SC - Sampler of Messages

[alysk@ix.netcom.com]

And I agree... I would like a copy also.  And I know that there will be 
others who would not. But hey, I just got a new cookbook that is now my 
favorite.  It is called Onions, Onions, Onions.  Tells the history of onions. 
 Has dialogs with onion scientists, growers, etc. (and after reading about 
all the scientific altering of onions I wonder _a little_ how close "period" 
onions are)  And wonderful recipes.  Ones that I plan on adapting for a feast 
sometime.  Now if you dislike onions I KNOW this is not the book for you, nor 
would be the dish I would prepare.  Still, I love it.  If you want period, 
documented dishes at home and at feasts, this book might increase your 
knowledge of onions, but you would probably not care for the recipes.  If 
only documented, period feasts are your thing, you might not like my 
adaptation.  I understand.  I won't pretend the recipe is period or 
documented. 

Which brings me to another question about "documented recipes", menus and 
announcing foods. How does the populace even KNOW that they are eating 
something redacted/period?  You know... I could fall into the category of 
"you know, all period food sucks!!.  Then go to a feast and have a wonderful 
meat dish and think.  WOW, I need this recipe.  This is GREAT!!  I wonder if 
it is in my Better Homes and Garden Cookbook and I just missed it.  I'll have 
to check when I get home.   Now how would I know that I had just eaten a GOOD 
PERIOD DISH? 

If you told me ahead of time... perhaps printing it on the menus that we are 
"all" posting somewhere :-)   I might skip feast.  After all, I know that 
"all period food sucks!"   Maybe it could be announced as the dishes are 
served that it is a redacted dish from "name that source".  Now I am a 
"captive diner".  I'm hungry and the dish looks good.  I would probably try 
it.  Or toward the end of the feast (In Meridies we tend to call the cook out 
for accolades toward the end of the feast) the cook could announce that 
he/she hopes the populace found the feast to their liking and the following 
dishes were from "period" recipes.   Oh, now you got me.  I've already eaten 
it and liked it.  What can I do now.....?

One nice thing about this List is does not seem to be a list for ONLY those 
who document and redact recipes.  It is a List to learn more about those 
things, how to incorporate them into feasts, how to introduce the populace 
into new foods and ways of preparing them.  And a way to have an interchange 
of ideas.  BUT, you never know... I might be wrong.  

Rayne
(don't tell me if I'm wrong publicly - tell me privately so I can at least 
lurk) 

In a message dated 3/17/00 10:46:23 PM Central Standard Time, 
lady_francesca at juno.com writes:

<< Also on this thread people have spoken about looking for another recipe
 from another source to serve that didn't have the ingredient to which
 someone might be allergic. What if you wanted That Specific Recipe
 because it fit the theme (or other reason)?  I would agree that you
 wouldn't want to present that as the original recipe - but wouldn't it be
 acceptable to say that this is an Adaptation of a recipe from (name of
 source).  One could specify that the original called for X ingredient and
 you substituted Y because of a dietary restriction.  For example if I
 could get my mother to a feast, I wouldn't want to feed her a pie
 sweetened with sugar - she is a diabetic.  Could I not say this was an
 adaptation from (name of source) and note that this pie was sweetened with
 fructose, or honey and orange juice or aspartame to accommodate those
 unable to eat refined sugar?
 
    I think this is an admirable task and if a recipe book, formal or
 informal, does become available, please let me know.  I would be
 interested in obtaining a copy.
 
 Francesca
  >>