SC - big spice question

[Helen]

Great info.   It is a good place to start my order.  I have heard that if a recipe
calls for a 1 tsp. of spice, say pepper for example, for a 1 pound roast, that if
you did a 5 lb roast you would not use 5 tsp. of pepper.  So, pure math out not
solve my up scaling the recipes for that size crowd.  Is that a true statment?

david friedman wrote:

> 1. I did a calculation based on Du Fait de Cuisine, which came out as about
> one part of spice (all spices combined) to a hundred parts of meat, by
> weight. 400 people require about 150 lbs of meat (pure boneless meat),
> hence about 1.5 lb of all spices combined.
>
> 2. Some of the things you list correspond to recipes in the _Miscellany_;
> you can look at them and calculate the amount of spice for your number of
> guests. It is webbed at:
>
> http://www.pbm.com/~lindahl/cariadoc/miscellany.html
>
> 3. My lady wife points out that it is worth noting that you don't need very
> much saffron.
>
> David Friedman
> Professor of Law
> Santa Clara University
> ddfr at best.com
> http://www.best.com/~ddfr/
>
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