Tasting Dinners (was Re: SC - Re: Period Feasts)

[Marilyn Traber]

I know I am replying a bit late, but my computer just came home from the shop [and boy was I going into withdrawl!]

I dont make a recipe for feast until I have played with it for quite a long time at home, then when I suggest it for a feast, I have been known to make it for the autocrat as well as provide the recipe and ingredient shopping list,
prepriced out at retail prices and at the wholesale club prices as well.  Usually, I do much of my at home eating from various period sources, and ethnic sources as I don't tend to like the usual betty crocker american standard foods.
I also do a lot of french 18th and 19th century cooking.
I have never been  a fan of making the test food out of the feast budget, I figure I can pop for 50&american of food to test it out with without going broke, after all-I/we do have to eat dinner, after all and I would have had to buy
groceries to make dinner anyway-
margali

> **Soapbox mode on**
> What I DON'T agree with (this is not directed at any specific person, just a general complaint) is the common practice in my area of paying for the tasting dinner **out of the feast budget.**
> I think that reeks!  I have been to too many feasts where there was barely a mouthful of meat per person "but we spent all the money in the budget."  Yeah, and I bet they paid retail, too...  <sigh>
> I think that if one pays $12-$15 for a feast, one should get a feast.  Not a mini-dinner plus the knowledge that one paid for the cook and the local nobility and a few friends to have a nice three-course meal last week.
> **Soapbox mode off**
> Pardon the semi-rant; this topic came perilously close to one of my buttons... :-)  NO offense meant toward Anne-Marie or Ras, who have my highest respect, or toward anyone else...
>
>         - kat



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