[Sca-cooks] I posed these questions to my kingdom....
ladyadele at paradise.net.nz
Mon Dec 7 00:11:49 PST 2009
Stephanie Yokom wrote:
> 1. What dishes and/or foods will make you want to go and feast?
It is unusual here to see a menu published in advance, so it's not
really something I think about.
I especially enjoy less common meats and vegetables, but it's all good.
> 2. What don't you like to see served at a feast?
Anything that's been ruined! Food that is overcooked, undercooked,
under- or over-seasoned.
In terms of menu:
Glaringly non-period food. (I'm not a nitpicker by any stretch, but I'd
be pretty disappointed to see corn on the cob)
Menus with too little variety of taste and texture-- for example,
several stews and not enough of anything else. Or too many starchy
dishes. Or poor balance in general.
Not enough vegetables. (!!!)
> 3. What would you like to see served more at feast?
Fish and shellfish.
Game, veal, duck, kid, rabbit, etc.
Sausages, pickles and other preserved foods.
Comfits and sweets.
> 4. How many courses do you think is a proper feast?
Generally three or more, although two can be OK.
> 5. What is your favorite country or region to taste dishes from?
> 6. Would you want to see other country's period dishes represented that are
> beyond the traditional SCA borders? (Chinese, Arabic,etc.)
If someone wants to do the research, I want to eat the results.
Antonia di Benedetto Calvo
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
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