SC - Re: sca-cooks V1 #2141 re: plastic ware

[Feenercrai at aol.com]

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 >>