SC - Reconstructing recipes (was: All Members)

[maddie teller-kook]

Sharon L. Harrett wrote:

> Greetings, and my two cents worth:

 Some are not
> suited to the modern palate, or our cultural aspects of "what is to be eaten
> and what is not" Many modern folk won't touch organ meats or such things.

I have found at times just getting people to taste something BEFORE i
tell them what is in it (unless they have a food allergy and then I will
tell them if the ingredient they are allergic to is in the dish) helps
getting people to taste something new.  Many are surprised when they
find out something had an ingredient they swore to me they hated.

> Many frown on the combinations of meats and fruits, but if you look at any
> modern gourmet cookbook, you will find those same combinations.

True...BUT, IMHO I think many are put off by 'fruit and meat'
combinations because some feasts are inundated with these dishes.  If
one meat dish has fruit it..that isn't too bad. If a majority of dishes
have fruit and meat at the same feast, it may be overwhelming. I have
cooked a number of dishes with fruit and meat that where quite
successful,yet not all at the same feast. To me, it is important to mix
'exotic' dishes with plain dishes..it gives the palate a variety of
tastes and textures. Also, it gives the people you are feeding a variety
of dishes to choose from.

just my 2 cents worth.....

meadhbh