General Discussion

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


Does anyone know anything about aquafaba?

by Howard_2 24 hours ago

Aquafaba is the water that chickpeas are packed in. I've read that it can be used like egg whites--can be whipped like eggwhites, used in cooking like them. I've just started experimenting with...

honey-walnut prawns: anyone know their origins?

by tatamagouche 11 years ago

Wondering how this guilty pleasure came to be. A quick Google search merely points to its bastardization.

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The ESSENCE of French Sauces

by GTJ 1 day ago

My object: introduce myself formally, and a little rigorously, to *the French canon* to use Charlie's term. The more that I look into the question, the more certain I am of my general inexperience....


Anyone know what this is?

by CygnusX1 5 hours ago

Trying to identify this for a friend. I feel like I should know what it is, but it's escaping me.

Pho Attack

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...


Need help with a product

by DWDinAtlanta 23 hours ago

My mother in law was Japanese. She had many Korean friends. So not sure if this is a Japanese or Korean product. I have a recipe she gave me, my kids loved it and they both have asked about it r...

The ESSENCE of European Cooking

by GTJ 10 days ago

On a thread having to do with cast iron pots the topic shifted to French Cuisine and, in somewhat obsessive fashion as is my tendency, I decided to pursue the topic 'theoretically' as well as pract...


Gigantic Winter Melon for Sale

by Steve 5 days ago

I was outside a small Vietnamese market near my home and snapped the photo below. These are winter melons. I have never seen these monsters before. A lady explained to me that in Vietnam a fami...

Sweet and Sour Walnuts

by Ciaolette 15 years ago

I would like to make a dish I remember having at a Vegetarian Chinese restaurant. It was battered and fried walnuts in a sweet sour sauce. I know how to make the sauce but I wonder what type of bat...

Am I the only one who doesn't eat fruit or a lot of vegetables?

by pariscatlia 7 days ago

So please tell me I'm not the only one. Now I'm not joking, but the only fruit I eat is raisins and olives. Yes olives are a fruit surprisingly (I've done my research). And pretty much the only veg...


Mushroom Identification

by kySafran 6 days ago

Just spotted these while taking the bins out. They look fine to eat but can anyone confirm or give me a lead as to what they are? They are pure white all over including the gills.


First do no harm

by Hawashingtonian 4 days ago

Just saw this last night. One of the most painful things I've read. Here's a preview: "My landlord needed to fix the sink handle or something and asked if I had a knife, then proceeded to grab m...

I let my dried beans soak too long. Are they fermented now? How bad would that be, anyway?

by Tartinet 12 years ago

Okay, so I had great plans to save money by soaking and cooking my own beans. I put them in to soak, and then got super-busy and kept putting off cooking them. It has now been two days of soaking i...

Why is tarama (carp roe) no longer available?

by billrosenblatt 2 years ago

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 ...

South Indian vs North Indian food

by Morton the Mousse 14 years ago

A discussion on the SF board has left me wondering about this. Of course, there are hundreds of distinct, ethnic cuisines in India, but in California you tend to see Indian food labeled as either ...


CA Bay Area. What are you cooking during the blackout?

by seefoo 6 days ago

Trying to have some fun during all of this. I’m drinking all my beer for starters. I see a seafood blitzkrieg in my future. I have lots of tuna and salmon. I’ll be pulling out my two burner Cam...


Cranberry opened and unrefrigerated

by michaeljc70 5 days ago

So, I am going to be staying somewhere without a fridge. I like cranberry (vodka helps too). My question is, how long will the cranberry (Ocean Spray, not refrigerated when I bought it) last wit...

Cache River Basmati Gourmet Popcorn Rice...

by Littleman 9 years ago

Has anyone tried this rice. You can order it online from McKnight Milling Co. in Wynne, AR. It's outstanding and has a distinct popcorn smell when you cook it. http://www.mcknightmilling.com/

Seattle and Portland

by mboxermd 21 days ago

Three couples from New York traveling to Seattle - Portland and some of the coastal towns for seven nights. Trying to figure out the best way to fly in and out of the area - some great restaurants ...

What are enmoladas, entomatadas, and enfrijoladas?

by Chowpatty 13 years ago

I encountered these on the menu of a local Oaxacan restaurant and wasn't sure the owner would be able to describe them all in detail -- how do they differ? Other words on the menu I didn't understa...