SC - Room temp food-OOP
Decker, Terry D.
TerryD at Health.State.OK.US
Tue May 12 07:29:58 PDT 1998
> Having said the above, I agree in principle, and think its
> particularly pertinant that chilli peppers mimic the action of heat on the
> mouth. However, I am puzzled by fritters, which are a common recipe - and
> are much better (to my mind) hot, and surely impossible to cook in period
> circumstances for the 100s who would dine at any one time. How did they
> manage - or were they only cooked in small quantities as a 'treat' and
> served privily to the family and important visitors? Any thoughts?
>
>
> Caroline
>
Nothing says that all of the tables were served precisely the same dishes at
the same time. Where a dish could be produced in quantity, I would expect
it to be presented to the high table then served to all. Where a dish could
be produced in quantity, but only over time, I would expect it to be served,
but in order of rank. Where a dish could be produced in limited quantity, I
would expect it to be made for the family, or if for a feast, be presented
as a mark of distinction or favor.
Bear
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