[Sca-cooks] Nasty Foods...

[Mark.S Harris]

> I think the nastiest food I've ever had a hand in cooking was a garlic and
> cream sauce for chicken that ended up coming out greasy with serious texture
> issues.  The other head cook and I looked at it, looked at each other,
> smelled it, realized we had no desire to taste it, and said "this is not
> leaving the kitchen."  So we dumped it in a nearby ditch  and served the
> chicken roasted without sauce instead.
>
> I think it's really important to be able to make the call to pitch out a
> total failure, rather than serving it and hoping for the best.  "This is not
> ideal," "this is not how I'd hoped it would turn out" are one thing ...
> "this is nasty" needs to be thrown away.  One benefit of the multiple-course
> approach taken to many sca meals is that there is usually enough food that
> nobody will notice what's missing...

This seems to imply that you'd not ever done a practice run on this
feast or even tried this particular sauce previously.

Or had something gone wrong with dish even though it had turned out
well previously?

Stefan li Rous