+

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 1823

Reload from page 1

Layout:

La Gauloise

d
by Dena 20 years ago

There was a wonderful little French restaurant, La Gauloise, on 6th Avenue & 13th Street. It closed a few years back, much to my dismay and my husband's. My question is this: does anyone know...

Yet More Korean Stuff

j
by Jim Leff 19 years ago

Aleece Yim just emailed me from Korea, and has granted permission for me to reprint her great message here. Take it away, Aleece.... One of the primary joys about of being home in Korea (afte...

Good Golly Miss Molly

b
by Berndt Tost 19 years ago

We can all relax now--Molly O'Neill is starting her own website, which must come as a relief to the three or four people in New York who just can't get enough of her dinner-party manifestoes. You c...

Alice Waters alert

g
by gourmet guy 19 years ago

I chanced upon Alice Waters at the Union Square Greenmarket this morning, where she was signing her new and magical cookbook. I remembered reading about her unprecedented (to say the least) appo...

New Year's Eve Picnic/What to eat on January 31st?

c
by christina z 19 years ago

Okay, call me crazy but I'm going to Times Square on New Year's Eve. My friend has a shop in the vicinity so we'll probably stay up in the shop until about 10:30 p.m. and then go down into the str...

Jim on the Radio

c
by christina z 19 years ago

I only caught the last five minutes -- is there any chance the show will be repeated? I'm so upset to have missed it. cz

PLEASE READ!! INFO RE: OUR IMPROVED MESSAGE BOARDS!

t
by The Lead Dogs 19 years ago

Welcome to Chowhound Starship Mellencamp. Bob(TM) has added features that will make these boards much more convenient to use. We'll let most of them be pleasant surprises, but there are two thing...

New issue of Gourmet Magazine

c
by Chris B. Shaw 19 years ago

Does any one know when the next edition of Gourmet Magazine comes out? There is supposed to be an article about New Jersey dining?

Food Network Recipes

r
by Rachel Perlow 19 years ago

A disussion in a thread on Tiramisu inspired me to email TVFN to ask them to archive their recipes. I doubt my single request will get their attention, but if everyone else who is interested in...

you say corvino, i say corvina

s
by Sharon A 19 years ago

Is anyone familiar with a fish called corvino? Arthur Schwartz describes it as "large flake white fish like halibut but more buttery, although not as buttery as Chilean Sea Bass" and he was told...

slowfood.

r
by r.l. johnson 19 years ago

just wondering what everyone thinks about the slow food movement? -r.l.

Julia Child/Jacques Pepin

g
by gourmetguy 19 years ago

Now that their new Knopf book (JULIA & JACQUES COOKING AT HOME) is starting to arrive in stores (I just bought my copy at Shakespeare & Co.), does anyone know when their TV serial is going to be...

Chain restaurants

t
by Tom G. 20 years ago

You're not going to believe this, but somebody has actually come out with a book that lists where chain restaurants are located all across the country for travellers who are stupid enough to wan...

How important is "service"?

e
by Ellen 19 years ago

Recently, to celebrate my birthday, Jeremy and I went to La Luncheonette. The meal was nice - nothing spectacular. But what really brought it down a notch was the service. There was only one oth...

incredible inedibles

p
by pat hammond 19 years ago

When I read about Josh getting food poisoning and recall other posts of being served food that is too greasy, or too dry, or just plain crappy food, I am wondering if anyone ever says, "Look, I'...

what is western/islamic chinese food?

m
by Mary 20 years ago

Just what do we mean by "Islamic" or "western Chinese" food in the USA? Does it tend to be food from Mongolia, or further west (Urumqi, Kashgar), or a completely different new-world variant (o...

Rao's...what's the deal?

j
by jo 20 years ago

This summer I have been working in East Harlem, right around the corner from Rao's. What is the fascination with this place? Why is it so difficult to get a reservation? Is it just because they ...

NY Times Article

b
by Barb. H. 20 years ago

An interesting article on out-of-the ordinary (in American terms) food. Jim is quoted, as is Barry Strugatz. There's also some info on eating guinea pig in Brooklyn (to continue a discussion f...

Baked Pig Face To Go (Today's Wall St. Journal)

c
by christina z 20 years ago

Check out the article on the front page of today's Wall St. Journal about a new fast food chain in China whose specialty is baked pig's head. It's the new rage there and the recipe has been patent...

In today's newspaper of record....

j
by Joe Moryl 20 years ago

From the little blurbs in the 6 Aug NY Times (attributed to Eric Asimov): "In many ways, Gotham is the quintessential New York restaurant, a vast comfortable space that manages to offer intima...

You've reached the end of this page

Catch up on the latest activity across all community discussions.

View latest discussions