SC - Feast Steward vs. Cook

[Brian L. Rygg or Laura Barbee-Rygg]

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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