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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Which dessert/snack do you think is the best?

by bakersgold 11 days ago

I would like to make a new recipe and this is what I have come up with so far. *Chocolate Coconut cookie ( chocolat...

hotoynoodle commented 6 days ago

Can someone explain the logic behind consommé?

by lamb_da_calculus 5 years ago

I'm trying to build a nice background for cooking and as such recently read Volume 2 of Modernist Cuisine (my univers...


SeanDirtie commented 6 days ago

Decaf chocolate?

by Shep 12 years ago

Lately, I've found that caffeine has been producing unexpected effects, beyond the desirable ones such as irritabilit...


evmcg98 commented 6 days ago

Taco bar for 150 HELP

by abigail_miller 19 days ago

I’m doing a DIY taco bar for 150 people. I’m wondering how much meat(chicken and ground beef) as well as toppings I w...

LaLa commented 6 days ago

Panini Ideas

by tvan614 7 months ago

Does anyone have any favorite panini or sandwich recipes?


sisterfunkhaus commented 7 days ago

"Curry Powder" as an ingredient: automatic suspicion

by vjtaylor 2 months ago

Honestly when I see "curry powder" as an ingredient in a recipe I tend to assume the writer doesn't know what they're...


sisterfunkhaus commented 7 days ago

Chex Seasoning Packet-Alternate Uses?

by susanrdrgz 9 days ago

Just wondering if anyone out there has any ideas for alternate uses of the free Chex seasoning packets that were floa...

susanrdrgz commented 9 days ago

My sous vide steaks are just not hot enough - suggestions?

by sewti 9 days ago

Hot as in preferred serving/eating temperature rather than doneness or spiciness. I have been using my Anova sous vid...


fourunder commented 9 days ago

What do people do with fresh bergamot, anyway?

by rworange 7 years ago

This question comes up ocassionally with not much response. One fresh bergamot citrus fruit http://chowhound.cho...


valadelphia commented 9 days ago

ISO hard candy from childhood

by BookGirl 12 years ago

I can't seem to find these candies anywhere and have no idea how to search for them on the web as I don't know who ma...


RoslynSFrancis commented 9 days ago

Does cooked ground sausage need to be refrigerated?

by Caraseil 1 year ago

Every Christmas my in-laws bake sausage cheddar biscuit balls made with cooked ground sausage. They put them in a bow...


Querencia commented 10 days ago

Callard & Bowser Butterscotch - Anything come close?

by Bunson 4 years ago

Growing up my absolute favorite hard candy was the Callard & Bowser butterscotch rectanges. Deeply rich in flavor, d...


SheilaCotton commented 10 days ago

how to keep roasted garlic

by ChrisKC 7 years ago

I'm not sure what I was thinking, but a couple days ago I roasted a head of garlic & only used a little.. Now I'm go...


Billie_Jo1971 commented 10 days ago

Storing a Pound of Butter

by moberemk 14 days ago

So, living in Canada means that butter is expensive. The 1lb blocks are way less convenient than the sticks I got use...


fourunder commented 10 days ago

What Goes Well with a Chicken Pot Pie?

by Perilagu Khan 4 years ago

A CPP is pretty much a self-contained and complete meal, is it not? It's got meat, vegetables, and with the crust, gr...


JustCharlie commented 10 days ago

Soggy cereal!!!

by showthyme 9 years ago

I' m sitting here eating a bowl of cereal, I've let it sit in the milk for at least 10 minutes. Is there anyone else...


ase1296 commented 11 days ago

What do you consider "bistro food?"

by mothrpoet 9 years ago

I so often see references to bistros, bistro food, bistro style, and they often sound divergent. Some say it must be...


Steve commented 12 days ago

Speaking of free-range.... what's the deal with Great Range Bison?

by linguafood 8 years ago

Maybe I've been deluding myself, but I have this image of free-roaming buffalo in my head whenever I pick up ground b...


littlebear904 commented 12 days ago