[Sca-cooks] Elizabeth Crocker

['Pat Griffin']

I'm not a professional.  I never have taken cooking classes, except for one
semester of Home Ick in high school.  BUT, as a housewife, I did cook mass
quantities for such things as PTA or Farm Bureau fund raisers.  So, yes, I
have peeled and diced 75 lbs. of onions on a semi regular basis and I've
dressed, cleaned, cut up, marinated, and cooked 100 chickens at a time.  I
don't think I am unique in that, or even unusual.  I think that most women
who are "just" housewives and homemakers do the same.

Lady Anne du Bosc Known as Mordonna The Cook

Mka Pat Griffin

Thorngill, Meridies

mka Montgomery, AL

-----Original Message-----

On Jan 20, 2008, at 7:24 AM, Georgia Foster wrote:


In the end, it's about the tasks associated with cooking for four, or  
eight, or even twelve people being different from the tasks when  
you're prepping food for 150 or more, 

---------------SNIP----------------------
On the other hand, take each of us in our prime, and ask us to each  
peel and chop 75 pounds of onions into 1/4 inch dice, who is the smart  
money on?

I'm just sayin'... it's a different skill set. Some overlap, but still  
different.

Adamantius
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