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You better also mean hasn't been thawed for too long either :wink:

Some hard cider and a flatbread pizza with shitake, carmelized onions, spinach, and chicken.

Not sure whether I hate that person or am that person :)

I do not anything to add, have not dealt with anyone with that particular issue, but would just like to thank Jody for thinking about someone like that. Many people don't and I know even when my diabetic friend would go somewhere, sometimes the limited options would be an issue. Its good to see...

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That's funny

Thanks everyone!

Protection

Thanks Janet!

I am okay with my different varieties of tabasco. Some people are too crazy.

Thanks Kayelle. I think I might change my quinoa salad to that. Perhaps just add some quinoa to it? Gotta love quinoa!!

Shanice

That certainly is an interesting idea. Not sure if I can convince my Fiancee that melted flowing cheese is a good idea though. :chef: I like the idea of the different sauces though :yum:

At a bias. And yes, I will have people helping me. I am making the recipes, and they will help finish and set up. Thanks for the ideas!

Water

Hey guys, I am new to this forum. Little bit about myself: I have been working in kitchens since I was 16, I have 3 degrees and a certificate in Culinary Arts, Baking and Pastry and Food Service Management. I love to cook, sharpen old knives, fool around with recipes, attempt to bartend...

Hey guys, So I am getting married at the end of the month and have put myself in charge of making the menu. We don't have money to get the whole thing catered, but are getting burritos from Chipotle as the main course (they will be cut in half so that people can enjoy other dishes as well [and...

I do not know about fresh coconut, but you could always toast your dried coconut in the oven. I normally do 325˚F, stirring every couple of minutes. The thai chilis, that does seem like a lot for a westerner without a heat tolerance. I would suggest making it with one, tasting it, and adding...

Cheese

Ah. Makes sense.

It seems rather flimsy to cut frozen food. Salt and Pepper said it was a bartender's knife.

Thanks. What is the use of the pointed end?

I mean if I am able to get that serrated edge off, I am all game, but not sure if my stone is heavy duty enough to manage. Just seems strange to stab meat and cut it with the same implement.

Figured it out. Tried to attach it with the wrong button.

I am trying to upload an image, but am having difficulty. Am not sure why it didn't post.