[Sca-cooks] dealing with mundane cooks

[Jadwiga Zajaczkowa / Jenne Heise]

Ladies & Gents,

I'm looking for some suggestions. I have found that I'm having a hard 
time communicating well with cooks with extensive mundane cooking 
experience. This is a bit of a problem seeing as I'm dating one. There's 
also someone who just popped up locally who a number of people who do 
medieval/renaissance cooking are having a bit of difficulty with. We'll 
call him Bobby of the East. 

Bobby of the East has a large quantity of ideas about how things should 
be done. Some of them are good (for instance, thinking about what you 
could use a period sauce on). Some of them (telling someone who was 
getting a roast pig done by their local butcher as part of their feast, 
that that was no better than sending out for Chinese...) are, well, 
difficult to cope with. There is definitely a protective armor of 
professional kitchen experience being used here, often as armored panels 
for a bulldozer.

Sooner or later, I'm going to butt heads with this guy, because I'm also
an opinionated bigmouth. Aside from giving free reign to the desire to 
beat him bloody with a cast-iron fry pan and/or a copy of the Viander, 
any suggestions?

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"Information wants to be a Socialist... not a Communist or a 
Republican." - Karen Schneider