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Thu Apr 10 15:59:49 PDT 2014


Warners-art       (32K)  6/29/98    An article on disguised food.
                                       by Alizaunde, Demoiselle de Bregeuf.
http://www.florilegium.org/files/FOOD/Warners-art.html
Perhaps I've been using this term wrongly.
> Second course was Sephardi meat.  Everything was on time.  We sent out
> torshi left (turnip pickle)--if you liked it, you *really* liked it, or
> you looked at it.  Apyo (celery cooked in oil) this had lots of lemon
> juice and is really good.  Loubia (room temp lentil salad) and a bulgar
> pilav were the starchy bits.  The meats were nanaeya (meatballs with a
> lovely garlic/mint/lemon sauce) and djaj mahshi.  This is usually called
> stuffed chicken; it's actually chicken roasted with lemon and garlic and
> served on a bed of spicy rice and ground meat.  Apparently our seneshal
> had a "Tim Allen" moment with this.  This course's "warner" was a tapada
> of spinach and feta.  The beverage was orange blossom water.
>
> Dessert course:  A bit of both.  Lekach (honey cake) and Turkish haroset.

Are you going to post your recipes? There are a number of these that sound
interesting.


> The head of the baronial cooks' guild is now on a bit of a warpath.  It
> seems that attendance was down because of culinary wussiness.  "Waah,
> she's serving weird food."  The menu and my e-mail and phone had been
> available since August.  He knew the dishes I served and was very happy.
> The people who bucked up were full and happy.

Warpath against you? Or against the feast? Or against "unusual food?"
Rather than "wussiness", perhaps this was simply "wariness".
Without knowing what some of these dishes are, I might be a bit wary
myself. I think it helps to give a modern name/description when you
have a bunch of generally unknown terms. You did this for some menu
items such as torshi left (turnip pickle) or Apyo (celery cooked in oil).

But for others you didn't, for instance, what is "Turkish haroset"? I
think this has been discussed on this list before, but I can't remember
what it is.

What is a "tapada"?


> The temple manager stopped in a few times.  He and the rabbi were very
> happy with the menu.  After he tasted the soup, he asked if we'd like to
> do his son's bar mitzvah.  I'll assume he's joking--unless he calls.

Maybe. Maybe not. If you wish to get into some catering this certainly is
an opening not to be ignored. Even if he was joking, a bit of reflection
particularly when given a organised proposal, might make him decide that
that would be the way to go.


> Still, I'd have liked for a better attendance.  I'm having fits of "if
> all you want is burgers and fries, go join a 1970s appreciation group."
You already said part of this might have been the weather. You said that

the folks who attended like the meal. Not everyone is going to be willing to
attend a meal with unusual foods. You might well find better attendance as
word of this feast spreads. You might also try to cultivate the taste for some
of these foods by introducing one or two at a time at baronial pot luck or
other similar opportunities.


And I plan to add your article as an example feast in my FEASTS section,

which is another reason I'd like to get the recipes and documentation.
Stefan
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****





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