SC - alcohol revisited

[Philip & Susan Troy]

Olwen the Odd wrote:
> 
> The funny(?) thing about rare chickens (and other things) is that most of
> the cooks have one of those handy instant temp thermometers that they pop
> right into the bird.  Unfortunately, they have no recollection of what DONE
> temp is for various meats!
> Olwen

That's part of it. Another is that checking for doneness, in many cases,
consists of checking the temperature of the bird on the front edge, or
one side, of the pan containing 867 birds, and there can be considerable
variation between chickens on the edge of a pan and in the center. (It's
kind of human nature for an inexperienced cook to shy away from sticking
their hand way into the oven.) As for chickens and any inherent desire
to simply not cook, SCAdians (many of whom are doing, essentially,
food-service work without, in some cases, the experience they'd have if
they did it for a living) have a fairly frequent tendency, particularly
when working with somewhat less-than-adequate pots and pans, to crowd
baking or roasting pans with too many birds.

Adamantius -- having just blown the whistle for folks to begin the angry
retorts of "_I_ never do that!")
- -- 
Phil & Susan Troy

troy at asan.com