SC - Bidding for Feast
Decker, Terry D.
TerryD at Health.State.OK.US
Mon Mar 26 06:29:56 PST 2001
> I found a recipe for stuffed sucking pig I'd like to redact. I was
> thinking of replacing the whole pig with filetted pork tenderloin, as
> suckling pig is not necessarily readily available.
I was involved with a whole roast pig many years ago. Sucking pig is
interesting, but the cost may be prohibitive. The tenderloin idea is good.
Cooking them as a whole roast, then slicing them would probably be easier
than working with the filets.
> head table dish. My question here is would one tenderloin
> per 8 person
> I was going on the cooked size of the
> tenderloin and
> figuring a 1 to 1 1/2 inch slice per person.
I usually plan on a 4 oz. serving for each dish. When the ingredients are
inexpensive and the dish is popular, the serving may get a little larger (it
keeps the carnivores happy). For a table of 8, 2 lbs.
Tenderloin is
> expensive, and
> I'd have to use less expensive ingredients for other courses.
Not necessarily. About twice a year, the pig farms over-produce and the
price drops when they flood the market. The price of tenderloin drops below
$2/lb (I've bought it as low as $1/lb). You usually get a price drop on
beef twice a year when the local ranches send the steers to market.
Chicken, it's 4 times a year. Frozen whiting and herring are available
through Walmart for $1 to $1.50 a pound.
For Protectorate, I was planning to use brisket or chuck, but had good
quality rump roast go on sale at $1.50/lb just after I picked up the
advance. The chicken flood ended just before I was awarded the bid, so I
was had by rising chicken prices. I used the savings to upgrade the dairy
ingredients and purchase cider.
The vegetable broth for spinach/cheese in case
> there are
> some ovo-lacto vegetarians present.
>
> Liadan
Sounds reasonable. When you get the menu layed out, send it along. I'd
like to see it.
Bear
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