Recent content by siqnic

you must be using a diff google! Usualy people post questions like this becuase they have already tried google!

I didn't find anything.

I'm having a problem with the water from my pasta making my sauce runny. Its unatractive. It seams I cannot completly drain all the water out. My Pasta (angel hair) is also sticky if I don't rinse it. But if I rinse it, it becomes cold? Is it soposed be served warm? I dont' Know!

Thear is this realy greate resturaunt called Los Gaitos that I eat at reagularly and they have the best Pollo dishes. Two of my favorites are Ixtapa and Veracruez. I can't find any recipes for them on the www. Can any one help.

This weekend I'm frying fish. I've fryed fish since I was 15 only for myself and a few others though. This weekend I will cook for 30 people. I know that for a plated Entre you should cook 7 1/2 lbs of fillets per 25 people. Thats along with all the fixins This is just a fish fry with a few...

Preparing the correct quantities? Some whear out there is a guide. This guide tells you how much food to prepare per person that is being served. Example. If you are going to prepare fish, you should cook 2lbs per person. Does anyone know of a pdf or website with this info. I regularly cook...