[Sca-cooks] large birds for feasts

yaini0625 at yahoo.com yaini0625 at yahoo.com
Thu Mar 3 09:30:31 PST 2011

Cross contamination is a huge issue and area of concern. When I have taught my cooking classes and demo kitchen cleanliness and organization are the first two topics I start with along with kitchen safety. It is heartbreaking to watch a beautiful roast slow cook for several hours with all the yummy aromas be ruined because it was cut on the same cutting board the bread was cut on. I had gluten free quiches ruined because some carelessly broke bread *over* the quiches.
Bless Bless

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-----Original Message-----
From: Johnna Holloway <johnnae at mac.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Thu, 03 Mar 2011 06:33:29 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] large birds for feasts

It could be placed under feasts- truth in advertising.

We are being urged on another of my lists to list all items now that  
contain or items that touch gluten protein
(even if food safe) if served at a feast or at an event. Label  
everything as celiac or non-celiac safe.


On Mar 3, 2011, at 3:34 AM, Stefan li Rous wrote:

> Recently we've been talking about large birds such as turkeys and  
> bustards for feasts.  Here is a message from Johnnae about this  
> subject from a few years ago. It isn't in the Florilegium because I  
> never got enough other material for a file on large birds, so it  
> will probably eventually end up in the fowls-a-birds-msg file in the  
> ANIMALS section. But for now, I thought some of you might wish to  
> see it again.
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