[Sca-cooks] professional cooks-- reality check wanted

[Olwen the Odd]

> > >[Ok, truth is, I've one nerve left and she's getting on it. :) 
>Especially
> > >the plans for the chicken-liver-pate sculpture for court board. :) ]
> > What is she planning on making?  Or can you give that away?
>
>I don't think she's decided yet. :)
>
>Last night I was talking to someone else about portion control (the 25 lbs
>of ham went out in soup-sized bowls to keep people from pigging out-- and
>it worked, I had ham for the court board), and she broke in with "I'd just
>do the ham in pasties, it wouldn't take any more time."
>
>I said in my best 'I-get-lost-in-the-grocery-store-how-should-I-know'
>voice, "Well, maybe for you it wouldn't take any more time!" and walked
>away. :)
>
>-- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net

I agree with you.  Pasties are time consuming.  Unless you use presliced 
meat and egg roll skins, then it is not cost efficient for an event.  
Although I am assuming you sliced or diced you ham.
Olwen, usually not an assuming person

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