SC - What I wish I knew (was WoW)

[Marilyn Traber]

sort of reminds me of the culinary 'hot stick' in Marinus/atlantia shortly before
I moved back to EK, he was a pro chef of nouvelle modern cuisine[hey it was the
80's] and whereas i dont have anything against nouvelle cuisine in a bistro[other
than the portion sizes] at a feast they are definitely out! [the most flaming
example would be the venison medalions on a bed of a red
raspberry/arugala/shitaake sauce garnished with kumquats.  I was envisioning
Platina doing about 30k rpm!
margali
[and he got an aoa for the feast, btw...]
[ok, it was sort of tasty, but I wouldn't have thunk of doing it for a feast...or
given him an aoa]

LrdRas at aol.com wrote:

> While I agree with most of what you say, I cannot agree about the
> professional cooks tjhing. Most professional cooks are very stuck in the 'way
> todo things' and even if your kiytchen crew is full of them, oftentimes their
> professionalism gets in the way of actual medieval cookery. Afterall th;eir
> knoiwledge is based on at the leats modern commersial cookery and at the very
> least theories compounded during the modern Victorian era. Oftentkmes
> professional cooms in an SCA kitchen are more of a hindrance than a help.
> This is not to say that this is always so as my personal experience with
> Master A will attest to but more tmes than not this is the case. Beware of
> over confidence in professional trained cooks in the kitchen. As my
> experience proves this past wwekend, it can be very unsettling and provide
> for much contention. :-(
>
> Ras

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