u/sjb62644

When i make lasagna at home I like to let it rest before serving it so it can "set up". Just seems to hold together better. I reheat individual plated portions several at a time in a large microwave just before serving. It's still fairly warm when i do this since I've only let it rest for about an hour. I'm curious how they handle reheating lasagna in restaurants since it has to be made ahead and probably often stored overnight in the fridge. Do they simply microwave it?

I recently helped prepare a meal for 50 seniors and a volunteer insisted on using fresh cabbage to make slaw. We made it in the morning for a noon meal. She simply sliced the cabbage with a knife and then added mayo, sugar, salt, celery seed, and vinegar. We got many complaints that the cabbage was too tough to chew. I assumed that elderly people often had teeth problems until I tried it and thought the same thing. How do you avoid this?

I rember seeing an interview with Alice Waters where she said you should always gently tear very fresh lettuce to prevent it from turning brown as it will when using a metal knife...

I know that her restaurant was in produce heaven in Northern California, but I find that there is no difference when using "store bought lettuce", typically Romaine. After a day or two the edges begin to turn brown, torn or cut.

I have found that if I tear down a head of Romaine completely and store it in an air tight plastic bag I am more likely to include a fresh salad with dinner rather than having to prep lettuce everytime I want a salad. Of course I run it through a salad spinner during prep. But regardless, after a day or two the edges begin to turn brown.

What am I doing wrong? I don't buy bagged lettuce for a number of reasons, including it not being very fresh. Just wondering if I could improve on my technique to buy at least a couple of days of freshness when prepping lettuce. Thanks for your input!

Crazy I know. But did anyone you know work at Florentina in Kendall Square in 1987 to 1989? I would love to know the recipe for Eggplant Parmesan they served...simply the best. A very popular eatery. Nothing I can recreate comes close to their offering. Please please...meaty delicious and compares to nothing I can find/recreate. Bravo and thanks !

Crazy I know. But did anyone you know work at Florentina in Kendall Square in 1987 to 1989? I would love to know the recipe for Eggplant Parmesan they served...simply the best. A very popular eatery. Nothing I can recreate comes close to their offering. Please please...meaty delicious and compares to nothing I can find/recreate. Bravo and thanks !

Does anyone remember the name of a restaurant that was next door to the 101 Main Street building in Cambridge in 1987-1988 located in the Luke Building 135-145 Main Strret. Breakfast and lunch was served, mostly take out but some space inside...focus was on Italian I think. Would love to track down the proprietor of that restaurant. Thx

Kicked out of askculinary lol

I was hoping some experienced sandwich makers could tell me the proper order to make a sub with Italian meats and cheese so that they don't fall apart, get soggy, and taste like an authentic one but made at home. I know the bread I can buy may not be what they use in NYC or Chicago so I'm forced to use Italian or French or maybe a small baguette and prefer to hollow it out. I like everything just not sure how to put it together - what goes on the bottom middle and top. The ingredients I will use include the following but would love suggestions:

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Meats, such as soppressata, mortadella, capicola

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Cheese, such as sliced provolone

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Lettuce/tomato/onion/hot peppers or giardiniera

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Dressing, such as oil and vinegar

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Maybe a shake or two of dried herbs

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It sounds simple but they never taste like the pros make.

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Thank you.

I was hoping some experienced sandwich makers could tell me the proper order to make a sub with Italian meats and cheese so that they don't fall apart, get soggy, and taste like an authentic one but made at home. I know the bread I can buy may not be what they use in NYC or Chicago so I'm forced to use Italian or French or maybe a small baguette and prefer to hollow it out. I like everything just not sure how to put it together. The ingredients I will use include the follow but would love suggestions:

Meats

Cheese

Lettuce/tomato/onion/hot peppers or giardiniera

Italian dressing

Maybe a shake or two of dried herbs

It sounds simple but they never taste like the pros make.

Thank you.

Kicked over from ask culinary...

We eat a lot of shrimp and order wild caught Key West pinks or other gulf shrimp direct from Florida and or Texas on a regular basis. Over the past year I have noticed that removing the shells from both cooked and raw shrimp has become much more difficult. Initially I thought it might just be a seasonal thing, but I'm beginning to think that the shells are thinner or more fragile than they ever used to be. I typically buy U12-15s, but often settle for U16-20s depending on price or availability. I might be crazy but I'm beginning to wonder if something bigger is affecting the shells of these crustaceans, like climate change etc. Anyone else notice the same thing?

We eat a lot of shrimp and order Key West pinks or other gulf shrimp direct from Florida and or Texas on a regular basis. Over the past year I have noticed that removing the shells from both cooked and raw shrimp has become much more difficult. Initially I thought it might just be a seasonal thing, but I'm beginning to think that the shells are thinner or more fragile than they ever used to be. I typically buy U12-15s, but often settle for U16-20s depending on price or availability. I might be crazy but I'm beginning to wonder if something bigger is affecting the shells of these crustaceans, like climate change etc. Anyone else notice the same thing?