Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [serving-suggestion]

14 questions
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What foods/preparations demonstrate the flavor difference between sea salt and table salt?

Related to What is the difference between sea salt and regular table salt? What can I prepare that will work really well for a side-by-side comparison to demonstrate the difference between sea salt and regular table salt? Obviously, tasting the…
Dennis Williamson
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Looking for non-standard (i.e. no dill) fermented pickle suggestions

I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time. Here's a short list of what I'm NOT looking for: Anything using dill Sauerkraut Kimchee An example of…
haydenmuhl
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What is the most time efficient way to serve food fairly to ~100 people?

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 dinner on a given night. Right now, people line up to serve themselves from a large…
Meow Meow
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Soda from fridge to room temperature

Does taking an unopened can of soda out of the refrigerator and leaving at room temperature compromise the taste, flavor, or carbonation of the unopened soda can?
Ambrose
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What is a good side dish for a freshly boiled lobster?

I plan to boil a fresh lobster. Serving it only with melted butter and lemon seems like not enough. What would be a good side dish for it?
z-boss
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What to serve at a cheese tasting?

I'm arranging a cheese tasting for 10 adults in a few weeks, mostly hard Italian cheeses, and I'm wondering what to serve with it? I want the taste of the cheese to come through, but I also want people to taste the cheese as they would eat it…
Joe Casadonte
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How to choose appropriate drinkware for cocktails?

How do I choose the appropriate drinkware for cocktails? Is there really a difference between something served in a highball or shaker glass, and something served in a hurricane or Martini glass? How does the drinkware selection affect the…
KatieK
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Alternatives to serve with a tomato salad

This weekend we are making a Tomato and Chorizo salad. The recipie suggests serving it with goats cheese and ham, but we don't really fancy that. We are trying to think of alternatives to serve it with and we just can't think past Mozzerella. Does…
Ian Turner
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Homemade Pepper Sauce - Suggestion for a serving bottle

I'm planning on making a homemade pepper sauce that I saw on Serious Eats. The recipe is straight forward, but am concerned about the best way to 'serve' this sauce. I think the traditional way would be to have a tabasco-type bottle since that…
mikebmassey
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Making green tea

I want to know the exact method of preparation and consumption of green tea. How much sugar can be used if recommended? Can I opt for honey instead? If so how much? How many cups can be consumed per day?
aelin_s
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What are some appropriate accompaniments for satay?

I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian coleslaw of white cabbage, chilli, carrot and lime juice, but it didn't turn out all that well. Can anyone suggest…
ElendilTheTall
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How can I make menemen look better?

So, there is this famous Turkish dish called menemen. It does not look very appetizing: It is prepared using scrambled eggs, tomatoes, green pepper, onion and cheese. Here is a detailed recipe. There are some variations which don't use scrambled…
padawan
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Fresh popcorn serving size suggestion

I am planning to sell popcorn spiced with my own personal recipes, and i am looking to purchase bags for them. Each bag should contain a single serving of popcorn, but i'm not sure how much that would be. what is the suggested serving size for an…
Terry
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What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze?

On the heel of @ElendilThetall's question: Accompiniments for satay, I'd like to know the following. About a year ago I found this great recipe for Ostrich Fillet, which is basically flash fried in the pan and then the leftover juices is cooked…
DeVil
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