SCA cooks will snort

[bunnyjadwiga]

Someone else posting: "Cassoulet for 70 people: do not try this at home!"
http://food4.epicurious.com/HyperNews/get/swap/61724.html
(Yes it's a classic no-sh*t, there we were in the kitchen story.)

For those who don't know why this is amusing, see:
http://www.florilegium.org/files/FEASTS/Daybrd-Advent-art.html
as an example of SCA cooking no-sh*t stories.

Comments

[montuos]

Yeah, that lady just isn't in the same class as you!

[dr-zrfq.livejournal.com]

She's a piker, which of course was the point you were making. 70 is a *smallish* SCA feast around here these days. 100-150 seems to be the "normal" size, with the big kingdom events often feeding considerably more.

One of the first things I learned about cooking for a crowd was at FanTek House well before I started doing SCA cooking. That lesson was: Really large pots of things take a LOT longer to heat up than you think they will. It's the whole cube-square issue, stolenimported from Biology class. The pot that our eyes perceive as "twice as big" as another pot actually holds FOUR times as much stuff, if not more.

piker

[bunnyjadwiga.livejournal.com]

What's interesting is that he's a caterer, apparently; and also that he did this all by hisself. Of course, I probably could do that too (let us consider the dayboard for Poliudie.. then again, perhaps not...)

It just occurred to me, though, that in the SCA we do things that are multistep in many different ways. However, I still say he's a piker compared to, say, flannelbutch.