SC - Pot Luck
Stephanie E Rudin
mercedes71 at juno.com
Fri May 28 09:49:50 PDT 1999
In a message dated 5/28/99 6:32:32 AM US Mountain Standard Time,
WOLFMOMSCA at AOL.COM writes:
<< a couple of kitchen bosses from other feasts have cornered me at events
for information on how to "ram period food down the populace's throat". >>
then she said:
<<The populace is NOT stupid
(for the most part), and they appreciate being told about the historical
context of the food they're about to dive into. It works. >>
This is what I do on a smaller scale when cooking for my Household. Before
every new dish, I announce,"This is (insert recipe name) It cones form
(insert century and country of origin) and contains (insert ingredients.)"
I find that when I do this, even my picky eaters are willing to try most of
it. In the past, when I just cooked it and expected them to eat it, there
were a lot of dishes not touched by most of them because they "looked funny."
It also helps that I cook for a close group, and over the years I have
learned their preferences. Sometimes that limits my expressions of
creativity a bit: for instance I know better than to try a meatless or lenten
menu on them again. But it also makes it easier to be assured that my feast
will be a success.
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