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Alsatian Recipes (in French)

by Allan Evans 19 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 19 years ago

Non-Alcoholic Wines - Any Good Ones?

by Dena 19 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 19 years ago

ARBYS!!

by Gregg Graham 19 years ago

Last year, Manhattan got it's first ARBY's in at least a decade. I've always loved ARBYS. Anyone else like their ta...

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Jason Perlow commented 19 years ago

Storing Cheese

by Dave Feldman 19 years ago

You buy a nice cheese and serve some of it for dinner that night: 1. How do you wrap it/what do you wrap it with ...

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Josh Mittleman commented 19 years ago

pummelo???

by Zeed Stun 19 years ago

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

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Laura commented 19 years ago

Foreign reviews

by Peter 19 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 19 years ago

Any Chowhound people named

by J e r r y H i l l 19 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 19 years ago

The Belly Of Paris

by Anthony Bourdain 19 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 19 years ago

Beginner's Cooking Class

by AHR 19 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 19 years ago

General Discussion Be the first to comment

French recipe website

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by Allan Evans 19 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 19 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 19 years ago

General Discussion Be the first to comment

French Food Newsgroup

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by Allan Evans 19 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 19 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 19 years ago

how to cook a goose

by Rachel Hope 19 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 19 years ago

General Discussion Be the first to comment

Cardoons

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by Allan Evans 19 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 19 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 19 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 19 years ago

General Discussion Be the first to comment

Thanksgiving Chef's Prayer

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by Anthony Bourdain 19 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 19 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 19 years ago

Top 40 Value Restaurants

by Seth Ditchik 19 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 19 years ago

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