[Ansteorra] Feasts and Special Diets (was History/Enculturation/Cliquishness....)

Tue Apr 23 06:51:39 PDT 2002

I guess Middleford is the exception to that.  Within the Shire, we have the
space and equipment to cook on site, almost any site.  Personally, I prefer
to cook on site.  If not done properly, precooking can be a recipe for a lot
of time in the privy.  I don't think most folks know how long they have to
get food cooled down before refrigeration.  Current food regulations require
prepared food to be stored at 40 degrees or less or 140 or more.  I always
wonder how cold their refrigerator was.  Thawing food out can be a really
bad thing if done incorrectly.

I know you and a few others know these thing.  But what about everyone else?
Not that it is required, but I went through a Food Service Managers Course.
How many others have?  I'm not saying everyone should, it's a bit expensive
and not every town or city offers one.  However, I think it would be a good
idea if every group had someone who took the course.

Gilli
----- Original Message -----
From: "maddie teller-kook" <meadhbh at austin.rr.com>
To: <ansteorra at ansteorra.org>
Sent: Tuesday, April 23, 2002 8:21 AM
Subject: Re: [Ansteorra] Feasts and Special Diets (was
History/Enculturation/Cliquishness....)

> Changing a dish on site rarely happens. Most dishes are cooked ahead of
time
> due to limited kitchen space and equipment.  That is why it is important
to
> contact a cook ahead of time and again why it is difficult to prepare
> separate dishes.  That is why getting the ingredient list helps, if you
want
> to know quantities just ask to see how much of an ingredient has been
added.
> That is the best way to determine if you want to eat the feast.
>
> Meadhbh
> ----- Original Message -----
> From: "Delphina Champeaux" <lady_rapier at yahoo.com>
> To: <ansteorra at ansteorra.org>
> Sent: Tuesday, April 23, 2002 7:49 AM
> Subject: Re: [Ansteorra] Feasts and Special Diets (was
> History/Enculturation/Cliquishness....)
>
>
> > Thanks... here's another question then...  How often
> > do you get to site and change what you used in a dish?
> >  You know like add a little oil to this or butter to
> > that.  Again, I'm a NON Cook and can't even begin to
> > think about having food from my own hand that didn't
> > pass though the microwave first. Smile.
> >
> > Delphina
> >
> > --- alan kook <drkook at austin.rr.com> wrote:
> > > Delphina,
> > > Don't be afraid to ask.  I just recommend calling
> > > ahead of time to see what
> > > is available. That is why cooks ask that individuals
> > > contact them concerning
> > > the feast.
> > >
> > > Meadhbh
> > > ----- Original Message -----
> > > From: "Delphina Champeaux" <lady_rapier at yahoo.com>
> > > To: <ansteorra at ansteorra.org>
> > > Sent: Tuesday, April 23, 2002 5:43 AM
> > > Subject: Re: [Ansteorra] Feasts and Special Diets
> > > (was
> > > History/Enculturation/Cliquishness....)
> > >
> > >
> > > > The reason I saked is that I really hate to bother
> > > the
> > > > cook.  This person is someone is doing a hard job
> > > that
> > > > I don't want to do (and I promise no one else
> > > wants me
> > > > to do it either).  Their job is hard to me and I
> > > don't
> > > > want to make it any harder.
> > > >
> > > > Thanks to everyone who answered.
> > > > Delphina
> > > >
> > > > --- Leofric Ealdricson <lealdricson at hotmail.com>
> > > > wrote:
> > > > >
> > > > > If you know ahead of time what the special
> > > dietary
> > > > > needs are, you can plan
> > > > > ahead.  I ususally plan for there being at least
> > > a
> > > > > couple vegetarians in the
> > > > > crowd, so I make the soup with vegetable broth.
> > > I
> > > > > try to not mix my meats
> > > > > and side dishes, at they are cooked or as they
> > > are
> > > > > served.  This allows
> > > > > feasters to chose what they want, and avoid what
> > > > > they do not want.
> > > > >
> > > > > I have prepared dishes without certain
> > > ingredients
> > > > > that I know some do not
> > > > > like or cannot have.  The key is that the feast
> > > > > steward has to know ahead of
> > > > > time.  Also, look at the menu if it is
> > > available.
> > > > > If there is NOTHING on
> > > > > the feast that you would even remotely like,
> > > don't
> > > > > expect the cooks to make
> > > > > something specially for you.  If however,
> > > everything
> > > > > looks good except for
> > > > > the chicken in cream sauce because you are
> > > lactose
> > > > > intollerant, call the
> > > > > cook.  If it was requested, I could save some
> > > > > chicken in a side dish that
> > > > > did not get the cream sauce.
> > > > >
> > > > > The bottom line is, I won't prepare a special
> > > meal
> > > > > for one person but I will
> > > > > tailor what I am making to accomodate a special
> > > need
> > > > > that I know about IN
> > > > > ADVANCE.
> > > > >
> > > > > Throwing my two pesos in with Meadhbh's
> > > > >
> > > > > Leofric Ealdricson
> > > > >
> > > > > >From: Delphina Champeaux
> > > <lady_rapier at yahoo.com>
> > > > > >Reply-To: ansteorra at ansteorra.org
> > > > > >To: ansteorra at ansteorra.org
> > > > > >Subject: Re: [Ansteorra] Feasts and Special
> > > Diets
> > > > > (was
> > > > > >History/Enculturation/Cliquishness....)
> > > > > >Date: Mon, 22 Apr 2002 19:48:39 -0700 (PDT)
> > > > > >
> > > > > >Not being a cook I have a question.  How many
> > > > > >different diets can you (as a cook) oblige?  NO
> > > > > salt,
> > > > > >Vegaterian, Low Fat, no carobs, low points for
> > > WW,
> > > > > no
> > > > > >sugar.
> > > > > >
> > > > > >Delphina
> > > > > >
> > > > > >
> > > > >
> > > >__________________________________________________
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> > > > >
> > > > >
> > > >
> > >
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