SC - Spicing dishes

[ekoogler at chesapeake.net]

Edward wrote:
> 
> One of my favourite moments as a cook was when someone told me 
> that they'd looked askance at the menus droits I served, but tasted 
> them because they trusted me to serve good food, and found that 
> they quite liked the dish.
> 

I tend to agree.  I think one of my proudest moments was when a lady whom I 
respect greatly came back to the kitchen after and Elizabethan feast I had 
prepared to tell me that she had tried the Lombardy tarts I served only because 
I had said they were very good...and she trusted me not to say that about 
something that wasn't.  She said that it was the first time she had eaten beets 
and enjoyed them!

We must always remember that, no matter how much we get into doing the 
research, etc., we are still cooking for real people, and whatever we fix must 
be tasty to all.  For example (modern...), my former husband LOVED to have his 
Kung Pao chicken very highly seasoned...and insisted on preparing it to his 
taste for a party we had.  Fortunately for him, unfortunately for the rest of 
us, he had seasoned it so highly that he was about the only one there who could 
eat the dish!

Kiri

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