SC - Frittours
Kornelis Sietsma
korny at zikzak.net
Thu May 14 21:29:42 PDT 1998
On Fri, 15 May 1998 09:08:29 +1000, Robyn Probert wrote:
>(3) How many people were being fed anyway? Frittours for 50 is not too bad
>with 2 people, it's hot frittours for 300 that's the problem.
Definitely. We did frittours for 70 people, with a production line
approach - one person made them from the mix, one person fried them, and
one person served them to each table as soon as a batch were done. They
didn't come out all at once, but they didn't take all that long - and
anything deep fried is much nicer when eaten hot, imho.
- -Korny
- --
William Bekwith MKA Kornelis Sietsma | http://zikzak.net/~korny
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