Kitchens (was: SC - OT - Pseudo-Medievaloid Cookery Saves the Day)

[KallipygosRed at aol.com]

In a message dated 6/13/00 8:39:29 AM US Mountain Standard Time, 
UnruhBays.Melanie.A at broadband.att.com writes:

> I recently cooked in a kitchen that I consider (almost) ideal for a large
>  feast. 
Okay, dear, and where was this marvel located? A pizza shop? Our feasts here 
in Tucson (Tir Ysgithr) uses two main places, the Shrine Temple--which has a 
kitchen downstairs, everything must be carried upstairs-- and the Unitarian 
Church which we have used over and over. It has a very large kitchen, but not 
extremely well thought out. Lots of counter space, but not really a lot of 
room for many helpers...

I'm trying to figure out how to have the same sort of large, efficient 
kitchen space for cooking outdoors at an event. It would have to be propane 
driven, manual. We couldn't be guaranteed of any electrical or heat source 
other than what we provide ourselves. 

I saw a wonderful feast at the last Baron's War that was held in Tucson 
(about 2 years ago, now). It was for 30 people, used only outdoor cooking 
techniques; and was delicous and fabulous. We sat in a U-configuration and 
the King attended. During the meal we had entertainers, etc. Lovely. It was 
so intimate feeling and the food was all hot or cold as expected and nothing 
went to waste. That's the kind of feasts I enjoy. I did coronation myself 
with several helpers a few years ago. It was supposed to be 175 people and 
ballooned to 375 people. I can't see how a feast, outdoors in primative 
surroundings, can be accomplished without lots of headache in those 
instances. But again, it is based on one episode.

Lars