[Sca-cooks] Intro and Newbie question - estimating meat portions

[S CLEMENGER]

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....
--Maire
  ----- 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.

  Euriol

  On Wed, 12 Mar 2008 06:58:49 -0500, "Terry Decker"
  <t.d.decker at worldnet.att.net<mailto:t.d.decker at worldnet.att.net>> wrote:
  > While it may be wasteful, as long as you broke even or made a profit on
  the
  > 
  > feast, the leftovers are immaterial.  Cutting waste, however, can keep a 
  > feast in the black and is a worthy goal of itself.
  > 
  > When I plan a feast, I usually plan for 10 to 12 dishes (including bread)

  > with a portion size of 3 to 4 ounces.