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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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by The Lead Dogs 22 years ago

Welcome to Chowhound Starship Mellencamp. Bob(TM) has added features that will make these boards much more convenient to use. We'll let most of them be pleasant surprises, but there are two thing...

New issue of Gourmet Magazine

by Chris B. Shaw 22 years ago

Does any one know when the next edition of Gourmet Magazine comes out? There is supposed to be an article about New Jersey dining?

Food Network Recipes

by Rachel Perlow 22 years ago

A disussion in a thread on Tiramisu inspired me to email TVFN to ask them to archive their recipes. I doubt my single request will get their attention, but if everyone else who is interested in...

you say corvino, i say corvina

by Sharon A 22 years ago

Is anyone familiar with a fish called corvino? Arthur Schwartz describes it as "large flake white fish like halibut but more buttery, although not as buttery as Chilean Sea Bass" and he was told...


by r.l. johnson 22 years ago

just wondering what everyone thinks about the slow food movement? -r.l.

Julia Child/Jacques Pepin

by gourmetguy 22 years ago

Now that their new Knopf book (JULIA & JACQUES COOKING AT HOME) is starting to arrive in stores (I just bought my copy at Shakespeare & Co.), does anyone know when their TV serial is going to be...

Chain restaurants

by Tom G. 22 years ago

You're not going to believe this, but somebody has actually come out with a book that lists where chain restaurants are located all across the country for travellers who are stupid enough to wan...

How important is "service"?

by Ellen 22 years ago

Recently, to celebrate my birthday, Jeremy and I went to La Luncheonette. The meal was nice - nothing spectacular. But what really brought it down a notch was the service. There was only one oth...

incredible inedibles

by pat hammond 22 years ago

When I read about Josh getting food poisoning and recall other posts of being served food that is too greasy, or too dry, or just plain crappy food, I am wondering if anyone ever says, "Look, I'...

what is western/islamic chinese food?

by Mary 22 years ago

Just what do we mean by "Islamic" or "western Chinese" food in the USA? Does it tend to be food from Mongolia, or further west (Urumqi, Kashgar), or a completely different new-world variant (o...

Rao's...what's the deal?

by jo 22 years ago

This summer I have been working in East Harlem, right around the corner from Rao's. What is the fascination with this place? Why is it so difficult to get a reservation? Is it just because they ...

NY Times Article

by Barb. H. 22 years ago

An interesting article on out-of-the ordinary (in American terms) food. Jim is quoted, as is Barry Strugatz. There's also some info on eating guinea pig in Brooklyn (to continue a discussion f...

Baked Pig Face To Go (Today's Wall St. Journal)

by christina z 22 years ago

Check out the article on the front page of today's Wall St. Journal about a new fast food chain in China whose specialty is baked pig's head. It's the new rage there and the recipe has been patent...

In today's newspaper of record....

by Joe Moryl 22 years ago

From the little blurbs in the 6 Aug NY Times (attributed to Eric Asimov): "In many ways, Gotham is the quintessential New York restaurant, a vast comfortable space that manages to offer intima...

Friendly Deli owners

by Alex Schneideman 23 years ago

Does anybody know or is anybody a deli owner in NYC who would like to show some English people how to run a good deli? I have been asked to bring some people to New York so that they can learn a...

Biscuit Tortoni

by Al Pastor 22 years ago

Among many, many other things at the estimable Spumoni Gardens tonight, I had what was probably the first biscuit tortoni I'd eaten since I was six years old, and I've got to say: I didn'...

Looking for tips -- Malaysian

by Jeremy Osner 22 years ago

I've been eating a lot of Malaysian and Indonesian food lately -- in fact I think that is the cuisine I have eaten most frequently this winter. I was hoping someone could give me tips about the ...

Perceiving Food

by Jim Leff 22 years ago

This is a continuation of a thread that's WAY down at the bottom of the Manhattan board index, "Village Eats Help". To read the message in that thread that spurred the discussion this responds to, ...

Manly Meatballs

by Dave Nass 22 years ago

Hi - I'm new to this site. Arthur mentioned on the radio today that one of his most asked about recipes was for manly meatballs - easy to make and very tasty. Can someone tell me where the reci...

Simple Cooking

by Pat Hammond 22 years ago

There was a nice reference to our Top Dog and Chowhound in the recent May/June newsletter Simple Cooking by John and Matt Thorne. Does anyone else subscribe to this very well done newsletter? H...

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