[Sca-cooks] January 2009 MK Cooks Challenge

Elaine Koogler kiridono at gmail.com
Wed Jan 14 09:39:39 PST 2009

How about cheeses?  You could also include cheeses from the Middle East and
India...hard cheeses, soft cheeses, fresh cheeses, etc.


On Tue, Jan 13, 2009 at 3:57 PM, Gaylin Walli <gaylinwalli at gmail.com> wrote:

> (Someone asked me if I would consider posting these on the SCA Cooks list
> as
> well as MK Cooks, so here they are. I'll try to continue doing so for the
> remainder of the year.--Iasmin)
> Background
> When thinking about food trends in the modern world, one of the things
>  that
> struck several MK Cooks members was that people frequently used  small
> research forays as a way of sound "pseudo intelligent" about food. Case in
> point: wine tastings. People attend wine tastings,  memorize of the
> pseudo-science and outright fabrications of the  tasting liason, and then
> proceed to parrot that information to their  friends and acquaintances
> without really understanding what it is  they're talking about. Phrases
> like
> "Fruit forward," "lush mouth feel," "grassy nose" are being bandied about
> with little explanation or true understanding of their meanings.
> The Challenge
> Mini "tastings" have become popular in the modern world as a trendy evening
> activity. We could expand upon this by coming up with tastings geared
> towards cooking researchers that bypassed the "pseudo intelligence" and
> aimed at getting people to make their own decisions  on what items tasted
> like.
> Suggest only ONE or TWO possible items that might serve as acceptable
> "tasting"  topics for a 1-hour session as a class or discussion panel. For
> example:
> -- salts from around the world, beyond common table and sea sea salt.
> -- olive oils, especially those commonly available in the grocery store.
> Discuss.
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