[Sca-cooks] Dayboard-like Fighter Food

[a5foil]

> FRUIT: Is it better to have whole apples and pears or to halve or
> slice them? If slices - how small or large?

Definitely sliced, about two bites big. Good for portion control, easy for
people to eat, and cores are confined to the prep area instead of all over
the field.

> We're going to have a clear broth, probably homemade chicken soup. So
> we'll have the meat left over, off the bone.

Except that if you have made really good broth, the meat won't have much
flavor left. I would put it in the pies, where spices and possibly fruit can
help boost the flavor. I think the comments about spices are more about
over-spiced than about nicely seasoned.

> Phlip recommended Spreadables (butter and soft cheeses)... good idea

To put on the bread, yes, but I have found that people out here don't use
that much butter. I've had better luck with soft cheese, especially if it's
homemade.

> Then someone recommended sekanjabin and someone else recommended
> sweetened orange juice... I gather there are mixed feelings about
> acidy stuff...

What you do, for Sekanjabin or Fighter-Ade, is make a VERY DILUTE
beverage -- basically just enough stuff in the water to flavor it a bit.
That way people are getting MOSTLY WATER, which is what they need, without
it actually *tasting* like plain water, which for some reason a lot of
people are reluctant to drink. We dilute the Sekanjabin at 15 or 16 parts
water to 1 part syrup, and people seem to like it.

> But i don't quite understand the taping the knives to the bowls. If
> they're taped to the bowls, how can they be used?

Um, you would make a sort of cord? With one end attached to the bowl, and
the other end attached to the knife?

> that September, when this war will be, is generally the hottest month
> of the year here.

Then you want cool and/or "room temperature" food -- nothing hot.

Cynara