SC - Highnesses, Lownesses, and Period Cooking.

[Alderton, Philippa]

Lance T. Udell wrote:

>Have you read the words as I have???   The request was to ensure that
>there were more normal foods intermingled with period dishes.

At first reading, it appeared that the Lady was disgruntled with all period
foods. Forgive us, if as dedicated, serious Cooks, we found in this one
posting, all our hard work over the last couple of years, appeared to have
gone down the drain.

> Our pallates have developed over the centuries.

No they haven't- if anything, our palates have become less sensitive, since
they aren't as necessary to our daily lives and survival, as anyone can
tell, from the vast numbers of folk who live on fast food, constructed of
salt and sugar, and with less flavor and nutritional content than the paper
or plastic they come wrapped in.

What has changed is our cultural preferences, which have gone heavily to
what were expensive substances in the MA, specificly salt and sugar- after
all, why bother with enjoying the subtle interplay of those seasonings, if
you can mainline straight sugar or salt? And as for cultural differences, so
the Romans used verjuice and garum, instead of ketchup and mustard. A
properly cooked meal, by a competent cook, will taste good no matter WHAT
they put in it, and none of those condiments should prove necessary.

>It was not her intent to
>bar period foods, just to assure that some more modern dishes made it
>out amongst them.

And what, may I ask, does She feel are more modern foods? French fries?
Tang, in a state known for its orange production? Those aren't foods, those
are poisons disguised with artificial flavors to imitate real food. While
She's at it, will she be sponsoring an A&S Faire for best nylon/dacron garb?

The trouble is, that you, and She, seem to think that Medieval Food is a
bunch of weird stuff served with weirder sauces. It isn't, though until you
study the subject, you might not know that. As Cooks, I'll admit that we
sometimes play with the more exotic recipes, but trust me, the brains and
tongue in Hollandaise sauce I made for last Pennsic's Cook's Potluck, is
certainly no weirder than what goes into your nice, safe, sound hamburger.
Not only do I know what diet the animal was fed, but I know what species it
was, which you don't- or do I need to give you the names of the fast food
places who pulled out of the horse slaughterhouse with a full load?

Are you aware that pasta and cheese, and buttered noodles, ham, bacon,
herbal teas and tisanes, roast meats (who, non-vegan, doesn't like a good
beef or veal roast?), white pizza, sausages, are all period foods? And are
you aware that the modern hot dog is even less choice cuts of meat than
hamburger, and includes embalming fluid for a preservative?

> I insist upon you speaking with her about this before
>you continue with this dishonorable gossip.

Wait a minute. What's dishonorable about reading the unkind words the Lady
wrote, being hurt, and discussing the matter amongst our equally hurt, but
sometimes less volatile, friends? We were having a private discussion,
airing our opinions until someone decided to post them to your List, at
which point you decided to react all in a huff, with name calling. And who
are you, to insist that I, or anyone else, do anything?

> My views on this are
>irrelevent, save that I will not hear gossip about my Crown Princess
>without offering challenge.

Fine. Challenge me- see if I care one way or another. I, and all Period
Cooks, have been defamed by the Lady's ill considered remarks. The only
reason that you, and She, are forgiven, is because I realize that not only
are you most likely unaware of the truth of Medieval Cooking, but you are
being given the benefit of the doubt because I realize that you may have
suffered from some poor examples of the Art. I still cringe, when I think of
the feast where the Cook served bread baked with sand in it, to imitate, as
he thought, stone ground wheat, and I'm well known on the Cook's List for my
opinion of what I refer to as "The Deadly Chicken" - Roast (actually baked,)
whole chicken, undercooked, and served lukewarm, congealing in its own
grease...... If that were real period food, I'd say "Yeuchhhhh" too.

What many people don't understand is that Period Cuisine can be well done,
just as any cuisine can be, or it can be badly done. The problem with the
food is not the cuisine, it's the cook. Are you going to tell me that canned
Chef Boyardee Spaghetti O's is representitive of real Italian cuisine, when
compared to even a chain like Olive Garden? Granted, we all have our moments
when we want our comfort foods- more for the memories, than for the flavors,
though, if truth be known- you did NOT see me pigging out on that PBJ last
week- but if you're at all openminded, you'll recognize that different is
not necessarily bad, unless it's badly done. If you aren't openminded, go
eat at McDonalds- see if I care.

 I do not care if you HATE her, but you will
>give respect to her office and station and approach her one to one with
>your concearns.

Sorry, if I'm going to respect someone, they're going to earn that respect,
and nobody is going to tell me to respect someone, when the only contact
they have made with me, is to be extremely insulting to an Art I love. Now,
I'm willing to forgive an error of judgement- we're all human, and we all
make those errors. Possibly Her Highness might have been better served if
she'd read the hand-out, "What Every Peer Should Know," taken it to heart,
and instead of coming forth as (among other things) a Laurel, holding forth
on less authenticity, but rather encouraging folk to cook better tasting,
simpler feasts, she might not have hurt and angered so many people. Has
anyone heard the phrase, "Sugar catches more flies than vinegar"? We all
have egos, and we all tend to try to go the extra mile for Royalty, if only
by making something (perhaps misguidedly) a bit more exotic. Could she not
have said, "I love well-cooked period food, with simple presentations, and
sauces on the side", for example?

>Do not send me any replies to this list, you can reach
>me at the websites listed below.

Sorry about that, mate, but you're not going to get away with blasting me or
us on a public List, and then sneaking away so no-one knows you were...
mistaken. Besides, I have better things to do than sort through a bunch of
websites looking for a person who lacks the Honor to admit to his own email
address.

Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

"All things are poisons.  It is simply the dose that distinguishes between a
poison and a remedy." -Paracelsus

"Oats -- a grain which in England sustains the horses, and in
Scotland, the men." -- Johnson

"And where else will you find such horses, and such men?" -- Anonymous