SC - More Yogurt Recipes

[Barbara Sall]

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From: "Hobbs, Mike" <Mike.Hobbs at Paymentech.com>
To: "'Philippa Alderton'" <phlip at morganco.net>
Subject: RE: Worst Critique Ever
Date: Tue, 24 Oct 2000 08:05:19 -0500
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Phlip,

First of all, this is my work e-mail. Please send any further responses to
my home e-mail at LLEWMIKE at aol.com. That will make it much easier for me to
post your comments to all the major websites.

Lady Phlip, SCA-cooks is the most widely read food discussion group within
the SCA and practically everyone I know is on it so don't try to say that
only one or two people in the Middle subscribe.  The only reason I
unsubscribed is because of the sheer volume of mail I was receiving but rest
assured that I am back on and will be watching your critiques carefully.
Your remarks were designed to do nothing but embarass.

Lady Phlip, again, you prove why people do not want you in their kitchen.
Who would want such a vicious individual in their kitchen? You are nice to
their face but skewer them in the back.  Your opinions on others peoples'
kitchen are the subject of continuous humor as you haven't been in them and
account for the fact that no one is willing to allow you to cook for them.  

Further, as to waving laurel leaves around, I got them for a reason and it
wasn't just cooking or politics as you seem to imply. I got them because I
know how to tell people they have done something right or wrong in such a
way that they don't stop trying to work in their art. Ask Andrew on the
topic of proper criticism. I have made my share of huge mistakes and won't
deny it but at least I kept trying. You seem to have absolutely no concept
of what your comments do to people. 

Now, as the what you are doing right. You are getting a reputation for
publicizing newly available works and for always being willing to answer
questions regarding period food or to be able to point people in the right
direction. You are also getting a reputation for being an expert in the
husbandry and slaughtering of animals.  I am actually hoping you will write
a TI article about this someday.

Further, as Adamantius challenged me last year and I demurred, you find a
group willing to allow you to cook a small feast of say 100 to 150, and I
will help you assemble your staff. You need to have an actual taste of what
it is like in the kitchen at an event before you attack someone in this
manner again or you leave yourself open to further criticism.

LLEW

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