SC - Re: Wierd but Cool Kitchen Gadgets

[Elaine Koogler]

What kind of acid?  We're going to be serving about 75 tables at our XXth Year
Celebration, and, of a necessity, several of the dishes will be going out in
those nice shiney pans.  Maybe we could do this to make them look a little
better!

Kiri

Siegfried Heydrich wrote:

>     I've done that and I find that serving family style simplifies the hell
> out of life. If you're using servers, it just means that they have to dash &
> drop rather than to stand there and dispense. If you've PC'd your portions
> ahead of time, it's easier for the guests, too. None of this 'pass the
> plate' stuff.
>    Having someone AT the table fetching food, though, reduces the load
> awesomely! Get one runner per table, and the hall steward calls them as
> needed. The only drawback is that it's serving vessel intensive. You still
> need waterbearers, of course. Next time I do it, though, I'm going to do
> armbands, hats, or some kind of token for the runners that they can keep as
> a souvenir. And so I can identify them . . .
>     BTW, I've always been put off by the obvious mundane appearance of
> serving in aluminum pans / trays, though they're so bloody convenient. But I
> found that if you treat the outside of the pans with acid, they take on a
> gray, tarnished patina which is much more period looking. In a candle lit
> hall, that's going to look a lot better than a nice shiny pan . . .
>
>     Sieggy
>
> ----- Original Message -----
>
> > I think that trying to serve that many free at a feast that small is a
> little
> > much.  Why not do without servers altogether?  What we often do is call
> one
> > person from each table to come up to the serving area and retrieve the
> dishes for
> > their table.  That would eliminate the servers at least, and give you a
> little
> > more money to play with.
> >
> > I know folks often think that this scheme leads to confusion, and for a
> really
> > big feast (like a Coronation or our upcoming XXth Year), that would be
> true.
> > However, I mentored a first-time head cook this past weekend for a feast
> serving
> > 170 people, and this worked like a charm!
> >
> > Kiri
>
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