[Sca-cooks] Elizabeth Crocker
'Pat Griffin'
ldyannedubosc at yahoo.com
Sun Jan 20 07:31:36 PST 2008
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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