[Sca-cooks] lunch suggestions

[Celia des Archier]

Yes, cost can be a factor, but when you look at buying an empanada press, you're buying something which you'll reuse over and over.
Something that the group may approve to be kept in the stores, or which you may want to buy yourself (outside of the budget) and
either keep for future use, or contribute to the group.  

Had I known about empanadas and empanada presses when I was doing pies, I certainly would have bought myself one :)  My only
experience with folded pies at that time was creating fried pies.  Personally, I think the idea of using an empanada press is much
superior to my use of muffin tins, and I thank Margaret for reminding me that there are such things out there for the next time I
want to make meat pies :) 
~ Celia

-----Original Message-----
From: sca-cooks-bounces+celiadesarchier=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+celiadesarchier=cox.net at lists.ansteorra.org] On Behalf Of Gretchen Beck
Sent: Monday, March 30, 2009 8:31 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] lunch suggestions



--On Monday, March 30, 2009 11:20 AM -0400 devra at aol.com wrote:
> If serving pies, an empanada press, which cuts the pie dough and squeezes
> the thing shut, is a great help, and they're much easier to serve and eat
> than a slice of pie. Easier to make than the muffin tin ones, too.

Indeed -- with pies and $2-3*50, cost becomes an issue. Do you want to
spend $.25 per head on something that's just going to be used once then
thrown away (the pie tins), or can you use that extra $12 for a food item?

Note, though, that when you go with the empanada press, you're trading
money cost with time cost (it takes more time to make the individual
items--and having at least two presses is a really good thing)

toodles, margaret

_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org