[Sca-cooks] Intro and Newbie question - estimating meat portions
selene at earthlink.net
Wed Mar 12 07:42:16 PDT 2008
I should think raw ounces. You don't go to the butcher's and buy cooked
ounces! Not usually anyway.
Sounds like Eydis' feast could have had a built-in next-day meal built
in, turning the cooked meat over to soup, stew or meatpies.
Singing "Sweeney Todd" and running for The Rock,
S CLEMENGER wrote:
> It'd be handy to know if you guys are thinking, for the meat, in terms of *raw* ounces or *cooked* ounces...
> I made that mistake a few times myself when first working on feasts....
> ----- Original Message -----
> From: euriol<mailto:euriol at ptd.net>
> To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
> Sent: Wednesday, March 12, 2008 6:39 AM
> Subject: Re: [Sca-cooks] Intro and Newbie question - estimating meat portions
> I would also add that the portion sizes are dependent on the time frame in
> which the feast will be consumed. If the courses are spread out over
> several hours you might have the 8-12 oz. of protein per person, if it is
> going to be served as a dinner (most food served in 90 minutes) you might
> opt for 6-8 oz per person.
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