[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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