SC - Ideal vs. practical

[Marilyn Traber]

You might consider buying just enough gourd for the high table, and do squash
for the rest of the people, or make 1 dish for yourself with your own personally
bought gourd jusdt to see how it is[personal curiosity] and do it with squash
for the feast, and adjust the seasoning to come closer to the flavor of the
gourd version...
margali


> So, I do a little reading,
> and a little searching, and find find an Asian food market local
> that has a edible gourd that fits the bill perfectly.  The
> problem is, in order to buy *enough* of these lovely little gourds,
> I'm going to have to spend $250, or half my food budget.  So, do
> I cut out a course, or do I use squash, as a "reasonable fascimile,"
> knowing it's not *exactly* right, but that it's close.  I opted
> for the squash.  The idea of a floured squash in a garlic sauce
> was *different* enough, that a number of people wanted the receipe
> later.
> So, the question is, is it better to give the "flavor" of a medieval
> dish, than to forego it altogether due to expense/time/unavailability,
> etc?
> And, yes, if I were making the dish for an A & S competition, or
> something along those lines, I'd spend the extra money, and buy the
> "real thing."
> I'm curious as to how the cooks in the SCA feel about this.
> Fiondel
> 15 days 'til the Coronation feast and I'm not READY!

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

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".

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