+

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 9

Reload from page 1

Layout:

Kau Kau Chronicles - Vintage Hawaiian Cookbook Recipes Online

Melanie Wong
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.

Cantonese style Braised Goose Web with Sun-dried Seafood Casserole

Charles Yu
by Charles Yu 4 months ago

Another attempt of a Cantonese " Surf & Turf " Casserole using a mixture of fresh and sun dried seafood and meat with some 'kinky' ingredients thrown in! - Slow cooked Chicken Broth with Italian P...

Trying to organize the kitchen, ECI & SS, am I missing essential items?

n
by newbiecook77 4 months ago

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...

LAKSA - Home Cooking Dish of the Month (DOTM), March 2021

LulusMom
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...

Balsamico & EV Olive oils - does it matter to you?

c
by CHSeifert 4 months ago

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...

Oakland's Grand Bakery coconut macaroon recipe

Melanie Wong
by Melanie Wong 4 months ago

Sorry I didn't see this sooner. You'll want to save this one for future Passover and any time celebrations.

Imported Beurre au Sel--Better AND a Value??

kaleokahu
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...

Orange tier isn’t enough to convince these East Bay bars to reopen

Melanie Wong
by Melanie Wong 4 months ago

Not easy to decide when to reopen. I appreciate the thought and care the health and safety of staff and customers that these owners are weighing.

Boston Chinese Pork Strips

b
by barbqman 4 years ago

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...

DC area Peruvian white sauce?

p
by prciosasoy 2 years ago

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 ...

I Really Love Hamburger Hamlet Lobster Bisque...

c
by Chino Wayne 16 years ago

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's the difference between Bechamel and white gravy?

c
by Chandler114 4 months ago

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...

Calling all San Diego area Chowhounds! Does anyone know the recipe for Board & Brew sauce?

f
by FORRESTMAN 9 years ago

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...

Sur La Table Copper Pan

Angelus2013
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...

Beer Type for Beer Batter?

z
by zackly 9 months ago

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...

Norfolk County Eats?

c
by CygnusX1 4 months ago

Anyone here also on the Boston area Facebook group "Norfolk County Eats"? I REALLY want to like this group, but find it to be like a car wreck that I can't turn my eyes away from. Basically, Nor...

evaporated milk versus cream

d
by dutchdot 13 years ago

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?

Cooking 2 different meats?

l
by Lisa8192 4 months ago

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!!!

Toronto Life decided to do some actual restaurant reporting this week

Googs
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...

Bone Broth Fat

s
by saxie 4 months ago

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 ...