Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Discuss chow in general, including personal preferences (ketchup or mayo on fries?), national cuisines, discontinued products, and other sundries.
You are viewing page 1830
Reload from page 1
This picks up from the Guinness thread . . . didn't want the re:re:re to cause anyone to think for a moment that we were tapping out over there, yet.
Food is puh-lenty to cover on this appetizin...
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,big New Year's kiss and hug to someone you love....
Happy New Year and Happy Ea...
Jim: I feel like I have entered the Promisied Land. As you know I have just left DOS land and have entered, windows, the mouse and the web. It will take me a short while to get adjusted. But I ...
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 the theater?? What would be better??
pickled watermelon rind-
why do all recipees for this pickle stipulate that the rind must bathe in a salt water brine for 24 hrs before pickling?
when boiling does an unpeeled spud do be...
So, how about that Ed Levine? Front
page of last week's NYT food section!A chowhound after our
own hearts! If there is any kind of chowhound
end-of-year celebration, maybe we can invite him.
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 best moderately-priced sushi place downtown) & don't want too much competition f...
I was often served kugel at my
friend Vivien's house when we went
there after school.
Her mom made it faintly sweet,
with cinnamon. Very dry and crisp-
baked, so I had to gnaw through the
Catch up on the latest activity across all community discussions.