[Sca-cooks] newbee cook attempting feast for the first time indecember
mistressaldyth at gmail.com
Fri Jun 5 14:19:52 PDT 2009
With all due respect to this learned list....
23 years ago at my first bardic, an entertainer sang a song about "proper"
feasts. Since then I have heard the gist of the song in plain speak often
enough. :-)) A pelican feast is good food, hot if it is supposed to be,
cold if it is supposed to be, served on time in copious amounts. A laurel
feast is documentable food, inedible, served when all proper steps have been
taken, and luckily there is never enough to go around. A knight feast is
brats and beer, served and cooked by someone else.
We have come SO far in the past 23 years. Thank god.
On Fri, Jun 5, 2009 at 3:11 PM, Terry Decker <t.d.decker at att.net> wrote:
> My personal rule of thumb for a feast is 12 dishes (in three courses) and
> roughly 4 ounces of each per person. Of the 12 dishes, two or three will be
> some kind of meat and two will be bread. One will be a sweet and the rest
> will be some kind of appropriate side, often vegetable or fruit based. I
> try to establish a pleasing mix of tastes, texture and colors, with enough
> variation that both carnivores and vegetarians can eat and be satisfied. Yes
> this usually produces more food than can be eaten, but if the feast is break
> even or profitable, I'm not greatly concerned.
> As for advice, a great feast is more about logistics than cooking. Good
> plain fare, served on time and and at temperature, is superior to the
> fanciest fare that doesn't quite make it to the table in good order.
> HOW DOES ONE ASSESS THE AMOUNTS OF EACH DISH.
>> Is it really sensible to make *1* per person? how much such *each person*
>> have per meal? I find that my old cooking infos usually overdo it these
>> estimates. Ususally because the servings are considered to be part of a
>> course meal with maybe dessert. But I am feeding everybody the whole day,
>> and IME the need for calorie intake depends on what you had during the day
>> as well as on your activities. I did a fairly good estimate for 35 people
>> over a weekend but that did NOT include a feast (we did a byob) now, I am
>> dealing with a prospect of 60.
>> Is there any rule of thumb? I was considering making more diverse dishes
>> smaller portions. but that might actually result in some people not
>> some dishes which your survey pointed out as *difficult*.
>> I would very much appreciate any advise on this matter. I am going to
>> a big sotelties-cake from a modern recipe covered in blackened Marzipan so
>> know that nobody needs to go to bead hungry but I *of course* want to do
>> right , sigh. Thank you for any pointer to other resources or direct
>> that you can give me
>> In service to the dream
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks