SC - rare foods at feasts-rant

[Philip & Susan Troy]

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