[Sca-cooks] Thanks (RE: Cheesy Problem) -- LONG

[Bethra Spicewell]

Greetings, All.

Thanks to all who've responded so far. You've given me a
lot to think about, and I know I've got more research to
do.
I've tried to respond to everyone in this one message, so
please bear with me, while I drive myself nutzy.
===============
  Brighid ni Chiarain asked:
>> I think that having cheese in all three pies is unwise.
Could you change at least one to a meat pie or a fruit
pie?<<
Possibly. Maybe Doucetty.  I had the pies tagged as an
alternative to meat, a total of about 20 or so, so that
figures to only about 1/15 pie per serving, if everyone has
pie. I'll probably be adding another type of and/or more
meat.

 Selene Colfox said:
>>It looks a little cheese-accented but as it's a dayboard,
there's enough food to keep the "lactose-incompetant" quite
fed.  Maybe offer one non-cheese pie out of the three
pies?<<
Good idea.  Problem is, I'm having trouble finding one *I*
like <s> Most of the interesting ones have some sort of
meat (not a problem for me, but see above) Maybe a veggie
custard. I might try the Vegetable Timbales from Food For
Fifty in a crust instead of a pan. That's just a spinach
(or veggie) custard - no cheese

  Olwen suggested:
>>Instead of the onion-cheese pyes, why don't you do a tart
for an ember day. That would cut down a bit on the cheese
aspect and it is easy to do and good served warm or cold.<<
 *I* like the onion cheese pye <g>. Maybe I could swap it
out for the spinach ones ;-). It's still got some cheese,
tho, and that's the problem.  Just a different type of
cheese.

 Margaret  checked in with:
>>I have to agree--it's a bit cheese-heavy. I would
probably go with only one pie with cheese in it, and try to
avoid dairy for the other two if possible. Maybe the Proper
Newe Booke's Tart of Spynage using margerine or oil instead
of butter.<<
NASTY ! <G> at least in MHO. [I don't care for greens that
look like they were scraped off the lawnmower ;-) ]    If
this is the one that's just spiced spinach in a crust, it
was served at the Coronation we sponsored a year or so
back, and nearly all of it went back to the kitchen. The
general opinion, IIRC was "the crust was nice..."
 >>Is this an all-day thing, or a lunch buffet with set
hours? <<
The autocrat says early afternoon.  I say from 11:30 til
2:30 or when I run out of food.

Ro de Laci offered:
>>Just my 2 coppers, but I'd chuck one of the currently
listed pies in favour of cold Pies of Paris, or something
with meat in it,<<
See first answer - to Lady Brighid....
 >>or if the cost of meat is the problem, then I'd
substitute Mushrooms of the First Night, done in a pasty
shell <<
I'd like to stay away from mushrooms altogether. I love
them, but SO many people seem to be allergic, I'd rather
not take the chance of cross contamination.
The cost isn't a problem (yet...) but I'd like to have
enough choices for the non meat-eaters. The pies are a
total amount (see above), just split into 3 types for
variety. I _could_ do just one type, but that's boring <g>

>> I'd also change the carrot, celery, olives & pickles to
a mixed pickle if there is time, rather than just being set
out there ala a 1960's  cocktail party.<<
It does present that appearance, doesn't it :-).  I don't
(won't) have as much free time as I'd like to set this up,
so.....  That's how I did it last time, and it all
vanished. I figure it's easier to eat that way, also. I'm
trying to limit spoon foods to a minimum, for neater
plating and eating.

Margali agreed it's a pretty cheesy menu and offered some
ideas, including:
>>that pie that Adamantius did for 12th night [without the
duck or gilding] <<
 I'd love to have the recipe set (hint, hint) to make that;
 but the pies are a meat substitute.  If it was all meat or
all pies, I'd have less menu-type problems, but the
transport would be.......<G>

Stefan commented:
>>I do like the smoked Mozzarella. A nice change from the
overdone industrial mild cheddar, swiss cheese and
pepperjack cheeses.<<
It's pretty popular around here, too. I like pepperjack,
but it's OOP for an SCA meal
>>and then asked:  How did you find dried cherries cheap
enough to use for this?<<
I bought them online, from driedcherries.com [unfortunately
they seem to be under construction - again :-( ]  The price
was reasonable, and was split between two different events.

Christianna suggested Moreta (Moretum?):
I've already got a garlic sauce - gauncile, from TTEM, but
maybe next time.
and <snipped>:
>>I would say not only is it cheese heavy for non-dairy
eaters, it is an expensive way to fill folks up. <<
I can get cheeses at a quite reasonable price from a dealer
near me. The hard cheese serving per person is less than 2
ounces. That's not a lot, I don't believe. It's the
non-cheese, non-meat issue that I'm working on - hence the
pie problem <s>.
As currently priced, _this_ menu (1 of 4 probable - pricing
and availability will be the determining factor) is still
well under budget.
>> I always advise against the common chunked cheeses <<
But the diners like them <pout>. I just wish it came
pre-chunked.
There's not a lot of sit-down on site (I think; the
announcement says BYOChairs) and fewer tables. I'm trying
to balance neatness with nutrition :-)
>>you can get many other things (meats, fruits, vegetables,
eggs, etc.) at a much lower cost per pound than most
cheeses. <<
Usually.  I've got eggs already, may add more meat, and
will see about veggies. There's no waste factor to cheese,
either, so it may be cheaper than many meats.
>>Consider a compound sallat, for example, as a way to
display more vegetables in an attractive way.<<
Maybe.... I don't eat the stuff (never did, never will
<g>). I'm feeding fighters and their folk, so I don't want
"wussy" <g> foods. I'd do one for Feast, if I ever get
*that* affliction, but not for Dayboard, I don't think.
*******************

Other opinions?   What DO fighters like to eat during
tourneys?  There WILL be a Feast after the Tourney, so I
don't want too much food.  [Last time I was rather
disapprovingly told "You've got more food than the Feast!!"
 I didn't, it just looked like it <g>.]   I'm working on
"borrowing" a youth fighter to run a  Fighter Liason, so I
know everybody gets fed, or at least has the chance to eat.

Thanks again everyone,
Bethra

=====
Christina Elisabeth de la Griffon Riant
   Barony of Stonemarche        EK

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