General Discussion

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

Where does Jacques Pepin get his bright green pistachios?

by suepea 8 hours ago

On episodes of Heart & Soul and other series, Jacques cooks with pistachios that are amazingly plump and green. I've ...

Melanie Wong commented 2 hours ago

Mariners' Christmas Challenges

by Saylors_Christmas 1 day ago

I am working on a commercial ship. We did not get our full provisions which were expected at our last port, and there...

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saregama commented 3 hours ago

Suggestions for Great Caterers/Private Chefs in Palm Springs

by CACulinary 1 day ago

I would love an update on any suggestions for great caterers/private chefs in the Palm Springs (ideally closer to Ind...

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Motherhubbard commented 7 hours ago

croque-cignole

by italophile 15 years ago

I don't think this question is as hard as the one about ciwabo I asked the other day, but I haven't heard from anyone...

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Looozana commented 12 hours ago

Cooked Chili - Refrigerated Question

by khaos526 1 day ago

So I know and have read all the detail of cooking beef and not allowing it to sit out more than 2 hours. As well a...

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acgold7 commented 13 hours ago

How to save the runny marmalade

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by Stardust4300 14 hours ago

Here's how to fix it in 2 different ways.

Clementines

by Jambalaya 6 days ago

What's with Clementines the last couple of years? When these first came out they were very easy to peel, small, very...

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treb commented 14 hours ago

Cutting mango

by crn 5 months ago

I know how to cut a mango....but how can you tell what position the pit is in?

BeeRich commented 16 hours ago

Souffle like French toast

by Monica 1 day ago

I recently had a wonderful breakfast that was simply called french toast. It was shaped in perfect rectangular form....

Monica commented 17 hours ago

Why is White Cornmeal a Southern Thing?

by opinionatedchef 10 years ago

Aside from its use in (Northern)Johnnycakes, it seems that white cornmeal is used almost exclusively in ' the South' ...

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JeffinNYC commented 18 hours ago

Jokes Only Chowhounds Get...

by DuffyH 4 days ago

Showed this to my dude today and he was like, "What's a Mallard reaction?"

DuffyH commented 1 day ago

How long will uncooked beef roast last?

by kittyfood 2 days ago

We want to try smoking a prime rib for Christmas. Once I buy the meat, how long will it last before we cook it? For b...

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acgold7 commented 1 day ago

Present for a Chef

by mash1982 16 days ago

what can I give as a small birthday present to someone who is professional chef from Italy? Budget up to $100, but wo...

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worldwidefoodie commented 1 day ago

Hotel Room Cooking Hacks

by Bella1999 3 months ago

Thanks to Hurricane Harvey the Horrible, we will be living in a hotel room for almost 2 months at the least. My Inst...

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saregama commented 1 day 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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shelleh72 commented 1 day ago

Best appetizer or small plate you have been eating?

by minnywild 4 months ago

Looking for menu ideas for some new shared plates to offer and just want some feedback on what everyone has been crav...

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treb commented 1 day ago

Where to buy fresh nuts?

by cwladis 2 days ago

So I have tried buying nuts locally at Whole Foods, and online from various farms--and maybe I just have a particular...

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valadelphia commented 2 days ago

I hate peach fuzz

by ebchower 4 months ago

I can't remember the last time I ate a regular peach. I can't stand the fuzz and have always bought nectarines or ca...

BeeRich commented 3 days ago

When to freeze? Post-brine? Post-sous vide?

by muzicman82 9 days ago

Hi all, I'm making the ChefSteps Smokerless Brisket (again). It's a 14 lb brisket. It's currently brining. ...

dave_c commented 3 days ago