SC - potential problem foods

[Peters, Rise J.]

Rosalinde wrote:

>> However, I've been
served dishes that contained huge quantities of cloves or allspice, or
*way* too much pepper, and found those a bit hard to take.

I wonder sometime if some of the mis-flavorings we note in feasts (cooked by 
others, of course) aren't due in part to the fact that dishes frequently 
don't get to cook as long as they should.  Because most on-site cooking 
starts, at best, on the morning of the feast, it seems that sometimes dishes 
(especially stew-type dishes) are served as soon as they are edible, whereas 
hours more of stewing would be required to mellow and blend the flavors 
properly.  Most cooks know that the beef stew they fix at home is best the 
day after it's made, but that principle is hard to apply to feast cooking.

=Caitlin

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================