[Sca-cooks] Re: Commitments, Contracts, Costs and Committees, was: Re: Feast stewart at the crossroads

[ED Reese]

--
My roommate is half-convinced I moved to North Texas so I could "grow" my
own feast. I think she's half right! :-))

Hey, Jared, I bought a beautiful, organic, locally grown beef brisket
entire for 1.19 a lb. :-D

Esther

At 01:23 AM 5/23/2003 -0400, you wrote:


>Ene bichizh ogsen baina shuu...
>
> > In the San Fernando Valley of Los Angeles, where Selene and I live, if
> > you could -find- a 2.75 acre parcel (unlikely), with such a house and
> > barn, you could expect to pay over $2,000,000!
>
>I can believe it. Keep in mind, that I'm aware of civilization, I just don't
>like to live there. Rob and Margali live basicly in the middle of nowhere,
>for this area, and prices are still (in my mind) awfully high.
>
>Site fee and feast fee for the feast I
> > >cooked in February was roughly $26,
> > >
> > Site fee + feast for our 12th Night was $20, so I guess we're doing all
> > right.
>
>This was a special thing- considering the weather, and that it was an
>overnight event (drinking- get cross-eyed, but don't drive- it's a tavern,
>after all ;-), we got a site that could sleep quite a few people, although,
>as it was, I gave my bed to Andrea when she decided to stay, and slept on
>the floor of the pantry- but, I had come prepared with an egg crate pad.
>Sure surprised the couple who had taken over the kitchen floor, though, when
>I wandered out next morning... >:D
>
>But, the weekend camping event I'm going to tomorrow, site fee is $21, and
>Feast is $15.
>
> > The hall for next 12th Night is costing the Barony of the Angels
> > $2,200, and the dining hall apparently only seats around 150-180.
>
>Not sure what the site fee was, but my budget was $800 for both dayboard and
>feast. We came close to it, but, thanks to Andrea, we didn't go over. I
>think at the time, I said that from what I had learned about local food
>sources, I could have saved maybe $20-$30, and I think since then, with a
>couple of things I've discovered, I could save another $50. But, hey, live
>and learn ;-)
>
> > It's weird:  I had such trouble last year with our Baron wanting veto
> > power on the feast menu (the man wouldn't know a period recipe if it bit
> > him in the....), and I thought this one was going to be a piece of cake,
> > because 2001's 12th Night in the same Barony went so easily.  They gave
> > us a number we could run with and turned us loose!
> >
> > [sigh]
>
>Yeah, Northpass people are basicly good people, but they wanted to have
>their input into the feast, in areas, quite frankly, where they didn't
>belong. I could live with their request for honey butter- they were OK, when
>I explained that I didn't feel it was appropriate, there having been no
>documentation for it as a condiment at all in period, let alone in the
>German cookbooks I was working with, and I did back down on the suckling
>pig, in part because of their reluctance, but they didn't need to be getting
>into my staffing problem, since that was strictly an internal kitchen
>matter. But, they're good folks, and just starting to get to know me ;-)
>
> > There's going to be a change in Baron and Baroness in Angels in
> > September, and that couple becomes Reeve and Reevess on Sunday (sort of
> > Baron/ess in Training), and they thought the autocrat had cleared
> > everything with Selene, so didn't comment when the changes were announced.
>
>Well, misunderstandings do occur, and that's the sort of thing you need to
>negotiate on a situation by situation basis. But, changing your agreement
>without discussion and expecting the Cook to go along with the program is
>just plain unacceptable.
>
> > (Oh well, at least it's not like when I went to the butcher to pick up
> > the Cornish hens for my first feast as feastmaster, planning to stuff
> > them, and found 'em frozen and split, because the butcher thought that's
> > how they were supposed to be served.  We thawed 'em out, pinned 'em
> > together with toothpicks, and stuffed 'em anyway!)
> >
> > Jared
>
>Yeah. The first time I cooked with Adamantius, he'd ordered the roasts
>prepared a certain way, so that they'd marinate right, and set me to firing
>up the grill, which I timed so that the coals would be ready when the meat
>came out of the marinade. Unfortunately, the butcher hadn't trimmed the
>roasts properly, so while they were supposed to be marinating, Adamantius
>was franticly cutting them properly while the coals burned merrily away.
>Whoever had gotten the charcoal had gotten (accidently, I think) the bare
>minimum to cook the meat if the timing was just right, so he had to stuff
>them in the convection oven to finish them. That, btw, was the event when he
>got his Burdened Tiger, an award for coming through when everything goes
>wrong- well deserved, considering the roasts were the least of the problems
>he had to deal with that day ;-)
>
>I dunno- sometimes, I wonder if it's all worth it, then pull something off
>despite all expectations, and figure, maybe it is....
>
>But, Jared, you guys decide what you want to do. The pressure you get from
>them ain't gonna be nothing compared to the chewing you'll get from me, if
>you let yourselves be abused. Just wish I was closer, so I could stop in and
>help, if you decide to go ahead.
>
>Phlip
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
>cat.
>
>Never a horse that cain't be rode,
>And never a rider who cain't be throwed....
>
>
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