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

[Phil Troy/ G. Tacitus Adamantius]

Also sprach <jenne at fiedlerfamily.net>:
>  > Although I am assuming you sliced or diced you ham.
>
>Well, I didn't dice it. Sir Tanaka and his lady wife did. :)

Good for them. I'm very pleased to hear that!

>They volunteered, I asked them to dissassemble the hams. They asked how I
>wanted it cut. I said, "hunks".
>
>Sir Tanaka is a short burly man of, I believe, Phillipine extraction;
>he's also quite handsome. His response was "Fabio or Tanaka type
>hunks?"

Yeah, that sounds pretty Tanaka-esque.

FWIW, most chefs of my experience will, if they see any need at all 
for precision, cut the first chunk (or come back when the actual task 
is set up with the hams unwrapped and the boards set up), leave it at 
the top of the cutting board (i.e. the edge furthest away from your 
belly) and say, "I need 1000 more of those." It tends to limit 
portion-size sprawl near the end of a tedious job, to be able to 
compare your work every so often to the sample piece.

Of course, we all know there are no tedious jobs in the SCA... ;-)

Adamantius