General Discussion

This time of year in CT we have corn on the cob shipped in from Florida or Georgia. I guess the varieties are called "Super Sweet" as they maintain their sweetness for a week or longer. Over th...

This article pricked my interest. "The hyphenated diaspora foods Chinese created are frequently maligned as inauthentic or watered-down, a narrative that Peter Kim, executive director of Brooklyn's...

by ttoommyy 9 years ago

Unless I know a person very well, I cannot eat something homemade by someone who is just a passing acquaintance, a coworker, a friend of a friend, etc. My mother also "suffered' from this and my br...

They are showing up at the market now. How do you like them prepared, and who does it best in our area?

by opinionatedchef 3 years ago

Driving me nuts. You know "oyster crackers"?- a tiny soda cracker that New Englanders often eat with chowder? Well in the 60's we used to have 6" round flat discs just like oyster crackers. "low fa...

I have ordered babkas and challas from this website and all I can say is they are the standards by which all others should be judged. To challenge a Seinfeld reference, none of their offerings are ...

anyone know where to get sourdough as great as that made at kate mantilini on wilshire @ doheny [now closed]? have not found a loaf that holds a candle to it.

I'm making a recipe that calls for 4 tbsp of caster sugar. Never heard of it. Can I substitute regular sugar for it?

Rhubarb: loaded with nutrients, delicious, easy to grow, and ... rare? My Chicago supermarket doesn't know what it is. This morning I saw a tiny amount of it at the farmers' market and it was $6 fo...

While having cocktails with friends at a local happy hour spot, we got into when we had our first taste of certain foods and beverage. Well, it was fun recalling our earliest culinary memories and ...

I read somewhere that hamburgers will become more tough and chewy when you press the meat down too much when forming a patty...however it often gets smashed before you get home. When you are orderi...

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 flavorful... but it tasted strongly like nail polish remover (acetone?). Has this ha...

by Rachael5000 7 years ago

I love food. I love fine dining just as much as I love the taco truck (I probably like the taco truck more actually). But what I love more is sitting in my kitchen eating the food that I love the w...

I have a bunch of lemons that were in the fridge drawer (not sure how long). They are sort of soft if I squeeze them. If this was an orange or another piece of fruit, I'd toss it. I am wondering...

Now that Unilever has wrecked Hellmann's Mayonnaise by changing the formula, what are former Hellmann's lovers using instead? In another post, several people recommended "Duke's" and said that i...

I tried to make red yeast rice (a Chinese product) for the first time. I read that it can be made like regular white rice, but it came out tremendously bitter. Also, it softened and turned to mus...

Hi! I love mangoes! They're my favorite fruit easily. However, I've found that like 50% of Ataulfos I get have this dry, striped, woody stuff. It occurs most often near the core, but it can appear ...

by Jpan99 6 years ago

Muller Greek yogurt with a corner of nuts. The best by date is May 13. It looks good, smells good, tastes good. I just ate it. Delicious. Should I have any concerns?

Please help me understand the differences between food & beverage that would be considered tart or sour....

OK, so I know Greek yogurt is thicker than regular. That's the point, right? But I had a big bowl of Fage 2% this morning and it seemed really, really thick. Like I had a hard time getting it down....