[Sca-cooks] Garbage

[Stefan li Rous]

Gunthar commented:
<<< I never thought to do Garbage because of the modern
diner's distaste for organ meats. But Master A's though
on hashing it up sounds perfect. Maybe mound it on toast
as a type of "brushetta" platter. I think that might be
able to slip through squeamish diners' palates. >>>

Sounds a lot like haggis insides. :-) I doubt too many SCA folks,  
including myself, would have any idea what a "brushetta" platter was,  
either. But yes, if you hash it up, that changes the texture and  
those that dislike the idea of something, smooth and slimy sliding  
down their throats might be more willing to try it.

<<< Of course I always provided menus and ingredient lists
for my feasts so it STILL might not go over. But it's
worth a shot. >>>

And for those who didn't read the menu/description/ingredient list  
and complain about "You fed us WHAT!" can be told, "Did you read the  
info that was posted?",

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****