[Sca-cooks] Planning a Siege Cooking Contest

[Carper, Rachel]

Nope not yet. But this is Atlanta, you need to add about 5 extra days to
how long  you think it will take. I have no idea what they do, but the
mail is very slow here. (probably still trying to teach everybody to
read.  - - Bad Rachel. Bad Northern agressor.)

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of vicki shaw
Sent: Thursday, April 08, 2004 6:47 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Planning a Siege Cooking Contest


miss rachel
i sent you soap book
you get it yet?

Angharad ferch Iorwerth; MKA Vicki Shaw
Canton of Bowmnan's Rest
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net
www.omygoddess.biz

Pour ce que rire est le propre de l'homme - Rabelais
----- Original Message ----- 
From: "Carper, Rachel" <rachel.carper at hp.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, April 08, 2004 6:39 PM
Subject: RE: [Sca-cooks] Planning a Siege Cooking Contest


> Oh hey what good questions. Would anybody mind if I gathered all the 
> answsers and tried to cobble together a info sheet?
> 
> 
> Elewyiss
> 
> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org 
> [mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Sharon Gordon
> Sent: Thursday, April 08, 2004 3:44 PM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Planning a Siege Cooking Contest
> 
> 
> 1) I have seen several lists of what other people have used for 
> ingredients for the contests.  And I was wondering what you think is 
> important in designing a list of foods for the contest?  How do you 
> pick a collection so that it's challenging, yet the teams can produce 
> good dishes?
> 
> 2) What else do take into consideration?
> Seasonality
> Food costs
> Foods from one region/time
> ???
> 
> 3) In some contests the food budget looks like it's funded from the 
> registration fee and a set number of sampling tickets.  How do you 
> determine the number of sampling tickets so that everyone (judges, 
> team,
> samplers) can get a reasonable sample in proportion to the available
> food?
> 
> 4) What site considerations help make the contest go more smoothly?
> 
> Sharon
> gordonse at one.net _______________________________________________
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