[Sca-cooks] Bad Cooking at Feasts - was Re: good taste

[Adele de Maisieres]

Terry Decker wrote:

>
>My first feast was for 120 and was prepared on three camp stoves and a fire 
>pit.  I've done similar feasts with limited equipment since.  The key is to 
>plan the recipes to match the facilities.
>  
>
I'm only prepared to do that up to a point.  Most stewards, however, are 
perfectly OK with being told things like "the hall you want only has one 
oven and you expect 85 people, so you will have to budget for and 
organise a hire oven."

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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