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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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Chowhounds I Miss

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by pat hammond 20 years ago

I miss: Lisa Antinore, Janet Traub, Amy Tarshis, and Pete Feliz. Are you guys just lurking these days? I get nostalgic when there's a millennium change; it happens every time. pat

Fondue, anyone?

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by Patrick Thompson 20 years ago

Merry Christmas, y'all.Among other culinary accessories, I found a fondue set under my tree this morning. Can anyone recommend a good fondue-oriented cookbook? I'd hate to let the thing gather dust...

chowhound cnn.com

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by stephen kaye 20 years ago

check it out, go to cnn.com scroll down page,beyond gourmet

Saveur

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by Allan Evans 20 years ago

Good magazine going bad? Past issue on Venice trumpeted Marcella Hazan and Harry's Bar conglomerate as representative of the city (why not do an issue on Florida and write about Epcot Food?). Lates...

Algerian recipe website

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by Allan Evans 20 years ago

Thanks to the French newsgroup, this URL was posted and contains some very good, workable recipes. It is in French, but one can go through a recipe with only a few hundred words knowledge (worth ac...

Alsatian Recipes (in French)

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by Allan Evans 20 years ago

Decent recipes from Alsace (in French) are on http://members.xoom.fr/mimu/ This was posted to fr.rec.cuisine, a wonderful newsgroup (am still shaking over the 3 versions of fish choucroute posted r...

Non-Alcoholic Wines - Any Good Ones?

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by Dena 20 years ago

I'm having my sister and father over for Christmas dinner and my dad cannot (should not) drink alcohol. Since I don't want to make an issue of it by withholding the booze from him while pouring fo...

ARBYS!!

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by Gregg Graham 20 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 tasty roast beef sandwiches?

Storing Cheese

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by Dave Feldman 20 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 when you put it back in the refrigerator? 2. Does the type of cheese matter i...

pummelo???

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by Zeed Stun 20 years ago

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

Foreign reviews

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by Peter 20 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 got me thinking. Seems like a great source of chowhoundy type places would be ...

Any Chowhound people named

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by J e r r y H i l l 20 years ago

Are there any Chowhound people named Jerry Hill? I need this information for my site (link provided). This request will make sense after you've visited the site. Link: http://jerryhill.tripod.com

The Belly Of Paris

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by Anthony Bourdain 20 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 an encompassing tale of a food inspector in Paris' Les Halles. I have had no suc...

Beginner's Cooking Class

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by AHR 20 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 "Doc, a friend of mine has this little problem with impotence..."). Can anyone...

French recipe website

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by Allan Evans 20 years ago

Just spotted http://www.saveurs-de-provence.com/viepratique If you know some French, you can access 10,000 recipes. Just drooled over their choucroute avec poissions (sourkraut with fish). Mon Dieu!!

The Belly Of Paris

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by Anthony Bourdain 20 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 an encompassing tale of a food inspector in Paris' Les Halles. I have had no suc...

French Food Newsgroup

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by Allan Evans 20 years ago

On the newsgroup fr.rec.cuisine , a poster JP Mutin has been offering remarkable recipes: choucroute with fish, pheasant with kraut, Saharan dishes,. . . whomever this person is, bless 'em. Those w...

Yuzu?

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by Pat Hammond 20 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 which is used at Nobu. It's made with the juice of an asian citrus called yuzu. Wel...

how to cook a goose

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by Rachel Hope 20 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 before, in fact I don't believe I've ever eaten a goose before (okay, maybe the...

Cardoons

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by Allan Evans 20 years ago

An amazing posting on it.hobby.cucina today: Someone asked how to prepare cardoons (similar to celery but extremely bitter in the artichoke fashion). One reply suggested frying them (didn't specify...

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