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<DIV><FONT size=3>I didn't see the </FONT><A name=chef><FONT face="times new roman, new york, times, serif" size=3>Chef de Cuisine</FONT></A><FONT size=3>'s original, but as Brangwayna said, he's very good about providing period documentation for all his dishes.</FONT></DIV>
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<P><FONT size=3>I ended up doubling up the marinade recipe for the hearts (after getting his approval, of course), as the original liquid was insufficient.</FONT></P>
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<P><FONT size=3>I don't really consider 2 out of 6 at a table, and adventurous at that, to be any sign of success for a dish. </FONT><FONT size=3>Most of the bowls of hearts came back full, from what I recall. I didn't see them again, so I don't know if they ended up in the trash or if some folks took them home.</FONT></P>
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<P><FONT size=3>Nice to have a mix of dishes, of course, but there was a lot of food that went to waste...a whole huge tray of beautiful asparagus, for example. </FONT></P>
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<P><FONT size=3>You just never know what's going to be devoured and what's going to come back to the kitchen virtually untouched, I suppose.</FONT></P>
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<P><FONT size=3>I definitely agree with Brangwayna about the portion sizes...it *is* an indulgence to present the populace with so much bounty, but I noticed that a lot of them stuff themselves with the bread and appetizers instead of 'pacing' themselves throughout the entire feast. I can certainly understand that after a long day playing in the sun, a lot of them are really hungry and the feasthall has the wonderful aromas coming out of the kitchen.</P>
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<DIV>Duriel</DIV>
<DIV><BR> </FONT></DIV><FONT size=3>-*-*-*-*-*-*-*-*-*<BR>Tom Vincent<BR>-*-*-*-*-*-*-*-*-*<BR>Republican agenda: Crush the middle class into poverty, rape the environment, enrich corporations, restore slavery, install a theocratic dictatorship. Fight back!</FONT>
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<DIV><BR><BR>----- Original Message ----<BR>From: Phil Troy / G. Tacitus Adamantius <adamantius.magister@verizon.net><BR>To: Cooks within the SCA <sca-cooks@lists.ansteorra.org><BR>Sent: Thursday, June 8, 2006 10:43:30 AM<BR>Subject: Re: [Sca-cooks] Jumbo Shrimp in Caramel Pepper-Garlic Sauce<BR><BR>
<DIV>On Jun 8, 2006, at 10:33 AM, Bronwynmgn@aol.com wrote:<BR><BR>> In a message dated 6/8/2006 10:18:23 A.M. Eastern Standard Time,<BR>> tom.vincent@yahoo.com writes:<BR>><BR>> <<What *really* didn't go over well were the chicken hearts <BR>> marinated in<BR>> cider vinegar, parsley and cinnamon. Fourteen pounds of chicken <BR>> hearts.>><BR>><BR>> They went over well at my table. We only had 6 people at it and <BR>> we ate most<BR>> of the bowl we were given. Even one of the people who can be <BR>> picky about<BR>> food textures ate a few.<BR>> Well, OK, two of us ate most of them. The two who are adventurous <BR>> eaters.<BR>> 14 lbs was really a bit much; I don't think I'd have made that <BR>> much if I was<BR>> feeding 300, and there weren't nearly that many
people eating...<BR>> David's a good cook and getting really into period foods; now we <BR>> need to<BR>> work on portion sizes....<BR>><BR>> Brangwayna<BR><BR>Was this an adaptation of a "garbage" or numbles recipe? I'll bet you <BR>could make something pretty butt-kicking with cooked chicken gizzards <BR>and those seasonings, chopped to a hashy consistency...<BR><BR>Adamantius<BR>_______________________________________________<BR>Sca-cooks mailing list<BR>Sca-cooks@lists.ansteorra.org<BR><A href="http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org" target=_blank>http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org</A></DIV></DIV></DIV></div></body></html>