SC - Bidding for Feast

[Elaine Koogler]

Another point to consider in the roast vs. tenderloin idea is that you are
paying for bones when you buy a pork roast.  With a tenderloin, everything you
get is edible...so, depending on the amount of bone, it's possible that there's
not that much difference in the cost!

Kiri

"Decker, Terry D." wrote:

> > 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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