Posts by henry

I did weekend breakfasts at a B&B for several years and made a lot of these things. Like everyone else said, they're easy and versatile, and can be done day/night before. Here's something else to consider: To make a...

At the place I used to work, we had a lady who brought her fountain and chocolate, we provided all the strawberries, fruits, and everything else already mentioned, including gummy worms. It's best to have somebody stationed at the...

I've never seen it mentioned here, but there's an interesting blog out there my wife found out about in the New Yorker some time ago. I thought you guys might find it ineresting. www.waiterrant.net h.

Hi Pan, Yes, I'm here, reading right along, sounds exciting. I live in Tulsa and was excited to meet Panini and Momoreg last year and see all the creativity oozing through the exhibit. Panini's assistant was here then and...

We've owned the Braun 400W variable speed blender for about 2 years. It's used primarily to blend protein shakes with ice (crushed from the fridge door dispenser), and has been very reliable. Our previous one was lower wattage, and ...

So, why don't you hire more age 50+ workers that have a better work ethic than young sick kids? It seems this website is always full of these people that want to change careers.

I just returned from Dallas where I attended my nephew's wedding. It was a very grand and upscale event at a large Westin resort in North Dallas. The food, service, orchestra and all was very impressive. But you should have seen...

....pickled calamari.... h.

Murph, Besides the melon baller, you can also use the potato-peeler, the end that has the oval type edge. Just dig in there from the bottom of the pear and remove the core and seeds. After peeling it, take a small thin slice off...

Just a suggestion, change your recipe to an angel biscuit, which contains yeast plus another leavener, like baking soda and/or powder. They are are cross between a biscuit and a roll, don't rise much, you can cut them out with a...