SC - Pot Luck

[Rayne or Richard]

What a nice idea..."introducing people to barley".  I like that.  Many people
are adventurous and will jump right in with a strange dish.  Others are cautious
or even "scared" and only eat at feast that which is familiar.  I served
artichokes at a feast.  Just one per table for people to try.  It was a large
feast and I still had a few untouched chokes come back.  (really, that was good
'cause I eat them cold for breakfast!)   I have been reading this list for
months and follow the "period" vs "non-period" recipe thread that pops up now
and then.  As a feastcrat I can think of few things worse than having worked
hard on a dish or even a feast and have the food come back because the populace
wouldn't eat it.  It would be so wasteful!  That is why I think familiar foods
prepared in a period way or with period recipes as well as a few "experiments"
for the populace is a good thing.  I, myself, am a picky eater.  By this, I mean
I have definite likes and dislikes.  I never (if possible) eat that which is
referred to as "not bad".  I do not want to eat "not bad".  I want to eat "it's
good".  I developed this "attitude" after living in Europe and the Middle East
for four years and eating only that which I could afford.

THLady Rayne

Stephanie E Rudin wrote:

> Usually, If I know I will have access to eletricity, I will take barley
> and beef broth and mushrooms and onions and just let them cook all day on
> low in a crock pot.  Not a period recipe but it is perioid and it
> introduces people to barley........  I've done the same with rice in a
> slow cooker, also.
>
> Mercedes
>
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