[Sca-cooks] Cooking and Serving Equipment
Kathleen A Roberts
karobert at unm.edu
Fri Feb 22 19:19:35 PST 2008
having served as a cook in a number of our barony's larger
cooking events, altho not feast steward, when my time came
i demanded SAFE equipment. we had wonky handles and
ill-fitting tops and about anything you could thing that
would make a pot tip!
we had a rather mishmosh of standard soup kettles and
frying pans and one or two mondo pots (for large amounts
of rice or soup) and a slapdash of utensils, altho our
serving stuff wasn't too bad.
the barony gave me a budget of something like 700 bucks
and i went to the local food service supply who gave us a
hefty discount as an educational group. i got bookoo
stuff of good restaurant quality and large amounts.
actually, it was quite a bit of fun, that shopping trip.
8)
of course, the next event with feast after mine i discoved
the disrespect that was given to the good restaurant
quality equipment. oh, gee... i guess the heat got too
high... and that from a professed pro cook! sigh!!!!!
we engraved al-Barran on all of the pot handles so it
could be kept where it needed to be which was a good
thing. altho some things have gravitated off.
cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
FASTINFOrmation at your fingertips -
http://fastinfo.unm.edu/
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