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@bareneed- That's how we transport our chili for tailgating at Packer games. Works for all types of hot dishes.

1. I usually figure 1/3 to 1/2 lb. of potatoes per person--my family loves mashed potatoes. 2. Fluffy mashed potatoes--russets. Chunky smashed potatoes--red skins. Somewhere in between--Yellow Dutch. 3. How far are you traveling? Regardless, I would heat up a few (depending on how many you need) dutch ovens in the oven at 200, along with some patio pavers (large flat bricks from Home Depot/Lowes). Line a a sturdy box (maybe a wine or liquor...

I'm with the extra liquid, only I'd plan to add it once you get there, heating it up and letting it add some heat to the potatoes. Cream with butter. Milk if you can't stand the idea of extra fat. 1/3 - 1/2 pound sounds good. Where do you live/what varieties are available to you? Here in the northeast my favorites are Kennebecs, Green Mountains, or Katahdins. The nearest thing you're likely to find in the store is probably...

Congratulations Traveller! How exciting! Aren't their some old (eastern European?) traditions about having bread and salt in your kitchen, or gifting bread and salt to a new homeowner so that their 'larder' is always bountiful? I suppose it depends on 'why' and 'when' you're coooking. If you're looking for something to fill a belly while you're unpacking, then that's one thing, but if...

I always use pork stock when I make tomato soup. Why? Because my mother always did.

Here are a few threads from a couple days ago for a good start: Sides: http://www.seriouseats.com/talk/2009/11/not-boring-thanksgiving-recipes.html Brussel Sprouts: http://www.seriouseats.com/talk/2009/11/brussels-sprouts.html I'm all into the three sisters idea this year and can envision a salad of roasted cubed butternut squash with hominy and red beans that would mirror the colors of Indian corn. Mario Batali has a fantastic roasted...

12 pounds of potatoes should be plenty for 25 people, with seconds or leftovers. Russet potatoes give that classic mashed potatoe texture. For smooth potatoes, use a potato ricer (highly recommended!) or food mill. For chunky, use a potatoe masher. You have a couple of options for transporation and heating: (1) You can cook the potatoes ahead of time - steaming would be a great method. And then mash them upon arrival. Heat...

Champagne!!

what do you u use pork stock in?

I have a great eggplant parmesan recipe that could double as a lasagna recipe if you just add the noodles... I also like this white lasagna with spinach and almonds... non-traditional, but still very good.