[Sca-cooks] Funges Follies-

[Siegfried Heydrich]

    Make bread bowls or coffins instead of using bowls. Cheap, impressive,
edible.
    I've been cooking feasts over an open pit for years. Every year when we
do our medieval faire (6 years now, going to 2 weekends this year), I do a
feast for the Kiwanians, volunteers, vendors, rennies, and assorted
riff-raff. The site I use has four 4'x6' fire pits with hugundo metal grates
hanging on chains with cranks. If I need to pull out a grate to set up a
spit, no problem. I generally line one pit with visqueen and styrofoam, and
that becomes cold storage. A second grate is dry storage, and the last 2
pits are what I cook over. I've done 300 out of this site without doing any
more work than I would have done at an official event. You just have to be
more creative, as you say.
    BTW, if anyone knows any vendors that would like to work a REALLY nice
fair (no beer sales) in sunny SW Fla the last 2 weekends in january, have
them get in touch. We're looking for period vendors (no plastic dealers),
and performers. It's a gorgeous location, camping on site, everything you
need for shopping within 1/4 mile, and we throw a hell of a feast!

    Sieggy

----- Original Message -----

> Greetings,
>
> Assuming the initially proposed "otherwise respectable cook" I do have one
> thought to supply that might not be the exact reason for your particular
> situation, but could be a reason. I am currently preparing for a feast
that
> the facilities that we have to use are woefully short of proper serving
> pieces (bowls in particular). We are going to have to purchase at least 20
> bowls, which is going to come out of the feast budget, to serve at least
one
> of the foodstuffs being served.
> Now, if the money was not in the budget then we would have to find a
> different dish (always a possibility) or "make a interpretation" that
while
> it may not be exactly what might have happened, is still a plausible
> version. The upshot of what I am saying is that sometimes the
circumstances
> under which we function cause us to make choices that we know are not
quite
> technically exact, but still in keeping with the heart of the concept. I
> believe it is the "creative" part of the anachronism.
> I mean, how many of us actually cook entire feasts over an open fire as we
> well know we are supposed to be doing? How many of us actually spit roast
> meats instead of chucking it into an oven or roaster? All of these things
> will have significant effects on the flavor of what we are preparing, but
> due to restrictions we make compromises. Sometimes the restriction that is
> most difficult is getting the food from our kitchens to the masses in a
> pleasing and efficient manner.
>
> Glad Tidings,
> Serena da Riva
> > Hi folkes!
> <snip> Since everyone seems to be gone today, I have come up with a
question
> to
> > think on when y'all come back!
>
> <snipitty>I have been served Funges done as boiled mushrooms with leeks,
> served as vegetables, with a little broth poured over. I was taken aback,
> but you know the recipe doesn't specify how much broth.
> <snip> And how do we know how much soup is well, soup?
> <snip>
> > So.. whaddya think? Ideas?
> >
> > 'Lainie
>
>
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