SC - Meridies-Renaissance faire/SCA demo

[Donna Ford]

Adamantius mka Phil Troy <troy at asan.com> wrote:
>I know that, as a child, I had a very sensitive palate and had a problem
>with that slightly sulfurous, egg-yolk taste mayonnaise can have (a
>taste lemon juice can mask, and vinegar often doesn't), and wouldn't eat
>the stuff for years.

My daughter is like this, very sensitive to egg-yolk taste. She'll 
eat eggs in things, but she doesn't like cooked eggs (omelettes, 
scrambled, etc.) or mayo. My brother can also taste various 
components in raw ingredients, so he doesn't eat them plain; for 
example, he says almonds taste metallic.

>With exceptions, as always, the majority of MW
>fans seem to be South of the Mason-Dixon Line, where sweetened iced tea
>(and religious adherence thereto) and salads containing pineapple,
>Jell-O, and little marshmallows seem to be somewhat prevalent. Does the
>South have a sweet tooth (cornbread excepted, perhaps)?

Ok, veering vastly OT even for this already OOP thread, does anyone 
have the words to the song "Lime Jello, Marshmallow, Cottage Cheese 
Surprise"? It's hysterically funny, about the competition among women 
in a club over the foods they bring to potluck luncheons. Almost all 
the dishes are far worse than the one in the title, with utterly 
disgusting combinations of meat, sweet, etc.

>I wonder what the Rombauers say
>about coleslaw and sugar? Something to check on...

The recipes in "Joy of Cooking" vary greatly with edition. Mine is a 
hardcover, printed in 1971, copyright 1964.

Pp. 80 and 81 have six slaws, including one with a Roquefort cheese 
dressing, and Cole Slaw De Luxe with whipped cream, almonds, and 
grapes (serve at once in an Aspic Ring). All but one contain or 
potentially contain sugar.

Anahita al-shazhiyya
so sweet she doesn't need sugar...
hah!