[Sca-cooks] Field Kitchen Fun

[Sue Clemenger]

What kind of feast are you guys doing? And for what event? I'm doing a lunch
in April for Artemisia's Crown Tourney.  I get a stove and a fridge, and
it's indoors, but I don't even know if I get a sink. ;o)  I'm going to do as
much as possible ahead of time, and then reheat.  Luckily, all I have to do
is soups, protein source, breads/spreads, fruit, hot drinks.
--Maire, in a mood to talk food....

----- Original Message -----
From: "marilyn traber 011221" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, March 19, 2006 7:54 PM
Subject: Re: [Sca-cooks] Field Kitchen Fun


>
> > I will never cook at a site without a kitchen again ... once is more
> > than enough. I also would like useable water, a sink, table space,
> > heat, sand free staging area, working ovens, a dish washer, etc.
> >
> > Christopher
>
> Can definitely see your point ;-) This feast I'll be helping Adamantius
with
> in May is going to be very minimal kitchen facilities, and we'll be doing
a
> lot of pre-cooking, etc, just to deal with the facilities. A regular,
> commercial kitchen, with all the facilities is an awful lot of work, for
the
> kind of meals we turn out.
>
> So, tell us, when you catch your breath, and regain your senses, how the
> feast went, what you served, what went well, and what had you speaking
> language not found in the Bible.
>
> Phlip
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