SC - St. Florians Royal visit feast (assistant cook's report)

[DianaFiona at aol.com]

In a message dated 09/05/1999 10:25:55 PM Eastern Daylight Time, 
LrdRas at aol.com writes:

<< 
 Is there some sort of bizarre mind set that says because a recipe is from a 
 published work it must be better or more authentic?  Just wondering what 
 other thoughts on this are because I have only used a published recipe ONCE 
 in the last 16 yrs of period cookery and that had to be drastically over 
 hauled to make it fit for a King. From the cooks on this list alone I have 
 over a hundred original redactions that are better than any published source 
 not counting my own.
 
 Ras >>

    My main reason for using printed books is that they tend to be more 
organized than my disks are, by a very long shot! ;-) I just find it easier 
to thumb through a book than hunt through the files on a disk one by one. 
That said, I find myself using my battered copy of the Miscellany more 
frequently than anything else (Bless you, Duke Cariadoc! :-) ). (In fact, of 
the royal lunch I just did, I think all but one recipe came from the 
Miscellany........) Of course, once I finally get Cindy's books--next on the 
list!--I'm sure they'll get quite a workout, too. ;-) However, being perhaps 
a bit too independent for my own good, I usually "personalize" the recipes on 
the fly--I look at the originals, then at the redactions, and work from both 
to suit myself, while still staying within the bounds of the original recipe. 
I don't generally mind starting with just the originals, but in cases where 
the exact proportions matter, it's nice to not have to reinvent the wheel! 
*grin*


                Ldy Diana
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