SC - Per head budgets

[Hupman, Laurie]

I'm beginning to think that we're exceptionally lucky in our area that most
people who attend feasts are looking to try new stuff.  When you serve your
"same old chicken and roast beef," are you serving slab-o-meat with sauce?
Do you get the same results with, say, a crust of tame creatures or
meatballs (since I have Platina sitting close by <g>)?

I'd think that the only thing you can really do is keep experimenting on
them.  If you know they're only going to take a taste of each "weird new
thing," adjust for that in your cooking so you don't have a lot of wasted
food.  Sooner or later, I'd expect they'll start coming to the kitchen to
see if there's any more.

Rose

- -----Original Message-----
From: DeeWolff at aol.com [mailto:DeeWolff at aol.com]
Sent: Friday, February 02, 2001 9:17 AM
To: sca-cooks at ansteorra.org
Subject: Re: SC - Per head budgets



In a message dated 2/2/01 12:07:29 PM, michael.gunter at fnc.fujitsu.com
writes:

<<  Add to
the fact that a lot of people say they won't eat it is one reason I don't
usually
do fish. But you have inspired me to try for the next feast I do if I get a
good
deal on it. >>

This is real wonder to me. Here fish is relatively inexpensive and easy to 
get. But every attempt at serving it has been nixed by the populace (We once

did whole salmon for each table). It is depressing to see the same old 
chicken and roast beef on the menu everytime, but that's what they eat.

Sometimes they are willing to try a small piece of venison, or pork, but
it's 
always beef and chicken that they will clean up.

Some of us like to vary the menu (I prefer game meats and birds-was raised
on 
woodcock, deer, and fresh caught fish), and it's frustrating to see the lack

of "daring" to try something new (or old). If you stray too far away from
the 
"blessed likes", you are accused of not giving them their monies worth. Or 
worse, your reputation as a cook suffers, even if you provide tasty 
alternatives. Any input ?


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