SC - Feast Steward vs. Cook

Fri Apr 30 12:55:55 PDT 1999

I've been meaning to do those meatballs, and then I keep forgetting them. To
the King's Taste was my very first introduciton to period cookery, and
sometimes it gets left on the shelf for newer flashier things :)  Hmm, maybe
next week. I'm having so much fun planning and shopping and concocting
menues and so on, I've already got two things on next week's plan. Ok, now
it's three.

Thanks for the advice, and the offer. I just laid in a new supply of cubebs
last weekend at fair. Also grains of paradise and sandlewood powder. This
smallish faire I'm working this spring is also attended by "Dragonmarsh" who
have a very complete catalog, and all of it in neat little zip-locks on the
wall at very reasonable prices. They also do mail order, but it's so much
fun to pop into the booth and breathe deep!  

I also wind up turning various meat recipes into tourney food by putting
them between crusts. It satisfies my sensibilities and keeps the lads happy
all at the same time.

Cheers!

MaggiRos
Mairghread-Rós FitzGarret of Desmond, O.L. (Caid)
secaram at mainsaver.com

A Compendium of Common Knowledge 
http://ren.dm.net

> -----Original Message-----
> From:	Brian L. Rygg or Laura Barbee-Rygg [SMTP:rygbee at montana.com]
> Sent:	Friday, April 30, 1999 8:13 AM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Feast Steward vs. Cook
> 
> I do both kinds of cooking and also admit to experimenting on mundanes.
> The golden apples (spicy meatballs) from "To The King's Taste" are great
> tourney food -- leave off the endoring and the honey for non-sticky
> finish.
> They are always one of the first things gone. Don't substitute for the
> cubebs --if you have trouble finding them, let me know.  Butterfly Herbs
> in
> Missoula, Mont. stocks them and they do mail order. :)
> I have also adapted the venison stew (roo broth) recipe from the same
> source
> to be a filling for meat pie.  Again, let me know in season, and I might
> just be able to ship some venison, too.  One advantage to living in
> Montana.
> Raoghnailt/Laura
> -----Original Message-----
> From: MAGGIE SECARA <SECARAM at mainsaver.com>
> To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
> Date: Thursday, April 29, 1999 6:55 p.m.
> Subject: RE: SC - Feast Steward vs. Cook
> 
> 
> >You know you're right. My main interest is in cooking in advance for
> >weekend-long events. (I don't so much hate cooking outdoors as cleaning
> up
> >out of doors.) In other words, the kinds of receipts I use or modify have
> to
> >be very good cold, generally in sunny Caidan summer weather. The Sunday
> >dishes especially have to be able to survive from Thursday evening to
> Sunday
> >afternoon in an ice chest.
> >
> >I'm cooking for a bunch of men (4 or 5 fighters), and oh yes some ladies
> >too--and I try to keep every weekend unique. Can't have just the same old
> >meat pie and roast hen over and over again or they'll get bored. That
> keeps
> >me on my toes. Mostly they want things they can pick up and walk around
> >with. Not finger food, exactly. More like hand food :-)   No sticky
> glazes.
> >Not as huge a challenge as a banquet hall, I'll grant, but lots of fun
> and
> >very satisfying.
> >
> >I have some cooking background, and some little A&S awards once or twice,
> >but not nearly the credentials of some of the folks around here. (The
> >peerage is for something else.)  So I'm just paying attention and trying
> to
> >keep up. The company is charming :-)
> >
> >Glad you asked, tho.
> >
> >MaggiRos
> >~All my men wear a sword, or they wear nothing at all.
> >
> >Mairghread-Rós FitzGarret of Desmond, O.L. (Caid)
> >A Compendium of Common Knowledge
> >http://ren.dm.net
> >
> >
> >> -----Original Message-----
> >> From: Mordonna22 at aol.com [SMTP:Mordonna22 at aol.com]
> >> Sent: Thursday, April 29, 1999 5:02 PM
> >> To: sca-cooks at Ansteorra.ORG
> >> Subject: SC - Feast Steward vs. Cook
> >>
> >> No, I am not trying to re-ignite the old discussion about what we would
> >> like
> >> to be called instead of "feast-o-crat".
> >> My thought is that this whole list seems to be slanted toward the ins
> and
> >> outs of preparing large feasts for large events.  My focus is on
> preparing
> >>
> >> period recipes for my (medium sized) household, both at War, over a
> live
> >> fire, and for household meetings or parties.  I do plan to compete in
> A&S
> >> competitions in the future, but that will also be a sideline to cooking
> >> for
> >> my "family".  I had over twenty years of cooking for large groups for
> >> various
> >> charity events, and am not interested in doing that again unless I get
> my
> >> arm
> >> severely twisted.
> >> I'm wondering if there are others on the list whose primary aim isn't
> >> large
> >> feasts?
> >>
> >> Mordonna
> >>
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> SCA-Cooks".
> >>
> >>
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