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

[Phil Troy/ G. Tacitus Adamantius]

Also sprach <jenne at fiedlerfamily.net>:
>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. :)

Assuming you did do pasties for 800 (and also assuming one per), your 
25 lbs of ham allows for 1/2 ounce per portion. You could make that 
work; maybe with your filling chopped and otherwise prepped and about 
50 pounds of pastry set up the previous day, you could spend a day 
with two or three friends making 800, or 1000, little turnovers and 
freezing them. (Buy a tortilla press for $15. I think I now own 
three.) I think this would minimize the extra work as well as maybe 
saving you some of the cost of preprepped ingredients. This is not to 
say that it's necessarily worth the extra effort, I'm just saying you 
could do it, assembly-line fashion. Alternately, using the same basic 
plan, make long flat rolls, like Fig Newtons, and slice into chunks. 
And then ixnae on the ortilla-tae essprae.

Everybody's priorities are different.

And where the heck were all these frou-frou people when the event had 
200 attendees???

Adamantius