[Sca-cooks] Math time for feast Prep

[Nick Sasso]

I don't recall the rest of your menu, but if courses 1 and 2 are
substantial, then course 3 could be less meat per head.  4 ounces is a good
bit if you have limited funds, and there is meat before it.  You could scale
to 3 ounces and save scratch (money) and give some play to the other
ingredients . . . maybe affording the fresh asparagus.  Mstrs Christianna's
suggestion of fall or winter greens might be a good call, though as they
would pair really well with the lamb.  Fennel bulb is in season :o)  (that's
tongue in cheek as many aren't fennel eaters . . . though fennel could
easily substitute into your menu see
http://franiccolo.home.mindspring.com/crown_list_2000_recipes.html#fennellee
ks ).


At 3 ounces lamb per person (pre-cooked), you can get down to 23 to 25 lbs
of lamb.  With the half cup of cooked rice per person, that sounds a
reasonable serving bulk with the fat from bacon and almond milk in the
course.  If this is your 'big meat' course, then definitely go to the 4
ounces and ignore my banter.


Yeah; I know.  Where was I three weeks ago?  I hate it when someone makes
late breaking suggestions to me, too.  Sorry.  Your plan should work out as
it is just fine, as will your math.  I usually use weights to estimate large
amounts of grains rather than volumes, but as long as you use 2 to 1 ratio
of liquid to rice, you should be right.

niccolo difrancesco



> -----Original Message-----
> Luckily, this is only one course-number 3 of 4.
>
> Grilled Lamb on a stick, with bacon and mushrooms
> Rice (with broth and almond milk)
> Asparagus (fried lightly with onions)
> Candied Orange peel.
>
> I figure that 30 lbs of lamb will feed 120 people at 1/4 lb a
> person. (Sam's has a sale)
>
> 15 cups of uncooked rice will yield 60 cups cooked....roughly
> 120 ounces of uncooked rice, right?
>
> And I would need roughly 240 ounces (30 cups) of broth to
> cook said rice, or 480 ozs (60 cups)?
> (we don't measure at home-we have a rice pot-water to this
> mark and three scoops to feed three people <G>)

<<SNIP>>

> For those who are infinently more experienced then I am-how
> is my math, and how is my list? What am I leaving out?
>
> Oh, the joy of planning one course on a dollar per person....