[Sca-cooks] Personal Iron Chef Challenge

[Dunbar, Debra]

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I remember a Highland Foorde event that Baron Silver was cooking that was
roughly the time our child was due.  Just in case, everything was purchased,
prepped, and Baron Havelyard was on stand by to jump in case of emergency.
Sure enough, I went into labor the night before the event.  Luckily (LOL) my
36 hours of labor allowed Silver the chance to go to the event and help
Havelyard with some of the feast.
Wrynne

> -----Original Message-----
> From:	johnna holloway [SMTP:johnna at sitka.engin.umich.edu]
> Sent:	Monday, August 27, 2001 11:34 AM
> To:	sca-cooks at ansteorra.org
> Subject:	Re: [Sca-cooks] Personal Iron Chef Challenge
>
> Johnnae llyn Lewis sends "Congratulations!"
>
> Have you come down off the high of the success yet?
> Isn't that a great feeling?
>
> I don't understand bailing on a feast when the work has
> been planned, the ingredients purchased, dishes precooked??
> I cooked one feast when there was a death in the immediate
> family... I just said I couldn't go to the funeral. I had
> 250 people coming to dinner. And I did a small supper for
> 40-50 when I was on crutches from having been in a car accident.
> That I can't recommend, but I'm told they loved it and everything
> was devoured. The really serious pain killers kinda took care
> of the memory of that one though.
>
> Johnna Holloway
>
> >Kiri wrote
> > Many years ago, there was a baronial elevation scheduled for the (then)
> Shire of
> > Black Diamond.  We knew there was a problem when we got a call from a
> friend who
> > was an officer asking us to bring our aprons and knives!  Friday night,
> we
> > arrived at the baron-to-be's home and started work making a soup, a
> glaze for
> > the ham and other stuff.  Saturday morning, we discovered that the
> ladies who
> > were supposed to be cooking the feast had bailed.  Turned out they had
> never
> > cooked a feast, and their idea of planning was to look at pictures in a
> > magazine, decide what looked good, and that's what they were planning.
> Of
> > course, there was nothing even remotely period.  So 4 of us had to take
> the
> > ingredients they had already bought and try to create a period feast out
> of it.
> > And, even better, they had agreed to a restriction on use of the
> kitchen...we
> > couldn't even get in until 3:00!!  We still had to locate a few
> > ingredients...can you imagine trying to find Brie in a small town in the
> > mountains of Virginia (remember, we're talking mid 1980's here....)??
> We didn't
> > do all period stuff, but much of it was...or at least period-oid!!  And
> those
> > partaking of it pronounced it a great success!  I still remember that
> feast very
> > fondly, and probably more vividly than any other I've cooked!
> >
> > Kiri
> >
> > KarenO wrote:
> >
> > >     Hey Y'all!!
> > >
> > >     It's Sunday nite, I'm pooped, and wore out,  but proud as can be!!
> I
> > > experienced the typical Kitchen Wench "worst nightmare"   and made it
> look
> > > easy  :) :)
> > >
> > >     I went to a weekend event I knew I'd be assisting in the kitchen
> for
> > > feast. {no wise crackers from the Artemisian folk on this list ;*>}
> In
> > > fact,  I  was in charge of bringing friday nite supper.   I arrive
> early
> > > evening,  no Cook.    I set up / warm up stuff,  no Cook.   Cook
> arrives,
> > > has words with the  Autocrat (privately)  and leaves.  Autocrat comes
> to me
> > > saying: "{the Cook} quit.  Can you cook Feast?"   I had only a
> miniscule
> > > idea what was on the menu  -- we {the Cook & I} had discussed by
> e-mail that
> > > he was making sausages of various game meats,  there would be a pig on
> a
> > > spit,  he was making Gazpacho,  a Sallat with flowers {coz I was
> bringing
> > > the borage, johnny-jump-ups, & marigolds} and Paella.
> > >
> > >     Friday supper was already done & being served, so no problem
> there.  I
> > > inventoried what I had, and started to think up a menu.  Tho I still
> had
> > > hopes of speaking with the Cook, getting the Menu, & recipes.  I have
> never
> > > cooked Paella, knew NUTTIN about spitting & roasting a pig, and was
> hoping
> > > the Cook would come to his senses & return from his huff.  Nothing
> doing.
> > > Although he did say he was "sorry" for leaving me in this
> predictament.
> > > According to him, it was now the Autocrat's problem, not his;  and
> while he
> > > wouldn't share with me a Menu,  he did share his recipes for the
> Sallat,
> > > Frumenty, and Paella  {for me, the first two are a no-brainer}  and
> did tell
> > > me what the "mystery" meat {venison} defrosting in the fridge was
> AFTER I
> > > asked.
> > >
> > >     After securing my favorite assistant, {see, I'm not the only
> Artemisian
> > > KW with helium hand!} and gettin her favorite troll to man the spit
> {he had
> > > experience roasting/bbq-ing pig} We started planning:  we had coffee,
> > > oatmeal/7grains, sausage & egg bake for breakfast, melon & orange
> slices,
> > > and leftover  tart of ryce for Breakfast.
> > >
> > >     LUNCH:  tarts that the Cook had made & left: mystery meat &
> curry(?),
> > > assorted fruits with cream cheese,   cheese slices, HB eggs,  leftover
> soup
> > > {friday nite supper}  green sallat,  watermelon,  and almond cookies.
> > >
> > >     FEAST:  Blood Sausage {premade by the Cook  -- over boiled by me
> in a
> > > pot with water & a strange  herb mixture (bay? oregno? sage?) it was
> all
> > > cumbled up, so I couldn't tell) with honey'd mustard; Sallat of herbs
> &
> > > flowers with a  garlicy vinegarette,  frumenty of cracked wheat &
> sweet
> > > spices, and almonds;  Venison Loaf; cukes in a mint yogurt sauce;
> (basmati)
> > > rice with peas;  Fowl Sausage {different kinds of turkey, pheasant,
> goose &
> > > duck  -- again all premade by the Cook} with an Orange-Cinnamon sauce;
> > > honey'd Figs;  caboges with apple & fennel;   Roasted Piggey with
> mustard &
> > > Cider Sauce (as best as I could remember);  "apples from the Italian
> > > visitors" (tomatoes with a rich balsamic vinegarette) carrots in
> butter;
> > > melons;  rolls & butter; and Trifle (frozen fruit, boiled creme &
> white cake
> > > prebaked for feast, discovered 2 hrs prior to feast)
> > >
> > >     Breakfast this morning was Coffee,  egg bake, leftover trifle,
> leftover
> > > melon & orange slices;crepes (made by another volunteer who couldn't
> stay
> > > this weekend) we filled with whipped cream, topped with frozen fruit
> > > mixture,  a repeat of frumenty (this time with dried apricots &
> cream).
> > >
> > >     As I said,  I'm bushed, but VERY satisfied & just hadda CROW!   I
> met
> > > the challenge & everyone was impressed.   Time for sleep  -- there's
> work in
> > > the morning . . . .
> > >
> > > Caointiarn
> > > Kitchen Wench Extraordinaire
> > >
> > > _______________________________________________
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> >
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