SC - Broccoli & Fennel

[Marisa Herzog]

I would just like to point out that there is a third group, although I may
be a solitary representative on the list.

SCA catering appears (from your postings) to be strongly feast orientated -
the one-off special occastion.  I have to provide food day in and day out
for a group of people, usually for a weekend, sometimes for a week at a
time, I have done it for 3 weeks at a time.  I obviously have a repertoire
of dishes I do, with minor variations, on a regular basis.  However, I and
they would get very bored if I stuck to those dishes, so I experiment with
new and different recipes (from the sources).  I try to perfect a couple of
dishes a year.  As I don't get much opportunity to cook at home, I do this
in event, but it does have the advantage of not boring my family to pieces
whilst perfecting a dish (the groups change, so they don't get it that
often!).  For people who eat with me often, the process of development is
educate too, I hope.

Just trying to point out its not either/or!

Caroline



> -----Original Message-----
> From:	Anne-Marie Rousseau [SMTP:acrouss at gte.net]
> Sent:	Monday, May 11, 1998 3:20 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Allergies & chivalry
> 
> Hi all from Anne-Marie
> Kiriel speaks of feasts in her kingdom...
> I would suggest that its not just a cultural difference. It's also a
> philosophical difference.
> There are those who cook for themselves, and feel that the ends justify
> the
> means. If the masses are happily fed, then their job is done. I used to
> fall in that category, till I took on the fun of doing period food rather
> than peri-oide.
> 
> There are those of us who cook not only to feed, but also to educate.
> Fortunately in my experience, these too goals are not exclusive by any
> means...one can accomplish both at the same time to wonderful results. 
> 
> By my experience, if you take a period recipe, one that you have carefully
> reconstructed and tested so many times that your friends and family dread
> the sight of it :), you have little fear of it "not being good enough" at
> curtain time, so there will be no need of "creativity" at the last minute.
> Those who produce period recipes that are icky or wierd just haven't done
> their homework, in my opinion. Even if you have no interest in doing your
> own reserach, there are tons of sources, books and individuals out there
> who have done this for years and years who can share their sources with
> you.
> 
> I recongise that on this list, there's both categories of people. That's
> fine. We all have our spins and the rules of the SCA mean there's room for
> everyone. Me, I'm a control freak...I cant imagine walking into a kitchen
> without recipes that had been tested within an inch of their lives, a
> complete slate of groceries (I HATE last minute runs), and a completely
> mapped out kitchen schedule. For me, the need for "creativity" means a
> lack
> of planning. Type A? Who, me? :)
> 
> --AM
> ==========================================================================
> ==
> 
> 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".
> 
> ==========================================================================
> ==
============================================================================

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".

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