[Sca-cooks] listing of ingredients...

[Elaine Koogler]

Given all the allergies that are out there, not to mention people who are
lactose intolerant, diabetic, etc., I think we flirt with disaster if we
don't provide a list of ingredients.  What we do is to publlish a link to
the head cook's email for questions prior to the feast, then the head cook
typically provides a list of ingredients on the day of the event.  As others
have indicated, I usually add an ingredient to the list "day of" if I decide
to add it.  I also test cook most of the dishes so that, as others have
mentioned, I pretty much know what I'm going to do the day of the feast.

On 2/25/07, Robin Carroll-Mann <rcmann4 at earthlink.net> wrote:
>
> 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
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