[Sca-cooks] What NOT to serve at feast...

[Adele de Maisieres]

Phil Troy / G. Tacitus Adamantius wrote:

> Yeah, well, <shrug>...
>
> Where do we get to the part where there's anything actually wrong  
> with the food? ...With the possible exception of the mercury-and- 
> sulfur-filled bird, pig or (I think) hare, which is probably not  
> supposed to be eaten?
>
> I mean...
>
> 1. Oh, my gosh! Organ meats! The horror!


Quite-- I haven't tried udder, so I don't know whether I like it or no, 
but the recipe sounded pretty good to me-- like it should come out nice 
and brown and crisp, with sort of a sweetened bread sauce.

>
> 2. Exothermic process. No rotting involved. Evidently the period cook  
> who wrote this knew more about chemistry than the author of the web  
> page.

Quite.  I thought it was very clever way of doing a pot roast, actually.

>
> 3. This one would put me off a bit, but that's the point, although,  
> as the recipe states, there's nothing actually unwholesome about it.

Good for a bad taste party :-)

>
> 4. Again, "Oh, my gosh!" Boiled meats with oysters. Welcome to the  
> 300 years of English cookery that predates their somewhat unjust  
> reputation for bad cooking.

Yup-- a common combination until fairly recently, in fact.  And there's 
nothing wrong with calf's head-- it's delicious.


> Hey, nobody in the world appreciates a good joke more than me, but  
> I'm not a big fan of humor that comes at the expense of someone else,  
> especially someone who doesn't deserve it.


Amen.


-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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