[Sca-cooks] amounts of food per person

Terry Decker t.d.decker at att.net
Tue Apr 5 19:01:35 PDT 2011


When you are trying to serve 120+ (the smallest feast I've done was 80, the 
largest over 400), trying to display carving skills in a timely manner is a 
problem.  I can't find enough knowledgeable carvers.

It might make an interesting course for King's College, however.

Bear

----- Original Message ----- 

However, if part of what the people running the feast want to do is to 
demonstrate period carving methods ... as detailed in some of the period 
carving manuals ... then you want to serve a whole critter.

Juana Isabella
West

> Whole chickens are great for appearance or in specific
> whole chicken dishes,
> but on a couple of occasions, I've been the only person at
> the table that
> knew how to carve a whole chicken. I also am of the
> opinion that thighs
> provide the most meat for the least cost.
>
> Bear




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