SC - Reconstructing recipes (was: All Members)

[maddie teller-kook]

Margaret..

I agree 100%. It is important to plan out the taste and textures
involved in a feast as well.  One doesn't want to have everything taste
the same...how boring.  Having a complex, simple, sweet and savory
flavors in one remove or dinner makes for a more interesting meal.

another 2 cents deposited (grin)

meadhbh


Gretchen M Beck wrote:
> 
> Excerpts from internet.listserv.sca-cooks: 6-Jun-97 Re: SC -
> Reconstructing rec.. by maddie teller-kook at io.co
> > 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.
> >
> 
> This isn't just a matter of "fruit and meat" -- this is a matter of
> planning! (or, if you will, an example of why a test feast at which the
> dishes are served together is important).  I've been to feasts where
> each individual dish was wonderful, but each dish was sweet.  There is
> just so much sweet (or, just so much of the same flavor center) the
> human palate can take at one sitting!
> 
> toodles, margaret