extra clean up
items etc the night before so you don't have to worry about them the day of
the feast.
Check around to find out if there is a place that sells bulk herbs and
spices. This can save you money and they are usually willing to order
anything you may need.
Noemi
Date: Mon, 10 May 1999 11:29:18 -0500
From: LYN M PARKINSON <allilyn@juno.com>
Subject: Re: SC - accommodating at feasts
2 suggestions. 1--take a pencil to the feast. If there are changes,
pencil it in or hand the pencil to a helper and say "Put 'dandelion'
beside the salad ingredients"
2--write 'purchased pre-made ingredients' beside a dish that has them. A
recent cook did not know of an ingredient that is generally labeled
'natural flavor' in an item she used. Bouillion cubes sometimes have a
mushroom base, or nuts, or spices that aren't listed. If you tell us
it's got a purchased ingredient, chances are good we know about its
safety or lack. Then we eat it or we don't.
Allison
allilyn@juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc
Date: Mon, 10 May 1999 17:22:47 -0600
From: "Brian L. Rygg or Laura Barbee-Rygg" <rygbee@montana.com>
Subject: Re: SC - Words of wisdom
Other bits that also come to mind are:
1. Take your microwave (mine is also convection)
2. Wash all serving dishes the night before
3. Bleach
4. Dish towels
5. Put your name on the bottom of personal pots and dishes
6. Hire (eat free) head dish person
7. Make sure you have all your medicine (have chronic illness and can be a
real b***h when hurting)
8. Eat and drink plenty of fluids (I always need reminding when cooking)
9. Have a head server to organize the servers
10. Have the honey and other butters made ahead of time (dished up ahead of
time is nice too)
See attached handout for Feastocrats that I did up a few years ago.
Raoghnailt Marie BÈatrix de la Barbe
(Laura E. Barbee-Rygg)
rygbee@montana.com
Guidelines for Feastocrats
1. Remember that you are working FOR the Autocrat. Coordinate with
him/her on menu, feast fee, approximate number of people to be expected
(based on past experience plus a "fudge" factor), what kind of kitchen
facilities are expected, and this type of information.
2. Some advice on how to set a budget: Calculate the number of expected
diners and multiply by the feast fee -- 50 people X $5 =3D $250 (try not
to go over $225, just in case). Don't forget that having Royalty show
up at your feast will increase the numbers by 15 to 40 people, depending
on the time of year and whatever else is going on.
3. How to set a feast fee: A feast is NOT a money-making proposition.
You want to come out about even, giving fair value for the money paid.
It is cheaper to cook for larger groups than for smaller ones -- a feast
for 50 can cost as much as one for 75. Figure out what you would pay
for a meal in a restaurant (not McDonald's), and use that as a basis.
Or you could decide ahead of time that you want to serve a special meat
or type of feast and go from there -- figure what the costs are going to
be and from that, set your feast fee. The Autocrat might plan to
balance a high site fee by setting a low feast fee -- make sure you're
consulted, and that the fee will be enough to cover the necessary
expenses.
4. Pick an Assistant Feastocrat. Line up servers as needed. Let the
Autocrat know that you expect a cleanup crew. Let's be realistic --
after all day in the kitchen, you don't need to be in there.
5. Check out the kitchen facilities ahead of time -- you don't want or
need any surprises the day of the event. Find out what dishes and
cookware you can use, if any, and if necessary bring your own (or borrow
what you need). You need plenty of serving platters, bowls, and serving
utensils. If the kitchen is in a different location than the Feast
Hall, coordinate with the Autocrat about HOW the food is to be
transported (don't laugh, this happened to me).
6. Be realistic in the amounts of food to be prepared. Allow 1/2 to 3/4
pounds (8-12 oz.) total of PROTEIN per person -- meat (minus bones),
eggs, cheese -- and don't count any meat in the soup unless it is a
meat-rich stew. Figure 1/2 serving of a vegetable -- approx. 1/4 cup
per person (the people who don't want any will more than cover the few
who want more). "Fish is a vegetable." Soup will stretch a meal.
Don't go overboard on the sweets. Sauce amounts AREN'T generally
multiplied by the number of times you are making the recipe (a little
goes a long way).
7. Choosing a menu doesn't have to be hard. Talk to experienced
feastocrats, look at ethnic or period cookbooks, and talk with your
local Cooks' Guild (if you are fortunate enough to have one). TRY your
recipes ahead of time (Cooks' Guild is a good place to do this).
8. Use in-season produce and meats to cut costs: Winter squash in the
fall, turkeys & geese in the fall, ham in the spring (around Easter),
fresh fruit in the summer and fall. Try to get your hunters to donate
venison, elk, or whatever else they've got for a period and FREE main
dish -- it can really cut costs. [You can ask the Shire to sponsor a
deer tag and have a Shire member go out and get a deer for a feast.]
This is also a good way to include fish in a menu -- have your local
fisherman clean out his freezer. If you have a Shire baker, ask her/him
if they would bake the bread -- nothing eats up a budget faster than
buying bread (I've baked bread for 100, and it didn't take that much
time).
9. Set your menu to feed a set number and stick to it -- nothing is
worse than not having enough food -- and make sure the troll knows the
cut-off. If you can be more flexible, it is recommended to add dishes,
rather than increasing the amount of foods you are already preparing.
10. Shop the sales for a month ahead of the feast, if you have storage
room. Check with your local meat markets about a deal on quantities of
meat -- don't forget that we are a non-profit group and many businesses
will give a discount. Use foil pans for messy meats that can just be
thrown away to save time and energy. We have a Shire pantry to keep the
leftover flour, sugar, spices, coffee, etc. from each feast -- make sure
that you get the list from me (or whoever has it) and don't buy needless
duplicates.
11. Prepare as much of the food ahead of time as possible, space
permitting. Use any available refrigerator and freezer space Shire
members can spare. Slice cooked meats ready to reheat and serve (beef
and ham).
11. Start by being an Assistant Feastocrat FIRST. I highly recommend
that your first feast is NOT your Shire's premier event unless you have
mundane experience in catering or cooking for large groups. Start with
a smaller event and work up from there.
A SAMPLE MENU
(for 40-50)
FIRST REMOVE
bread with butters (honeyed and/or herbed)
soup
1st meat
vegetable
sweet
SECOND REMOVE
2nd meat
starch (noodles, rice)
vegetable
sweet
Added dishes for larger numbers should include additional meats, cheese,
a vegetarian dish, fresh fruit, another dessert, and don't forget those
wonderful (but usually time-consuming) sotiltes (subtleties).
In Service to the Shire and the Dream,
Lady Raoghnailt Marie Beatrix de la Barbe
Sources:
The Known World Handbook, 20th-year ed.
Mistress Maire NiNuanain, OL, lecture and class notes from the
Universitas Atenveldtus A.S. XXVIII (1993).
and my own experiences as Feastocrat cooking from 40 to 100.
Date: Tue, 11 May 1999 08:30:56 PDT
From: "Bonne of Traquair" <oftraquair@hotmail.com>
Subject: Re: SC - Words of wisdom
>what information/ tips/ hints/ etc., would you have liked to known before
>doing your first feast?
>
>Luveday
Make sure that you define your job. The very first weekend after you've
asked/been volunteered, sit down and make a list of everthing you think is
going to need to be done or purchased. Form an opinion as to whether you
think each task is more easily doable by yourself, or more easily included
with similar autocrat tasks, or whether you or the autocrat need to assign
the task. Then discuss it with your autocrat. THEN start planning your
feast.
Bonne
Date: Thu, 16 Dec 1999 18:10:49 GMT
From: "Bonne of Traquair" <oftraquair@hotmail.com>
Subject: Re: SC - Feast Stories from 11th Night Investiture (LONG)
>One thing that really worked well for me was the notebook.
Oh, yes. You gotta have a notebook! My paperwork on the feast moved from a
spot in my daily notebook calendar thing, to it's own full-sized binder
months before hand. The idea was that my deputy could take the book and take
over if need be. She had copies of the original recipes, but not all my
notes and expansions and lists and spreadsheets. I happened to have the
kind of binder that let's you slip something into it to make a decorated
cover. That's where the event-flyer went so I'd also have that info on hand
if needed.
The only thing I had that you didn't mention was nifty, glare-free page
covers to keep spills off the recipes being used in the kitchen, important
as our ink-jet ink is not waterproof!!!
Bonne
Date: Thu, 16 Dec 1999 12:24:05 -0800
From: "James F. Johnson" <seumas@mind.net>
Subject: Re: SC - Feast Stories from 11th Night Investiture (LONG)
Bonne of Traquair wrote:
> The only thing I had that you didn't mention was nifty, glare-free page
> covers to keep spills off the recipes being used in the kitchen, important
> as our ink-jet ink is not waterproof!!!
I had the covers at the site, I just never used them. I didn't cook from
the notebook, but from one set of recipes taped to the wall. The were
fine that way, as I never really touched them, and they never fell, it
just allowed me to scan them really quickly. The covers I had were the
glossy kind, as my original plan was to cover them before taping them up
(but I started off a little late....), and use a dry erase pen to check
off various steps in each recipe. In that specific regard (writing on
with a dry erase marker), the glossy covers do better, as they lack that
pebbly surface that discourages wiping the marker medium off. And the
glossies are easier to wipe and clean from most spills. The just catch
light glare really well.
Fortunately, my printers are laser types, but I have access to a colour
jet if I want.
Seumas
Date: Sun, 27 Feb 2000 10:04:03 EST
From: LrdRas@aol.com
Subject: SC - Education-Public Consumption key
In a message dated 2/27/00 3:33:37 AM Eastern Standard Time, seumas@mind.net
writes:
<< The
performers are not waiting for the occasional curious person to take a
chance and come to the concert hall or theater, and pay for the
experience as well. They are going out on a mission of conversion. That
is what I advocate.
Seumas >>
In this, my friend, we have reached common ground. I really don't know how to
achieve this conversion other than by example. Local feasts in this area are
more often than not sold out weeks in advance and I can't think of a feast in
the last 3 years that still had onboard space available at the door.
Our shire (and several surrounding shires) limit onboard space to 80, 100,
125 or rarely 150 gentles. Ample room is provided when possible for off board
people to sit as close to the action as is possible either in the same room
or in and adjoining area. We have several cooks jockeying for the position of
Kitchen Steward so finding a person to be in charge is not an issue.
The various local kitchen stewards have varying techniques for planning and
presenting the feast (which always contains period dishes with a few notable
exceptions).
For instance I tend to include at least one major dish that is either
entertaining or unusual, a major meat in each course and fill in dishes of
vegetable, grain and fruit concoctions. No pre-feast experimentation is
carried out other than determining what quantities of what ingredients should
be purchased. I tend to work directly from the period recipes (rather English
translations) and permanent redactions are written down after the fact based
on actual preparation. Both the feasters and myself taste the dishes for the
first time in several hundred years when it is served.
Master Gille uses a combination of recipes previously redacted by others with
an occasional personal redaction. He tends not to use salt and pepper for
reasons that are vague to me. He pretests most of the recipes.
THL Thorstein uses all period dishes from 'famous' works and fills in with a
few 'traditional/ethnic' tidbits that may or may not be period. He tests all
recipes before the actual feast date.
Feasts are usually 3 courses with each course consisting of 3 to 5 dishes.
These courses are served after the initial service of loaves of bread,
cheeses, fresh fruit and/or vegetables and some sort of a broth/soup dish.
Each table of 8 is required to choose one person from the table to act as
server. Each dish is served family style with the main dish sometimes being
paraded through the hall and presented for approval at High Table. Special
dishes that do not appear on the tables of the attending nobles are always
served to high table. The ingredients for these special dishes are paid for
by the Kitchen Steward or from private donations.
The Kitchen Steward has total control over the content of the menu after
being informed of the event's theme by the Autocrat. Menu structure seldom
deviates from the theme. For instance, a recent event theme was Lady's
Champions Tourney. Since the pageantry of Burgundian tournaments came to
mind, the theme was middle eastern and this was a fun and laid back event, I
chose to present a period middle eastern feast as it might have been done in
a barbarian court. For Schola I presented a French Repast. Will's Revenge
feasts are often taken from Forme of Curye. Rarely are late period recipes
used by any of the local Kitchen Stewards.
For demos, St. Matha's Guild actually sets up a period cooking site with fire
pit and the other outdoor things associated with a military field kitchen.
This set up is rather small and portable and features a boiling dish of
something, a spitted creature of some sort, a table with samples of period
spices, vegetables and fruits, period cookbooks, charts, illuminations,
agricultural tools, etc. Period gingerbread and sometimes pasties of rabbit
or spinach and cheese are offered as tasting incentives.
Rece