[Sca-cooks] Subject: Re: kitchen tips
Huette von Ahrens
ahrenshav at yahoo.com
Fri Aug 22 00:52:37 PDT 2008
I never put expensive foods on the first course because that is when your diners will be their hungriest. I always put chicken and other fowl dishes in the first course. Beef and other meats in the second course and fish in the third course because I can buy a lot less because by then the diners will be very full and will only want a bite or two of anything.
--- On Wed, 8/20/08, morgana.abbey at juno.com <morgana.abbey at juno.com> wrote:
> From: morgana.abbey at juno.com <morgana.abbey at juno.com>
> Subject: [Sca-cooks] Subject: Re: kitchen tips
> To: sca-cooks at lists.ansteorra.org
> Date: Wednesday, August 20, 2008, 5:22 PM
> The best way to put fish in the first course is to serve it
> cold. When I planned my first feast, I got a lot of static
> about the fish course. Mostly it was that 1) noone would
> eat fish and 2) it will be dried out.
> Well, if you try to put a hot dish in the first course and
> something (royalty) delays the start of feast, yes it will
> be fish-flavored shingles hitting the tables. A cold dish
> went over so well that one half of one portion was all that
> came back to the kitchen.
> Save the hot dish for the second course. You just need to
> time it so that you're firing the fish as the first
> course is going out.
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