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by Melanie Wong 4 months ago

Stumbled upon this website that has preserved and shared in searchable online format recipes from community cookbooks in Hawai'i from around 1950 to 2000.

Hi I am minimizing my kitchen to quality, essential items after some years of a break from cooking. Everyone on this forum is so knowledgeable and passionate and I have spent days poring over the f...

by LulusMom 5 months ago

Welcome to our DOTM reporting thread for March 2021. Our dish this month is laksa. Once again I rely on Wikipedia for a definitive description: Laksa is a spicy noodle soup popular in the Peranakan...

Now that I’m done getting my perfect cookware setup of all the best ECI, 2.5 copper, PLY, carbon steel and SS sandwich bottom pans & pots and my dream knife setup, I’ve always known I would start o...

by kaleokahu 6 months ago

OK, as a kid, my mom always bought double-salted butter when we were in Canada. We all loved the taste. Fast forward 50 years. On a trip to France as a... relic..., I rediscovered BaS and othe...

If you love or loved Pork Strips in the Boston area here's how to make them really easily and they are great: get a package of Dragonfly seasoning for Roast Red Pork. Mix a packet with 1/2 cup of...

My boys are in love with the stuff, but to me it looks like mayo with a little mustard in it. Anyway, does it have a name? Anyone have a recipe? TONS of aji amarillo recipes, but don't know about ...

And now, having read the recipe in the NYTimes, I know why, this is about the most complex lobster bisque recipe I have ever seen. Way to complex for lazy old me to try and create at home. Anyone...

What on earth is the difference between bechamel and white country gravy? I don't like sausage in my gravy so not all of them have sausage so that can't be it. Every time I see someone make bechame...

I'm new to Chowhound and I heard this would be the best place to come for help figuring out their recipe. First, has anyone been to Board & Brew? There are a few from San Clemente, CA to San Die...

by Angelus2013 4 months ago

So last week I came across an ebay listing of a 9.5 inch/24 cm Sur La Table copper skillet. I bought it for $59 + tax + shipping for a total of about $75. I don't know the exact thickness but judgi...

I made beer battered halibut over the weekend and it came out great. It was very crispy and simple to make which is my goal. I don't want to go through the trouble of whisking egg whites. I used e...

I have a recipe that calls for evaporated milk. As a dedicated believer in fresh is always better, could I/should I substitute heavy cream for the evaporated milk?

Help?? I’m cooking a 7 lb semi boneless leg of lamb and a 7 lb boneless pork loin roast. Any help in cooking at the same time? Or should I plan on doing the pork in a slow cooker? Thank you!!!

by Googs 4 months ago

For those of you fatigued with their sponsored articles and Wine Club ads, here's a couple of in-case-you-missed-it links. Yay, TL. Keep it up. https://torontolife.com/food/what-to-eat-now-toron...

After making a beef bone broth and it refrigerates overnight, there's a nice layer of fat on top to be removed - easily with a fork. Do people here ever use the fat for anything, or do you tend to ...