General Discussion

Are there any in the markets yet?

We have caviar 1 time a year, Christmas morning. Now with Russian Beluga being outlawed I'm wondering what folks are thinking of the farm raised options? I have enjoyed Osetra and Sevruga before....

Hi All, Has anyone else noticed a lack of "upscale" red wine vinegars? By "upscale" I mean above the level of the mass market brands sold by the supermarkets. After looking a while, it see...

Is anyone familiar with this product? I remember having it as a kid, and just saw that it was available online. If anyone has tried this candy lately, I would be interested in how it stacks up to m...

Where is Chef Francis Trzeciak?

by dionysaki 9 years ago

Hey everyone, I have been on a wild goose chase for a traditional Turkish/Greek ingredient, salep (also spelled salepi, sahlep, sahlepi, salop). It is a powder made from wild orchid root, and i...

by danna 10 years ago

I ate a nice bowl of Pho Tai about an hour ago. About the time I finished slurping it up, I felt this WEIRD sensation. Like my head was being compressed. From my collarbones, up my neck and into...

by cristina 8 days ago

I receive many, many inquiries from foreigners planning a vacation in Mexico: "Where should I go for lunch?" "What's a good time to go out for supper?" "I want to eat lunch at (X high-end restaur...

by opinionatedchef 7 years ago

http://en.wikipedia.org/wiki/Cullen_skink This food has just entered my food lexicon recently and I find Cullen Skink so hysterical and unappetizing that I have to laugh. "Who wants more cull...

by jrvedivici 5 years ago

I come to you my fellow hound countrymen/women on bent knee asking, no begging, for your kindness in sharing a remedy to get rid of bad, super bad, onion from hell breath and after taste. Last ...

After all these years, I suddenly remembered having to skim fat off the ground beef when I made pasta sauce with it. Now, even with 20% fat it still has little taste. I've tried adding half with gr...

I "make" my kimchi using as a starter a jar of the kimchi I buy at my farmer's market. I add veggies of many kinds and then turmeric, sea salt, pepper. Let ferment for a few days to perhaps ten. ...

I will be having a fish fry while on vacation and was thinking about brining the fish. I have read about brining fish in a few places but the percentages range from 4% up to 10% solution and the t...

ELENI'S COOKIES at Chelsea Market has a special on a three-pound can of shelled, salted peanuts for three dollars. I want to put some it in Zip Lock bags and freeze for a later time. Anyone know of...

I regularly use tarama (carp roe) in cooking. I'm talking about straight tarama, not taramosalata which is tarama mixed with olive oil and lemon juice. However, it's no longer available on store ...

by farmersdaughter 11 years ago

A new Japanese curry restaurant just opened in San Francisco (http://www.chowhound.com/topics/507174). I am curious as to what types of spices are in Japanese curry, and how it differs from othe...

Hi There, I am wondering about Mustard use as a condiment in fried fish. Is this something that originated in the Soul Food Era, or is it something people have done all over the world for many...

For years I've been searching in vain for strawberries which taste like they used to. Has all the sweetness been bred out of them? Of course, they're more beautiful than ever, but they're just not ...

At our July 4th cookout were were discussing the merits of seeded vs. seedless watermelon. My feeling is that old fashioned watermelon, with seeds, is sweeter, juicier, and has a better texture. ...