[Sca-cooks] newbee cook attempting feast for the first time in december
Kathleen A Roberts
karobert at unm.edu
Fri Jun 5 07:17:59 PDT 2009
On Fri, 5 Jun 2009 10:12:21 -0400
Jenn Strobel <jenn.strobel at gmail.com> wrote:
Using the number of
>adults, add up
> all of the protein in the meal (all forms of protein
> cheese, etc) and make sure that each diner gets about
i think a lot of protein, specifially meat, depends on the
local culture. i live in a carnivore barony (dare i say
kingdom) and i always budget for more meat than usually
suggested. i also tend to do the reverse of what most
folks do, and put out my good/expensive meat first.
hopefully it is all eaten and the chicken is what gets
picked on in the third course.
i think you will find the math for your portioning becomes
a living, growing thing as you get your fingers on the
foodie-pulse of your area.
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
Coordinator, Student Admissions
University of New Mexico
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