ChefToddMohr;1385269 Wrote:
>
> By "doses", I think you mean "portions"? Doses sounds like you're
> making medicine.
>
>> Whenever you're portioning items for a dinner, begin with a calculator,
>> not your stove. Start with a concerted effort to produce an exact
>> amount based on your per-person estimates. Don't just "eye-ball" or
>> guess, you'll have either too much or too little.
>

"begin with a calculator"... and you have the chutzpah to admonish for
saying "doses". Ahahahahahah. . . .

Portions and doses are the same... objective quantities like prison
feeding... real chefs prepare subjective quantites and call them
servings, based on the perceived appetites of the individuals... a
real chef is capable of determining the difference in serving size for
a 4 year old, a 14 year old, and a 40 year old. Just the term
"portion *control*" smacks of institutional feeding. The greatest
compliment one can bestow upon a chef is to ask for seconds. I firmly
believe that for any restaurant to deserve their 5th Star they must
offer seconds, and even thirds without charge... and with the prices
they charge they can well afford to... sheesh, even the dingiest
neighborhood gin mill buys the patron every 3rd drink.