[Sca-cooks] newbee cook attempting feast for the first time in december

[Kathleen A Roberts]

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 
>including nuts,
> cheese, etc) and make sure that each diner gets about 
>1/2 lb.  

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.

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator, Student Admissions
University of New Mexico
Albuquerque, NM
505-277-8900
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