SC - Ravioli, Tortelli, and Fritters (Long)

[Christi Redeker]

	Dear Everyone

> >I wasn't wishing for pics, but now you've mentioned you have some I'm 
> >wild to see them.  
> 
> The berkeley Household has a good photographer, so I'll talk to him over
> the weekend (we've got a making weekend on) and see what we can come up
> with.
> 
> >Would Kentwell or the groups you work with now  
> >find/pay someone to post these for their own promotional purposes?   Are 
> >there any other U.K. readers who have a scanner and a website?   Please 
> >offer to help get these up! 
> 
> As far as I know the group's I'm in are not that gearing up yet,tho' they
> may be in the future.
> 
> I especially want to see the 7 ft tall log on 
> a trestle used to set up the out door kitchen.  
> 
> Sorry if I said trestle - I meant a tripod of logs at either end
> supporting the log at about 7 foot high.
> 
> >If we could  get that 
> >duplicated at Pennsic and you over to teach--heaven!!   (If no nearby 
> >volunteers appear, I have a scanner and can put them on a site.  If 
> >you'll pay postage here, I'll pay the return.)   
> 
> Lets see what emerges!  There seem to be a few offers around so I'll talk
> to our photographer and see what we can put together
> 
> >The nearest I've seen to the Kentwell kitchen is the Governor's Palace 
> >kitchen at Williamsburg Virginia.  However, the tour line does push the 
> >observers through so you don't really get a clear look at things. 
> 
> I would like to see Williamsburg sometime.
> 
> > They 
> >don't  keep a daily schedule such as you describe at Kentwell since 
> >Health Dept. Regulations prevent them actually feeding anyone, even 
> >employees.  Every single item is eventually thrown in the garbage.  
> 
> I'm speechless (which doesn't often happen).  I can't believe it!  What a
> waste, of food, of an opportunity - what they don't even let the cooks eat
> it?!  I'm a believer in safe practices (and Its a proud boast that in 6
> years of period cooking no-one has ever gone down with food poisoning from
> my kitchen) but this is safety run mad.  Is it because it isn't an
> 'approved' kitchen?
> 
> >Probably to reduce the scandalous waste a daily schedule would create, 
> >they take all week to build up a single tableful of dishes "waiting" in 
> >the kitchen  to be carried into the dining room.  It would be a lovely 
> >groaning banquet, except that by weeks end when the bulk of the tourists 
> ><arrive,  most dishes look less than appetizing due to sitting out for 
> >days.  Dried out, withered, beginning to discolor and generally 
> >disgusting.  
> 
> And of course the cooks have no incentive to improve their knowledge,
> recipes, anything
> 
> >This might add to the misconception of period food being 
> >gross.  
> 
> And the visitors don't get a chance to talk to people eating it either -
> one of the best ways to convince doubters that the food is delicious is to
> see people enjoying it!  One of my favourite times is just after the food
> has been served, silence descends upon the camp except for eating noises -
> and the only answer to a visitor asking whether the food is good is 'mmm'.
> 
>  >I could do with out the plastic food items displayed at the 
> >governor's dining table, sooner look at an empty table.  No,  they aren't
> 
> >toy foods, but rather well made reproductions like you sometimes see in 
> >chinese restaurants.  Still, it is plastic.
> 
> I know the kind of thing, but I'd rather have that than food deteriorating
> in front of visitors.  One of the few things I get moralistic about is
> wastage of food!
> 
> Caroline
> 
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