"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 11-20-2007, 07:37 PM   #11
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Quote:
Soft and/or hard shell tacos depends on availability
Ground meat

Shredded lettuce
Bell peppers (maybe, sliced or diced)
Tomatoes
Red onions
Guacamole
Maybe some chili peppers
Spanish rice like
Some kind of beans, if I can find refried would be the best if not Iíll make this mixture: beans, read onion, garlic and salt all put thru food processor
Tortilla chips
Salsa


Charlie, I can see you aren't getting very far with the quantities aspect so I'll try to help here. People can perhaps offer you an alternate view of my suggestions then, but at least it gives you a starting point.

Now I would allow a tablespoon of meat per taco, and likewise of lettuce. Now as to the other toppings, it is highly unlikely in my (limited) experience that people are going to put more than three or four extra toppings on their taco at say a couple of teaspoons each.

As to the rice and beans, allow a couple of tablespoons per person.

Generally you would only cater enough of any one dish for 3/4 of the people. If this is a main meal, you will need to allow 3 or 4 tacos per man, 2 per woman, and 1 per child, plus some extras. These are guides only you understand and as Expatgirl said, have some extra bits on standby, unopened.

This isn't a perfect guide but as I said, others more experienced than I can now amend my guesses. But at least it is a starting point.
__________________

__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-20-2007, 07:41 PM   #12
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Oh and I work on metric measurements where a tablespoon is 20mL.
__________________

__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-20-2007, 07:43 PM   #13
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I base my calculations on a 2 taco serving including the beans and rice so I mutiply by 1 1/2 servings some people will take 1 taco some will take 4 or more it has always balanced out for me.The problem is the self serve for that big of a group as we all know some people will take more than they can eat.
So my idea is to give them chips and salsa before hand this little trick should slow em down a little.
__________________
jpmcgrew is offline   Reply With Quote
Old 11-20-2007, 07:51 PM   #14
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Thank you Jackie and Bilby. Now I have at least something to work with.

Jackie how does gallons of rice translate into pounds?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-20-2007, 07:54 PM   #15
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
1/4 cup dry rice = 1 cup made rice (1 cup = 250mL)
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-20-2007, 07:56 PM   #16
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
You mean to say that it quadruples during cooking? Really? Wow.

Yeah, but I still want to know how much is 5 galons of rice is?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-20-2007, 07:57 PM   #17
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Quote:
Originally Posted by CharlieD View Post
You mean to say that it quadruples during cooking? Really? Wow
Whoops! No! I should have put 1/3 cup dry rice = 1 cup of wet rice

Typo!
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-20-2007, 07:59 PM   #18
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
I would need to find a convertor to help you with gallons Charlie. For me, 4 cups is equal to one litre. One pint is 625mL or thereabouts.

Imperial measures just aren't where my brain is!
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-20-2007, 07:59 PM   #19
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Ah, okay. What time is it by you? You must be in the middle of the night?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-20-2007, 08:00 PM   #20
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
No the 10am news is just coming on.
__________________

__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.