SC - rare foods at feasts-rant

[Olwen the Odd]

We have a formal cook's guild, but we don't always get the bid for the feast 
at every event.  We have been "hired out" to do feasts in other Cantons and 
Baronies though.

I have personally gone into the kitchens of other cooks at almost every 
event I have attended and have lent a hand.  It has given me food for 
thought as well as the tummy.

I have a daughter who is a vegetarian.  She is also in her later teens.  If 
she does not let the cook know in advance, at her age, then she deals with 
what she gets to choose from.  If she were younger, I would (and was) be 
responsible for that bit.  As for me, I have a lactose problem and corn 
allergy.  They won't kill me, and I love them both.  There is an old saying 
that one must choose their battles.  Sometimes the corn wins...

Olwen


>From: Philip & Susan Troy <troy at asan.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - rare foods at feasts-rant
>Date: Wed, 27 Sep 2000 10:28:38 -0400
>
>DeeWolff at aol.com wrote:
> >
> > In a message dated 9/27/0 1:44:22 AM, ddfr at best.com writes:
> >
> > << Which raises an interesting question: Is providing advance
> > information on ingredients more common with cooks, or in areas, where
> > feasts are kept reasonably close to period than elsewhere? >>
> >
> > I don't know if others do it in the East, but I do. I got tired of 
>having
> > people come up to me on Feast Day and telling me their "allergies".
>
>Let's see... [ticking off on fingers] I'm allergic to eggplant, Lima
>beans, flaked, formed, and pressed meats of all kinds, and I go into
>anaphylactic shock if the mawmenny touches the blancmanger on the
>plate... . Oh, and liver. I forgot liver. If anyone eats liver within a
>hundred miles of me, my head flies off my body and goes into orbit,
>followed by a trail of sparks and rocket exhaust, so not only should I
>not eat liver, you should not serve it to anyone.
>
>This may be a slight exaggeration, but I _have_ encountered people with
>claims of allergies that make about as much sense, along with those who
>sounded eminently reasonable.
>
> > I do try to keep it close to period as I can manage at all times. (I 
>have
> > standards to follow, Adamantius lives here......)
> >
> > Andrea MacIntyre
> > Ostgardr, East
>
>And a fine job you do, too! I'd say, overall, we've all worked
>effectively to develop something of a reputation for high-quality period
>cookery, and to raise the standards and consciousness of a lot of our
>region. And we've done this, BTW, without a formal Cooks' Guild, and
>without the exact same faces in the kitchen every single event. Although
>we do have our Usual Suspects.
>
>Adamantius (Unusual Suspect)
>--
>Phil & Susan Troy
>
>troy at asan.com
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