[Sca-cooks] listing of ingredients...

[Bronwynmgn at aol.com]

In a message dated 2/25/2007 12:11:31 P.M. Eastern Standard Time,  
pokiekim at yahoo.com writes:

<<...then she said that she wanted me to post ALL of my  ingredients on the 
website.  I told her that I wasn't sure that I wanted to  do that either.  I 
felt that my menu and a link to ask me any question or  voice any dietary or 
allergy concerns.  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.  And in my opinion it is a necessary thing to do.  There are  tremendous 
numbers of people in the SCA with potentially deadly food  allergies.  And 
while it might seem that these people would contact the  cooks ahead of time and 
let you know about their allergies, in my experience it  seldom happens.  I 
can count on one hand the number of people who have  contacted me ahead of time 
about food allergies, and I have been cooking in the  SCA for at least 10 
years.  I know lots of people who have food allergies  that I routinely alert to 
the presence of whatever their allergen is in the  food; I have also had a 
number of people ask me as the dishes are served which  ones contain their 
allergen.
 
 <<Should I list even the unpronouncable  ingredients?>>
 
Everything.  Doesn't matter if the person can pronounce it if they  recognize 
the spelling as one of their allergens.  If I use a commercial  product like 
a pie crust, I list is as "commercial" and keep a copy of the  ingredients 
list from the box in the kitchen, and note that such is  available.

<< 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.  

Should I list every possible spice whether or not I actually use  it?>>
 
No, you need to list exactly what you use.  Listing things you didn't  use 
may cause those who read your list to avoid things they might otherwise  have 
eaten.  If you decide to add a spice at the last minute, then  have it announced 
as the dish is taken to the diners "The cook would like all to  know that 
cinnamon has been added to the bukkenade".  You needn't  mention the word allergy 
at all.

<<I'm  confused!  Though I am a picky eater, I taste what ever is put in 
front of  me and if I think there might be a strawberry on the plate, I avoid it 
like the  plague.  These are things that I concern myself with, I have never 
gone to  the feast steward and told them..hey don't put...I don't 
know...um...cheese in  anything cause I might die.

Is this a common  occurance as well? >>
 
In my experience, true "picky eaters" don't taste much of anything that  they 
aren't already familiar with. 
 
I've never had someone tell me not to use a certain ingredient in any  dish 
I'm serving.  I have had people ask me which dishes they should avoid  because 
they are allergic to black pepper, or to mint, or whatever.   Providing a list 
at the event site or online eliminates some of those  interruptions at the 
kitchen door.  It can also help people with multiple  allergies decide whether 
it is worth it for them to plan to buy your feast at  all.  If they can see the 
ingredients ahead of time, they know if they will  be able to eat enough of 
the feast for it to be worth the price.  I have a  strict policy that I will 
not use the same ingredient in more than 1/3 of the  dishes I cook for any meal. 
 That means that most people will be able to  eat at least 2/3 of the feast.
 
Brangwayna Morgan



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