[Sca-cooks] what's wierd-ish, what isn't

[Jadwiga Zajaczkowa / Jenne Heise]

Ok, so I'm putting together my menu and trying to keep the 'wierd foods' 
to a minimum; it should be all good home cooking with a few adventures-- 
my target audience are PA German, Italian, and Irish/Scottish/Welsh in 
ethnic food background.  So, to help me think, I've been brainstorming 
lists of what is and isn't wierd. I'd love to get people to add their 
comments and also their experiences:

I'm pretty sure that the following are definitely 'not wierd' to
feastgoers: 
- rice 
- roast beef 
- eggy/cheese pies 
- salad 
- pickled cucumbers, mushrooms 
- soup 
- sausage 
- barley (whole) 
- fruit  sauces 
- fruit pies 
- beef rolls 
- lemon drink 
- mustard 
- meatballs

I'm thinking that our SCA feast audience probably is ok with
- roast pork
- chicken in gloopy sauce of some kind
- groats
- frumenty
- chutneys (ie. composts)
- meat pies
- seafood plain with a sauce on the side
- root veggies cooked in broth or roasted
- candied fruit peels and seeds
- gingerbrede
- date roll
- quince paste
- sekanjabin, ginger drink, and other syrup drinks 
- sauces including pepper, jance, cameline
- armored turnips
- vegetable al a de Nola (parboiled, sauteed, add fat liquid, cheese)
- sops
- pickled vegetables

Some things I think they might consider odd:
- pea or lentil dishes
- green pies
- carrot/cheese pie
- blancmange


-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"In the clearing stands a boxer, A fighter by his trade
And he carries the reminders Of every blow that laid him down
Or cut him till he cried out, In his anger and his shame,
'I am leaving, I am leaving' But the fighter still remains."