[Sca-cooks] Tuna, tuna, tuna

[Laura L]

Carnivore's creed:
4 Legs Good, 2 Legs Bad
Vegetables are Evil
Fish are Vegetables that Swim
Fruits are Vegetables that try to fool you by Tasting Good.

Not that I live by this (looks at lunch box which has 2 Clementines, a small
baggie of carrots and a tomato and cucumber sandwich), but I know people who
do.

--Irmgart

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Bronwynmgn at aol.com
Sent: Friday, July 18, 2003 9:52 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Tuna, tuna, tuna


In a message dated 7/18/2003 4:36:43 PM Eastern Standard Time,
lilinah at earthlink.net writes:

> OK, so for this Roman feast i'm doing in September, i want to serve
> an Apician recipe for tuna with date sauce. It's in an "appetizer"
> course, so i don't need masses of it. I am thinking of 4 oz per
> person - or is this too much?

With 6 courses and three other meat dishes plus another protein appetizer, I
think I'd go to 2 ounces per person at most.  4 ounces is a quarter of a
pound
of tuna!  For a table of 8, you'd be serving two pounds...that seems like an
awful lot, especially for what's going to essentially be a boneless meat.

I have heard that fish are vegetables that swim - and a cook who is renowned
for having almost no leftovers taught me to serve one ounce of vegetables
per
person.  It doesn't sound like much, but considering the proportion of
people
who don't eat veggies, it works out very well.  Everytime I decide it's not
enough and make more, I end up with tons of leftovers.  There's also a high
proportion of people who won't eat fish, and it's much worse to throw out
something expensive like good tuna than something cheap like veggies...

Brangwayna