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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HELP re: Potstickers Origin?

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by Grace Toy 19 years ago

Hi there, Would anyone know for certain which province in China potstickers originate from? I need to find out for a...

Extreme Chowhounding

by Chris E. 19 years ago

For a highly entertaining account of dining at its most intrepid, I call your attention to the following: http://w...

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Jim Leff commented 19 years ago

Reviewer Anonymity

by Steven Shaw 19 years ago

Jim introduced the topic of reviewer anonymity--about which he is quite passionate--over on the Manhattan board (in...

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Barbara S commented 19 years ago

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Jamon Iberico

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by Robin Majumdar 19 years ago

I'm buying a Pata Negra Jamon for my father for Christmas and I wonder if anyone knows the best way to store it and...

Ruggiero fraud

by Rachelhope 19 years ago

Did anyone catch the article in the NYT about Ruggiero's extreme habit of credit card fraud? How did he think he c...

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Anonymous commented 19 years ago

The Velvet Turtle

by Mark Clinne 19 years ago

Is just one fine eatary! My name is Mark I am an ex- change student from Norway, some thing I can not see is how any ...

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G from Jersey commented 19 years ago

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Tullio's

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by G from Jersey 19 years ago

Does anyone know what happened to Tullio's on West 22nd St?

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HAPPY TDAY - THE BEST HOLIDAY

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by John Knoesel 19 years ago

All the best to my fellow chowhounds on this great day! I can't beleive this is our 2nd Thanksgiving together! Best ...

Lola's

by G from Jersey 19 years ago

Has anyone been to Lola's on 21st St. lately? Haven't been there in a while...wondering how it is...

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G from Jersey commented 19 years ago

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Ponzu or yuzu

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by Pat Hammond 19 years ago

Has anyone seen fresh Yuzu in their meanderings? I believe it's a Japanese lime. I'd be happy to have some of the ...

pizza class

by sharon 19 years ago

For all of you pizza-hounds out there---last night, we went to a pizza-making class given by Michele and Charles Scic...

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sharon commented 19 years ago

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Trip Report

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by David Russinoff 19 years ago

I happened to discover this web site last week while preparing for my annual weekend pilgrimmage to New York, a tradi...

Pumpkins

by Elliot Brown 19 years ago

Can anyone suggest a particular interesting orchard or farm for pumpkins within an hour of New York City? Bishops,...

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Elliot Brown commented 19 years ago

where to go?

by sharon 19 years ago

In a couple of weeks, my parents are taking the kids and my husband and I are going away for the weekend, alone toget...

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sharon commented 19 years ago

Soup Nazi Kitchen

by Cheryl Allen 19 years ago

A friend wants me to locate the address for the "Soup Nazi Kitchen" from the Seinfeld TV show. Can anyone help me w...

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Milo commented 19 years ago

re: Bagels must be small, dense, chewy, dark, and blistery

by George Greenstein 19 years ago

Hey Jim, A message from "The Jewish Baker" Blistery? When unbaked bagels are left over in the bakery they are st...

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Joan Munkacsi commented 19 years ago

Cookware

by Jake Klisivitch 19 years ago

I'm in the market for some new pots and pans, especially an oven-proof skillet. Any suggestions?

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Joan Munkacsi commented 19 years ago

I need a place for a 70th birthday dinner....

by Lisa R. 19 years ago

...but it comes with a lot of "buts"; my parents are adventurous but not totally open; they do not eat pork or shel...

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Lisa R. commented 19 years ago

Great Cheap Places

by Jen Volk 19 years ago

My aunt and her 2 kids are coming to NYC over Thanksgiving and want to know what are the best cheap restaurants to ...

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jen kalb commented 19 years ago

Restaurant size

by Jeremy Osner 19 years ago

I'm wondering how you all feel about big restaurants. I've noticed a lot of people writing about USqC, Gramercy Tav...

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Jeremy Osner commented 19 years ago

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