SC - Re: sca-cooks To make sure recipes are good

[Terry Nutter]

In going over these last few messages on the server, I came accross a
message that I didn't know how to take. So rather than flame about it, I
will ask the author to explain in more detail!

From: Donna J. White <skunkkiller at juno.com>
> To: sca-cooks at eden.com
> Cc: sca-cooks at eden.com
> Subject: Re: SC - Crayfish

> Well, I am no expert, but if someone is allergic to iodine, does it
> matter if freshwater crawdads are period or not?

This person's answer sounds like she is saying that because she is allergic
to iodine and seafood contains this product that we shouldn't even discuss
crawdad recipes. If this is what you mean, then I am sorry you feel that
way. I don't mean to flame or in any other way abuse your opinion, but the
server is here as a source of ALL information. Not just information that is
relevant or selectively adapted for one person's needs. That is one reason
why there are Subject boxes and those boxes contain what the thread is
about.

Censorship bothers me. Many people adopt the idea that if something is bad
for one person, then it could be bad for others. If we adopted that
attitude with everything then we would not have one bit of historical
information, because someone or some group would find some reason that
everything is bad.

Also, being a person with his own allergies, I am ultimately responsible to
check the menu and decide for myself what I can and cannot feast upon. As
the cook for the feast I create the meal based on the recipe and I don't
take anyone's allergies into concideration, including my own. I post the
menu and below the menu is a list of food and ingredients, including wine
if used. Often I will have plain chicken and or roast beef for the weak of
palate or people with allergies.  (Too many times the word allergic is
substituted for "I don't like".) I know this sounds callous, but short of
serving water at a feast I refuse to over taxing my staff and feast budget
by "guesstimating". I present foods that have been well accepted or recipes
like those that are well accepted. I have been cooking this way since 1972
and have never had anyone go away hungry or angry. I treat all my feasters
with the same respect, "You know what you can eat!"

I appologise if I have offended anyone by not honoring their opinions, but
this is a server meant for discussion. I have tried very hard not slam or
flame anyone. I am from Trimaris and I would love to see more recipes that
contain fish or seafood.

Lord Mandrigal of Mu