SC - A question of concern...

[Cindy Renfrow]

<snip>
>The first thing I would like to know is whether or not this is a common
>practise in other groups. We have in this Canton a box of spices and herbs,
>flours, other dried goods and various snippets and hoeys kept in a rough
>tote for kitchen stewards to use at their disposal for events and other
>requirements. It gets brought to light, oh probably, three times a year max.
>It lives in an old basement for the remainder of the time. I have a real,
>real problem with this. Am I the only one who does?
><snip>
>I would appreciate any feedback anyone may have on this subject.<snip>
>
>Thanks
>Micaylah
>

Hello!  I'd toss it a.s.a.p.  Others have replied regarding shelf life of
properly stored items. (Note- any good cookbook should have a list of
these.) And, as you have mentioned, the items were not properly stored &
are therefore probably spoiled and/or musty-smelling.
I prefer to shop for the event, & whatever herbs &  spices I need I usually
donate out of my own cupboards.  These are a minimal expense.

Suggestions for leftover ingredients and/or prepared food:
- - organize a get-together the weekend following your event & use up the
leftovers;
- -divvy them up among the kitchen crew;
- -donate them to a food pantry.

On a related note, given the resources, I'd make a feast kit for the shire
consisting of serving utensils, bowls, ladles, pitchers, etc.(items that
can be sterilized), & keep that in the basement.  The kit should also
contain the tablecloths, but these should be stored separately in a dry
closet.

Regards,

Cindy/Sincgiefu
renfrow at skylands.net


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================