Welcome to Chowhound!

We've curated the best from the Chowhound community discussions into this feed. Create an account or log in to personalize your experience and live your best food life!

You are viewing page 5117

Reload from page 1


country ham -- how long at room temp is safe?

by john clark 15 years ago

I am planning an open-house day involving a country ham. My lizard-brain vaguely remembers a rule that foods become dangerous after forty minutes between forty and one hundred and forty degrees fa...

A recipe that I am following uses cherry tomatoes and r/o

by learner 15 years ago

asks for 1 1/2 cups of cherry tomatoes. How do you measure 1 1/2 cups of cherry tomatoes? Do you use that liquid measure cup or those stainless steel dry measure scoops or convert cup to a scale me...

Sandwich du Jour

by Kirk 15 years ago

GLOBAL TUNA Toasted Russian Rye Bread Can of Tuna Guys' White Albacore approx. 3 Tbsp Mayonnaise (full strength, Sir Gawain) approx. 3 Tbsp Sriracha Hot Chili Sauce (gives the sandwich about thr...

Help. Has anybody baked with Benecol?

by kiwi 15 years ago

I want to make the pear cake, but wondered if anyone knows if I'd need to make any adjustments for the above, or if I should forget about it. Thanks.

Mario Batali "Holiday Food" Recipes?

by mish 15 years ago

Does anyone have a favorite recipe from this cookbook? Last year on christmas eve we made the grilled lobster (yum!) but would like to try something new this year? Anyone have any favorites??

Quick meals after work outs

by swanee 15 years ago

Hello! Ok, so I work out after work 3-4 times a week. Because of that, I don't get home until 8 at the earliest. I am usually hungry but am too tired to cook so I'll have a piece of cheese and a...

Stand mixer recommendations/advice -- from general topics

by kjhart 15 years ago

ACm posted the following on the general topics board: [I am a new (and young) baker looking for a recommendation for my first stand mixer. I've done some research about the various brands, the ma...

Glut of Kiwifruit (Chinese gooseberry) HELP!!

by Tom Hall 15 years ago

We received a flat of kiwi fruit. Any ideas? Do they keep well and, if so, how should they be stored? Thanks.

fresh ham--need side dishes

by owen 15 years ago

I'm making a fresh ham for Christmas dinner and am looking for side dishes that will be good accompaniments. Some ideas I have are: peas and pancetta wild mushroom bread pudding (such a good rec...

Confused:Learning to cook and need advice on buying cookware r/o please

by nycchic 15 years ago

Yesterday, I bought: 1. All-Clad Copper Core 3 qt saute pan for 110 - to be used for everything like frying plantains, sateing veggies, chicken, fish etc. 2, Circulon 10 inch non-stick frypan...

is chicken safe to cook?

by MPD 15 years ago

At noon, took a 7 lb fresh roaster chicken from the fridge, placed it in a freezer bag, and took to the basement to put in the freezer. In the basement, put the chicken down to do something else. ...

Eggs for a Big Group - Strata? Fritatta? Scrambled?

by Lila 15 years ago

My husband just invited a ridiculous amount of people to our house for New Year's Day brunch. What can I feed a bunch of hungover people that isn't too fussy, and will keep for a bit as people com...

Potato Press-Does one exist?

by chuck s 15 years ago

Since I have spent the better part of the past week shredding potatoes and then squeezing the liquid out of the result, I wondered if there is some kind of potato press (similar to a cider press) w...

bacalao shopping in nyc

by stefani 15 years ago

where and how should i choose bacalao in nyc? i used to see suspicious looking plastic bags of the stuff in my lower east side nabe for the hispanic population -- is this okay for italian bacalao ...

Fresh Herbs

by rudeboy 15 years ago

Maybe I'm an idiot, but over thanksgiving I had the bright idea to put a storebought bunch of parseley into a vase with a little water, like flowers. I usually buy it by the bunch, use what I nee...

Rick Stein's Bread and Butter pudding

by annab 15 years ago

Does anyone have the recipe for Bread and Butter pudding that Rick Stein featured on his "food heroes" show? If not, does anyone have a good, if not definitive bread and butter pudding recipe? Thanks.

Honing Oil

by dw 15 years ago

Is there a specific brand of honing oil yall use with your whetstones? I don't want to put anything too toxic on my cooking knives....

lasagna: assemble now, cook later?

by versicle 15 years ago

I'm making lasagna for an office party. If I assemble it on Sunday and bake it on Monday, do I need to precook the noodles? Or will they absorb a lot of liquid while they sit overnight? I don't wan...