[Sca-cooks] newbee cook attempting feast for the first time in december

Antonia Calvo ladyadele at paradise.net.nz
Mon Jun 8 12:56:28 PDT 2009

Kathleen A Roberts wrote:
> On Mon, 8 Jun 2009 11:22:00 -0600
>  Susan Lin <Shoshanna at caergalen.org> wrote:
>> I have also found that if soup is served as a first course people 
>> think you
>> are just trying to fill them up so they don't eat as much of "the good
>> stuff" even if the soup is very yummy.   So, not as much of the soup 
>> gets
>> eaten.
> the logistics of soup are interesting in a served feast as well.  do 
> you roll it around in a pot on a cart, slosh it in a bowl, or 
> glop/plot it from a pitcher? 8)

I put it in a good-sized bowl for each table of 8 and give them a ladle.

> in a donation, serve yourself style lunch soup is great. but at a 
> feast it can be tedious and time (almost typed thyme) consuming.   the 
> smaller the feast, the easier it is to use, but soup between courses 
> for a large feast... i'd prefer a salat for the palate cleanser. 

I usually serve the soup as part of the first course.

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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