[Sca-cooks] Fwd: [SCA-Potters] SRFP Event Plug

[Mercy Neumark]

Forwarded...figured maybe someone might find this interesting.


>From: "mzhuntress" <mzhuntress at yahoo.com>
>Reply-To: SCA-Potters at yahoogroups.com
>To: SCA-Potters at yahoogroups.com
>Subject: [SCA-Potters] SRFP Event Plug
>Date: Wed, 05 Jun 2002 14:46:16 -0000
>
>Entry rules for Cook's Competition to be held at the Southern Regional
>Fighter Practice June 27th in Oglethorpe, GA.  For event information
>http://www.tbass.com/marionglen/
>
>The categories are preserved foods, beverages (includes brewed and
>vinted drinks), breads, sweets, vegetable, meats, soups & stews, and
>miscellaneous (anything we forgot :)
>
>We'll have prizes in all categories along with an overall prize a
>handforged carving set made by Taberah Boneshard aka the smith in
>tights mka Trent Tye.
>
>10 servings required  = Please use good sense or recommended serving
>portions i.e.. 1 loaf of bread can easily be sliced into 10 slices, 10
>scoops of Italian ice, 10 tarts, for soups and stews it works out to
>about 10 cups - not huge gigantic cups, but 10 measured cups.....the
>common sense rule works. Extra portions are certainly welcome!
>
>The judging is by 3 different judges from 3 different areas and is
>based on...
>
>Documentation -- A copy of the book where you found it, a copy of the
>front publishing page of the book, secondary sources are acceptable.
>Don't forget to document, if possible, your ingredients and not just
>the recipe.
>
>Preparation -- How was it prepared. i.e. In the original recipe were
>you supposed to roast it on a spit over a fire and when you cooked it
>you put it on a rotisserie on your gas grill or baked it for 2 hours
>at 350 in your oven.
>
>Appearance -- Let's face it some period foods are just not that pretty
>to look at, but others are, and even if it's not such as sheep's
>brains or other "shudder" things.  If it's not sitting in a pile of
>grease (unless it's supposed to) not burned and to a cinder (unless
>that's what the recipe calls for) it's easy.
>
>Presentation -- Is it wrapped in aluminum foil or inside a plastic
>baggie or is it garnished nicely and on a nice tray..... You know the
>drill.
>
>Taste -- The most subjective of the judging criteria, but we're really
>making an effort to make sure it's as fair as possible.
>
>The entries can be cooked on site or precooked off site.  With a
>pre-reservation for the event we have camp sites with water 110 and
>220 hookups if you ask for one before they are all reserved -- there
>are 45 such camping sites available first come first serve.  Fires are
>allowed on site. There are grills available in the campsites -- though
>if you are planning on using one you may want to bring your own as the
>grills on site, at least in my opinion, are absolutely useless for
>most anything other than warming up a hot dog.  Coleman stoves and
>other such things are certainly welcome.  We will also be setting
>aside a central (real building not a tent) screened pavilion with a
>fireplace, overhead fans, large prep tables, and electric outlets for
>the cooks entering the competition to use if they desire.
>
>We have some limited cooking facilities available on site, but these
>will not be open to the cooks in the competition... It would take some
>of the fun out of it.
>
>OYEZ! OYEZ! COME ONE AND ALL!!! Tempting Treats! Lots of Fighting! Fun
>for Everyone!
>
>Rebekah Oliver mka Rebecca Hull
>Autocrat Southern Regional Fighter Practice and Cook's Competition
>


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