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General Discussion

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

Keeping soup hot during event

by ROBOMAC 10 days ago

Was hoping someone might have some advise as to how to go about keeping our soups hot during a gathering. We will lik...

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ROBOMAC commented 4 hours ago

Saltines, Soda Crackers, Whatever...

by Caroline1 9 years ago

I used to love soda crackers. Gimme a can of sardines and a pack of crackers and you had one happy camper! But no m...

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Linevitch commented 11 hours ago

Cooked hamburgers left out - can they be eaten?

by cackalackie 10 years ago

We grilled out burgers yesterday and set up the buffet inside the house. When I was putting things away a few hours l...

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debbiedo72 commented 12 hours ago

When does cooked shrimp go bad?

by daeira 7 years ago

I feel like such a knob. I had pulled some cooked shrimp from the fridge for lunch. I thought it was shrimp from a fe...

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daera commented 1 day ago

Wedding venues query

by sonniu 7 days ago

Hi, Are there any venues outside of community centers that allow you to bring your own alcohol?

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islandgirl commented 1 day ago

What is the difference between cream of tomato soup and tomato bisque soup?

by Riatta 8 years ago

I love tomato bisque soup and I'm looking for a good, easy recipe. I hate cream of tomato soup. I don't know how they...

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GH1618 commented 1 day ago

Why is ricotta cheese so expensive now?

by mushroomaffairs 6 days ago

I love ricotta cheese and sweet ricotta desserts, I used to buy big containers of ricotta cheese for $1.99 or 2/$4 wh...

Ttrockwood commented 1 day ago

Finding Saltpeter for Corning Beef or whatever

by Bada Bing 4 years ago

This is a tangent from a thread that I started when looking into how to corn my own beef: http://chowhound.chow.co...

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biochemist1952 commented 1 day ago

What is side meat?

by chocolatetartguy 6 years ago

I was watching an old episode of The Fugitive and a hill folk granny offered Richard Kimble a meal of side meat, bis...

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Querencia commented 1 day ago

Chinese vs Italian Pine Nuts (pignoli)..big price difference. Taste difference?

by erica 10 years ago

The Italian ones are quite expensive in the Manhattan shops I visited recently. (Fairway; Buon Italia, etc) Chinese ...

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JayeDeete commented 2 days ago

Is 'love' an actual ingredient in cooking or baking?

by gutreactions 18 days ago

According to the Food & Drug Administration, it is not. They actually sent a warning letter to Nashoba Brook Bakery i...

nofunlatte commented 2 days ago

Can Dried Beans Go Bad?

by pixelrn 10 years ago

I found a couple of bags of dried beans in my kitchen and they are past the expiration date. I always thought that dr...

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Franceskelly commented 3 days ago

Bad tasting avocados recently?

by Rick 6 years ago

We were eating 3 avocados a week in the summer, and if I recall correctly they were hass avocados from Mexico. Now t...

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RockyRonnie2 commented 3 days ago

WARNING! Tilapia sold as red snapper (Izumidai) in sushi restaurants.

by paizley 2 years ago

WARNING! Tilapia sold as red snapper (Izumidai) in sushi restaurants. It comes from Chinese fish farms. Also many res...

paizley commented 4 days ago

Is a kcal = to a calorie?

by twodales 9 years ago

When I buy European food the food charts are in kcals. Are these equal to calories? Thanks.

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GH1618 commented 4 days ago

Magic Themed Party for Adults

by graggle 19 days ago

I am a catering chef and one of my clients is looking to host a "Magic Themed" Dinner for 300 employees. I've grown u...

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graggle commented 4 days ago

Uses for Blue Corn flour?

by Cflower5 8 days ago

I bought some blue corn flour (not cornmeal) in Santa Fe. I thought I could make cornbread with it but after looking ...

paulj commented 5 days ago

The best (store bought) hot dog buns

by iheartcooking 5 years ago

What are the best hot dog buns? And where can I find em? Are there hot dog buns out there that can stand up to chili...

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SeltzerGal commented 5 days ago

How to use a souse or head cheese mold?

by Modemac 4 months ago

I recently acquired a vintage cast iron head cheese mold: a scary looking bust of a pig's head, about eight inches ac...

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circe801 commented 6 days ago