RE [Sca-cooks] MK cooks

[Christina Nevin]

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> Kiriel said
> There is of course a very easy solution to the problem of people who think
=
> that period food is icky.  Don't tell them it is period.  Cook the food,
ca=
> ll it by nice innocuous names, and feed it to them.  After they have
finish=
> ed raving about how good it was and begging for the recipe, you can reveal
=
> the fact that it was a period dish.


Quite apart from my kneejerk reaction to people who complain that "period
food is icky" (which tends to be along the not-very-PC lines of "Well quit
whining at me and sod off to the local MacDonalds then.") <ahem cough> I've
found that a menu somewhat along the following lines mollifies the
culinarilyadventurous-handicapped at feasts:

First Course:
    Blanc Desirree: The middle ages' preferred pottage - a subtle mixture of
chicken, almond milk, wine and ginger.
    Brewet Of Ayren:    Being a tasty soup of cheese, eggs and saffron.
    Leek Tart:   Delicious candied leeks, with a quiche-like topping baked
in a pastry coffin.
    Salat:  The first fresh greens of Spring lightly dressed with oil
vinaigrette.

If you equate the dish with something they can think of in modern food
terms, it helps.

Ciao
Lucrezia


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