SC - Allergy solutions
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Tue Apr 29 08:54:55 PDT 1997
The lady in charge of this feast was wanting some ideas
> for
> > cold/room temperature dishes that would be suitable for an artisan event.
> >
> > Yers,
> >
> > Gunthar
>
>
> Roast meats ahead of time and serve them cold with or without bread. This is
> best done with beef, but if you have refrigeration, it can be done with
> chicken and pork.
>
> Pickled vegetables. Fresh vegetables. Fruit, cold meat pies.
>
> Just as coolers can be used for keeping food cool, fill with hot water for 20
> minutes, then drain and put hot food in it to keep the food warm. You can
> then have hot soup for lunch.
>
> Derdriu
> ----
Thanks, I was looking into those. What I guess I'm really looking for are some
period versions of "picnic lunches" that may have been recorded. I was looking
into doing roasted meats with various cold sauces, meat pies, pasties, quiches,
suchlike.
I'd forgotten about pickled veggies (maybe put up a batch of herring...)
I DO like the idea about the hot water in the coolers. Never thought of that
duh!
Yers,
Gunthar
More information about the Sca-cooks
mailing list