[Sca-cooks] Medieval Menu Month
Euriol of Lothian
euriol at ptd.net
Thu Nov 20 11:22:10 PST 2008
I just recently autocratted an event where the feast was the center piece of
the event, in other words the courses were spread out through the day. There
was a course served at Noon, a course at 3pm, and a course at 6pm. Then all
the in between time was filled with various performing arts and other
activities. It went over quite well.
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Antonia Calvo
Sent: Thursday, November 20, 2008 1:11 PM
To: mirhaxa at morktorn.com; Cooks within the SCA
Subject: Re: [Sca-cooks] Medieval Menu Month
Linda Peterson wrote:
> Interesting. Most of our feasts definately last in the 3-5 hour range.
> This is usually attributed to trying to cook for 200 on the ancient
> oven-range in a church hall or the alleged more professional kitchen
> in which half the appliances are found not to work. How long do your
> feasts last?
About two hours. There are better ways of handling a poorly-equipped
Antonia di Benedetto Calvo
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
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