SC - Re: sca-cooks fish-longish

[Uduido at aol.com]

In a message dated 97-07-23 12:09:25 EDT, you write:

<< ***WARNING***  Non-redacted-from-period-source but doable at SCA feast 
 fish-recipe-that-even-fighters-will-eat about to follow:
 
 Fish rarely gets served at SCA feast, and I can understand why; 
 Clarissa admirably summed up the reasons above.
 
 HOWEVER:  I do have a signature dish that feasters scrape the pans on 
 and I've had fighters ask me for the recipe.  >>

Likeswise here.  Your recipe sounds great! Will try it for dinner on Sunday.
:-)

Another way which was successful for me with the  results that there was nary
a piece left was to dip whiting fillets in beer batter and deep fry it. I
added ground galengal and cubebs to the batter. The only complaint I had was
from someone who was allergic to fish and didn't read the menu.

I try to serve a fish dish at every feast I do. The reactions are always the
same. If they like fish, they lov it. If they don't, they hate it. As far as
shellfish goes. A bushel of clams was donated for a feast. We steamed them
and sent them around to each table for anyone who would like them. Once again
they all disappeared. 

I think that serving fish at a feast for the most part is frowned upon
because the responces are so emotional both yea and nay from the diners that
most cooks just don;t want to deal with it. My feelings are serve it. If
people don't want it they can always eat off-board ( meaning bring their own
food) or eat something else they do like. 

I NEVER withhold an item from the menu just because I don't personally like
it. Mundanely, I make the best potato Salad (or so I've been told. :-)). It
gives me the dry heaves just to smell it! :-0

Lord Ras

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