[Sca-cooks] spices for feasts

[chirhart_1 at netzero.net]

----- Original Message -----
From: <jenne at fiedlerfamily.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, February 17, 2004 12:20 AM
Subject: Re: [Sca-cooks] spices for feasts


> > groceries for a feast,  I usually just use what spices I have in my
kitchen,
> > or purchase what I think I'll need from my own pocket.  I figure what
small
> > amounts I use aren't that expensive, I know how fresh they are, and if I
do
> > use a whole purchased quantity I can then add it to my budget. If there
are
> > leftovers, by buying the spices & herbs myself, I keep it.   How do
other
> > cooks handle this?
>
> Normally, I would buy the stuff myself. But I'm beginning to realize that
> even at 3.60 a pound, the mustard seeds add up; and the cinnamon for this
> event is so extensive that I have to put it in the budget (8 oz of ground
> cinnamon at 13.69), and I've also put the pepper in. The other herbs I
> picked up because I couldn't find mine.
>
> After one or two disastrous scrambles with other people's spices, I make
> sure I have all my own on hand, even when working with someone as reliable
> as the chamberlain for the group I'm cooking in this weekend. :)
>
> -- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "If God is satisfied with the work, the work may be satisfied with
> itself."  --  C.S. Lewis

If not in Baronial stores we by from our friendly  naborhood spice shop.
Chirhart