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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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Laksa in NYC

by Natasha 19 years ago

Does anyone know where I can find a good version of the Singaporean laksa? (i.e., coconut noodle soup)


Maumau commented 18 years ago

crepe making machine

by Pat Hammond 20 years ago

I'm trying to locate a supplier for a crepe making appliance that is popular in Paris. It is sort of a hot plate/g...


pat hammond commented 18 years ago

Tough Beans

by Val G 18 years ago

I just brought home a bean soup from a local Pizzaria. The flavor was delicious but I threw most of it out because th...


jen kalb commented 18 years ago

General Discussion Be the first to comment

Legal Mortadella

by Jeremy Osner 18 years ago

After a 3-decade ban, the US is allowing mortadella sausage to be imported from Italy. The Times ran a story about it...

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Lunch near the Financial District (or S St. Seaport)

by J. Corle 18 years ago

Hello all: Can anyone suggest a place where you have enjoyed lunch or a quick dinner downtown? I would like to take f...

To Keith Re:Chowhounds in isolation

by Neil Anderson 18 years ago

Regarding Keith's exile in southern Oregon, I can say I relate. Living on the Maine coast, which is a fine place to l...


Keith commented 18 years ago

dare i say...atkins diet?

by kate 18 years ago

This is not meant to cause a stir amongst hardcore chowhounds, although most of us have probably at one time or anoth...


Keith commented 18 years ago

To Tom Armitage

by Keith 18 years ago

Tom, Well, I got a hold of a good Mexican cookbook (see all those posts below about my questions on Mexican cooking...


Keith commented 18 years ago

Cookbook query

by Susan 18 years ago

I've read some good things about James Peterson's "Essentials of Cooking." Has anyone out there seen/used it? Would y...


rachel hope commented 18 years ago

Mexican flavors

by Keith 18 years ago

Hey all, I'm wanting to know a few of the secrets used for the flavoring of beef and chicken in Mexican dishes such...


Tom Armitage commented 18 years ago


by Tom Armitage 18 years ago

A mention of pike quenelles over on the International Board brought back a fond memory of the pike quenelles I had at...


Alan Divack commented 18 years ago

Ethnic Foods web site

by Val G 18 years ago

From a recent review by Librarian's Index of the Interent: "Maintained by nutrition specialis...


Cathy commented 18 years ago

General Discussion Be the first to comment

Indonesian recipes

by Allan Evans 18 years ago

The following website has many standard dishes, with explanations of ingredients, most of which are readily available...

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The Taste of Dry, Aged Beef.

by Tord Svenson 18 years ago

Subject:Dry Aged Beef From: FOODMASTER@MEDIAONE.NET (PAUL DESORCY) Posted: January 30, 2000 at 21:04:54 Pa...

Cheese course for dinner party?

by Siobhan 18 years ago

I have been asked to bring the cheese course for a dinner party of ten. The cheese guy at a local store suggested t...


Siobhan commented 18 years ago

Huge portions

by Peter 18 years ago

The other day my wife and I had dinner at Fiorella's, near Lincoln Center. Nothing special, and overpriced.....It wa...


Josh Mittleman commented 18 years ago

General Discussion Be the first to comment

Raw milk cheese

by MU 18 years ago

In Salon: big article on raw milk cheese by Steve Shaw. Includes discussion of laws and sources for the good stuff. ...

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by Tord Svenson 18 years ago

Subject: Re(1): Cheap Eats - Chronicle's Version-Part 3 From: (Jim Leff ) Posted January 28, 20...

Bobby Van's - Worth the trip?

by Patricia 20 years ago

I'm looking for an outstanding steakhouse in Manhattan and a co-worker reccomended Bobby Van's. Is it really as ...


Joe Hickey commented 18 years ago

japanese sixth sense

by kate 19 years ago

I wish I knew more about this, but I hope someone out there will be able to help me. What is the sense that is descri...


Jeremy Osner commented 18 years ago

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