[Sca-cooks] amounts of food per person

[Antonia di B C]

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.