[Sca-cooks] Most important factor?

[Yamil O Kiwan]

I have a different theory. If you poison your judges by adding lead to
sweeten you dishes or drink, as in period, that is bad. If you make a
perfectly period dish that can't be eaten, because it just tastes awful,
that is bad.
I find publishing a period recipe and working/publishing a a proper
redaction of the dish that removes all harmful elements and balances the
flavors so they blend and don't overwhelm seems to work best.
Jamal

> From: jenne at fiedlerfamily.net
> Reply-To: sca-cooks at ansteorra.org
> Date: Mon, 8 Jul 2002 11:39:00 -0400 (EDT)
> To: <sca-cooks at ansteorra.org>
> Subject: [Sca-cooks] Most important factor?
>
> I'm having a discussion with some people about judgements of SCA cooking
> in terms of the Arts. From everything I've seen on this list, the most
> important thing SCA cooks look at one another's cooking in terms of the
> Art (as opposed to the service) is "Was it made from a period recipe? How
> well did they follow the recipe?"
>
> Anyone care to propound a different theory?
>
> -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "Index your brain."
>
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