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General Discussion

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

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NY Observer article about NYT's William Grimes

by Natasha 18 years ago

Did anyone read this article from a couple of weeks ago? I heard that a few NYC chefs mentioned how disappointed the...

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Natasha commented 18 years ago

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Dog Meat and Monkey Brains

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by Tord Svenson 18 years ago

The Chowhound contributors sometimes kvetch about where the meat comes from. We had a lot of jive on the Jay Leno Sho...

DARTAGNAN RECALL

by Anthony Bourdain 18 years ago

You've gotta feel bad for the folks at DARTAGNAN--at the busiest time of the year--probably their biggest year--when ...

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Allan Evans commented 18 years ago

Italian food newsgroup (in Italian)

by Allan Evans 18 years ago

Again a reminder to those reading Italian that the recipes posted on it.hobby.cucina have been amazing. Today someone...

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Brian Yarvin commented 18 years ago

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French rabbit recipes and website

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by Allan Evans 18 years ago

http://www.rex-du-poitou.com The Poitou area is near Cognac (and the extraordinary Pineau wine is produced here). Loc...

Laksa Recepy

by Tord Svenson 18 years ago

Gary Cheong wrote -- "Penang's laksa is not the Singaporean version that Natasha is looking for. The broth is tamarin...

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Tord Svenson commented 18 years ago

Indian recipe website

by Allan Evans 18 years ago

Thanks to the extraordinary messages bobbing up on the Italian food newsgroup (rec.hobby.cucina), this fine website, ...

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Tord Svenson commented 18 years ago

Okay, listen close!

by Keith 18 years ago

So, I close this site out, try to get back in and I end up on an adult site...What? So, I says to myself (no, not W...

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Keith commented 18 years ago

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Ashland, Oregon's House of Thai

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by Keith 18 years ago

Say all, If you're ever in Ashland, Oregon (oh, about two hundred and some-odd miles inland from the coast, and abo...

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The Beautiful Cookbook series

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by Keith 18 years ago

Okay guys and gals, have I got something to make your mouths water! Ya'll know the "Beautiful" cookbook series (you...

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grilling

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by billy 18 years ago

Has anyone had any experience using the newer "flavor bars" in a gas grill that are replacing the use of briquettes?

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Savoy site

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by Allan Evans 18 years ago

Another French website came up today, with remarkable recipes from the Savoy region (adjacent to French Switzerland) ...

Getting Etnic Restaurants to serve the real thing to "stoopid americans"

by Barbara S 19 years ago

Fred T. made an interesting point in a thread (mostly about Pearson's BBQ) on the Outer Boroughs board, concerning en...

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Tord Svenson commented 18 years ago

Chowhounds I Miss

by pat hammond 18 years ago

I miss: Lisa Antinore, Janet Traub, Amy Tarshis, and Pete Feliz. Are you guys just lurking these days? I get nostalg...

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Pete Feliz commented 18 years ago

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Fondue, anyone?

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by Patrick Thompson 18 years ago

Merry Christmas, y'all.Among other culinary accessories, I found a fondue set under my tree this morning. Can anyone ...

chowhound cnn.com

by stephen kaye 18 years ago

check it out, go to cnn.com scroll down page,beyond gourmet

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Jim Leff commented 18 years ago

Saveur

by Allan Evans 18 years ago

Good magazine going bad? Past issue on Venice trumpeted Marcella Hazan and Harry's Bar conglomerate as representative...

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Natasha commented 18 years ago

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Algerian recipe website

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by Allan Evans 18 years ago

Thanks to the French newsgroup, this URL was posted and contains some very good, workable recipes. It is in French, b...

Alsatian Recipes (in French)

by Allan Evans 18 years ago

Decent recipes from Alsace (in French) are on http://members.xoom.fr/mimu/ This was posted to fr.rec.cuisine, a wonde...

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Allan Evans commented 18 years ago

Non-Alcoholic Wines - Any Good Ones?

by Dena 18 years ago

I'm having my sister and father over for Christmas dinner and my dad cannot (should not) drink alcohol. Since I don'...

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gary cheong commented 18 years ago

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