[Sca-cooks] red curry paste v green and army food

[margali]

very true, the days of being able to be the kitchener for a feast is 
departed...just puttering around filling the pies for master a last year 
about killed my back...and rolling the pasta would have been the coup de 
grace..and i was only in the kitchen for about 4 hours. if i had to do 
the advanced prepwork the weeks and night before i would end up on my 
back for at least a week, and possibly more. my last feast down in 
atlantia had me flat for about 3 months=(

i think my pennsic max on the harbingers bash ran 65 people 4 years ago? 
and i think my sunday birthday bash runs on average 45 people, and in 
general the evening meals run 30 or so people with nothing special going 
on. i still have trouble but hiring the sculleries to deal with cleaning 
makes it a lot easier on the cooks=)

Phlip wrote:

> Margali doesn't cook for armies, other than our Pennsic gig, 

-- 
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Aruvqan, nicknamed Margali
http://www.geocities.com/aruvqann/index.html
No matter where you go, there you are.