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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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Food Career Day at NYU

by Lisa Antinore 21 years ago

The Nutrition and Food Studies department of my alma mater, NYU, hosted an extremely well organized "Food Career Day...


Dave Feldman commented 20 years ago

Fat-Free Spuds for Dieting ChowHounds...

by Lisa Antinore 20 years ago

I know, I know, true ChowHounds are not supposed to diet, but sometimes we get a bit carried away and need to shed a ...


Lisa Antinore commented 20 years ago

suggestions for food critiquing

by chowhound 21 years ago

Dear Critics: I am writing this note to find out how others in this area of expertise critique the establishments ...


Pete Feliz commented 20 years ago

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James Beard Oscar Bash

by Lisa Antinore 21 years ago

The Chowhounds that I've talked to aren't big fans of the James Beard Foundation, however I thought the recent invite...

Urban Archaeology

by Allan Evans 21 years ago

The old Triangle Hofbrau in Richmond Hill is now a Russian place called Little Europe. Same decor, same amazing pos...


Amy Keyishian commented 21 years ago

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Zola on food

by Allan Evans 21 years ago

A fine novel by Emile Zola, "The Belly of Paris", is now in English. It's a quite fun read about a budding socialis...

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Saveeyan for Eid-Ul-Fitar

by John Knoesel 21 years ago

My buddy Atiq ( the waki paki ) just brought to my desk a container of saveeyan. A traditional dish eaten on the fi...

The big dog and the arepa lady of Jackson Heights

by Alan Divack 21 years ago

Jim gets a thinly disguised mention in Corby Kummer's review of Anya von Bremzen's new latin cookbook, Fiesta, for ...


Alan Divack commented 21 years ago


by Jordan 21 years ago

This picks up from the Guinness thread . . . didn't want the re:re:re to cause anyone to think for a moment that we ...


Jordan commented 21 years ago

Put Your Red Panties On!!!!

by Lisa Antinore 21 years ago

Luck is of the essence, so put those red undies on, eat a big bowl of Hoppin' John with Red Rice and give a great,bi...


Lisa Antinore commented 21 years ago

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A New World

by Barry Strugatz 21 years ago

Jim: I feel like I have entered the Promisied Land. As you know I have just left DOS land and have entered, windows...


by Dottie 21 years ago

My daughter, and I are visiting N.Y. this month. Would like to know if Chasen's is a good place to have dinner after ...


Gary Cheong commented 21 years ago


by parsnip 21 years ago

pickled watermelon rind- why do all recipees for this pickle stipulate that the rind must bathe in a salt water brine...


jim leff commented 21 years ago

Ed Levine -- what a guy

by Christy Veeder 21 years ago

So, how about that Ed Levine? Front page of last week's NYT food section!A chowhound after our own hearts! If there...


Dave Feldman commented 21 years ago


by Aleece 21 years ago

I was dismayed to find a glowing review of Taka in the Daily News. I've loved it for years (in my opinion, it's the ...


Aleece commented 21 years ago


by helen 21 years ago

I was often served kugel at my friend Vivien's house when we went there after school. Her mom made it faintly swe...


Jim Leff commented 21 years ago

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