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

Kathleen A Roberts karobert at unm.edu
Wed Mar 12 14:41:58 PDT 2008


On Wed, 12 Mar 2008 16:36:05 -0500
  "Terry Decker" <t.d.decker at worldnet.att.net> wrote:

A more meager course will require about 1/4
>bird per person.  I've 
> done it both ways.  My preference is to avoid whole 
>birds and work with 
> pieces, thighs, breasts, drumsticks, where I can better 
>control the 
> portions.

i once asked the sam's club butcher for approx 400 chicken 
thighs.  he waivered for a moment, and then we counted a 
couple of large trays to see how many each tray averaged, 
divided, stacked and purchased.  fish-eyed stares from the 
other customers all around.

for a feast in december 1999, a small boy looked at our 
cart-o-chuck steak, and said "mommy, they must be getting 
ready for the millenium!"

ah, the joys of mass meat purchasing and living in a 
kingdom of carnivores.

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
FASTINFOrmation at your fingertips - 
http://fastinfo.unm.edu/



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