[Sca-cooks] listing of ingredients...

[Robin Carroll-Mann]

kimberley lee wrote:

>She still wants me to post the ingredient list at the event.  She said that she had seen this done in the North all the time.  I don't know...I'm a southern girl and have only played in Ansteorra, Glenn Ahbann, and Meridies.
>   
>  Is this a common practice in the North?
>  
>
Yes -- at least in my neck of the woods.

>  Should I list even the unpronouncable ingredients?
>  
>
I usually put something like chicken broth (canned) on the list, and 
keep a copy of the label, perhaps taped to an index card.  If someone 
asks about sodium di-whoosiwhatzit, it will be easy for them to find out.

>   
>  I think that she is mainly wanting a list of my spices.  I season to taste and at the last minute may want to add a little cinnamon to a dish.  
>  
>
There is one gentle in my barony who would have to be rushed to the 
hospital if cinnamon appeared unexpectedly in a dish.  We have a couple 
of others who would have serious reactions to pepper.

>    Should I list every possible spice whether or not I actually use it?
>  
>
If you are cooking for a feast, I think you should decide on your spices 
in advance.  This is one of the reasons I test recipes before the 
feast.  You can "spice to taste" by adjusting quantites and proportions 
in the feast kitchen,.

>   
>  All we want to do is put together a period feast filled with foods that everyone will at least try.  
>
A wonderful and laudable goal.  Having your ingredient list available on 
the day of the event will make people with health concerns more 
confident about trying your food.

-- 

Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net