[Sca-cooks] Soup and eggs question

[chawkswrth at aol.com]

That is why I am asking this question now, 10 months out from Date.
?This is Basic Planning stage, where things are mulled over, questioned, and then thrown out as being ridiculous in man-power hours, or expensive in other means, and other?ideas are tossed in, for the saame treatment. 
The next phase, once I have an idea of what I want to do and serve, is?a test run of all of the recipes, and a test Feast. 
This way, we can check?for taste clash, what does the recipe need to fly or does it get tossed, and replaced with something else; how do the costs run, is this course feasible or too expensive....
Once I have menu and figures in hand, then I will bid for the Feast.

And then I will start worrying over the timing of everything, precooking and bringing it to the table by 6:30 PM, on Saturday, December 5.

I may be thinking too much, or not enough. I am reading and re-reading the Fleurigium at?a feverish pace, and lurking here, trying to be a sponge soaking up knowledge as we go. 
Not to mention going over aand over my own books at home.

Helen

::laughs softly to self:: I don't get it-I can do a reception or covered-dish for 300 without turning a single hair root grey, but preparing Feasts has me second-guessing myself all over the place.




-----Original Message-----
From: Bronwynmgn at aol.com
To: sca-cooks at lists.ansteorra.org
Sent: Wed, 11 Feb 2009 6:14 pm
Subject: Re: [Sca-cooks] Soup and eggs question



In a message dated 2/11/2009 6:04:08 PM Eastern Standard Time, 
chawkswrth at aol.com writes:

<<Most likely the soup will be made ahead. The kitchen is small, so it is 
hard to share all weekend with the ones who will also be using it-the Travelers' 

Fare for Friday Night and the Royal Luncheon on Saturday Morning. The Soup, 
the breads, and whatever else will be made ahead, if it can be canned or frozen 
(preferably frozen)
It is the logististics of poaching 12 dozen eggs that is intemidating. 
Imagine, if you will, standing over a pot of boiling stock or water, breaking 
one 
egg into a small bowl, stirring the stock vigorously, creating a vortex, and 
quickly sliding the egg into the vortex while removing the spoon, carefully. 
Now, 
do that 144-150 times. 
Now you see why coddled or hard-boiled eggs sounds so much better, faster, 
easier. 
And stuffed eggs can be done in batches, the night before. 

Do it one way, that will take up a knowledgable kitchen staffer all day, or 
do it the fast and easier way, where you can have? couple of not-so-experienced 
staffers working together when the help is plentiful....>>
 
If the recipe you have chosen to use is not suitable to the size of the feast 
or the facilities and help you have at hand, then would it not make more 
sense to choose a recipe that is more suitable than to try to modify this one?
 
Also, if the kitchen facilities are not sufficient to allow the creation of 
three different meals, then perhaps alternative plans should be made?  Either 
eliminating or changing one or more of the meals so as to allow it to be 
prepared elsewhere and leave the kitchen facilities free for use by the feast 
staff?
 
I'm not trying to be disrespectful, but I'm seeing this as an issue of 
insufficent planning and/or deciding on what's going to be done without taking 
the 
facilities into account and then refusing to change when you realize that 
you've planned badly, rather than an issue of how to modify a recipe.  Changing 
your recipe and/or how many groups are fighting
 over kitchen space is going to, 
overall, make the event a lot less stressful and more fun for everyone involved.
 
 
Brangwayna Morgan
Shire of Silver Rylle, East Kingdom
Lancaster, PA
**************The year's hottest artists on the red carpet at the Grammy 
Awards.  AOL Music takes you there. 
(http://music.aol.com/grammys?ncid=emlcntusmusi00000002)
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