[Sca-cooks] Funges Follies-

[Barbara Benson]

Greetings,

Assuming the initially proposed "otherwise respectable cook" I do have one
thought to supply that might not be the exact reason for your particular
situation, but could be a reason. I am currently preparing for a feast that
the facilities that we have to use are woefully short of proper serving
pieces (bowls in particular). We are going to have to purchase at least 20
bowls, which is going to come out of the feast budget, to serve at least one
of the foodstuffs being served.
Now, if the money was not in the budget then we would have to find a
different dish (always a possibility) or "make a interpretation" that while
it may not be exactly what might have happened, is still a plausible
version. The upshot of what I am saying is that sometimes the circumstances
under which we function cause us to make choices that we know are not quite
technically exact, but still in keeping with the heart of the concept. I
believe it is the "creative" part of the anachronism.
I mean, how many of us actually cook entire feasts over an open fire as we
well know we are supposed to be doing? How many of us actually spit roast
meats instead of chucking it into an oven or roaster? All of these things
will have significant effects on the flavor of what we are preparing, but
due to restrictions we make compromises. Sometimes the restriction that is
most difficult is getting the food from our kitchens to the masses in a
pleasing and efficient manner.

Glad Tidings,
Serena da Riva
> Hi folkes!
<snip> Since everyone seems to be gone today, I have come up with a question
to
> think on when y'all come back!

<snipitty>I have been served Funges done as boiled mushrooms with leeks,
served as vegetables, with a little broth poured over. I was taken aback,
but you know the recipe doesn't specify how much broth.
<snip> And how do we know how much soup is well, soup?
<snip>
> So.. whaddya think? Ideas?
>
> 'Lainie