SC - Bidding for Feast
upsxdls_osu at ionet.net
upsxdls_osu at ionet.net
Tue Mar 27 09:52:40 PST 2001
Bonne, some really great observations here. Thanks!
Liadan
On Tue, 27 Mar 2001 09:42:57 -0800 you wrote:
>
>
> >A precisely budgeted bid, with menu, planned expenses and cost recovery
> >information is the only way to fly.
>
> In my observation, the biggest overage problem is when the cook 'eye-balls'
> amounts when shopping rather than having figured out the precise amount
> needed. A little time with a calculator wil let you cut your purchases very
> closely. Also, be realistic about serving sizes. Unless your feast is 'one
> course' of apporoximately the same number of dishes you'd serve at supper,
> then 'normal' servings are reasonable. If you are serving the equivalent of
> a major family reunion Holiday meal, with multiple meats, breads, side
> dishes and desserts, you can go with half or three-quarter sized servings on
> most items. Be sure to have enough good-quality bread for the really hungry
> to fill in the odd empty spots, meat is too expensive for that purpose.
>
> I have in mind a particular cook back home who had, for instance, 20 lbs of
> packages noodles leftover, in addition to the vast amount dumped from the
> pot into the garbage after all the platters were filled to overflowing.
> There are foods with hard to figure serving sizes, but the noodle packages
> give a number of servings right on them. I can't think of any reason to
> have purchased 3 times the necessary amount besides making the purchase
> based on guesswork rather than math.
>
> Over and over I saw people buying too much of the really cheap spices and
> dried herbs instead of stopping to add up the amounts on the recipes and
> realizing that the total amount needed is not that much. a total of 62
> teaspons sounds like a lot, but it isn't really much more than a cup and a
> half--which weighs very little so bulk buying would have provides fresher
> spices/herbs and of a better quality too. (We were lucky to have multiple
> sources of bulk spices in Windmasters' Hill, as well as fresh herbs. It
> always pained me to see heavy use of dried herbs in a dish that would be
> better with fresh.)
>
> A lot of those who haven't cooked yet are overly worried about non-food
> items. Again, if you don't over purchase, these aren't really an issue--but
> many people over purchase for fear of running out.
>
> I don't think it unreasonable for the cook to purchase cleaning supplies for
> the kitchen itself, and expect leftovers to be used for site clean-up next
> morning. (the autocrat should have their own stock of some items). For feast
> of less than 100, the kitchen should have one large bottle of dish soap, a
> couple or three bottles of all purpose cleaner, a bar of soap for
> hand-cleaning, a new package of 'shop rags' to be used as towels and
> multi-pack of paper towels: $25 at most. (and save the towels for the next
> feast!) I take my bottle of bleach for pre-cleaning as so little is really
> needed. If the site proves to be lacking in brooms, mops, buckets, I bring
> my own and call for others to help on that count. I also usually purchase a
> package of hairbands and a package of food-handling gloves.
>
> As it happens, I have had to purchase disposable foil cooking containers for
> both feasts, and certain plastic serving pieces. ('gold' and 'silver' bowls
> and disposable serving forks/spoons). As much as possible, I washed and
> saved the serving pieces for future use.
>
> For packaging leftovers, I purchase one large roll of plastic wrap, one
> large roll of heavy duty foil, a box of gallon sized zip-locs, and a box of
> small zip-locks and saved the unused items for future SCA use.
>
> A good source of these items is from the one or two feasts prior to your
> own. Ask each cook before hand for the leftovers of any non-perishable food
> (that you can actually use), cleaning supplies, serving and packaging
> supplies, for use at your SCA feast. Take an empty laundry basket or
> rubbermaid container with you and be around and helpful during the clean up
> phases. This is easier if you are already on the calendar, but if you have
> been helpful enough, the cook probably will be glad to contribute. And if
> in your own group, I would think EXPECT to pass on the unused items.
>
>
> Bonne
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