SC - Bachelor Meals

[Margo Hablutzel]

> Adamantius asked....Hmmm. What don't you like about research?
> 
> And so Caitlin answered...Too many years of school I guess.  I'm not very good with messing around with
> ingredients, but I can follow a recipe.  I don't mind trying new ones.  Can you
> folks recommend good period cookbooks as well as where to find them?  So far I
> just have Pleyn Delit.


Caitlin, you are a starting out fine. Not being interested in research
is fine too. But I can almost guarantee you'll probably be eating your
words eventually if you stick with this interest of the culinary arts.
After a while you might find that you're cooking and that
there's...something lacking. Something to make what you're doing come
full circle. Perhaps not, but its a distinct possibility. As well, the
question you raise about wanting recommendations for good books is a
form of research in and of itself. So you can almost have a snack on
those words now. <g>

There are several books out there that are of value to anyone who loves
to cook in period. Check with Stephans Florilegium at
http://lg_photo.home.texas.net/florilegium/index.html under
"Food-Books". There is a wealth of information at this site that is
almost indespenible to myself and, I'm sure, others.

But never say never, cause ya never know!

> As for the question of why multiple feastocrats is bad...
> The kitchen had two stoves.  First remove didn't need them but second and third
> both did.  As third, I had to pre-cook everything and then quickly warm it up at
> the sight (which was three hours from my home - I think my car will always smell
> of garlic :>  With one head cook this could be avoided.
> As for other problems, I can't really go into that without saying mean things
> about one of the other cooks.  Mom always said " If you can't say anything nice,
> don't say anything at all".
> 

With a little more experience at organizing and delegation, this is VERY
do-able. 2 stoves? Consider yourself lucky. Sometimes all you have are a
propane stove and a couple of fires to feed 200. Three courses (not
"removes" - no such word) are a organizers dream, but to some people a
nightmare. And something of this nature must be organized to within an
inch of it's life. Deciding what to put in each course, how to cook what
when, and how each is presented and served is where the head cooks (not
"feastocrat" - no such word) get together beforehand and decide all
this. WELL beforehand. As well, do a site visit, 2 if necessary.
Logically expecting all this to come together the day of is just wishful
planning. A feast doesn't just cook itself, there is much preplanning
involved as well as what can be pre-cooked and frozen without losing the
quality of the dish itself. By paying attention to the "beforehand"
stuff, you will go a long way to making the day of, less of a day
fraught with logistical problems, spatial problems, too many people and
too much to do.

I understand that we can't all be respected scholars of the culinary
arts like some of the people on this List are. That's okay though. For
instance, I can't stand redacting and think its a waste of time for me
to do it when someone else already has. But that certainly doesn't take
away from the fact that some people truly enjoy and achieve a great
sense of satisfaction in doing so. I may love to read about the
evolution of foods throughout time and geography, but I certainly don't
expect everyone does. Maybe you will always be happy doing what you are
doing now, or perhaps you will grow into furthering your interest, who
knows? But, again, never say never. :)

Micaylah
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