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paella power...

post #1 of 4
Thread Starter 
:piiI'm making a paella and thinking about ser




ing a soup special. Any thoughts on what kind?
post #2 of 4

Hmm forgive me but that seems a bit like saying,

"I'm thinking about painting a picture, really nice, to sell to someone. Any ideas"?

 

Almost too many factors to name, none of which you have provided.

Have you scoured the posts in heer for ideas and recipes? Always a goood start.

 

As it stands... TLI!

 

-Meez

post #3 of 4
Quote:
Originally Posted by Meezenplaz View Post

Hmm forgive me but that seems a bit like saying,
"I'm thinking about painting a picture, really nice, to sell to someone. Any ideas"?

Almost too many factors to name, none of which you have provided.
Have you scoured the posts in heer for ideas and recipes? Always a goood start.

As it stands... TLI!

-Meez

Haha that post made my day, i would start with whats in season and go from there. The Cost is going to be the factor that limits you. Id mean depending on what the price range your menu is.
post #4 of 4
Thread Starter 
I think. That. I mizunderstood what this place is. I am a beginner when it comes to profiles with food. Thanks for the advise about looking on here for ideas though, .. the paella. Came out rally good. All positive feedback from our guests .
.I did't know what kind of flavor would compliment the semi spicy. Seafood flavor it carried. But it came out well and learned just that much more. I'm. A rookie cooking at a pro level place looking for advice so I don't look like a complete idiotic, thanks for any tips or advice wink.gif:Di
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