[Sca-cooks] listing of ingredients........
K C Francis
katiracook at hotmail.com
Thu Mar 1 14:22:16 PST 2007
Sharing recipies is up to the cooks and for most of us who ask, simply
knowing the original source and a few notes on what was done are enough to
make us happy. For me, knowing the ingredients is enough to play with.
Also, some people attend a feast at the last minute (through exchanged
tickets, etc.) and I feel they should have access to the food info on site
so they can skip problem dishes.
Personally, I like to have at least a menu so I can pace myself through the
feast and sometimes enjoy more of a fantastic dish if I know what is coming
after. I also collect feast menues and file them with recipies if shared by
the cook. Great memories and a great resource.
>From: Adele de Maisieres <ladyadele at paradise.net.nz>
>Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] listing of ingredients...
>Date: Wed, 28 Feb 2007 12:08:11 +1300
>K C Francis wrote:
> >Here in the West, it is quite common for the menu distributed at the
> >to have a *complete* list of ingredients for each dish. And, when asked
> >(read begged), the cooks always post their recipe sources and recipies.
> >cannot understand why one would NOT want to make it possible for everyone
> >safely enjoy what they eat at a feast.
>I don't not post recipes/ingredients because I don't want people to eat
>safely. I don't want people to use an ingredients list alone to decide
>what they can eat. I want them to contact me before the feast so that I
>can either do what it takes to ensure that they get a good meal without
>allergy problems or recommend other arrangements.
> >Nor why one would not want to share
> >the recipies.
>I have no objection to sharing recipes, but for one thing, I do not
>consistently convert recipes in a modern format, and for another, I
>don't usually have time to do a full writeup. I do make recipes
>available by other methods after a feast.
> >People are allergic to all sorts of things and these
> >ingredients can appear in unexpected dishes. AND that is just in modern
> >restaurants. Please be kind to your feasting public and share this most
> >important information. Perhaps for large feasts, adding new ingredients
> >you taste isn't appropriate.
>It also isn't likely to be a problem if you know what all the food
>issues are beforehand.
> >Just my two cents. Even though I can eat everything with no problems, I
> >have many friends with allergies and all they ask is to know which dishes
> >they should avoid. Oh, and noone ever asks for special treatment at a
> >feast, though most cooks will provide some special veggie dishes if the
> >feast is heavy on meats.
>I'll do special dishes up to a point-- like if it's going to make the
>difference between a good meal and a marginal one for people with food
>issues. I don't consider that to be special treatment.
>Adele de Maisieres
Mortgage rates as low as 4.625% - Refinance $150,000 loan for $579 a month.
More information about the Sca-cooks