Food & Drink - 15 November 2006

Want to find recipe of Avocado wontons with Tamarind dipping sauce...

2006-11-15 11:31:54 · 5 answers · asked by ckdunlop 1 in Ethnic Cuisine

I really appreciate all of the help that I have been getting and the answers are so right but here are a few more questions about bartending, I certify tomorrow so I need as much help as needed!

1. In wine, name two reasons why a cork is presented at the table.

2. What is champagne classified as?

3. How can you tell that you used too much ammonium in a sink?

4. What is the difference between cash bar and host bar?

5. What does bruised mean?

So I won't get confused, please put a number in front of your answer so that I know which question you are talking about. Thanks so much for your help and efforts!!!

2006-11-15 11:31:53 · 2 answers · asked by taffyandewok 2 in Beer, Wine & Spirits

some one told me they add pork sausgae to their stuffing.. Do you cook it first or add it raw>

2006-11-15 11:31:45 · 7 answers · asked by Anonymous in Cooking & Recipes

2006-11-15 11:29:49 · 8 answers · asked by Anonymous in Cooking & Recipes

There's a chain steakhouse called Logan's, and their bread rolls are billowy, soft & sweet. Does anyone have a recipe for them, or similar? I don't use bread machines, I do everything by hand.

2006-11-15 11:26:24 · 3 answers · asked by lee_anne301 3 in Cooking & Recipes

Mine are starburst twix air heads skittles and m&ms

2006-11-15 11:25:09 · 27 answers · asked by dab4657 2 in Other - Food & Drink

OK, I went to a local dinner theatre place and they had a REALLy good chicken lasagna. Just looking for some recipes to compare to what I remember it having.

2006-11-15 11:22:39 · 6 answers · asked by Sarah 2 in Cooking & Recipes

2006-11-15 11:22:00 · 4 answers · asked by mahmoud a 1 in Other - Food & Drink

I dont know if its because my tastebuds evolved from when I was a kid or did they really change the taste. because it taste different than what I remembered. I know they made the bags smaller

2006-11-15 11:17:42 · 10 answers · asked by Go Bears Go 2 in Cooking & Recipes

Mine is Scotch on the rocks(or with water)

2006-11-15 11:14:47 · 34 answers · asked by Anonymous in Beer, Wine & Spirits

2006-11-15 11:14:40 · 6 answers · asked by jimisn 1 in Other - Food & Drink

2006-11-15 11:11:58 · 19 answers · asked by Everyday 2 in Beer, Wine & Spirits

2006-11-15 11:09:50 · 5 answers · asked by Anonymous in Cooking & Recipes

I can't stop eating them.

2006-11-15 11:09:38 · 12 answers · asked by Anonymous in Other - Food & Drink

Is the U.S. a Blue Country=Pepsi, or a Red Country=Coca-Cola.

2006-11-15 11:04:30 · 13 answers · asked by tdac43 1 in Non-Alcoholic Drinks

I haven't seen it anywhere...

2006-11-15 11:04:01 · 8 answers · asked by dolphinluver22000 4 in Non-Alcoholic Drinks

2006-11-15 11:03:42 · 2 answers · asked by Trance K 2 in Other - Food & Drink

what is the best way to store cooked pasta in the fridge there is no sauce on it but i want it not to clump together when i put it in the fridge

2006-11-15 11:02:51 · 8 answers · asked by Anonymous in Cooking & Recipes

2006-11-15 10:58:21 · 9 answers · asked by bigprimo3 2 in Cooking & Recipes

2006-11-15 10:56:17 · 6 answers · asked by Sam 1 in Cooking & Recipes

2006-11-15 10:54:52 · 6 answers · asked by Anonymous in Non-Alcoholic Drinks

2006-11-15 10:52:45 · 22 answers · asked by Anonymous in Other - Food & Drink

2006-11-15 10:52:13 · 11 answers · asked by ghettolady C 1 in Ethnic Cuisine

I'm interested in in a safe edible product that could be painted such as with a paint brush to paint cookies and such. White paint at least, would be good, then it could be tinted with food coloring.

2006-11-15 10:50:23 · 7 answers · asked by BRENT B_OCG 1 in Cooking & Recipes

i have tons of bananas that have gone all dark and soft and don't want to get rid of all of them, does anyone have any great easy recipes or ideas using bananas?

2006-11-15 10:49:36 · 31 answers · asked by Chaz 2 in Other - Food & Drink

2006-11-15 10:45:25 · 5 answers · asked by Anonymous in Cooking & Recipes

My boyfriend & I are looking for a decadent way to end a fine meal we plan to have. How does this sound?: Fonseca Tawny 10 yr. Port, a couple of dark chocolate truffles, and a cigar afterwards. Any reccomendations on port & truffle combinations? Is adding a cigar afterwards too much? Neither of us have actually had any port wine before, but looking forward to trying it! I don't want anything vintage, don't want to deal with decantering & the price! Thanks!

2006-11-15 10:45:12 · 7 answers · asked by Babeli 2 in Beer, Wine & Spirits

2006-11-15 10:44:42 · 23 answers · asked by Freakgirl 7 in Cooking & Recipes

My husband has a slightly elevated Cholesterol level. We've been invited to a dinner reception with the following menu choice: Breaded Chicken breast with ham and sauce OR top sirloin with mushrooms and onions. I think the sirloin is the safer choice. I have an issue with the BREADED chicken and the "unknown" sauce. what do you think?

2006-11-15 10:36:02 · 5 answers · asked by janice 6 in Other - Food & Drink

i would like different colours pink, blue, green i have machine
and how much it cost

2006-11-15 10:31:11 · 3 answers · asked by Anonymous in Other - Food & Drink