SC - Ideal vs. practical

[LrdRas at aol.com]

In a message dated 3/20/99 1:07:50 PM Eastern Standard Time,
estria at hotmail.com writes:

<< Yes, also cost in time and effort, but also cost in money.  The example 
 that started this discussion was a prime example.
 
 Estria >>

Agreed. However, time and effort is a requirement to study any art and present
it in a public forum. Cooking is no exception and, IMO, should not be made so.
I have always served feast that are  for the most part as close as possible to
'authentic' for main event feasts. It took no extra time and no extra effort
other than what it takes to prepare a feast for a family reuion.

Cost wise an authentic feast is very similar to any other feast. Oftentimes it
is my experience that it costs considerable less. For instance, I had thought
couscous was extremely high priced for the pretty boxed stuff at my
supermarket until I found it at my local health food store in bulk for 1/10th
the cost. Rice can be gotten in 20 lb. bags for half the price of smaller
bags. 

Out of the blue I decided to approach the meat manager at Wegman's and ask
about the possibility of getting goat meat for my period Middle Eastern feast.
He promptly ordered 2 goats, cut in sections, clenaed and ready for cooking.
Price? one dollar and thirty five cents per pound! :-0. At a past feast I
roasted whole emu's (not European period) at a cost of 100 dollars a bird on
hoof. Normal price was 6 dollars plus a pound. My cost approximately 1 dollar
a pound. So the secret is looking around and being creative. :-) 

The myth that folks do not want to eat period feasts at an event is just that
a myth usually perpetrated by the 'person in charge' of an event. Our feasts
are always sold out and are always as period as possible. Of course certain
dishes (e.g. hummus will be served at my ME feast because people have
requested it) are served that are OOP but they are clearly labeled as such and
are PROMINENTLY listed as OOP. All obviuosly New World foods (tomatoes, corn,
potatoes, Phaseolus beans) are avoided with a passion!

So my responce is that a feast can and should be as period as possible. Any
exceptions should be kept at a minimum and should be prominently noted in the
menu with any appropriate apologies. 

al-Sayyid Ras

Ras
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