[Sca-cooks] Nasty Foods...

[Peters, Rise J.]

Some things that turn out perfectly well when made in reasonably sized
batches in one's kitchen do not do so well when made in very large batches
over a camp stove.



> -----Original Message-----
> From: Mark.S Harris [mailto:mark.s.harris at motorola.com]
> Sent: Wednesday, September 26, 2001 6:36 PM
> To: SCA-Cooks maillist
> Subject: RE: [Sca-cooks] Nasty Foods...
>
>
> > 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
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