SC - questions
Bonne of Traquair
oftraquair at hotmail.com
Wed Jun 14 14:39:03 PDT 2000
>
>I've been toying with doing a feast with twice the dishes, half the
>portions. i figure that gives room to experiment and still feed
>people--unless they're finicky. In which case, I don't care.
>
>Morgana
I do every thing I can to cut the serving sizes down so that people will
have room for all 16 to 20 items. For pies I use 8 inch pie tins instead of
9 inch. For other recipes that need to be cooked in a 'table sized'
container, a local shop carries 3 x 4 inch by 2 inch deep disposable pans.
Kind of the right size for a large single serving of lasagna, it sounds
small, but when there are 6 to 8 items per course, plus bread, this works
out. I buy smallish chickens or chicken parts, I send out slices of meat
when possible, rather than a full bird or roast per table of eight since
more than half always comes back. I wish the barony hadn't purchased
standard, long handled serving utensils. They are awkward at the tables
because they are so long, and the scoop size is too big. Last feast, I
purchased silver and gold plastic teaspoons and sent them out with some
items. Also extremely ugly plastic serving spoon and fork sets. Ugly, but
the handles and bowls were smaller and better suited to the task.
Bonne
________________________________________________________________________
Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com
More information about the Sca-cooks
mailing list