SC - Bidding for Feast

[upsxdls_osu at ionet.net]

Thanks, you've given me a great justification point!  Liadan

On Mon, 26 Mar 2001 13:09:55 -0500 you wrote:

> 
> 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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