[Sca-cooks] History -- pecan pie recipe
Kingstaste
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.
Christianna
Veteran of MANY a buffet line
<snip>
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
pie served
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
actual recipes?
Johnnae
>
> 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
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