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 1837
Reload from page 1
Interesting question arose during a food debate today.
Had people from two of the three carolina BBQ zones
(E. North, W. North, and South C - the one of these we
were physically missing was t...
Every month I try to get a few people together for what I call a "Risk Your Life For Food Night". The idea is to go out for a great meal in a really bad neighborhood. It's a lot of fun and, there's...
This nice Catholic girl is going to her first Seder in a few weeks and would like some suggestions about something really delicious to bring to the hostess... Please let me know...Also where to pur...
Were hosting a Seder this year
for the first time (for me,
anyway...my wifes first husband
was Jewish, and she recently
learned that shes not 100%
Sicilian, but her real maternal
The Nutrition and Food Studies department of my alma mater, NYU, hosted an extremely well organized "Food Career Day" today. It was a free event that lasted from 9:00am to 5:00pm and featured fift...
I know, I know, true ChowHounds are not supposed to diet, but sometimes we get a bit carried away and need to shed a couple of pounds...
My best friend Paul is always counting fat calories (extem...
I am writing this note to find out how others in this area of expertise
critique the establishments which they visit. Our city is a small one and
contains many establishments in t...
The Chowhounds that I've talked to aren't big fans of the James Beard Foundation, however I thought the recent invite that I received from the "Greens" was kind of cute:
"In the spirit of Swifty ...
The old Triangle Hofbrau in Richmond Hill is now a
Russian place called Little Europe. Same decor, same
amazing poster with recipe for Choucroute on a wall
now obscured. Food not interesting. Bu...
A fine novel by Emile Zola, "The Belly of Paris", is
now in English. It's a quite fun read about a
budding socialist amidst the temptations of
sausages, sex, and lusciuous victuals at the Les
My buddy Atiq ( the waki paki ) just brought to my desk
a container of saveeyan. A traditional dish eaten on
the first day after fasting through Ramadhan, (
Eid-Ul-Fitar )Sort of like a rice pud...
Jim gets a thinly disguised mention in Corby Kummer's
review of Anya von Bremzen's new latin cookbook,
Fiesta, for sleuthing out a Columbian lady who sells
areapas (cornmeal and cheese flatbread...
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.