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

Susan Lin Shoshanna at caergalen.org
Mon Jun 8 13:46:39 PDT 2009

It's all the little things you take for granted that you have in your own
home that'll be needed at the feast site.  A running list is an exceptional
idea.  I like to prep as much as possible before the event to minimize what
needs to be done at the feast site.  And if you have room in the kitchen - a
chair - because you need to remember to sit down once in a while - a tired
cook is not a happy cook.

I'll never forget one recent feast where after all was cleaned someone
massaged my feet, someone fanned me, someone gave me a neck massage and my
husband peeled me grapes!!!!!  Now that was a THANK YOU as big as all


On Mon, Jun 8, 2009 at 2:40 PM, Sharon Palmer <ranvaig at columbus.rr.com>wrote:

> >But, remember
> >-  your facility will not be the same as your kitchen - always bring an
> oven
> >theremometer (or two) and an instant read food thermometer (or two) with
> >you.  You'll be happier you did.
> And it will take longer than you think to shop for all the food and carry
> it on site, to do all the prep.  Time to retrieve the serving dishes from
> where ever they are stored, carry them on site, and wash them, wash them
> again after use, pack them, and return them to storage.
> You need room to stack serving dishes when they aren't being used and room
> to spread them out to plate them.  A place to wash them and room to stack
> them to drain after they are washed.  You need dish towels, scrubbies, dish
> soap, bleach or sterilizer, counter cleaner, and bar towels to wipe down the
> counters.  Gloves for food handling.
> You need enough knives, cutting boards, and stirring spoons that you don't
> cross contaminate.  A spice grinder is good, or at least a mortar and
> pestle, or two.  You need containers for prepped food, and colanders to
> drain things.  Pans to cook in and to bake in.  The site may have pans, but
> check if they have enough and the sizes you need.  Disposable foil pans save
> a lot of work in cleanup.  Foil and plastic wrap to cover things.
> As you go thru your test cook, note all the different things you use, and
> how big they would need to be for a whole feast.
> Ziplock bags and other containers for leftovers.  Thin plastic bags for
> people to bag their dirty feast gear are nice if you don't have room for
> them to wash them on site.
> A broom and dustpan for clean up, and perhaps a mop and bucket, trashcans
> with trash bags.  Often the site provides them, but be sure you know where
> they are.  Be sure you know where the trash goes.  Have someone lined up to
> carry out the trash and to clean up.
> Ranvaig
>  _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list