SC - Reconstructing recipes (was: All Members)
maddie teller-kook
meadhbh at io.com
Sat Jun 7 05:13:05 PDT 1997
david friedman wrote:
> 1. One way of avoiding this problem is to do the whole feast as a rehearsal
> dinner for about eight people--say one table. Diners consist of the cooks
> and the autocrat and anyone else you feel like. It gives you some feel for
> where problems are likely to appear in cooking the feast, although the
> scale difference conceals some potential problems. It gives you a chance to
> see how the dishes go together. And it gives you a signal of serious errors
> in quantity--if one thing vanishes and another has lots of leftovers, not
> because people don't like it but because they don't like it in the quantity
> you thought they would, you can alter your plans accordingly.
I really enjoy doing 'test' dinners. I will usually invite friends in
the SCA i know are sometimes 'finicky' eaters. I have been surprised at
the dishes that are enjoyed and those that are ignored. On the other
side of the fence....Many people I fed were surpised that all the dishes
I served were 'period'. At a local feast (cooked by Baroness Clarissa),
I enjoyed watching people wolf down her Armoured turnips. I think the
populace was surprised THEY were wolfing down turnips!
>
> 2. "Remove" is not the period term for course, SCA usage to the contrary.
> "Course" is the period term for course.
>
Thank you for this clarification!
meadhbh
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