SC - Re: sca-cooks V1 #2582

[Vincent Cuenca]

In my experience, local reticence about period food is attributable to bad
cooking which was labelled period, whether it was modern, ethnic, or
actually period.

One of my more interesting culinary experiences was to hear the Baron wax
lyrical about the "moist, hot, DONE chicken" I served at a feast.  His paean
to the chicken was based on feasts where the chicken had been cooked to
death or was underdone, both too common evils from cooks unschooled in the
art of feeding large groups.

Bear

> I don't know. I only know that whenever someone on the list 
> mentions any 
> local reticence about period food, I, personally, find it odd 
> since such has 
> never been my experience locally in my entire 18 years in the SCA.
> 
> Ras