Re: [Authentic_SCA] Re: on ingredient lists
- If there is no posted menu, I don't even consider attending feast and
make plans with friends to go to a restaurant or bring my own supper.
A disclaimer stating that menu items may change due to circumstances
has never stopped me from attending feast. No published menu ahead of
time, has. There have been times where if I'd known what feast was to
be, I would have planned to attend and purchased entry for it.
Just a thought.
Despina de la it's Friday!
- bronwynmgn@... wrote:
>My method for dealing with allergies and vegetarians and food dislikes isI think that's actually good cooking as well as good allergy planning--
>all the same:
>I plan my menus so that no more than 1/3 of the total number of dishes
>contain the same ingredient.
afterall, people don't want to eat fifteen dishes that all taste the same.
>I absolutely expect people to contact me ahead if they have special food
>I find that people in my area very rarely will contact the cook about food
>allergies or needs - I think I've had two do it over the course of 8 or so
>feasts I've cooked.
needs. If people don't do it, it needs to be added in large letters to
any feast publicity.
>I have worked in kitchens where the cook has made specialWhether I make anything special depends on what I'm making to begin with
>portions for people with allergies and I find it altogether too complicated and
>time-consuming to do on a regular basis.
and what the allergies are. Sometimes it's purely a matter of making up
an ingredients list and having the servers call the attention of anyone
with allergies to it-- other times, it's making something extra.
Somethimes I can kill several birds with one stone by making an extra
dish that will suit people with more than one allergy or food
preference. Basically, I try to make sure that no-one gets left out of
any substantial portion of the meal, _not_ that there are seperate
portions and alternates for each and every little thing.
Adele de Maisieres
Quot homines, tot sententiae.