[Sca-cooks] Fair feast budget

[Nick Sasso]

The food reviews of that event were indeed good.

There is an atmosphere of anticipation that has been built over several years through cheerful blood and sweat of many talented cooks in the Georgia areas and nearby.  More and more people are expecting to get hand made/crafted food items made in a somewhat effort to be historical.  Gone are the days of Stouffer's frozen lasagna at feast.

If protected,then we can lean on it everynow and again to get good reception of the litle shortcuts . . . Pilsbury ROLLED pie crusts are sheer genius, if not outrageous for a feast budget :o)

niccolo

-----Original Message-----
From: "Lonnie D. Harvel" <ldh at ece.gatech.edu>
Sent: Dec 1, 2004 11:45 PM
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Fair feast budget


Expectations are funny things.

For the Traveler's fare I fixed at Castle Wars, I did not have the 
facilities to bake bread. (Nor am I a very talented baker). The budget 
was extremely low, so high quality purchased breads were not an option. 
So, I got 20 loaves of "Italian" bread from the Wal-mart bakery for less 
than a dollar each, and 14 loaves of Pettridge Farm Dark German and Dark 
Wheat breads (on sale). I then picked up two beautiful Artisan breads, 
one dark, one light. Except for the Artisan loaves, all of the bread was 
pre-sliced. We took the slices, and sliced them in half again. Stacked 
them in wicker baskets with cloths over them. Set them on the serving 
table and used the Artisan breads as decorations.

I received many compliments on the wonderful bread, and was asked by 
dozens of folks if we baked them all. Even got asked for the recipe.

Expectations are funny things.

Aoghann
p.s. we ate the Artisan loaves at our feast table the next evening.
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Nick Sasso