General Discussion

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

Best Pecans in the World!

by Pssst 13 years ago

I grew up in a small town in Texas and moved to San Francisco in 1986 and have been here ever since. But I go back ev...

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stringrrl1 commented 7 minutes ago

How long can a thawed turkey sit in the fridge?

by jnk 5 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...

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acgold7 commented 1 hour ago

Orange and Pink Cheese Molds -- Really (Really!) Bad or ..."Not So Much"?

by alkapal 7 years ago

Help me sort out whether I should absolutely not scrape or cut pink or orange molds on the cheese in the fridge. I g...

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chowlinda commented 2 hours ago

Is biltong healthy for you?

by Bullandcleaver 4 hours ago

Do you like biltong? then must read to know the limit of eating it.

Question about KimChee

by Saluti 5 years ago

Today I tried KimChee for the first time. When I opened the jar it pretty much exploded and the liquid it was in see...

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fpunky commented 6 hours ago

Powdered Chocolate Frosting Mix?

by vvvindaloo 7 years ago

My mother, a chocolate frosting fanatic, tells me that there was once a superior alternative to frosting in a tub (as...

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shazzz commented 7 hours ago

When buttermilk goes bad (how can you tell?)

by miss louella 11 years ago

I bought some buttermilk for baking and when I opened it there were lumps. Yes, lumps. The buy by date is tomorrow, b...

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chelseas commented 8 hours ago

How long thawed meat stays good?

by camille 12 years ago

I tend to buy a bunch of meat in one shopping trip (mostly chicken and turkey cutlets, and ground lean beef and turk...

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acgold7 commented 8 hours ago

What makes ramen ramen?

by Edokko 4 days ago

(This post began as a rant on Ruckus "ramen" but was morphing into a broader question about ramenness, hence the exis...

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Edokko commented 9 hours ago

How do I know I'm buying a "good olive oil?"

by MarleneDietrich 6 months ago

I frequently see recommendations of having a cheaper olive oil for cooking and a "good" one for salad dressing and fi...

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wanker commented 9 hours ago

Why does cooked chicken smell bad after being refrigerated?

by Bidnezz 10 years ago

I cook chicken breast at home and then take the leftovers to work. I usually put it on a salad, and often when I open...

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Cgee commented 10 hours ago

Difference between icing sugar and powder sugar

by Musicbox_1818 6 years ago

Hello friends! I just came across something in a recipe that I never knew there was any difference in. This recipe ca...

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venezuela1999 commented 17 hours ago

Balsamic Vinegar/Spaghetti Sauce Questions

by boltnut55 13 years ago

In case people are making faces, it's two separate questions :-) We got yummy bread from Il Fornaio to go this afte...

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Sullir commented 17 hours ago

Pasteurized vs Ultra-Pasteurized

by cookingschool 10 years ago

From time to time I notice that a recipe will call for pasteurized heavy cream rather than the readily-available ult...

Caitlin McGrath commented 22 hours ago

Baker's sugar?

by DKS1 10 years ago

Quick question - what is this?! Sorry for my naiveté, but I'm making a scone recipe tonight or tomorrow (thanks, C...

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bouncerdjwife commented 24 hours ago

Did Your Mom Repeatedly Cook a Dish You Despised?

by Perilagu Khan 6 years ago

My mom--God rest her soul--was a marvelous cook, and I still prepare several of her greatest dishes. However, she als...

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Querencia commented 1 day ago

Honeybells...are they worth it?

by jpmcd 9 years ago

$20 for the citrus, $10 for shipping...I love clementines, mineolas, pink grapefruit and navel oranges...will I like ...

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BillysuesRebel commented 1 day ago

any mushroom hunters out there?

by mchan02 11 years ago

i want to go pick some wild mushrooms this fall. has anyone been mushrooming in the area? any tips or particularly go...

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myallegro31 commented 2 days ago

What is the proper way to defrost meat?

by newbiefor1 10 days ago

I am a complete newbie and was wondering how to defrost meat? I dont need to do it quickly but what is the way you y...

babette feasts commented 2 days ago

Bacon Grease - Shelf life?

by WhatsEatingYou 4 years ago

I saved the fat when I fried up some bacon a few weeks ago and have been using pats here and there for eggs and saute...

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Baconbaconbacon commented 2 days ago