SC - Kitchen Steward Panics, film at 11:00

[LrdRas at aol.com]

In a message dated 4/5/99 5:19:29 AM Eastern Daylight Time, 
CorwynWdwd at aol.com writes:

<< 1. What, in the lists estimation, is adequate to keep a riot from 
happening 
 and yet allowing us to keep the leftovers to a minimum? >>

This is pretty tough to answer not knowing what the complete menu is but 
modern cooking usually uses 3 ozs per person boneless and 4 to 6 ozs. bone 
in. tThis is of course, a widely variant factor depending on the meat. I 
would say 3 ozs. minimum per portion for the main meat Meats being used as 
fillers for pies, etc. would be less say a pound per table. 

Here are the meat amounts I am using for  160 on-board for Ladies Champion 
Tourney to held on May 8. 

20 ibs lamb cubes  plus 10 lbs ground lamb plus what ever goat trimmings (one 
dish)
40 lbs. chicken thighs (bone in) for chicken sausages)
2 whole goats (main meat)

The chicken was gotten for 29 cents a lb. Goats came to 108 dollars (1.35/lb) 
total.
I am unsure of the lamb cost but the toal meat bill is less than 200 dolars.

Since I have a whole deer in my freezer I may even throw that on the outside 
grill for good measure. :-)

Anyway meat costs do not have to be high if you look around. Expensive cuts 
are unnecessary and a waste if you are grinding or chopping them anyway. 
Leftover meats are great for reheating at breakfast the next day and keeps 
the cost of that meal down. Any leftovers can be put in baggies and offered 
to those who want to take it home with them. Since it is already paid for  
from feast fees, we never charge for it and it is a good way of saying 
thank-you to those who have worked hard to make the event happen. Of course 
it is veggies and grains that are mostly leftover but there are some who 
appreciate them. :-)

Ras 
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