or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Urgent Question On Portioning, Please Help
New Posts  All Forums:Forum Nav:

Urgent Question On Portioning, Please Help - Page 2

post #31 of 39

Bah, I always go double rice. I'm too picky about mac salad.

post #32 of 39
Thread Starter 

LOL thetincook!

ALWAYS two scoop rice and one scoop mac salad, and no forget the brown gravy all over!!

LOL!!

Oh man, I'm home sick now...

where's my spam musubi?

post #33 of 39

What's not to like about Korean shortribs? Especially if you go with the traditional ribbon cut; which always impresses people unfamiliar with it. 

 

Sticky rice, however, can be an acquired taste. So you want to have a fall-back position just in case. Maybe broad egg noodles instead?

 

As to how your guests related to the food. At any party you will always have some who don't eat much, some who take a taste and run, some who never actually show up. Can't be helped. And that's what makes portion planning so much fun. eek.gif

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #34 of 39
Thread Starter 

Ya’ know KYHeirloomer, I had a hard time finding “flanken” cut beef ribs, we like them about a ¼ inch thick.  Recently though, my local grocer was walking through the store and asked me, “Are you finding everything?”  No, I replied and then explained what  I wanted.  Gratefully, the butcher understood went in the back and cut some up for me.  Another customer asked me what I was going to do that cut of meat and I said, Korean style marinated ribs, “You know how to do that?”  Google Baby!!  Two scoops rice with Aloha Shoyu and Furikake.  Let's not forget the Kim Chee!!  I'm in pig (or Cow) heaven!!

post #35 of 39

New cold cuts wouldnt't go. Had it been a luncheon they would. Seems like good old meatballs was most popular. Cannolli I fogured 3 each I was close considering a guest left early. Glad party went well Next time orientel theme maybe or international(1 thing from every country)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #36 of 39

 

Quote:
Originally Posted by kaneohegirlinaz View Post
  • Cheese and Italian Meats Platter = 32 pieces each of Mortadella / Genoa Salami / Sweet Cappacolla / Sopprasatta/ 3 oz. each of Fontina / Sharp Provolone / Fresh Mozzarella / Parmesan ~ the only thing that was eaten was the Genoa!!

 

I think people sometimes think Capacola is raw meat.  Same goes with Prosciutto.  Oh well, more leftovers for you!
 

 

post #37 of 39

or international(1 thing from every country)

 

I'm thinking, Ed, that you intentionally feed me these lines so I can pull your chain.

 

Let's see....eight people having to pick from several hundred choices (one from every country, you said). In addition to the food, let's not forget the wheelbarrows, so we can roll everyone home. lol.gif

 

Seriously, given things Kaneohegirl has implied, it seems her friends are not particularly sophisticated in culinary matters. If that's true, I would tread lightly on international foods. What I would do is introduce one item among more familiar ones. Then, after a few parties, they'll be saying how "Kaneohegirl always puts out the best food, and you never know what to expect," rather than, "oh, man, does she set a strange table."

 

KG, I'm really glad you found a butcher who'd cut the shortribs for you. A quarter inch is about right.

 

I did it myself, once, because I wanted to know I could. But it's nice if somebody else handles that chore---unless you're a lot better with a knife than I am.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #38 of 39
Thread Starter 

Yep chefed, I would love to introduce some other foods, but KYHeirloomer is pretty on spot, not too adventurous when it comes to food. 

And right on Kuan, more for us!!  They had no idea what the Cappa or the Mortadella was and frankly did want to.  I went out and found some crusty rolls and made some awesome sammies!!

Now I hope that you guys will also help me out with me next soirée, if you could be so kind as to take a look at my thread “Dinner Guest Menu Dilemma”.

post #39 of 39

i wanna learn

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Urgent Question On Portioning, Please Help