[Sca-cooks] Fair feast budget

[Micheal]

 Long night for me I suffer from insomnia.
 I have gone the long route of making by hand everything. From turned 
stuffed mushrooms to stuffed pigs on a spit ( or Rauch gehenckt even). Most 
of the feast I do are between 100-350 people.  At about 150 + people I stop 
worrying about home made bread.
 If I had the time and the space I would gladly make the bread by hand. I am 
not adverse to doing so either simple time and cost is my only reason. I 
live in an area that is cursed with marvelous cooks but very few good bakers 
with time.
 . Da
----- Original Message ----- 
From: "Jadwiga Zajaczkowa / Jenne Heise" <jenne at fiedlerfamily.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, December 02, 2004 1:54 AM
Subject: Re: [Sca-cooks] Fair feast budget


>> Okay, this has some merit, as well.  I suppose that, at an SCA feast, 
>> there are expectations of
>> freshness and 'home-made' tastes and textures.  If feast-goers were to 
>> recieve nothing but
>> store-bought or otherwise commercially prepared items, I think these 
>> feasts would quickly lose
>> their appeal.  And, who doesn't love the flavor and aroma of a freshly 
>> baked loaf of bread??
>
> There are points for and against. I used to be able to get store-bought,
> baked-fresh-that-day bread for 59 cents a loaf for very nice Vienna
> loaves; over time the price has gone up to 1.09, but between storage
> issues (baking enough bread for a feast onsite would be very complicated
> for most of the kitchens I work with, and I don't own a chest freezer)
> and the cost of the ingredients, not to mention the sheer physical
> drudgery (I once made about 790-850 sausage rolls from pizza dough in a
> month; it was worth it, but I got tired of staring at the ceiling
> because my shoulders and neck were so tight!) I've opted to go with
> fresh, crispy, storebought in-store baked bread for the meals I've
> cooked-- with one exception.
>
> The feast I did for convivencia we had Sarah bas Mordechai do her
> challah bread, as well as a plain yeast roll from a recipe by Master A.
> We also served pita breads, storebought.
>
> I'll probably serve challah-type bread from Sarah again if she can make
> it for me-- while it is not documentable, it's wonderfully luscious.
>
> -- 
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "The toad beneath the harrow knows/exactly where each tooth-point goes,
> The butterfly upon the road/Preaches contentment to that toad."
> - Rudyard Kipling
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks