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

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Did I dream it or . . .

by christina z 20 years ago

Is Herr's brand coming out with ketchup-flavored potato chips? I think I saw a commercial to this effect but it could have been an hallucination brought on ketchup craving.

Honey from a Weed

by Neil Anderson 20 years ago

For those looking for a food related read, or one as a gift, I cannot recommend highly enough Honey from a Weed, by Patience Gray. A first hand account of mediterranean foodways, this book is deepl...


by pat hammond 20 years ago

Has anyone in the New York area tried Priceline.com's new bidding option for groceries? My son, in Brooklyn Heights, did great at his local store. They list a lot of participating stores. The nam...

Italy (thanks Ruth Reichl)

by Bill 21 years ago

I hope no one gets upsent at posting a message that is only vaguely related to food, but I feel inspired by Ruth Reichl's great article yesterday in the NY Times about her trip to Italy. The...

ISO spiced apple rings in the NY area (Manhattan, Queens or the Bronx)

by deb 20 years ago

They come in a jar and I believe the brand was Comstock. They are perfect for waldorf salad.

In search of peanut oil

by Chuck Zoeller 20 years ago

Anyone know of a restaurant supply place that will sell to the public, or any other source for large quantities of peanut oil in the NY metro area? I'm doing the deep fried turkey again this year...

Shopping for kitchen stuff

by Dena 20 years ago

Honest to goodness, I promise I'm not shilling, but I absolutely have to tell you about this great store I went to on Friday night. It's called Chef Central and it's at 240 Rte. 17 North in Paramu...

Italian website with recipe links

by Allan Evans 20 years ago

Thanks to the rec.hobby.cucina group, this website was posted: www.kumale.net They have links to recipes from countries throughout the world. The Egyptian is decent, very good Bulgarian, some rare ...

Nina Simonds and Grace Young at Radcliffe

by Rosa Rasiel 20 years ago

With Jim’s permission, and a newly broken wrist, am alerting all to the fall program at 2 p.m. next Sunday, Nov. 21, of the Radcliffe Culinary Friends. (I am not now nor have I ever been, an employ...

Italian food news group

by Allan Evans 20 years ago

Just read a bit of: it.hobby.cucina In Italian, and for those who read, it has an exchange of recipes and fine points. One person asked what to do with orecchiette pasta and received a dozen repl...

Reflections on Rotten Food

by Alan Divack 20 years ago

Excuse the length of these musings, but I think that the garum discussions were very interesting, and I hope they will continue. I thought, however, that I would start a new thread, because the on...

In search of desserts of the past 10 decades

by Martine 20 years ago

I am looking for desserts that are specificly representative of each of the past 10 decades. For example, Baked alaska - definitely popular from the 1950's any ideas for say the 1920's, 30' & ...

NYT recipes

by Rachel Hope 20 years ago

Ever since their design overhaul a while back, I have really enjoyed reading the NYT dining section on Wednesdays . But each time I try one of their recipes it comes out god-awful. I am a good ho...

Ever have great/awful airport food?

by David 20 years ago

Is there anyone out there who's had really good or really bad experiences with airport food? What were they?

Your best airport meal

by Plane Jane 20 years ago

Most airline food is awful; but what's been your best airport food experience?

Recipe software

by Mari 20 years ago

I need some organization for the great recipes I am collecting on line, as well as my own collection. Any recommendations for available software would be heartily appreciated.

Ordering Korean Food -- Suggestions

by Michael Yu 20 years ago

I realized that I have a penchant for weaving long threads on this message board, so I decided to start a new one. This is in reference to the thread regarding Roast Pyonchae. A Chowhound asked i...

Acidic Foods vs Cast-iron Pans

by lacerda 20 years ago

After reading the thread on how to properly season and clean a cast-iron pan, I was reminded of another problem associated with them: acidic foods. I read somewhere that you should never cook aci...

Where is Sylvia Carter?

by Alan Divack 21 years ago

She hasn't been writing the Newsday reviews for a while. Does anyone know hwat the story is?

Slider with Ketchup

by Jim Dorsch 20 years ago

I still recall, I think it was two years ago, when the Alpha Hound took me by a White Castle in NYC. When we got home, I learned that the burgers all had ketchup on them, something that would never...

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