SC - Greetings!

[John Henschen]

We'll be making the meat pies about a week before, freezing them, and
heating them up in an oven on site (or near-site) as we need them. I really
don't foresee food poisoning as a problem. But believe me, I'm a fanatic
when it comes to making sure things are okay to eat. And I'm one of those
chronic hand washers while I'm cooking. I buy antibacterial soap by the
gallon. I've gotten food poisoning a few times (not by my own hand) and I'm
a freak about making sure that neither I nor anyone I feed ever gets it.

Celadon

- -----Original Message-----
From: Karen Evans <tyrca at yahoo.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Thursday, June 25, 1998 2:48 PM
Subject: Re: SC - Greetings!


>>>>>>>>>
>Oh! One more thing... the Geneseo (Illinois)Shakespearean Festival
>asked our
>shire to help them out. So I asked them if our cooks guild could
>merchant.
>They in fact, insisted that we did. So, we were thinking of meat pies.
>Anyone have a favourite? I was thinking just the little pouch type meat
>pies, not as in selling slices of a meat pie. That would be a little
>difficult to walk around a medieval fair with.
>
>Thanks! And I hope my questions aren't too frequently asked.
>
>Celadon
><<<<<<<<
>
>The only thing  I would be  extremely  careful  with  in that sort  of
> setting is keeping  the  pies cold.  Food poisoning is  period,
>and a very real  threat, and we really don't  want  the bureaucrats
>get their noses in our business.
>
>Tyrca
>
>
>
>
>
>
>==
>Lady Tyrca Ivarsdottir
>-"Honesty is Everything"
>-->-->-{(@)
>
>
>
>
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