General Topics RSS

Highlights from the General Topics and Cookware boards. Food trends, food products, and burning questions.

Rabbit: Too Cute to Eat?

tcamp wants to know: How can you eat something as cute and fluffy as a rabbit? Some hounds have a ready answer. “I eat them with a knife and fork

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Tasty and Convenient Prepackaged Artichoke Hearts

jameshig loves and heartily recommends Monterey Farms‘ packaged artichokes for their convenience and quality. “[Artichokes] are such a pain to clean and grill and I found their packs in the

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North America’s Banal Bananas

ipsedixit laments the fact that the bananas available in North American supermarkets seem to be pretty much the same. In other words, aside from ripeness, every big, yellow, and store-bought

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Swine-Free Sausage and Cured Meats

fame da lupo adores cured meats like salumi and embutido—all delicious pork products. Here’s the problem: fame da lupo is married to a non-pork-eater! This has created a food-shopping dilemma

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The Colors of Quinoa

Quinoa, the high-protein South American grain, comes in red and white varieties. What’s the difference between them? rabaja says that the red variety of quinoa is more flavorful. “I personally

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Getting Serious About Sauerkraut

Munkipawse loves sauerkraut, but only seems to eat it with a hot dog from a street cart. “[There’s] something about a steamy, blistery hot dog served in a warm, soft

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Favorite Foods from Leaner Times

Even those hounds who love expensive treats like foie gras and fresh truffles have a place in their hearts for simple, frugal food. QueenDairy was one of three kids raised

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Top-Split: The Better Bun?

If you live on the West Coast, like mucho gordo does, you are probably used to hot dog buns that are split on the side—they typically have a puffy top

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Getting Over Food Fears

Like any intrepid food explorer, CanadaGirl bought her first jar of kimchi, or Korean spicy fermented vegetables, but found herself a little nervous about tucking in. “I have wanted to

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How to Cook Wild-Killed Venison

mikey031 is lucky enough to be splitting a wild deer with a friend, and is looking for the right ways to prepare it. After all, while most of us are

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Why Are Cherries So Hard to Find in Japanese Food?

Michelly always sees Japanese artwork depicting cherry trees loaded with blossoms. They seem “as indicative of Japan as maple trees are for New England, and palm and coconut trees are

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Soft, Creamy Gnudi

Gnudi are like ravioli—but naked. The “nude” gnudi are basically “the traditional ricotta and spinach ravioli filling, minus the pasta wrapper and with a little flour added so they won’t

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Extreme and Barely Edible Hot Sauces

A standard hot sauce—the kind you might actually want to use regularly at your table—is made from chile peppers, which contain capsaicin, the chemical responsible for the natural flavor and

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Sugar’s Sweet Spot in Savory Food

What is the point of adding sugar to savory food? Querencia recently made a recipe that called for cabbage to be stir-fried with a teaspoon each of soy sauce, sherry,

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The Joy of Animal Fat

Do you eat what some consider to be the most unspeakable and politically incorrect part of an animal—the fat? “Most definitely, as long as it’s crispy and delicious,” says Transplant_DK.

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How Long Does It Take For a New Restaurant to Hit Its Stride?

When a restaurant first opens, it takes awhile for it to work out the kinks in the food and the service. So how long should you wait to try a

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Creamy, Crunchy Spreadable Cookies

Peanut butter just got some new competition. Jars of creamy, crunchy spreadable gingerbread cookies—products typically called Speculoos or Biscoff Spread—are showing up in American stores from Trader Joe’s to Publix

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General Topics Digest: 2011 Top 10

1. When in Rome, Try Artichokes “alla Giudia” 2. Your Own Personal Sad Café 3. How British People Eat 4. Slurp Your Noodles—Deliciously! 5. Ancient Roman Fermented Fish Sauce 6.

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For New Cooks: Learn Technique or Focus on Flavors?

If you want to learn to cook well, should you focus on technique or devote your energy to experimenting with flavors? Many Chowhounds weighed in on the side of learning

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A Bite of Good Luck at the Holidays

In many countries and cultures, it’s a tradition for cooks to hide a tiny charm in holiday foods to bring a bit of luck to the person who finds it.

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Festive Sweet-and-Sour Sauces

When planning your holiday soirees, remember: Party food shouldn’t be too subtle. For festive and intensely sweet-and-sour barbecue sauce, sherriberry likes to make a concoction that’s half grape jelly, half

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