[Sca-cooks] dealing with mundane cooks

[JP Coane]

I have the hard cover edition if that helps. :)

Christopher

----- Original Message ----- 
From: "Jadwiga Zajaczkowa / Jenne Heise" <jenne at fiedlerfamily.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, February 09, 2005 4:56 PM
Subject: [Sca-cooks] dealing with mundane cooks


> 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
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