Challenge of history was Re: [Sca-cooks] making ahead and freezing...

[Kathleen A Roberts]

On Fri, 10 Dec 2004 20:55:06 -0500
  Bill Fisher <liamfisher at gmail.com> wrote:

> Depends on your facilities you have at hand.  If you 
>have a complete kitchen at
> your disposal the entire day of the feast, sure.  If you 
>only have it
> for five or so hours
> before the feast (as has happened to myself) either 
>cook/freeze ahead
> or plan a menu
> that can be cooked in 5 hours.  I have worked under both 
>situations
> presented here.

as have i although the totally cooked onsite feasts were 
for about 80 folks.

i worked a feast where people were still gringing/stuffing 
sausages at the feast hall that morning.

i definitely prefer the freeze some stuff ahead.  like the 
10 gallons of broth of thyme (which needs lots of cooking 
time) i am doing this week.

it allows the kitchen to maintain an easier and steadier 
pace.  it circumvents the rare chicken accidents when the 
stove dies.  and it gives the kitchen staff some break 
time to go and enjoy a bit of the event.  it gives a bit 
more time to spend on presentation.

the only people on 24/7 (so to speak) are me and the 
dishwasher, and only because he insists he be.

and i get lots of people wanting to work with me again, 
which is great.

cailte
hard boiling 200 eggs at home, but stuffing them at the 
event
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admisions
Administrative Asst. II
505-277-6249