[Sca-cooks] amounts of food per person
Antonia di B C
dama.antonia at gmail.com
Mon Apr 4 19:29:35 PDT 2011
On 5/04/2011 1:42 PM, Terry Decker wrote:
>> On 5/04/2011 10:45 AM, Kathleen Roberts wrote:
>>> i always buy thighs when i do chicken. the ambiance may suffer, but
>>> one thigh a piece (in a three meat meal) seems to work pretty
>>> well. at least no major problems yet. ;)
>>>
>>
>> Yer what? How does a nice chicken thigh interfere with the ambience?
>>
>> I serve whole thighs if they're small and cut them in half if they're
>> large.
>
> They certainly don't interfere with the eating.
>
> 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.
I really like whole birds, but I've come to the conclusion that they are
just to awkward for diners to handle nicely and, as such, stopped
serving them. I like thighs especially for braised dishes-- I think
they're much more succulent than breasts.
I'm hoping to have whole turkeys for Yule, but only if I can find
sufficient fellows who want to carve.
And if the venue hasn't fallen down in the earthquake. I'm not too sure
about that bit.
--
Antonia di Benedetto Calvo
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Dulce et decorum est pro patria pavlovam coxi.
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