I ordered a roast whole pig from a local meat market. They've told me that when I pick it up, it'll be fully cooked and in a foil lined box. My concern is what
I'm making this hash recipe for a potluck at work tomorrow. Tonight I did all my prep: Peeled, diced, roasted the sweet potatoes Diced the onion Diced the ap
I occasionally find myself opening a bottle of wine at a friend's ill-equipped house, and don't have any wine glasses handy. What type of serving cup/glass can
Has anyone figured out a clever system for distinguishing the size of a tablecloth when folded? Our dining room table is extendable with seve
I like the taste of beef bourguignonne and would like to create a vegetarian version of it. For that, I plan to use oven-dried, tempura-fried aubergine slices i
When I'm cooking, the thing that usually has the most leftovers, is the sauce. Most recipes always assume too much. This isn't a problem if you're cooking for j
My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, w
I make Swedish pancakes for my family every Thursday, as per Swedish tradition. Fresh from the frying pan they are crisp at the edges and very slightly crisp on
I have noticed that most people in the US serve the salad course before the main dinner course. However, my Italian relatives and my boyfriend's Italian relativ
What's the difference between serving from a ceramic plate and metal plate? I think the ceramic plate lasts longer, but suppose the metal one is in good conditi
This is not so much a cooking question but a serving question. The cake consists of layers of almond sponge, coffee butter cream, and chocolate ganache. At wha
How can I calculate the Amount Per Serving label in the nutrition facts. Not basing it as a recipe where it is already stated but by ingredients. For example,
I work at a nice restaurant and bar. We sometimes make pork loin roasts and gravy for our banquets. The pork is cooked to 145 degrees internally and is very ten
I'm having a large amount of guests over tomorrow and I wanted to know how can keep large portions of food hot and ready to serve without it getting cold or dam
My grandmother-in-law left us a very large collection of carnival glass. This has led to a mild debate over whether it is safe to use. Are there foods that sho
The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good af
I have a tin of 16 oz mixed nuts, whose label says Serving Size 1oz Serving Per Container 16 I have a can of 454g refried pinto beans, whose label says Ser
I'm the food manager at a student cooperative residence with 140 residents. A cook crew of 5 residents cook dinner every night, and usually 60-100 people attend
Is there a proper way Viennese coffee should be taken? What is the little spoon for? When/how should the sparkling lime water be taken? etc. A video would be
Are small baskets for french fries actually used to cook them or just to serve?