(Closed) A bit puzzled…

posted 9 years ago in Food
Post # 3
95 posts
Worker bee
  • Wedding: June 2013

Bang for the buck.

You can stretch ingredients in appetizer type things further than you can for entree type things.  So…it’s possible to get higher quality ingredients and still keep the appetizers cheap because the same quantity of comparable ingredient will feed more people than it would in an entree.

I’d also assume that there’s a little more time to prepare cocktail hour food than there is for entrees – I’ve noticed it can either be eaten cold or kept on heat for a longer time.

Post # 4
1320 posts
Bumble bee

@Aquaria:  Maybe small portions = more flavour per square inch? I know that when I cook, it’s much easier to make a small 6-person meal taste better than when I had to make food for 100 people.

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