5 Days to Pennsic - precooking countdown.
Well, I have a few issues I need to resolve.
1. Breadcrumbs.
I just HATE prepackaged breadcrumbs. Just won't use 'em. I don't even like drying out store bought bread in the oven as it's too soft and /or it has too many chemicals in it. So I'm making some bread from scratch that I can make some properly dried out bread crumbs to use as thickeners in my 2 sauces. Question: if I really really dry them out, How long will they last? Would they get moldy at pennsic if stored in a ziploc bag?
2. Almond Milk : I had originally decided to make almond milk from scratch and freeze it. However when talking to betsyhoneyvenom she expressed concern for it's ability to keep for 2 weeks (I'm the last feast) even frozen, plus she thought that freezing would cause it to separate. I need the almond milk for the Ryce of Genoa. I'm using arborio rice and am going to do a long slow simmer, adding a bit of almond milk at a time as the rissoto absorbs it. So this almond milk will have to be subjected to heat. If freezing or keeping cold for two weeks is a problem, then I'll be pounding 2 cups of almonds the day before feast to make the almond milk on site.
3. Sauces: How far ahead can you make cameline sauce or the Garlic with Almond sauce in a refrigerated state before you have to worry about it going bad? Can they be frozen or would that ruin or change their taste?
It would not be so bad if I had feast on the first night or two of war week, but I am starting to think the only thing I can make in advance is the Bellaria. And some of my processes are complex enough that I'd feel more comfortable going into town the day before my feast in stead of the day of feast. Fortunately, I'm bringing a monster cooler of my own, so I don't have to wait for my turn to have access to the big kitchen cooler.
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On a packing note:
Got what I got up to Knoxville. My embroidery frame is in with my garb and even though I'd have no time to embroider on a frame, I somehow feel nekkid without it.
It's a good thing the loom idea was postponed this year, as there was not enough room for it and the fibers.
I still have to pack mundane clothes, feast gear, food, things to pass the time, and unfinished projects and mending.
**************************
I have a 6-pack of slim-fast, peanut butter crackers, granola nut bars, rice cakes, canned tuna & mayo, and some grits to get me started. Other things to drink (both alcoholic and non) will be purchased up there.
1. Breadcrumbs.
I just HATE prepackaged breadcrumbs. Just won't use 'em. I don't even like drying out store bought bread in the oven as it's too soft and /or it has too many chemicals in it. So I'm making some bread from scratch that I can make some properly dried out bread crumbs to use as thickeners in my 2 sauces. Question: if I really really dry them out, How long will they last? Would they get moldy at pennsic if stored in a ziploc bag?
2. Almond Milk : I had originally decided to make almond milk from scratch and freeze it. However when talking to betsyhoneyvenom she expressed concern for it's ability to keep for 2 weeks (I'm the last feast) even frozen, plus she thought that freezing would cause it to separate. I need the almond milk for the Ryce of Genoa. I'm using arborio rice and am going to do a long slow simmer, adding a bit of almond milk at a time as the rissoto absorbs it. So this almond milk will have to be subjected to heat. If freezing or keeping cold for two weeks is a problem, then I'll be pounding 2 cups of almonds the day before feast to make the almond milk on site.
3. Sauces: How far ahead can you make cameline sauce or the Garlic with Almond sauce in a refrigerated state before you have to worry about it going bad? Can they be frozen or would that ruin or change their taste?
It would not be so bad if I had feast on the first night or two of war week, but I am starting to think the only thing I can make in advance is the Bellaria. And some of my processes are complex enough that I'd feel more comfortable going into town the day before my feast in stead of the day of feast. Fortunately, I'm bringing a monster cooler of my own, so I don't have to wait for my turn to have access to the big kitchen cooler.
**************************
On a packing note:
Got what I got up to Knoxville. My embroidery frame is in with my garb and even though I'd have no time to embroider on a frame, I somehow feel nekkid without it.
It's a good thing the loom idea was postponed this year, as there was not enough room for it and the fibers.
I still have to pack mundane clothes, feast gear, food, things to pass the time, and unfinished projects and mending.
**************************
I have a 6-pack of slim-fast, peanut butter crackers, granola nut bars, rice cakes, canned tuna & mayo, and some grits to get me started. Other things to drink (both alcoholic and non) will be purchased up there.