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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.

Thanksgiving count increased!

by amaK 5 days ago

I already ordered a duck for our small 4-person Thanksgiving, along with a special wine selected for that. Just learn...


thegforceny commented 6 hours ago

What herbs can I use to make the food taste better in my senior citizen complex?

by scout429 4 days ago

I now live in a senior citizen complex and the food is very bland is there some herbs i can use to make the food tast...


GaryUES commented 7 hours ago

Are city pigeons safe to eat?

by RealMenJulienne 7 years ago

"When you look at a pigeon, you might see a dirty, rat-like bird that fouls anything it touches with feathers or fece...


seefoo commented 8 hours ago

Ruth's Chris and sizzling steak butter

by Watts 13 years ago

Over on the San Francisco Board, PekoePeony wrote about Ruth's Chris' habit of serving butter on steak, and their "se...


jason_bourne commented 1 day ago

The History of the Salad Bar

by Perilagu Khan 5 years ago

The Khantessa and I recently had a brief discussion on the subject of the salad bar's history in the US. Specifically...


masha commented 1 day ago

How long will sealed beancurd last?

by Howard_2 2 days ago

I just opened a package of firm bean curd that had an expiration date of June 15. It was still sealed, and looked an...


Howard_2 commented 1 day ago

Can you freeze freshly squeezed lemon juice?

by kemi5 8 years ago

I acquired a grocery-sized paper bag full of lemons from a friend that has multiple trees. Many of them were of the j...


BangorDin commented 2 days ago

General Discussion Be the first to comment

Can sunchokes be greenish?

by jmlehrfeld 2 days ago

I picked up some sunchokes (Jerusalem artichokes) at my produce store today. I had some doubts because they were kind...

Looking for 1977, 1978 or 1979 Bon Appetit recipe

by Nbetts 11 months ago

Please help me find a Bon Appetit recipe from the November 1977, 1978 or 1979 issue. The recipe was a turkey stuffin...


Jeanlaflamme commented 3 days ago

Food Science: what's the purpose of the baking soda in the ground beef?

by Howard_2 12 years ago

I have a dim sum recipe for some kind of meatballs. The recipe includes various flavorings (chopped tangerine peel, s...


acgold7 commented 3 days ago

How long can a thawed turkey sit in the fridge?

by jnk 6 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...


acgold7 commented 4 days ago

Now I'm Confused: What is a Stromboli and What is a Calzone?

by Chinon00 11 years ago

I was listening to a radio talk show today and the topic of what ingridients are found in a stromboli versus what are...


TEMuffin commented 4 days ago

How do you keep your schmaltz?

by SeaSide Tomato 6 years ago

When I roast my chicken(s) I drain any leftover fat into a glass container, cover it, keep it refrigerated, and use ...


acgold7 commented 4 days ago

Thinking of starting a soup shop

by Majortom41 8 days ago

Hi, not sure what section to put this is in although I would like to do most of the cooking from home so maybe it fit...


ElsieB commented 5 days ago

98-year-old needs to gain weight, doesn't eat enough: Food suggestions

by jhopp217 7 years ago

Hey, my grandother has emphysema and the docs said she burns approximately 3000 calories a day just trying to breath....


Bigley9 commented 5 days ago

Slimy okra soup

by misstina89 6 days ago

I made some chicken soup and added okra not thinking about the slime it will cause. Is there any way for me to make m...


medlar commented 6 days ago

Are there any peanuts or peanut products used in Japanese cuisine?

by shazzer65 11 years ago

Okay, not sure if this is on the right board....... Are there any peanuts or peanut products used in Japanese cuis...


MikeG commented 7 days ago