[Sca-cooks] I posed these questions to my kingdom....
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Dec 7 14:25:44 PST 2009
On Dec 6, 2009, at 10:46 PM, Stephanie Yokom wrote:
> 1. What dishes and/or foods will make you want to go and feast?
Well-prepared, well-seasoned period dishes that demonstrate that the cooks see a role for what they're doing in the overall recreation process (rather than just feeding people any old warm, substantial food). Documentable period sources a plus.
> 2. What don't you like to see served at a feast?
Honey butter, roast beef, and roast chicken (I served two out of the three at my last feast, not really intentionally) I enjoy them, and don't see any compelling need to see them again any time soon at an SCA event unless it's some kind of retro-SCA-anthropology-themed event. There are just too many unexplored avenues to be taken to rely too heavily on the old standbys.
> 3. What would you like to see served more at feast?
Fish dishes, less-mainstream meat cuts, organ meats, oxtail, etc.
> 4. How many courses do you think is a proper feast?
Most events aren't structured for more than two or three. If the feast is an almost-all-day affair, you can get away with more.
> 5. What is your favorite country or region to taste dishes from?
I don't really have one. Any region the cooks and servers are capable of making me believe I have visited the cuisine of, is fine with me. I'm a sucker for that 14th and 15th-century English and French food, though...
> 6. Would you want to see other country's period dishes represented that are
> beyond the traditional SCA borders? (Chinese, Arabic,etc.)
I wouldn't be bothered by it occasionally, but not on a regular basis.
"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
-- Rabbi Israel Salanter
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