[Sca-cooks] Bad Cooking at Feasts - was Re: good taste

[grizly]

We have a less that politically correct name for the chicken served at one
feas tthat was black charred on the outside and rather medium rare on the
inside.  It was an honest mistake result of using matchlight charcoal to
cook slightly frosty pieces of meat.  Matchlight burns intensely hot for
short period of time.  Chicken was done in time for feast, depending on
definition of done.

Bad cooking also consists of using spices that are years old and
tiome/tempuerature abused.  cinnamon is one that happened locally that had
lost nearly all essential oils to become basically colored chalk . . . but
was used in a couple of dishes featuring cinnamon.  Unfortunate mistake that
the docs couldn't hide.

Another classic error I've seen possibly constituting "bad cooking" is the
inclusion of a single or couple of ingredients in every dish in a menu, or
so many that your feast becomes referred to as "that garlic feast".  Then,
there is the faux pas of cooking the dish that every feast for three months
has included, and of which people are tired.  It may be more "bad planning"
on both counts, but it is part of the "cooking" task of preparing a feast.

niccolo difrancesco
(goat may not actually be a logical subsitute for venison)
  -----Original Message-----
  From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org]On Behalf Of
tom.vincent at yahoo.com
  Sent: Monday, May 22, 2006 11:47 AM
  To: Cooks within the SCA
  Subject: [Sca-cooks] Bad Cooking at Feasts - was Re: good taste


  That's what I was thinking, too.  Several people said something like 'good
documentation cannot compensate for bad cooking'...I can think of
overcooked-to-the-point-of-mush veggies or
charred-on-the-outside-frozen-on-the-inside steaks as 'bad cooking'...

  A local 'Cajun' (and I use that term loosely) restaurant actually prepares
jambalaya with crisp (non-sauteed) celery, which I found jarring, not
innovative.

  So, what are some examples of 'bad cooking' folks have encountered at SCA
feasts?

  Duriel

  -*-*-*-*-*-*-*-*-*
  Tom Vincent
  -*-*-*-*-*-*-*-*-*
  When shall it be said in any country of the world, my poor are happy;
neither ignorance or distress is to be found among them; my jails are empty
of prisoners, my streets of beggars; the aged are not in want, the taxes not
oppressive; the rational world is my friend because I am friend of its
happiness; when these things can be said, then may that country boast of its
constitution and government.
  -- Tom Paine


  ----- Original Message ----
  From: Arianwen ferch Arthur <caer_mab at yahoo.com>
  To: sca-cooks at lists.ansteorra.org
  Sent: Monday, May 22, 2006 1:53:35 AM
  Subject: [Sca-cooks] good taste


  Is not good taste in the mouth of the taster?  Just
  becase I do NOT like a particular food, cannot stand
  the taste no matter how prepared, does not mean that
  it does not taste good to someone else.

  (Mom used to stick me with fixing the shrimp and the
  salmon for parties because she knew now of it would
  get "tasted', but on the other hand she couldn't trust
  any of us to shell nuts -- it would take us hours to
  get a cupfull for her cooking.)

  Arianwen ferch Arthur
  "Outside of a dog a book is man's best friend. And inside of a dog it's
too dark to read." G. Marx

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