The chef runs the camp kitchen. This person doesn't do all the cooking - they ensure that there are sufficient supplies for the whole campaign, ensure that all required equipment is repaired, clean and safe.
Chef EquipmentIron knives, wooden butter knives, bowls, trenchers, spoons, bodkins bread-making equipment; kneading board, starter jar, oven wheel barrow light stacking boxes Tinder box, flint and steel dried firewood/charcoal/old embers for low-smoke cooking Food smoker Big basin for washing dishes in. Horsetails. fire-ash for mixing with fat to make soap.
Iron WorkFirebox, tripod, cauldrons, skillet/griddle (see Anvil Art) Large knives, flesh hook, chopping boards, manipulators Ladles
Oats for oatcakes/porridge Cold-cuts (refrigerated cured meats, cheese, bread, fruit) Butchery/fried/roasted meats Herbs for flavouring Dried fish (decoration only, it tastes horrific) Food pickled in fermented whey Cheesemaking Sausage making (and perhaps try fermented sausages?) Purple carrots, mushrooms, mix of different sized eggs (everything from 'sea birds' to geese) Watercress (Norman's thought the Irish ate Shamrock, they ate so much of it, oldest vegetable known to be consumed by humans)
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