[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
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