SC - Re: sca-cooks V1 #2141 re: plastic ware
Feenercrai at aol.com
Feenercrai at aol.com
Wed Apr 19 05:40:27 PDT 2000
Hello everyone,
It's not period, but we take a cooler that we call the "dry cooler" (no ice),
that's for bread, anything in boxes, the dried fruit, etc. It keeps bugs
out, and levels the temperature swings that make your bread go moldy. The
swings make your bread exhale moisture, which condenses on the plastic, and
... We stash this cooler in the pavilion, or in the shade with a cloth over
it. Be careful about putting fruit in a confined spot like this however,
because the fruit gives off a chemical that causes ripening, or over
ripening. There are supposedly substances you can put in with the fruit that
absorb or negate the "ripener" chemical, but I don't remember what they are
(they say they work in the refrigerator too ...)
Juliana von Altenfeld
been subscribing to the list for awhile, but too busy to read much, and
forget about time to write! ;)
<< Now, if I could find some way to keep bread from molding at Pennsic with
the
moisture in the wrapping (stale bread wouldn't be a problem, but wet, moldy,
or buggy bread would), I would think that doing the period thing and using
bread trenchers as a plate would satisfy both the desire to eat from period
materials, and still have a minimum of personal dishes to wash - all you
would have would be your drinking vessel, possibly a bowl depending on the
meal, one spoon per person, and a few knives that could be shared round the
table. If you don't actually eat the trencher, it's definitely
biodegradable
anyway.
Brangwayna Morgan >>
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