[Sca-cooks] serving unusual foods
ladyadele at paradise.net.nz
Mon May 11 17:11:37 PDT 2009
Susan Lin wrote:
>Yes, this is the feast I took over 3 weeks before the event. Most of the
>menu had been set - we made some additions and modifications to accommodate
>vegetarians and gluten free and the likelihood that court might run late
>(which surprisingly it didn't). With an apology to people who prefer a more
>period feast but the comments have all been positive. People seemed to
First of all, well done you for stepping in and rescuing the event-- I
know how hard it is to do these things on short notice.
I'm surprised by something there. Is it the norm in the Outlands to
publish a very definite menu in advance? I just ask because it's very
much not the norm here. People usually find out exactly what they're
having on the night.
Court delaying the feast is a thing not to be borne.
>Things to remember - if you serve bread they will eat it - all of it -
>regardless of how much you put out or whether they know there is more food
>to come or not - and then they will be full.
I find it's best to restrict the bread supply to one loaf or four
manchets per eight diners, so that they don't stuff themselves with it.
>A little soup goes a long way. Expect that people who do eat it will likely
>eat only about 1/2 cup per person. It's easy to make too much.
Sometimes they'll eat a bit more-- if it's something really yummy like
Zanzerelli (basically broth with parmesan cheese, eggs, and crumbs), or
soup with some kind of dumplings or ravioli, they'll eat a bit more, but
they all seem to think vegetable soup is some kind of trick to draw them
away from the real food.
>Prepping as much as you can beforehand makes for lighter work and a much
>calmer kitchen on the day of the event. We had all the sausages and pierogi
>done prior to the event so all they had to do is be cooked. Also, the bread
>and the pudding was made in advance. As long as you have the
>refrigerator/freezer space it'll help keep you sane.
I can't *imagine* doing something like pierogies for a big group any way
but made in advance and frozen. Ditto sausages.
>Note on the pierogi - I should have pre-cooked one to see how it went -
>boiling was a disaster but thanks to my Mistress (Aldyth)'s quick thinking
>we put them in the oven and just finished them off browning in butter - huge
What went wrong with the boiling?
FYI, you can actually make, boil, freeze, thaw, reheat as an alternative
to make, freeze, boil.
>If you don't have enough burners put the vegetables in a roasting pan with
>some water, cover and bake - again, Thank you Mistress. Check on them often
>so they don't over cook.
Actually, *lots* of recipes for stovetop simmered dishes can be
converted into oven recipes. For larger quantities, the oven method may
be the easiest to use.
>Not all ovens cook the same - case in point - some of the gratin savoyard
>were cooked beautifully and some were unfortunately not cooked as thoroughly
>although nobody seemed to complain. The potatos were not crunchy hard but
>some did have a bit of "tooth" to them.
It's 100% worth investing in an oven thermometer as well as a meat
thermometer. They can be picked up for a few dollars and save you a
whole world of grief.
>If you put condiments out - make sure the servers know wht they're for so
>they can explain (we put out the sour cream before the pierogi and not many
>people knew what it was for). Continuity seems to be key.
I'd take it one step further-- make sure the condiment is on the plate
with the intended food :-)
>You don't need a fully staffed kitchen at 8am - especially if you have
>wonderful people coming in all day offering to help. We had about 6 or 8
>key people in the kitchen on and off throughout the day and everything got
>done pretty much on time.
I like to plan for about a 7-hour runup to a feast. More than that makes
it a *really* long day.
>I think those were the big lessons.
Once again, yay you for saving the day!
>And now my plan for most of the rest of the year is to power lounge at each
>and every event I attend!! Maybe I can finally wear my pretty garb.
I keep saying that... I've been saying it for ten years :-)
Antonia di Benedetto Calvo
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
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