SC - TI Article - Support Kitchen

[Michael F. Gunter]

In a message dated 9/11/00 12:37:50 PM Eastern Daylight Time, 
morgancain at earthlink.net writes:

<< Criticizing the work of two women who are not on this list also appears to 
be less than useful.
  >>

I can clearly follow and understand your reasoning throughout the entirety of 
your post except for this statement. As practitioners of the art of cookery 
and as experienced cooks in the SCA many of us CAN criticize the work of 
others. The publication of such work in a public forum makes it fair game for 
critical review. 

What you fail to see is that the article was not the issue but rather the 
presumption that it is a good thing to encourage readers of an official SCA 
publication to emulate a modern process without giving period or periodlike 
alternative and without specifying that the thing described is not period.  

Also I tend to think that you see such criticism as being critical of the 
persons themselves and the work they do. That is not the case. I am sure they 
do well with what they have to work with. In fact, I applaud them that they 
can feed such a group of 'fussy' eaters. :-) 

The secret of using modern things in the SCA, in my mind, is really quite 
simple. It is saying 'this or that is NOT period and should in no way be 
construed as being period.' There was no indication in the article that such 
was the case. THAT is one of my main objections to it.

BTW, pretzels and sausages are period. Orange slices are also period albeit 
sweet oranges in Europe would have been somewhat late in SCA period but 
perhaps not too out of time in the middle east.

FWIW, all recipes I personally post to this list are Tried and True. Without 
exception, the majority of them have been used to feed 100 plus people. The 
only failures that would result from their use would be if the recipe is 
deviated from or added to.

Ras
The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol
http://members.aol.com/AbhainnCG/