Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.
For a decade, Chowhounds have been mourning the discontinuation of Bonomo Turkish Taffy. The vanilla flavor tastes, say hounds, like the center of a vanilla Charleston Chew, but the taffy comes in chocolate, strawberry, and banana, too. The great news? It recently came back on the market.
"I am so psyched! After a LOONG absence, I finally have my Banana Bonomo back!" says sweetloon. "I got some online from bulkcandystore.com and it tastes just like it used to."
Discuss: Bonomo Turkish Taffy
This week's mission: Chickpeas gain mass-market cred. READ MORE
This week's mission: hot little bombs of conventional flavor. READ MORE
Most packaged foods pale in comparison to their homemade brethren. Hellmann's mayonnaise (Best Foods left of the Rockies) will do in a pinch, but homemade mayo usually tastes better. Ketchup, though—Heinz ketchup—is irreplaceable.
Sometimes Korean restaurants serve white rice in hot stone bowls—and sometimes, it's a more mysterious, purplish mixture of rice and beans. The mixture of rice and beans is pat bap, says SeoulQueen—it's considered healthier than plain white rice. "More unusual is ogok bap (a.k.a. chapgok bap), which is multi-grain rice," she says. "I usually eat these types of rice in winter as they are heartier than white rice or brown rice. The ogok bap is traditionally served at the first full moon of the lunar year and consumed toward the end of winter to provide needed nutrients."
Another Korean custom that is perplexing to outsiders is related by ritabwh: "At some restaurants, the waitress will spoon out the rice from the hot stone pot into a silver container, then pour tea into the hot stone pot. Why? This is "basically an old school way of scrubbing off the stuck-on crispy rice on the bottom of the pot," says joonjoon. "Think of it like a deglazed rice tea." This concoction, refreshing in its blandness, is called nurungji bap. "It's just an extra rice porridge type dish for you to eat as it is supposed to have health benefits including aiding with digestion," says SeoulQueen. "It is also eaten at breakfast."
Discuss: Korean restaurants and rice
Purple, orange, and green cauliflower has been around for some time—some of you may remember feeling a flutter of fractal-geek adoration for romanesco broccoli in the '90s—but it's been more of a fancy gourmet-store thing you buy for a dinner party. But now grocery store cauliflower brand Andy Boy has come out with three gorgeous colored cauliflower varieties, available at many grocery store chains for prices hovering around $2 a head.
Recently bouncing around the Internet: a wineglass for alcoholics. How can we make that kind of judgment call about a mere piece of glassware? The glass comfortably holds an entire bottle of wine. READ MORE
Pat Hammond loves Kate's Homemade Butter, made in Maine. It's "rich, creamy, sweet like good cream," says Pat Hammond. "I had the unsalted variety, and it had a lovely fresh flavor."
They have buttermilk, too, made from the churning of the cream for butter. Passadumkeg drinks it all the time, and says it's even cheaper than the ersatz stuff labeled "buttermilk" that you usually find in supermarkets.
Discuss: Delicious butter made in Maine
What were those judges on Top Chef smoking? Susan Feniger lost last season's Masters when she served Kaya toast, a traditional Singapore hangover cure. It's toasted white bread slathered with coconut jam and topped with a sunny-side-up egg doused in soy sauce. It was one of the most delicious things we ate in LA, when we stopped for lunch at Feniger's Hollywood restaurant Street. READ MORE