General Discussion

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

You are viewing page 1821

Reload from page 1


Kimchi -- Japan vs. Korea

by Jeremy Osner 20 years ago

Sorry to poste this a day late; yesterday's NY Times business section had a pretty interesting article about Kimchi. Korea is trying to get governing international bodies to regulate kimchi, so tha...

Ethiopian t'ef

by Jim Leff 20 years ago

Does anyone know wheter t'ef is still banned from export from Ethiopia? It used to be, I believe, that any t'ef found in this country had been smuggled in, with ramifications for the potential star...

Ben & Jerry's free cone day

by Seth Ditchik 20 years ago

I don't know if anyone has noticed, but today (April 18th) is free cone day at Ben & Jerry's shops across America. THEY'RE GIVING OUT FREE ICE CREAM!!!

Late-Night Ceviche Bar

by Anthony Bourdain 20 years ago

It's what all chefs want, isn't it? After seventeen hours of toil, and maybe a few too many cocktails? Douglas Rodriguez's new Nuevo-Peruvian joint, CICAMA, on 18th Street, in the former COLINA spa...

Bread Makers

by Steve Zang 20 years ago

What has been people's experience using bread makers? Are there certain features that are needed above the baseline model and are there certain brands that people have liked? And of course, how g...

Banchan...The Restaurant Already Exists

by Michael Yu 20 years ago

I am continually frustrated because my friends here in Korea refuse to contribute to this message board, although they really could make some meaningful contributions. For instance, I was floating...

"Green beans" in Filipino cuisine?

by Jeremy Osner 20 years ago

Today at lunch, I ordered Ginisang Mongo, which was described on the menu as consisting of "green beans, bitter melon, spinach and shrimp". When it arrived it seemed more like lentils, bitter melon...

shrimp and grits

by John T Edge 20 years ago

I am in serach of restaurants that serve variations on the traditional Carolina Lowcountry dish of shrimp in a simple stock and tomato sauce, ladled over a pool of grits. The more aberrant the b...

New Yorker article

by pathammnd 20 years ago

Interesting and entertaing piece by le Halles' chef, Anthony Bourdain, in 4/17 issue of New Yorker. He has a book coming out this month. God knows how he had time to write it! p.

Italian Culinary Institute Food Festival query

by Pwron 20 years ago

I've received an offer via the magazine of La Cucina Italiana to attend an Italian food festival at Arcodoro in Houston. It's organized by the Italian Culinary Institute and is composed of six cour...

I'm excited!

by george osner 20 years ago

This Left Coast chowhound is all in a dither to be visiting NYC--flying out tomorrow night. A week in chow central--nirvana...just have to keep my focus :) Link: http://webpages.ainet.com/gosner

A little disappointed in the "New" Mortadella....

by Lynn 20 years ago

Okay, I read about it, waited years for it---and now I've eaten it. Twice. From two different specialty shops. Am I crazy--or was anyone else expecting a totally upgraded taste sensation when they ...

storing truffle oil and balsamic vinegar

by Rachel Hope 20 years ago

I recently bought a bottle of truffle oil and a really nice aged balsamic vinegar and am wondering how best to store them. In the cabinet? How long will they keep? Should I keep the truffle oil a...

Dead Food Message Board

by Val G 20 years ago

This one is only for people with time on their hands: The Top Secret Recipies web site hosts a "Dead Food" discussion. It offers an opportunity to "mourn the loss of your favorite deceased foodst...

Flank v. Hanger Steak

by Alex Wolfman 22 years ago

Can anyone tell me the difference, in terms of taste, texture and cut, between flank and hanger steaks. I have heard from some that they are one in the same, but others insist that they are in fac...

non-stick frying pans

by Rachel Hope 20 years ago

More questions about holiday purchases. I was recently cooking at the house of some friends and they had a wonderful steel(?) frying pan without any funky coating which functioned as non-stick. I...


by Rosa Rasiel 20 years ago

Don't miss the obit in today's NYTimes for Tad's founder.

Fantastic Breakfast Cereal!

by John Fladd 20 years ago

I've just stumbled onto an obscure cereal that is fantastic. It's a Hannaford's store brand (generic) cereal that probably can't be found outside of the NorthEast called Oats & More. It's a sort ...


by Anthony Bourdain 20 years ago

For an article on Brasserie, seeking material on history of, anecdotes dealing with..as well as amusing, laudatory or horror stories of current Manhattan brasseries. What is REAL Brasserie? What is...

Other Voices

by AHR 20 years ago

Steven Shaw's site has been dormant for the month or so since he changed its look and name (now www.fat-guy.com), but he's been writing lengthy weekly reviews for the new EdificeRex (see below). T...

You've reached the end of this page

Catch up on the latest activity across all community discussions.

View latest discussions