[Sca-cooks] Feast quantities

[Robin Carroll-Mann]

On 21 Jul 2002, at 4:18, johnna holloway wrote:

> Other things are simply specialty items
> and that means one per person, no matter how good they are.

Uh huh.  Peach pits.  In feast quantities, that means one per
customer.

> It isn't so much quantities as it is the "fuss" factor.
> Hand making the pasta works well but it takes time; if you
> double the amount served, it increases the time to where
> you can't do the rest of the dishes.

Then there's doing in advance.  I delighted to read that vegetable
garnishes can be frozen for many months ahead of time.


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net