[Sca-cooks] History -- pecan pie recipe
kingstaste at comcast.net
Thu Nov 19 12:49:56 PST 2009
You typically see a rich chess or pecan pie served in smaller portions on
buffets at hotels and restaurants. I agree that if you are ordering it off
the menu, they are going to bring you a bigger piece, but for buffet
service, those are going to be cut smaller. Otherwise, people take a
"normal" sized slice and only eat two or three bites because it is so rich.
Like wise with those decadent chocolate cakes that are gluten-free, and I
know there must be a real name for these other than gluten-free, they are
made with melted dark chocolate and egg yolks and cream - anyone? anyone?
Beuller? They are fudgy and rich and a 6 inch round cake feeds 6-8.
Another factor is using a thin commercial crust vs. a homemade one that
would probably stand up better to multiple cuts. That and keeping warm
water handy to wash the knife off with every couple of cuts.
Veteran of MANY a buffet line
Do you actually have a traditional recipe for pecan pie from
say 1910-1940 that says it serves 12-20?
(Can you even cut an 8 or 9 inch pie that thinly?)
I would guess that appetites were rather hearty then and that a pecan
6-8. Wouldn't a hostess serving pecan pie and cutting it in so many
small slices be seen
as miserly? Scrooge-like?
If you went to a restaurant and ordered a slice and they gave you one
twentieth of a pie, wouldn't you be upset?
What actual evidence can you offer in terms of serving instructions or
> Keep in mind that portion sizes are smaller than you're probably
> thinking. One pecan pie can serve, not the "usual" six or eight
> slices, but 12-20 slices. Also, you don't eat it alone, you eat it
> after a nice healthy meal that includes protein, which helps your
> body process the extra carbs.
> Judith / no SCA name yet
More information about the Sca-cooks