[Sca-cooks] professional cooks-- reality check wanted

[jenne at fiedlerfamily.net]

> >On a more cheerful note, I believe that I was mistaken for a caterer by
> >a food service type that I ran into at one of my Secret Ninja shopping
> >places. :) He asked my advice about whether out of code individually waxed
> >aged cheddar would still be ok. :) I ate the aged cheddar and suffered no
> >ill effects at least.
>
> Out of code being beyond expiration date? I'm sure it's fine (after
> all, cheesemaking is a preservation method, as is waxing, and most
> cheddar isn't aged nearly long enough anyway), but then again, I'd
> rather eat it than be legally liable for it, if you know what I mean.
> Again, as usual, you have to make your choice from among a couple of
> less-than-perfect options.

*grin* Yup. It was 2 year old aged cheddar. Which was probably more like 3
year old aged cheddar.

> On a mostly unrelated note, this caterer you speak of wouldn't be the
> lady who worked on Mistress Gabrielle's mundane wedding last fall,
> would it? Just wondering...

No. My former friend Danielle Nelson, formerly known in the SCA as Iuliana
Zafiri, who catered Mistress Gabrielle's wedding, would have known who I
am. She also wouldn't have asked my advice.
Long, painful story which is entirely my fault.

-- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net
"History celebrates the battlefields whereon we meet our death, but scorns
to speak of the plowed fields whereby we thrive. It knows the names of the
king's bastards but cannot tell us the origin of wheat. This is the way of
human folly." -- Jean-Henri Fabre