sca-cooks Transport of Foodstuffs

[Fiona Porteous]

I love cooking for 100's.  I don't start to get nervous until it is 
above 550.  I raised in a church kitchen and my mother was head of 
the cooks guild so I was always there.  There are some folk who think 
that cooking makes me nervous but that is not the case.  I am 
allergic to salt, pectin, garlic, and can't have sugar.  These are 
all found in my kitchens.  It is the food allergy that is getting to 
me by the end of the evening.  (Salt makes me irritable to violent, 
pectin sends me into antifalatic shock, Garlic makes me go into 
asthma attacks, and I'm border line diabetic.)  Why do I keep cooking?
  I don't as much as I used to because the doctor hangs me out to dry 
after every feast.  This also why I don't eat at many feasts, I don't 
think it is fair to put that many dietary restrictions on a cook just 
for one person.  I love cooking for the masses and will never give it 
up completely.  I just won't do it more than four times a year.

Annejke
A smiling cook


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From:	 Terry Nutter
Subject:	 sca-cooks Comfortable head cooks
Date:	 04/10
Time:	 06:48 PM

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Date: Thu, 10 Apr 1997 17:37:29 -0500
From: gfrose at cotton.vislab.olemiss.edu (Terry Nutter)
Message-Id: <199704102237.RAA18344 at cotton.vislab.olemiss.edu>
To: sca-cooks at eden.com
Subject: sca-cooks Comfortable head cooks
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Reply-To: sca-cooks at eden.com

A quick introduction.  I'm Katerine Rountre (Terry Nutter).  I've 
been 
involved in medieval cookery and research on medieval cuisine for 
somewhere
between 10 and 15 years; most of my active SCA time was in Atlantia.

Christi quoted Gunthar's response, and responded herself:

>>> Any have any suggestions on how to get
>>> comfortable cooking for 200 rather than 40?
>
>>Comfortable?  HAHAHAHAHAHAHAHAHA!
>
>>You'll never be comfortable as Head cook!  Abandon all hope!
>
>Oh great we are all doomed.  Thanks for the advanced warning.

Well, no.  I've cooked comfortably for close to 300.  In my 
experience,
the primary key is organization, most of it (the organization, not
the cooking) done beforehand.  The secondary key is planning a meal
that does not exceed either the human or the kitchen resources.

Cheers,

- -- Katerine/Terry



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