European and US travelers seem to want it light. We make mini-muffins and serve toast sliced from a home-baked one-pound loaf, instead of the usual 2-pounder. We even had to scrap old waffle maker for a model that produces at 60% the old serving size. Some people hate to waste food; some people will leave food no matter how small the portion. Food waste happens..
Tom said:
European and US travelers seem to want it light.
Good points, and I agree. But when you serve the mini stuff, just make sure there's enough for ME go get seconds! I like a big breakfast when I'm on vacation (I live on Atkins Chocolate Chip Granola Bars for breakfast when I'm
not on vacation).
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Arkansawyer said:
Tom said:
European and US travelers seem to want it light.
Good points, and I agree. But when you serve the mini stuff, just make sure there's enough for ME go get seconds! I like a big breakfast when I'm on vacation (I live on Atkins Chocolate Chip Granola Bars for breakfast when I'm
not on vacation).
There is always an exception to the rule. Our recent English visitors finished off a quiche with potatoes, thick-sliced bacon and fresh fruit with juice and coffee. The meal was so light, they had to be carried out on stretchers.
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We always have plenty of food. Even with just a few tables, I have been doing buffet for fruit and breakfast meat (aka pork) and invite folk to go back for 2nds. Indeed, people start virtuous, and will go pick up another sausage. What I am trying to do is let people feel in control of their portions by not overloading the plate - they get to do that.
Of course, after the most diet conscious types have enjoyed a nice farm breakfast (local eggs to order, home bakery, etc.), I announce the next course is country fried pork chops and gravy ... beat ... just kidding. I get the greatest looks of spontaneous horror.
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