SC - Question-non-cooks

[Caitlin Cheannlaidir]

In a message dated 97-11-18 04:05:48 EST, you write:

<< That's my philosophy certainly. With a group that frequently is composed
 mostly of relative newcomers, it's easier to lead them down the path of
 right-eating if you start with palatable periodlike food and progress from
 there (that way we can all learn together!).
 
 Morgana
  >>

I think that there is about an even match for both the "as authentic as
possible" cooks and those that just serve good food. Myself, I serve period
or as period-like as possible no exception. That is until the last luch I
prepared.

That lunch was a stew that was period like (15-20 gallons) and assorted
non-period other stuff. Well, the stew was consumed down to the last drop.
Lots of other stuff was leftover. When I questioned several poeple about this
they relayed to me that they expected my luch to be totally period and were
disappointed that it was not. 

Risking an ego trip here, I would suggest that people paying good money to
play at being period would infinitely prefer period food be served. With the
wide variety of excellent and tasty recipes already redacted and adapted for
modern use it is, IMHO, not a difficult task to prepare a period feast of
nutritious tasty viands. The fact that all of my feasts for the last 5 years
have been sold out several weeks in advance is enough proof for me that
period is in and pizza is out.

Of course, if you do not have a reputation for doing period cooking and you
do have a reputation for good cooking then go ahead and serve what is good.
Also, I would not recommend that an inexperienced cook not leap into the
kitchen with 20 of their own redactions. Better it be non-period and
memorable than supposedly period-like and tasting of pig-swill.:-)

Ras

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