[Sca-cooks] Jumbo Shrimp in Caramel Pepper-Garlic Sauce

[tom.vincent at yahoo.com]

I didn't see the Chef de Cuisine's original, but as Brangwayna said, he's very good about providing period documentation for all his dishes.
 
I ended up doubling up the marinade recipe for the hearts (after getting his approval, of course), as the original liquid was insufficient.
 
I don't really consider 2 out of 6 at a table, and adventurous at that, to be any sign of success for a dish.  Most of the bowls of hearts came back full, from what I recall.  I didn't see them again, so I don't know if they ended up in the trash or if some folks took them home.
 
Nice to have a mix of dishes, of course, but there was a lot of food that went to waste...a whole huge tray of beautiful asparagus, for example.  
 
You just never know what's going to be devoured and what's going to come back to the kitchen virtually untouched, I suppose.
 
I definitely agree with Brangwayna about the portion sizes...it *is* an indulgence to present the populace with so much bounty, but I noticed that a lot of them stuff themselves with the bread and appetizers instead of 'pacing' themselves throughout the entire feast.  I can certainly understand that after a long day playing in the sun, a lot of them are really hungry and the feasthall has the wonderful aromas coming out of the kitchen.
 
 
Duriel

 
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Tom Vincent
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Republican agenda: Crush the middle class into poverty, rape the environment, enrich corporations, restore slavery, install a theocratic dictatorship. Fight back! 


----- Original Message ----
From: Phil Troy / G. Tacitus Adamantius <adamantius.magister at verizon.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thursday, June 8, 2006 10:43:30 AM
Subject: Re: [Sca-cooks] Jumbo Shrimp in Caramel Pepper-Garlic Sauce


On Jun 8, 2006, at 10:33 AM, Bronwynmgn at aol.com wrote:

> In a message dated 6/8/2006 10:18:23 A.M. Eastern Standard Time,
> tom.vincent at yahoo.com writes:
>
> <<What *really* didn't go over well were the chicken hearts   
> marinated in
> cider vinegar, parsley and cinnamon.  Fourteen pounds of  chicken  
> hearts.>>
>
> They went over well at my table.  We only had 6 people at it and  
> we  ate most
> of the bowl we were given.  Even one of the people who can be   
> picky about
> food textures ate a few.
> Well, OK, two of us ate most of them.  The two who are adventurous   
> eaters.
> 14 lbs was really a bit much; I don't think I'd have made that   
> much if I was
> feeding 300, and there weren't nearly that many people  eating...
> David's a good cook and getting really into period foods; now we  
> need to
> work on portion sizes....
>
> Brangwayna

Was this an adaptation of a "garbage" or numbles recipe? I'll bet you  
could make something pretty butt-kicking with cooked chicken gizzards  
and those seasonings, chopped to a hashy consistency...

Adamantius
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