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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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Golden Grain Marinara Sauce

by sexychef 8 years ago

I have heard so much raves about this marinara sauce made by a company called Golden Grain. I just have to know wher...

Jasatt commented 4 hours ago

Is there any hope (moldy potatoes)

by lisaleira 13 days ago

Is there hope. One has a lot of mold, one has a little, one seems to have none. They lived in a bag together for two ...

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lisaleira commented 8 hours ago

Hot vs. Mild Chiles - how to tell?

by acesveryhigh 5 years ago

I have a recipe that calls for roasted green chiles, but doesn't specify what kind. Since I can't handle super spicy ...

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Sandnman commented 11 hours ago

Best brand of Cooking Michiu (rice wine)

by kairo 3 years ago

Looking for some tips on what brand of cooking michiu to use. I have the Lily brand right now, but, the fact it says...

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cartaufalous commented 11 hours ago

Dry sherry for cooking

by Wendy Lai 14 years ago

I need some advice about dry sherry for cooking. Is it expensive? Is there a different between cooking sherry and ...

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PSRaT commented 14 hours ago

Cincinnati chili has no kidney beans?

by sylvan 5 years ago

Cincinnati chili has no kidney beans? Would that make it a pasta sauce with chili spices?

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birdiesbuddy commented 19 hours ago

Is Shanghainese food greasy?

by learntocookchinese 1 day ago

In the bay area, Shanghai Garden/Chef Zhao are greasy. However, other Shanghainese restaurants that I like -- Happy C...

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learntocookchinese commented 20 hours ago

USA heavy cream vs UK double cream

by BevRS 5 years ago

I am British but sometimes spend a few weeks in the US. All I can get in stores there is "heavy cream" which is heat...

hotoynoodle commented 23 hours ago

Guide to Taiwanese Stinky Tofu

by Melanie Wong 4 days ago

One of the few foods that I've yet to acquire a taste for . . .

tcamp commented 2 days ago

Herring: How do you eat it?

by Passadumkeg 9 years ago

I grew up on herring. It was a ritual for my dad to tale some fresh herring to my grandmothers on Thurs. and pick it...

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Deepblou commented 2 days ago

Onion Fun. Not?

by munchkin1 5 days ago

Due to illness, I have a helper that shops for me and prepares very basic meals. I was always told onions should be N...

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small h commented 3 days ago

Seasoning Cast Iron Skillet without an oven?

by Andy P. 14 years ago

Hey y'all, Sorry to post another cast-iron question, but I've got myself a bonafide dilemma: I was gifted two bra...

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GH1618 commented 3 days ago

Chef wanted for an at home cooking class - sauces

by sten00 4 days ago

I'm looking for a chef to come into our home to do a cooking class centered around sauces for 6 adults. Does anyone k...

LiaM commented 3 days ago

What Are Steak Tips?

by Willy3000 10 years ago

I can't believe I never found out when I lived back there. What are steak tips, or is that like asking what's in a ho...

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ChowHoundFan72 commented 3 days ago

Nitrate Free Bacon- what's the difference?

by javaandjazz 10 years ago

Is there any noticeable difference between regular bacon and nitrate free bacon? I see nitrate free bacon at Trader J...

Ruth Lafler commented 4 days ago

LAMB - Domestic vs imported

by Bellachefa 3 years ago

Any feelings on this? Years ago I used to freeze a couple of US lamb and bring them to my car for hire driver and hi...

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Harters commented 4 days ago

Sun Noodles?

by mcintire78 5 days ago

Hi! I developed a real love for Sun Noodles in the last city I lived in. Their website indicates they aren't availa...

Ttrockwood commented 4 days ago

Apple mouldy at the core?

by FrenchSoda 7 years ago

I was happily munching my apple today when I got to the core and discovered copious amounts what looked like white mo...

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FreetobeZoe commented 5 days ago

Cookies from the 80s???

by jnb336 6 years ago

I'm trying to find some cookies from my husband's childhood that he talks about ALL the time! I'm pretty sure they d...

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tktagent commented 5 days ago

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