[Sca-cooks] Lackeys and Refrigeration

[Christine Seelye-King]

We have a young man who makes most of his money at War by doing daily ice
runs.  This year we were down a hill and it proved more of a challenge for
him (that, and the 116 degree heat the first week) :o
Freezing some things ahead and keeping one cooler for storage is helpful.
Keeping one cooler for drink ice only so the others don't get opened as
much.  One can rent a deep freeze up there that has the electronics taken
out, and keep a lot of the frozen foods inside it.  It takes more ice to
start, but keeps it longer.
Buy the blocks of ice, they last much longer.
Christianna

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Marian
> Sent: Tuesday, May 21, 2002 12:32 AM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Lackeys and Refrigeration
>
>
> Greetings all,
>
>   So, how do other people handle refrigeration at Pennsic?
>
>   Last year, with three main people for our kitchen[1], we had a
> persistent problem of thinking someone else got the ice and a
> great deal of our food spoiled.  (Ras, gallantly saved us from
> eating food court one night with an absolutely delicious chicken
> sausage thing...)
>
>   The dish washing wasn't as bad an issue[2], because of
> lingering memories of the food hygeine horrors with the people
> we stayed with at Pennsic 29.
>
>   Do you hire a lackey?  Set up a schedule and make sure
> everyone sticks to it?  Whine loudly?  Dig a hole in the ground
> and partially bury your coolers?  Wait until the ice melts and
> the food spoils and eat dinner elsewhere?
>
> -M
>
> [1] We had a landlord/tenant relationship and there were
> multiple kitchens in camp and some people who preferred food
> court to cooking.
> [2] Though it was an issue, since we all hated to do it.
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