[Spit-project] King's College Class

[Fergus Stout]

I will be there to help as needed - how much clay do we need?

Fergus

----- Original Message ----
From: Michael Gunter <countgunthar at hotmail.com>
To: sca-cooks at lists.ansteorra.org; spit-project at lists.ansteorra.org
Sent: Tuesday, June 5, 2007 5:56:59 PM
Subject: [Spit-project] King's College Class

I'm hoping I get to do the class, Elizabeth's grandmother is
very sick and we may have to make a trip to New Orleans
instead this weekend.

But, if I do get to do the class I'm finalizing what it will entail.
One problem is that it is scheduled to start at 10:00 am so we
will have to be there early and build the fire so that the coals
will be properly burned down. I'm also going to have a couple
of items already cooking when class starts so I can serve them.

What I'm hoping to show is the spinning chickens, cornish
game hens in both a salt crust and baked in clay, dutch oven
roasted chicken and Chicken & Leeks made in a pottery skillet.
Along with this I'm hoping to cook up a griddle bread recipe,
make a lemon syrup in a pipkin, and have ash roasted vegetables.

Although there will be period elements it won't be totally period.
This is for two reasons. The main one is because my own
knowledge of period open fire cooking is severly limited as well
as my supply of period cooking instruments.
The other is that I want to just introduce and get people interested
in campfire cooking for their own camps. If we can start there then
we can make more steps towards being more period with our
recipes and tools.

Still, now I'm getting nervous.
Any suggestions or recommendations to include/exclude/change?

Gunthar

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