[Sca-cooks] Home cooked alternatives
Nick Sasso
grizly at mindspring.com
Wed May 2 13:59:21 PDT 2007
-----Original Message-----
I also find that when I am working on foods to be taken to SCA events
(sideboards or subtleties or
donations of treats to royal rooms or meetings) I am especially bad
about making them eat
out or order in. In that case the kitchen here is tied up with Society
items.
I suspect that is typical as no one
has a kitchen large enough for SCA projects and family meals all at the
same time. > > > > >
While I don't get much SCA cookery in these days . . . my 483 sq foot
kitchen works out admirably to feed family, friends and 100 customers in a
day. Not everyone has access to (or owns) the commercial kitchen I have, so
it does indeed make for space and scheduling challenges at a home kitchen.
I do think everyone should get a chance to own a 50,000 BTU double stack
Blodgett Bake oven (model 981) for their home. It is a breeze to bake off
breads, casseroles and meats for hundreds. 5.5 cubic feet of space per
compartment (42x32x7) and durable as a tank. Sure, it takes up more space
than a GE range/stove, and you can't sautee with it . . . but the baking is
sweet.
niccolo difrancesco
(I had a site kitchen once that had three stacked Blodgett ovens (all on top
of each other):
one single 16" high conmpartment
one single 12" high compartment
one double 7" high compartment . . . . we had an oven based menu that
weekend, and stuff that could be held effectively in the ovens before
service).
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