A Question for the Cooks
Feb. 16th, 2011 02:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
callistotoniAs you may remember, I want to organize a Gaston Pheobus-inspired equestrian picnic/"hunt", to occur no sooner than next year. I have a pretty good idea of what factors (such as site and planned activities) would make this a fun event for equestrians. But since one of the main ideas behind this event would be to combine EQ stuff with other SCA activites -- in this case cooking -- I need to have a good idea as to what factors would make such an event fun for the cooks.
So I'm asking you, my cooking friends, what would tempt you to participate in a Gaston Pheobus-style hunt picnic? To be clear, I don't even know whether or not you'd want to feed the riders. It could be that you'd just want to have a late 14-15th C cooks (French?) playday, and then everyone eats some period picnic food that's brought by someone/riders/whoever wants to bring something. Maybe non-cooks pay for ingrediants if they eat the food cooked? I don't know; that's why I'd like some input. :-)
So, what would tempt you to such an event? What would discourage you? If you'd like to do it, how far would you be willing to travel? Site and weather requirements? Activities other than those of a "cooks playday" that I'm not thinking of? Bottom line: What would make such an event fun for you?
So I'm asking you, my cooking friends, what would tempt you to participate in a Gaston Pheobus-style hunt picnic? To be clear, I don't even know whether or not you'd want to feed the riders. It could be that you'd just want to have a late 14-15th C cooks (French?) playday, and then everyone eats some period picnic food that's brought by someone/riders/whoever wants to bring something. Maybe non-cooks pay for ingrediants if they eat the food cooked? I don't know; that's why I'd like some input. :-)
So, what would tempt you to such an event? What would discourage you? If you'd like to do it, how far would you be willing to travel? Site and weather requirements? Activities other than those of a "cooks playday" that I'm not thinking of? Bottom line: What would make such an event fun for you?
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Re: Just in case the cooks don't know what sorts of things they could "demand" :)
Date: 2011-02-19 08:37 pm (UTC)Re: Just in case the cooks don't know what sorts of things they could "demand" :)
Date: 2011-02-20 02:42 pm (UTC)http://www.squab.com/
For quail, I go to my local meat store and they order commercially processed bobwhite (head and feet on) for me. I think they were in the $6/pound range. Actually, I've gotten them to order the squab in the past too.
Stewing Hens/Roosters - Commercially that's tougher. In the Bay Area, your best source would be the "Live Bird Markets" in China Town, as most of these will at least New York dress the birds for you. The "New Stockton Poultry Market" in Stockton is another source. For the places that sell them off the farms (mostly in Southern CA), I think mature hens (20-60 weeks old) are selling for $5-7/bird live at the moment.
If you are willing to process your own, I can usually lay my hands on spent fowl with a few months notice. How many thousands would you like?
If you want Muscovy Duck (Native to Latin America and Southern Texas) or Guinea Fowl (Native to Africa, not sure when they were introduced to Europe), try:
http://www.grimaudfarms.com/
Chuckar Partridges (Eurasian - Not sure if any of the Western European species are grown commercially)) and Ringneck Pheasants (Originally Russian/Caucasian, probably introduced into Western Europe sometime during the Roman Empire). These are raised through out CA for the restaurant and hunting trade. A good meat store should be able to help you find them. I suspect Squab Producers does some custom processing and may have the ability to get some with notice.