SC - OED? -OT

Sun Nov 12 11:26:10 PST 2000

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Unto the list does Muirghen send greetings

Well last night I served my feast.  This was my first as head cook and =
so I was very concerned tat it come off well.  First I wanted to thank =
all that helped me from this list.  I was cooking a cuisine that I was =
most unfamiliar with, and had volunteered since the projected cook had =
left the area.  Many of my questions may have seemed trivial to those =
who had served many feasts and done the research and planning =
accordingly, for me they were not since this was a learning experience.

The final menu was:
Soup Course
    Shchi
    Pickled hering in sour cream
    Sweet pickled mushrooms
    Galuska (soft dumplings)
    Meast dumplings
    Both rye and pumpernickle black bread

Pork Course
    Braised pork in prune sauce
    Caucasian rice and fruit
    Breads

Meat Course
    Bigos (Polish Hunter's Stew)
    Kasha
    Breads

Chicken Course
    Bigos (Chicken Tokana)
    Sweet and sour cabbage
    Kohlrabi in roux
    Breads

Sweet Course
    Plain Baba with yeast
    Minature honey mousse tort

This meal was a blend of Russian, Polish, Hungarian and Romanian dishes. =
 I set out to accomplish two things, once I had agreed to do the feast, =
the first was to serve ON TIME a properly cooked and hot meal.  And =
second, to serve a palatable and diverse plan that would blend multiple =
cultures and flavours.  I believe I was successful in both, but =
certainly in the first having all courses ready as the first went out of =
the kitchen.  In the process, I have learned much, and again what to =
thank those that helped and guided my education in this endevour.  =20

In Service
Muirghen

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<HTML><HEAD>
<META content=3D"text/html; charset=3Dwindows-1252" =
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<META content=3D"MSHTML 5.00.2314.1000" name=3DGENERATOR></HEAD>
<BODY bgColor=3D#ffffff>
<DIV><FONT size=3D2>Unto the list does Muirghen send =
greetings</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=3D2>Well last night I served my feast.  This was my =
first as=20
head cook and so I was very concerned tat it come off well.  First =
I wanted=20
to thank all that helped me from this list.  I was cooking a =
cuisine that I=20
was most unfamiliar with, and had volunteered since the projected cook =
had left=20
the area.  Many of my questions may have seemed trivial to those =
who had=20
served many feasts and done the research and planning accordingly, for =
me they=20
were not since this was a learning experience.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=3D2>The final menu was:</FONT></DIV>
<DIV><FONT size=3D2>Soup Course</FONT></DIV>
<DIV><FONT size=3D2>    Shchi</FONT></DIV>
<DIV><FONT size=3D2>    Pickled hering in sour =
cream</FONT></DIV>
<DIV><FONT size=3D2>    Sweet pickled =
mushrooms</FONT></DIV>
<DIV><FONT size=3D2>    Galuska (soft =
dumplings)</FONT></DIV>
<DIV><FONT size=3D2>    Meast dumplings</FONT></DIV>
<DIV><FONT size=3D2>    Both rye and pumpernickle black=20
bread</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=3D2>Pork Course</FONT></DIV>
<DIV><FONT size=3D2>    Braised pork in prune =
sauce</FONT></DIV>
<DIV><FONT size=3D2>    Caucasian rice and =
fruit</FONT></DIV>
<DIV><FONT size=3D2>    Breads</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=3D2>Meat Course</FONT></DIV>
<DIV><FONT size=3D2>    Bigos (Polish Hunter's =
Stew)</FONT></DIV>
<DIV><FONT size=3D2>    Kasha</FONT></DIV>
<DIV><FONT size=3D2>    Breads</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=3D2>Chicken Course</FONT></DIV>
<DIV><FONT size=3D2>    Bigos (Chicken =
Tokana)</FONT></DIV>
<DIV><FONT size=3D2>    Sweet and sour =
cabbage</FONT></DIV>
<DIV><FONT size=3D2>    Kohlrabi in roux</FONT></DIV>
<DIV><FONT size=3D2>    Breads</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=3D2>Sweet Course</FONT></DIV>
<DIV><FONT size=3D2>    Plain Baba with =
yeast</FONT></DIV>
<DIV><FONT size=3D2>    Minature honey mousse =
tort</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=3D2>This meal was a blend of Russian, Polish, Hungarian =
and=20
Romanian dishes.  I set out to accomplish two things, once I had =
agreed to=20
do the feast, the first was to serve ON TIME a properly cooked and hot=20
meal.  And second, to serve a palatable and diverse plan that would =
blend=20
multiple cultures and flavours.  I believe I was successful in =
both, but=20
certainly in the first having all courses ready as the first went out of =
the=20
kitchen.  In the process, I have learned much, and again what to =
thank=20
those that helped and guided my education in this endevour.  =20
</FONT></DIV>
<DIV> </DIV>
<DIV><FONT size=3D2>In Service</FONT></DIV>
<DIV><FONT size=3D2>Muirghen</FONT></DIV></BODY></HTML>

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