General Discussion

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

Mysterious Powder in Lentil Bag

by JerkPork 5 days ago

Should I be concerned? Red lentils are a few months passed the date on bag, bought them probably over a year ago. Are...

dave_c commented 2 hours ago

Fake Crab Meat

by BARBARAMUR 2 days ago

Whoever invented fake or imitation crab meat obviously does not have a clue how crab meat taste. They should be mad...

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GH1618 commented 4 hours ago

Some Food Images from Japan

by nihonscope 2 days ago

These are random from a bunch of places here in Fukuoka, Japan

nihonscope commented 1 day ago

How long does heavy cream stay fresh?

by mctoft 8 years ago

Hi, I have some heavy whipping cream in my fridge, two cartons. Both have been opened. Both are expired (one a month ...

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zackly commented 1 day ago

How come my tuna fish never tastes as good as sandwich shops?

by Flynn 15 years ago

I feel a bit silly asking but it's true; when I make tuna fish sandwiches, they just aren't as tasty. I usually buy B...

coll commented 2 days ago

What Are Steak Tips?

by Willy3000 11 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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Sinlou commented 2 days ago

Do you eat where you shop?

by gutreactions 3 years ago

There are quite a few markets that prepare food to eat right on the premises and provide seating areas just for that ...

ad7yn commented 2 days ago

Just got braces and EVERYTHING hurts, need ideas for softer foods...

by pman 11 years ago

I'm told my teeth will hurt for the next few days. Tried fried tofu, and even that was a bit much. I food processed...

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Mollzzz commented 2 days ago

Pulverizing onions, garlic, shallots, ginger

by michaeljc70 10 days ago

Sometimes when I don't need to saute aromatics like onions, garlic, shallots and ginger, I put them in the blender w...

letsindulge commented 2 days ago

Shrimp Heads

by dtud 10 years ago

people seem to love "head on" shrimp. i used to only see this in bangkok - but now it's getting popular here in the ...

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stonecanoe commented 2 days ago

Quality of Shrimp these days [moved from Manhattan board]

by takk 8 years ago

I'm posting here because this is an active board of foodies, and I want to know if I am alone in my experiences of sh...

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Querencia commented 3 days ago

Powdered Buttermilk

by ptrend 3 days ago

Just got some powdered buttermilk and looking for ratio of water to powder and suggested uses.

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small h commented 3 days ago

Nachos as entree for open house?

by Toast_With_Jam 25 days ago

DD graduates from high school in June. Party will be at her dad’s house. It will be an open house, with about 50-70...

hotoynoodle commented 3 days ago

Which dessert/snack do you think is the best?

by bakersgold 8 days ago

I would like to make a new recipe and this is what I have come up with so far. *Chocolate Coconut cookie ( chocolat...

hotoynoodle commented 3 days ago

Can someone explain the logic behind consommé?

by lamb_da_calculus 5 years ago

I'm trying to build a nice background for cooking and as such recently read Volume 2 of Modernist Cuisine (my univers...

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SeanDirtie commented 3 days ago

Decaf chocolate?

by Shep 12 years ago

Lately, I've found that caffeine has been producing unexpected effects, beyond the desirable ones such as irritabilit...

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evmcg98 commented 3 days ago

Taco bar for 150 HELP

by abigail_miller 16 days ago

I’m doing a DIY taco bar for 150 people. I’m wondering how much meat(chicken and ground beef) as well as toppings I w...

LaLa commented 3 days ago

Panini Ideas

by tvan614 6 months ago

Does anyone have any favorite panini or sandwich recipes?

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sisterfunkhaus commented 4 days ago

"Curry Powder" as an ingredient: automatic suspicion

by vjtaylor 2 months ago

Honestly when I see "curry powder" as an ingredient in a recipe I tend to assume the writer doesn't know what they're...

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sisterfunkhaus commented 4 days ago