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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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Any Ideas on Canned Fish - Sardines, Smoked Oysters, Mackerel, Etc.?s

by TheBigLeChowski 1 day ago

I've only in very recent years come to discover and love canned seafood. Smoked oysters were my first love....I can e...

HeidiCooksSupper commented 22 minutes ago

Undercooked fish

by malvern girl 9 years ago

Just wondering if most people prefer to eat fish not cooked through. Lately I've been to 3 different restaurants (no...

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JerkPork commented 2 hours ago

Short trip - a food/goodie treasure hunt - ideas?

by flygirl 2 days ago

Good morning everyone I'm heading up to NYC on Memorial Day for an overnight, home the next evening. I'll arri...

C. Hamster commented 2 hours ago

Scott's Barbecue Sauce?

by Sam D. 13 years ago

I was thinking about ordering some of this North Carolina bbq sauce to try it out and wondering if anyone who's alrea...

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cookie4226 commented 14 hours ago

Mole Sauce

by Matt L 13 years ago

My mom loves it. I love my mom. I would like to treat her right Sunday by making some even though I'm an eager bu...

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scunge commented 17 hours ago

Picnic vs. Butt

by Junoesq 14 years ago

Okay, I just realized that this sounds like a battle of the bulge post, but it is not. My question is: For smoking ...

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puckhead commented 18 hours ago

No Milk for your Cereal?

by CanuckEh 6 years ago

I didn't have any milk for the cereal one morning. Previous times, I have used Orange Juice in it's place. It's...

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zakiyaanderson commented 2 days ago

What Is Your Opinion Of Copper River Salmon?

by PontiusPalate 2 years ago

A restaurant in my local area (Norfolk, Virginia) recently found a source of Copper River Salmon. According to the ma...

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Relampago commented 3 days ago

Tajima Kobe Ground Beef Patties

by zackly 3 days ago

I bought a refrigerated, vacuum packed 16oz. package of these 80/20, 4oz patties at my local Shoprite supermarket i...

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ferret commented 3 days ago

Little white worms in my morels

by brooklynmonkey 14 years ago

I brought some seemingly beautiful morels home from a very reputable market, only to discover they were inhabited by ...

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HoosierFoodie commented 3 days ago

Lunch/late breakfast in Rome--Worth a Pit Stop?

by Pei 8 days ago

Flying into FCO at around 8:30 on a Saturday, and need to be in Florence by evening. Question: is it worth stoppi...

jen kalb commented 3 days ago

I don't get the chicken and waffle craze.

by stricken 6 years ago

I do not understand the chicken and waffle craze, because I have yet to find anyplace that marries the flavors well. ...

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internalyouth commented 3 days ago

southern cooks: what is "ground red pepper"?

by toodie jane 8 years ago

Cheese straw recipes call for it--is it paprika? cayenne? huh? Help please and thank you.

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DeaWood commented 3 days ago

Who Invented Buffalo Chicken as a Pizza Topping?

by Turo 6 days ago

Whether you agree with Buffalo chicken as a pizza topping from a culinary or philosophical perspective or throw it in...

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Tabaka commented 3 days ago

What are the different types of brown rice?

by LorenzoGA 4 days ago

Let me start by saying I prefer fluffy long-grain white rice over brown rice, like I prefer white bread to whole whea...

ad7yn commented 4 days ago

*Hot* Chinese Hot Bean Paste (aka douban jiang)

by jesup 4 days ago

I used to use Chef Chow's Hot Bean Paste for a classic dish from college in the 80's, Hot Flaming Death, or sesame be...

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jesup commented 4 days ago

How many times can I re-use a single cinnamon stick?

by liu 11 years ago

I place a cinnamon stick in my tea before pouring in the boiling water. How many times can I re-use this same stick b...

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RominHawk commented 4 days ago

"Doughy" grilled chicken?

by MIMIMOM 10 days ago

My company had a function yesterday and we served some finger foods. One of the things we made was chicken, bacon a...

hotoynoodle commented 4 days ago

Breaking Eggs?

by hungry_pangolin 5 months ago

This might seem an odd question. I've been cooking for 40 years, quite successfully. Recently I've noticed on two dif...

Ttrockwood commented 5 days ago

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