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

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Tipping and confronting

by Kidco 1 hour ago

Regular non tipping husband and wife. Non tippers. Bill comes to approximately $50. Finally, decided to say somethin...


Kidco commented a minute ago

My roast chicken w red near thigh bone - is the whole chicken bad?

by lisaleira 20 hours ago

Hello!! I just roasted a whole chicken and I didn't use a meat thermometer to check the thigh, I just cooked it fo...


acgold7 commented 8 minutes ago

Sunday Soup

by munchkin1 3 months ago

I tried posting, but laptop decided to be lackadaisical. (Sp?) Shit the bed, basically. I was sharing and asking ...

thegforceny commented 17 minutes ago

"Soy sauce" used in American-style Recipes

by SamCurt 2 hours ago

This is probably only an issue for an half-Asian who cooks more Asian than American. We have soy sauces from sever...


MikeG commented 27 minutes ago

LoungeClub in Dallas ... what a joke!

by kodothedrum 2 hours ago

I was shocked at what was offered for food in the DFW LoungeClub. Flavored popcorns, potato chips, Lorna Doone cookie...

Thai Temple Food Market - 2017

by rainsux 5 hours ago

5/7, 5/21 6/4, 6/18 7/23 8/6, 8/20 9/3, 9/17 10/1, 10/15, 10/29 11/5

Is there any hope (moldy potatoes)

by lisaleira 13 days ago

Is there hope. One has a lot of mold, one has a little, one seems to have none. They lived in a bag together for two ...


lisaleira commented 15 hours ago

Hot vs. Mild Chiles - how to tell?

by acesveryhigh 5 years ago

I have a recipe that calls for roasted green chiles, but doesn't specify what kind. Since I can't handle super spicy ...


Sandnman commented 18 hours ago

Best brand of Cooking Michiu (rice wine)

by kairo 3 years ago

Looking for some tips on what brand of cooking michiu to use. I have the Lily brand right now, but, the fact it says...


cartaufalous commented 18 hours ago

Dry sherry for cooking

by Wendy Lai 14 years ago

I need some advice about dry sherry for cooking. Is it expensive? Is there a different between cooking sherry and ...


PSRaT commented 21 hours ago

Cincinnati chili has no kidney beans?

by sylvan 5 years ago

Cincinnati chili has no kidney beans? Would that make it a pasta sauce with chili spices?


birdiesbuddy commented 1 day ago

Is Shanghainese food greasy?

by learntocookchinese 2 days ago

In the bay area, Shanghai Garden/Chef Zhao are greasy. However, other Shanghainese restaurants that I like -- Happy C...


learntocookchinese commented 1 day ago

USA heavy cream vs UK double cream

by BevRS 5 years ago

I am British but sometimes spend a few weeks in the US. All I can get in stores there is "heavy cream" which is heat...

hotoynoodle commented 1 day ago

Guide to Taiwanese Stinky Tofu

by Melanie Wong 4 days ago

One of the few foods that I've yet to acquire a taste for . . .

tcamp commented 2 days ago

Herring: How do you eat it?

by Passadumkeg 9 years ago

I grew up on herring. It was a ritual for my dad to tale some fresh herring to my grandmothers on Thurs. and pick it...


Deepblou commented 2 days ago

Onion Fun. Not?

by munchkin1 5 days ago

Due to illness, I have a helper that shops for me and prepares very basic meals. I was always told onions should be N...


small h commented 3 days ago

Seasoning Cast Iron Skillet without an oven?

by Andy P. 14 years ago

Hey y'all, Sorry to post another cast-iron question, but I've got myself a bonafide dilemma: I was gifted two bra...


GH1618 commented 3 days ago

Chef wanted for an at home cooking class - sauces

by sten00 4 days ago

I'm looking for a chef to come into our home to do a cooking class centered around sauces for 6 adults. Does anyone k...

LiaM commented 3 days ago

What Are Steak Tips?

by Willy3000 10 years ago

I can't believe I never found out when I lived back there. What are steak tips, or is that like asking what's in a ho...


ChowHoundFan72 commented 4 days ago

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