prim-sit-fsts-msg - 6/28/07
Preparing feasts at primitive condition sites.
NOTE: See also the files: headcooks-msg, Fst-Menus-art, feast-serving-msg, feast-ideas-msg, pot-luck-fsts-msg, camp-kitchens-msg, camp-ovens-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 separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
************************************************************************
Date: Tue, 30 Mar 1999 12:43:04 -0500
From: "Peters, Rise J." <rise.peters at spiegelmcd.com>
Subject: RE: SC - Suggestions
> If all goes well, I will be cooking a feast for 120 at a state park with no
> kitchen facilities other than a power outlet and a spiget for water.
Remember that you're probably going to need every pot, bowl and utensil you
can beg, borrow or... borrow, since without sinks, it's a lot harder to wash
and reuse items between courses. We've discovered that, no matter what,
there are never enough pots.
Make sure that enough tables are allocated for
cutting/chopping/mixing/laying out things.
Something (plastic wrap?) to keep the flies off of prepared food before
serving.
Lighting, since someone is going to end up washing dishes after feast, which
probably means in the dark.
Garbage bags so the populace can take their dirty dishes home to wash them
there.
Coolers... lots of coolers. More ice than you expect to need.
Caitlin, in Storvik, Atlantia
(Bowie, MD)
Date: Tue, 30 Mar 1999 13:48:05 -0500
From: Marilyn Traber <margali at 99main.com>
Subject: Re: SC - Suggestions
If you have a water spiggot, you can have a sink, go to the local home depot
sort of store, get a plastic laundry sink-they run in the vicinity of $18, and a
garden hose, and they make what look like spiggots that screw onto a garden
hose. thread the hose through the faucet set hole in the back of the deep sink,
add the spiggot and you have an impromptu sink, just no hot water, but you
really dont need hot water to do dishes, just make sure to tee off the basic
spiggot so you have a rinse hose and wate4r supply hose in addition to the sink
hose.
1 deep sink, plastic
1 y splitter
2 hoses
1 faucet looking hose spiggot
1 controllable spray hose spiggot[like for watering lawns]
margali
Date: Tue, 30 Mar 1999 13:19:20 -0500
From: Jeff Gedney <JGedney at dictaphone.com>
Subject: Re: SC - Suggestions
I'll say this: You will never have as much Hot water as you need, so make up a solution of bleach and water to rinse cutting boards and utensils with, after washing between uses, and have a large container of hand sanitizer ready in the kitchen, and make sure your staff uses it every time the re-enter the kitchen (whatever the reason they leave the kitchen area), and after handling any meats or fats.
Keep two large pots for boiling water, and keep one on the fire, while you have the other in the kitchen for rinsing and cleaning pots and dishes and hands.
I hope you have a sink to go with the spigot, if not remember to dump all wash and other water at least 20 feet away from where you are cooking, to keep the flies away, and the footing clean.
Brandu
Date: Tue, 30 Mar 1999 12:19:14 -0700
From: "Michael H. Lambert" <mlambert at frii.com>
Subject: Re: SC - Suggestions
When my lady and her Mistress cooked for the Outland royalty and visitors at
Estrella, they were pleasantly surprised when her Majesty presented them with a
plastic laundry sink. This was hooked up to a hose attached to the spigot (100
meters away), with the drain attached to another garden hose running to a low
spot away from the cook tent. Her Majesty indicated that the whole thing cost
about $35 at a building supply store. It was great for rinsing and washing.
Highly recommended.
Gwilim de Glamorgan
Date: Tue, 30 Mar 1999 15:17:05 -0800 (PST)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: SC - Suggestions
- --- CONNECT at aol.com wrote:
> If all goes well, I will be cooking a feast for 120
> at a state park with no
> kitchen facilities other than a power outlet and a
> spiget for water.
Several of my suggestions have been mentioned before.
But I have two you might consider.
1) in order to get enough hot water, bring extention
cords and borrow or rent (if you have to)one or two of
the largest coffeemakers you can get a hold of. I did
this at the last primitive site I cooked at and had
access to a 10 gallon coffee maker (I borrowed it from
my church). I had all the hot water that I needed for
cooking and cleaning. I was cooking for 250.
2) buy good quality disposable aluminum roasting pans.
You can put them on the charcoal grill and use them to
grill your food or warm up your roasts. Afterwards,
you can just toss them.
Huette
Date: Tue, 30 Mar 1999 18:37:52 EST
From: Mordonna22 at aol.com
Subject: Re: SC - Suggestions
CONNECT at aol.com writes:
> What else should I be thinking about bringing to the site to make life a
> little easier for myself?
LOTS more dish cloths than you will think you will ever need.
Mordonna
ate: Fri, 1 Dec 2000 10:49:45 -0500
From: "Rosalyn MacGregor" <rosalyn at worldshare.net>
Subject: Re: SC - My upcoming feast
Good My Lord Stefan wrote:
> Since you want to do a documentable feast and since you were protesting
> other non-medieval foods, I think you really want something else.
>
> Pots of stew or pottage don't take that much care, although you'll
> need to cook them longer. They do seem to work well at primitive
> sites though.
> stews-bruets-msg (65K) 5/24/00 Period stews and bruets. Recipes.
>
> The same comments also applies to most soups:
> soup-msg (92K) 10/18/00 Medieval soups. Cooking soups at events.
Please allow me to add my agreement and a suggestion.
I've found that stews and soups taste better if the flavors are allowed
time to blend. By this, I mean that the stew or soup is not eaten the same
day it's prepared. I would recommend, if you have the time and space
necessary, that you make up the stews or soups a day or two in advance, and
keep them refrigerated until you need them. Alternatively, you could make
the dishes up and freeze them.
The point is, that you've already done the cooking when you get to the site
and all you have to do is warm things up to the right temperature. This
saved my *** when I did a feast at a very primitive site.
Your humble servant,
Rosalyn MacGregor
(Pattie Rayl)
Date: Mon, 10 Apr 2006 13:11:49 -0500
From: Anne-Marie Rousseau <dailleurs at liripipe.com>
Subject: Re: [Sca-cooks] Cooking Feasts without a Kitchen
To: Cooks within the SCA <sca-cooks at ansteorra.org>, Fairy Tale Designs
<avrealtor at prodigy.net>
====
I was asked many weeks ago to cook Coronation Feast again here in
Caid. Doing this is not a problem, except I was told that I will not have any kitchen facilities. I will have a dayshade or 2, electricity and a water source but no sink. Also, i live about 1 1/2 hours away from the site so cooking at my home and bringing it there will be difficult. Oh and no refrigeration either.
I will look into buying/renting a big pit BBQ roaster for meats but any other things will have to be simple.
-Muiriath
====
hi from Anne-Marie
we do regular dinners for large numbers at outdoor camping events and
it goes pretty well.
a few key suggestions:
keep it simple. single course, or maybe two courses if you must. stews, soups, pottages or meats roasted at home that you slice and simmer briefly in a yummy sauce.
food safety is imperitive!! I highly recommend doing as much cooking/prep at home as you can, and then reheating/dishing up on site. use your food thermometer. have dedicated coolers that beer hunters wont be opening every 10 minutes :). have hand washing stations set up (even a bucket of soapy water that folks can plunge their hands in, with the water getting changed periodically is
better than nothing), and hand sanitizer (again, not perfect, but better than nothing).
boiling bags work great for touchy items like rice, frumenty, etc. no
danger of scorching!
we often will setup a buffet line (not the most medieval, but nice for controlling portions and food safety) with modern chafing dishes. again, doing the dishing up means helpful people won’t stick their unwashed fingers in the pots.
you could do a served feast, but the amt of planning, equipment etc then multiplies exponentially.
lastly, presentation can take a simple meal of stew, bread, salad and dessert and elevate it to the sublime. do your prep at home where you have a sanitized cutting board and clean knives and can wash your hands frequently. Seal everything in ziplocs and heat/dishup right before serving.
another menu I've done that worked really well:
roast pork with sauce rapye
funges
frumenty
artisanal breads
compound salat
assorted tartlets, cookies and the like for dessert
roast the pork at home. slice and bag.
make the sauce at home. bag.
cook the funges at home. bag.
cook the frumenty at home. bag in a boiling bag.
buy the bread
prep all the salad ingredients, bag seperately at home.
make dressing at home, put in a jar.
make all the tartlets, etc at home (good thing to delegate :))
on site, put pork and sauce in a pot and bring to temp. be sure not
to BOIL :)
reheat funges
reheat frumenty in boiling bag (no burning. hooray!)
assembel salad in big bowls. dress at the last minute.
arrange tarts, etc in a pretty display
hunk up the bread and put in baskets
easy peasy :)
-_Anne-Marie
Date: Mon, 10 Apr 2006 13:05:59 -0700
From: Susan Fox <selene at earthlink.net>
Subject: Re: [Sca-cooks] Cooking Feasts without a Kitchen
To: Cooks within the SCA <sca-cooks at ansteorra.org>
> Those cajun cookers Papa G referred to in his message are a
> godsend. We call them "flame-throwers", but it's the same thing.
> They give you the power you need to be able to heat large
> quantities of stuff. And the "seal-a-meal" things are wonderful as
> well...we use them for Pennsic instead of the large containers I
> used to carry with stews, etc., in them and it makes reheating and
> cleanup SO much easier.
Got both of these. I've offered them up, as well as a nice outdoor
pavilion and washing station. The former, well it's not like we need to
sleep in it, plenty of room and walls that shelter period eyes from
modern necessities. The latter is based around big-ass stock pots, of
which I've got three, and a dedicated propane stove for heating up the
wash water. All we need is a legal grey water dump and I'm ready to
rock and roll.
Date: Mon, 10 Apr 2006 16:28:01 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: [Sca-cooks] Cooking Feasts without a Kitchen
To: Cooks within the SCA <sca-cooks at ansteorra.org>,
avrealtor at prodigy.net
If you would like, you may borrow my propane two burner cook stove [not a Colman, but the 20,000 BTU kind], my propane grill [which can also convert to another two burner 20,000 BTU cook stove] and my propane oven [which I haven't used yet, but it again isn't the Colman kind, but an actual stand alone oven that uses the same large propane canisters.] This should give you a lot of heating sources and help you immensely.
You may also borrow whatever serving stuff I have, if you like.
The large banquet that I did for Angels 20th at the primitive site was a standard feast menu. Three courses. I didn't do a single country or era menu, but did a montage so that I could have more freedom to do things that fit the cooking sources that I had.
I did a Roman pork roast, I did roasted and stuffed chicken, and I did beef e-stewed with onions. I also did compound salads and fresh fruits. One of my
cooks insisted that we have frumenty, which wasn't difficult to make, but difficult to clean the pot because it burned horribly. I spent many hours scrubbing that pot because it belonged to my church and I always return borrowed items cleaner than when I got them. We also had beet pies and stuffed mushrooms and lots of fresh bread. And peas porridge. [Which I actually made more like pea soup, than porridge.] And honeyed carrots. I can't remember all the subtelties [this was more than 15 years ago], but one was rosettes made using several irons shaped as an angel rather than the traditional rose shape. I served them with lemon sorbet.
The roasts [both chicken and pork], the breads, pies and mushrooms were all premade and reheated for the feast. The beef, frumanty, peas, carrots, salads,
fruits and rosettes were made on site. I purchased the sorbet, and kept it on dry ice.
Huette
Date: Tue, 11 Apr 2006 10:55:53 -0700
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] Cooking Feasts without a Kitchen
To: sca-cooks at ansteorra.org
Muiriath wrote:
> I was asked many weeks ago to cook Coronation Feast again here in
> Caid. Doing this is not a problem, except I was told that I will not
> have any kitchen facilities. I will have a dayshade or 2,
> electricity and a water source but no sink. Also, i live about 1
> 1/2 hours away from the site so cooking at my home and bringing it
> there will be difficult. Oh and no refrigeration either.
>
> I will look into buying/renting a big pit BBQ roaster for meats
> but any other things will have to be simple.
This may be redundant, but...
I cooked a wedding meal for between 80 and 120. The site had a
kitchen, but had run out of money before it was furnished. It had a
modest sink, big deep counters, lots of electrical plugs, a small
home microwave, and a small home refrigerator (which was full of
wedding beverages, so i didn't use it).
I rented a convection oven that would hold 4 half-sheet pans and a
friend brought a small "hot plate" that was large enough to boil a
half-gallon pot of water. I tried to rent a more commodious
microwave, but none of the places i called rented them.
I live about 2 hours from the site, which was in the Santa Cruz
Mountains along a dangerous and winding highway in fog and rain.
So i pre-cooked and pre-made most stuff.
I cooked 30 lb of pot roast (with 10 lb of potatoes, 10 lb. of
carrots, 5 lb. parsnips, and a *big* can of tomatoes and other
seasonings) at home (that took almost 9 hours - since i had to make
it in three loads) a couple weeks before the feast, and froze it. I
cooked 25 lb of chicken in a spice and fruit sauce at home and froze
it.
I made several sauces and dips, boiled about 100 eggs...
I took the meats out of my freezer well ahead of time so they'd thaw.
On site we reheated the meats, peeled the eggs, made a Caesar salad
from scratch (i had purchased garlic herb croutons at an artisanal
bakery near me), stuffed (with stuffing i'd made) and broiled fresh
mushrooms, microwave-steamed the broccoli... the rest is a fog, since
i didn't get enough sleep the night before (isn't that the way it
usually is?)
Now, granted this wasn't an SCA feast, but once again, the keys were
(1) planning the menu - making sure there were lots of dishes that
didn't have to be hot - and (2) pre-making as much as possible.
So... i recommend renting a convection oven, planning so that most
food doesn't have to be hot and making made ahead as much as possible.
Several years ago i made a feast for 150 that would be served at a
very rustic site. We were allowed to have propane stove ONLY on one
parking lot, as there was a high fire hazard level that August. I
made MOST of the food myself - i froze the meat dishes. Then on-site
we made dishes or assembled cold dishes, made couscous (and by
request tabbouleh, but without tomatoes :-) that involved only
pouring hot water over the grains and letting them sit in covered
pans, and heated the frozen foods using one of those big three burner
propane stoves on tall legs.
Again the keys were pre-cooking and reheating hot dishes, pre-making
as many cold dishes as possible, and making other cold dishes on-site.
While this feast was mostly period Middle Eastern, similar things can
be done with period European feasts. Tarts are great pre-made. And
here you have a huge range of possibilities - meat, veggie,
egg-and-cheese, fruits.
The Greco-Roman feast for 100 i did also featured dishes about half
of which were made ahead. That site was a church with limited
facilities (two home kitchen electric stoves, a double sink that
tended to back up through a floor drain into the kitchen, a small
home refrigerator). We assembled a number of dishes on site, and one
of the main things we cooked in the ovens (four home size) was
roasted chicken.
Because of the virtual lack of refrigeration, a number of my cook
helpers brought coolers for the things that needed to be kept cool.
My feast descriptions are on my website
http://home.earthlink.net/~lilinah/diningniche.html
Washing up - you'll need some cooker to boil water and lots of dish
pans. Set up several stable tables and have several wash stations,
each with a hot soapy dishpan, a warm rinse pan, and a second rinse
pan - i've never added any of those sterilizing additives - in a
situation like this they're probably not necessary. And of course
some way to dispose of the grey water...
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
Date: Sun, 14 Jan 2007 21:34:45 -0500
From: "Saint Phlip" <phlip at 99main.com>
Subject: Re: [Sca-cooks] The G'rilla in the Room
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
OK, if you want the easy way to do something like this...
If you have a hose outlet.
You need a dedicated gas heater like this:
http://www.sportsmansguide.com/cb/cb.asp?a=293817
An Omigawd sized stock pot, lots of copper tubing, male and female
fittings for the ends (and someone to solder them on securely for
you), thre regular hoses and a heat resistant hose, a Y splitter and a
couple of sprayer nozzles.
Starting at the spigot, attach it to the first hose. attach a Y
splitter. Attach the second hose to one branch of the Y splitter and
then one of the sprayers to that- this is your cold water. To the
other branch, again attach a hose, and this attaches to a female
fitting which is soldered to one end of the copper tubing, which is
coiled up inside the Omigawd stock pot, with the other end peeping
out, to which is soldered the male fitting. Attach the end of the heat
resistant hose to it, and a sprayer to that, and that's your hot
water. To use, fill the stock pot with water and heat it up. As the
water from the hose goes through the coiled copper tubing, it heats up
by transference, so the water coming out the other end is as hot as
the water in the pot.
Notes for a bit more sophistication.
If you choose the right size stock pot, everything can be stored in
it. You need the copper tubing coiled neatly against the outside edge
of the pot. And, rather than buying three hoses, you can buy on and
fittings and cut it to length and attach the fittings. All that will
fit in the bottom of the pot, with the sprayers and the heat resistant
hose. You'll need at least 100 feet of the copper tubing (maybe 5/8-
3/4" in diameter, and you should be able to turn the cooker upside
down on top of it all, making just one package. The propane tank(s),
of course, will be additional packages.
If you're cooking in an area where wind chill is a factor, you can
braze or solder on a couple of stoppers at the bottom of the stock
pot, and slip or velcro a flame resistant jacket over the pot, to
retain the heat. You can also cut holes in the stockpot lid to
accommodate the hose ends and put a piece of insulation on it to help
retain heat- but DON'T make it a closed system, unless you LIKE steam
explosions. You'll want to be able to add water or remove the top to
adjust the temp a bit more than the regulators on the cookers allow.
And, for Mercy's sake, don't use one of the waist high cookers- too
unstable with weight on them. Instead, use one of the short legged
varieties, maybe a foot off the ground.
--
Saint Phlip
<the end>