General Discussion

Discuss chow in general, including personal preferences (ketchup or mayo on fries?), national cuisines, discontinued products, and other sundries.

McCormick Gourmet Collection - Roasted Saigon Cinnamon

by HillJ 4 years ago

I just saw an ad and recipe for using this new spice under their gourmet collection in BH&G magazine. I really lov...

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ScJonz commented 2 hours ago

How long can a thawed turkey sit in the fridge?

by jnk 5 years ago

The title says it all. I ended up with a turkey that couldn't be donated. It went into the fridge frozen on Wednesday...

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acgold7 commented 3 hours ago

My cantaloupe tastes like nail polish remover. Anyone?

by Jeda 11 years ago

I cut open an organic cantaloupe last night, and while it wasn't as soft and ripe as I'd hoped, it was sweet and flav...

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palestininian commented 7 hours ago

Cooking at higher temps bad for your health?

by newbiefor1 8 hours ago

What Temperatures are we talking about here? I never burn my food but I like to bake chicken at 400 and up and I lik...

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Foxeyblue commented 7 hours ago

Used Cookbooks - Where to sell them?

by ioppoi29 10 months ago

What's the best place to sell used cookbooks? I have over 50 I'm trying to unload. BMV, Reread, Circus books etc. are...

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brenda_wallace47 commented 13 hours ago

Best frozen pie crust?

by dinami 10 years ago

In your opinion, what is the best frozen pie crust out there?

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MikeG commented 1 day ago

Orange and Pink Cheese Molds -- Really (Really!) Bad or ..."Not So Much"?

by alkapal 7 years ago

Help me sort out whether I should absolutely not scrape or cut pink or orange molds on the cheese in the fridge. I g...

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medlar commented 1 day ago

Ackee

by Caralien 8 years ago

I just had an amazing breakfast this morning at De Island Breeze: ackee and saltfish. While looking it up, I found...

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Dafquez commented 1 day ago

Help! Difference in taste between Parsnips & Turnips

by rachel12 10 years ago

For Thanksgiving I want to make a gratin with shaved truffles. I know I need to use a mild vegetable and cheese so as...

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Anniebird commented 1 day ago

Best Pecans in the World!

by Pssst 13 years ago

I grew up in a small town in Texas and moved to San Francisco in 1986 and have been here ever since. But I go back ev...

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stringrrl1 commented 2 days ago

Question about KimChee

by Saluti 5 years ago

Today I tried KimChee for the first time. When I opened the jar it pretty much exploded and the liquid it was in see...

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fpunky commented 2 days ago

Powdered Chocolate Frosting Mix?

by vvvindaloo 7 years ago

My mother, a chocolate frosting fanatic, tells me that there was once a superior alternative to frosting in a tub (as...

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shazzz commented 2 days ago

When buttermilk goes bad (how can you tell?)

by miss louella 11 years ago

I bought some buttermilk for baking and when I opened it there were lumps. Yes, lumps. The buy by date is tomorrow, b...

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chelseas commented 2 days ago

How long thawed meat stays good?

by camille 12 years ago

I tend to buy a bunch of meat in one shopping trip (mostly chicken and turkey cutlets, and ground lean beef and turk...

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acgold7 commented 2 days ago

What makes ramen ramen?

by Edokko 6 days ago

(This post began as a rant on Ruckus "ramen" but was morphing into a broader question about ramenness, hence the exis...

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Edokko commented 2 days ago

How do I know I'm buying a "good olive oil?"

by MarleneDietrich 6 months ago

I frequently see recommendations of having a cheaper olive oil for cooking and a "good" one for salad dressing and fi...

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wanker commented 2 days ago

Why does cooked chicken smell bad after being refrigerated?

by Bidnezz 10 years ago

I cook chicken breast at home and then take the leftovers to work. I usually put it on a salad, and often when I open...

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Cgee commented 2 days ago

Difference between icing sugar and powder sugar

by Musicbox_1818 6 years ago

Hello friends! I just came across something in a recipe that I never knew there was any difference in. This recipe ca...

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venezuela1999 commented 3 days ago

Balsamic Vinegar/Spaghetti Sauce Questions

by boltnut55 13 years ago

In case people are making faces, it's two separate questions :-) We got yummy bread from Il Fornaio to go this afte...

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Sullir commented 3 days ago

Pasteurized vs Ultra-Pasteurized

by cookingschool 10 years ago

From time to time I notice that a recipe will call for pasteurized heavy cream rather than the readily-available ult...

Caitlin McGrath commented 3 days ago