[Sca-cooks] Bad Cooking at Feasts - was Re: good taste
Adele de Maisieres
ladyadele at paradise.net.nz
Mon May 22 18:14:19 PDT 2006
Huette von Ahrens wrote:
>I made that mistake at my first banquet, but I was lucky and everything came out okay.
>But I afterwards realized that that was a dumb thing to do and so I never did that again.
>
>Another banquet that I learned from was one that I was a guest at and not a cook at.
>Everything was sweet... Everything!!! Even the bread was sweet. Almost everything
>had cinnamon in it. So the taste was pretty much the same for every dish and every
>course. And almost every dish was brown in color. Even the peas were brown...
>Each individual dish was well prepared and tasted good, but with the sameness of taste and
>color, you craved variety.
>
>
OH, yes, been there. I went to a "Feast of Tarts" once. The individual
pies were all nice, but I never wanted to look at pastry again.
>Even though this concept may not be pre-1600, I always make sure that each dish is
>different from the other in their course. If I repeat a flavor, it will be in a different
>course, not the same one.
>
L. Terese and I have a lot of discussions that go: "What do you think of
blah blah blah?" Well, I like all of those things, but there's too much
dry brown food and not enough wet crunchy..."
--
Adele de Maisieres
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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