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<DIV><SPAN class=124203317-22052006><FONT face=Arial color=#0000ff size=2>We
have a less that politically correct name for the chicken served at one feas
tthat was black charred on the outside and rather medium rare on the
inside. It was an honest mistake result of using matchlight charcoal to
cook slightly frosty pieces of meat. Matchlight burns intensely hot for
short period of time. Chicken was done in time for feast, depending on
definition of done.</FONT></SPAN></DIV>
<DIV><SPAN class=124203317-22052006><FONT face=Arial color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=124203317-22052006><FONT face=Arial color=#0000ff size=2>Bad
cooking also consists of using spices that are years old and tiome/tempuerature
abused. cinnamon is one that happened locally that had lost nearly all
essential oils to become basically colored chalk . . . but was used in a couple
of dishes featuring cinnamon. Unfortunate mistake that the docs couldn't
hide.</FONT></SPAN></DIV>
<DIV><SPAN class=124203317-22052006><FONT face=Arial color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=124203317-22052006><FONT face=Arial color=#0000ff
size=2>Another classic error I've seen possibly constituting "bad cooking" is
the inclusion of a single or couple of ingredients in every dish in a menu, or
so many that your feast becomes referred to as "that garlic feast". Then,
there is the faux pas of cooking the dish that every feast for three months has
included, and of which people are tired. It may be more "bad planning" on
both counts, but it is part of the "cooking" task of preparing a
feast.</FONT></SPAN></DIV>
<DIV><SPAN class=124203317-22052006><FONT face=Arial color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=124203317-22052006><FONT face=Arial color=#0000ff
size=2>niccolo difrancesco</FONT></SPAN></DIV>
<DIV><SPAN class=124203317-22052006><FONT face=Arial color=#0000ff size=2>(goat
may not actually be a logical subsitute for venison)</FONT></SPAN></DIV>
<BLOCKQUOTE dir=ltr style="MARGIN-RIGHT: 0px">
<DIV class=OutlookMessageHeader dir=ltr align=left><FONT face=Tahoma
size=2>-----Original Message-----<BR><B>From:</B>
sca-cooks-bounces@lists.ansteorra.org
[mailto:sca-cooks-bounces@lists.ansteorra.org]<B>On Behalf Of
</B>tom.vincent@yahoo.com<BR><B>Sent:</B> Monday, May 22, 2006 11:47
AM<BR><B>To:</B> Cooks within the SCA<BR><B>Subject:</B> [Sca-cooks] Bad
Cooking at Feasts - was Re: good taste<BR><BR></FONT></DIV>
<DIV
style="FONT-SIZE: 14pt; FONT-FAMILY: times new roman, new york, times, serif">
<DIV></DIV>
<DIV>That's what I was thinking, too. Several people said something like
'good documentation cannot compensate for bad cooking'...I can think of
overcooked-to-the-point-of-mush veggies or
charred-on-the-outside-frozen-on-the-inside steaks as 'bad cooking'...</DIV>
<DIV> </DIV>
<DIV>A local 'Cajun' (and I use that term loosely) restaurant actually
prepares jambalaya with crisp (non-sauteed) celery, which I
found jarring, not innovative.</DIV>
<DIV> </DIV>
<DIV>So, what are some examples of 'bad cooking' folks have encountered at SCA
feasts?</DIV>
<DIV> </DIV>
<DIV>Duriel<BR> </DIV>-*-*-*-*-*-*-*-*-*<BR>Tom
Vincent<BR>-*-*-*-*-*-*-*-*-*<BR>When shall it be said in any country of the
world, my poor are happy; neither ignorance or distress is to be found among
them; my jails are empty of prisoners, my streets of beggars; the aged are not
in want, the taxes not oppressive; the rational world is my friend because I
am friend of its happiness; when these things can be said, then may that
country boast of its constitution and government.<BR>-- Tom Paine
<DIV
style="FONT-SIZE: 12pt; FONT-FAMILY: times new roman, new york, times, serif">
<DIV><BR><BR>----- Original Message ----<BR>From: Arianwen ferch Arthur
<caer_mab@yahoo.com><BR>To: sca-cooks@lists.ansteorra.org<BR>Sent:
Monday, May 22, 2006 1:53:35 AM<BR>Subject: [Sca-cooks] good taste<BR><BR>
<DIV>Is not good taste in the mouth of the taster? Just<BR>becase I
do NOT like a particular food, cannot stand<BR>the taste no matter how
prepared, does not mean that<BR>it does not taste good to someone
else. <BR><BR>(Mom used to stick me with fixing the shrimp and
the<BR>salmon for parties because she knew now of it would<BR>get "tasted',
but on the other hand she couldn't trust<BR>any of us to shell nuts -- it
would take us hours to<BR>get a cupfull for her cooking.)<BR><BR>Arianwen
ferch Arthur<BR>"Outside of a dog a book is man's best friend. And inside of a
dog it's too dark to read." G.
Marx<BR><BR>__________________________________________________<BR>Do You
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