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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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pummelo???

by Zeed Stun 18 years ago

What is a pummelo and how do you eat it???

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Laura commented 18 years ago

Foreign reviews

by Peter 18 years ago

I was eating today at the noodle place near the WTC, and noticed in the window a copy of a review in Japanese. It...

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Allan Evans commented 18 years ago

Any Chowhound people named

by J e r r y H i l l 18 years ago

Are there any Chowhound people named Jerry Hill? I need this information for my site (link provided). This request wi...

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Dave Feldman commented 18 years ago

The Belly Of Paris

by Anthony Bourdain 18 years ago

I am desperately seeking an English language copy of Emil Zola's THE BELLY OF PARIS (Le Ventre de Paris), said to be ...

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Steven Stern commented 18 years ago

Beginner's Cooking Class

by AHR 18 years ago

A sheltered friend of mine has decided that she wants to learn to cook (and yes, it's really a friend, not a case of ...

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Dave Feldman commented 18 years ago

General Discussion Be the first to comment

French recipe website

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by Allan Evans 18 years ago

Just spotted http://www.saveurs-de-provence.com/viepratique If you know some French, you can access 10,000 recipes. ...

The Belly Of Paris

by Anthony Bourdain 18 years ago

I am desperately seeking an English language copy of Emil Zola's THE BELLY OF PARIS (Le Ventre de Paris), said to be ...

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Steven Stern commented 18 years ago

General Discussion Be the first to comment

French Food Newsgroup

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by Allan Evans 18 years ago

On the newsgroup fr.rec.cuisine , a poster JP Mutin has been offering remarkable recipes: choucroute with fish, pheas...

Yuzu?

by Pat Hammond 18 years ago

I swear this is my last post today. It's a wonder I'm not fired. For months I've been looking for Ponzu sauce whic...

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pat hammond commented 18 years ago

how to cook a goose

by Rachel Hope 18 years ago

Some friends and myself are considering cooking a goose for New Year's Eve. Why? why not. I've never cooked a goose...

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Rachel Hope commented 18 years ago

General Discussion Be the first to comment

Cardoons

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by Allan Evans 18 years ago

An amazing posting on it.hobby.cucina today: Someone asked how to prepare cardoons (similar to celery but extremely b...

General Discussion Be the first to comment

Turkey Drippings

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by efdee 18 years ago

How much liquid does roasting a fresh turkey usually produce? I've had dramatically different results over the years...

Thanksgiving Wishes

by Jim Leff 18 years ago

Since it's Thanksgiving, I'd like to point out how incredibly lucky we are to not only have enough to eat, but to enj...

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Dave Feldman commented 18 years ago

General Discussion Be the first to comment

Thanksgiving Chef's Prayer

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by Anthony Bourdain 18 years ago

Please God; No more Turkeys... Farci avec foie gras or otherwise.. No more pommes paille No more bowling 22-24 pounde...

Houses of Gluttony

by AHR 18 years ago

Since I had to yank the sound card out of my trusty PC (which has taken up the nasty habit of smoking in its old age)...

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Jim Leff commented 18 years ago

Top 40 Value Restaurants

by Seth Ditchik 18 years ago

Thanks for posting the top 40 value restaurant synopsis. I can't say that I particularly agree with the listings...i...

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Jim Leff commented 18 years ago

Why the French don't suffer from their diet

by Alan Divack 18 years ago

In the unlikely event that eanyone missed the article on Paul Rozin's theories about the French diet in this weeks NY...

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4Freedom commented 18 years ago

scalloped oysters

by martin merowitz 19 years ago

Will be grateful for recipes; I know the one from a MRS. APPLEGATE book. Thank you. Martin Merowitz

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Roger Tribby commented 18 years ago

True Spanish Potato Omelet Recipe

by Marie 18 years ago

I printed and tried this recipe from the home page you posted, I made it exactly as written. It was delicious! The on...

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howler commented 18 years ago

What are you making for Thanksgiving?

by Rachel Perlow 18 years ago

I don't know about you all, but Thanksgiving with our family is a traditional affair. No contemporary new recipes ar...

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Patrick Thompson commented 18 years ago

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