[Sca-cooks] I posed these questions to my kingdom....
kiridono at gmail.com
Mon Dec 7 04:46:38 PST 2009
On Sun, Dec 6, 2009 at 10:46 PM, Stephanie Yokom <sayokom at gmail.com> wrote:
> 1. What dishes and/or foods will make you want to go and feast?
Sometimes menus are published in advance, but I often make this decision
based on who is cooking. If it's someone I recognize as a good cook, I'll
attend. Otherwise...it's up in the air. I also am often constrained by
> 2. What don't you like to see served at a feast?
Poorly prepared food and food that I know to be out of period...potatoes,
> 3. What would you like to see served more at feast?
I would enjoy more themed feasts...particularly from a specific period in a
specific locale. I'd also like to see more experimentation with unusual
ingredients, including Antonia's list.
4. How many courses do you think is a proper feast?
Probably three, but it depends on what is served. For instance, at our
Middle Eastern event I'll only serve one course, but there will have been a
mezze (dayboard) available throughout the day. Also I serve a wide variety
of dishes in that one course...soup or stew, a couple of veggies, at least
one kind of meat (usually two) and sweets).
5. What is your favorite country or region to taste dishes from?
No favorite...I enjoy them all.
> 6. Would you want to see other country's period dishes represented that
> beyond the traditional SCA borders? (Chinese, Arabic,etc.)
I do this frequently. And enjoy seeing others do it.
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