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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Date Nut Bread and Cream Cheese

by Michael S 19 years ago

I grew up eating these sandwiches. If I am not mistaken the brand name of the bread was Dromedary. It was a fixture on the Chock Full O'Nuts menu. The last time I saw it on a menu was also in NY at...

Chickens ... what happens to their heads?

by ipsedixit 10 years ago

Having recently slaughtered my very own chicken, and beheaded it to make roast chicken, I got to thinking. What happens to chicken heads? The body we know. The feet, necks, wings, etc. a...

The ESSENCE of European Cooking

by GTJ 1 year ago

On a thread having to do with cast iron pots the topic shifted to French Cuisine and, in somewhat obsessive fashion as is my tendency, I decided to pursue the topic 'theoretically' as well as pract...

What did you have for breakfast today? [old]

by Miri1 8 years ago

(Note: There is a new breakfast thread at: http://chowhound.chow.com/topics/851948 ) What did you have for breakfast today? I'll start: a piece of homemade bread, toasted, with butter, andsome...

I generally enjoy “Poor Man’s Cuisine” the most

by Smokeydoke30 9 months ago

I got to thinking, what were some of my favorite dishes to eat? Pinto beans Rice in every way; fried rice, jook, plain, rice pudding Pulled pork Dal Chili Roasted chicken Pizza Noodles,...

Zucchini and Stomach Pain

by AngMacgill 2 years ago

I have found that sometimes when I eat zucchini I get horrible stomach pains. Other times I'm fine. I have tried paying close attention to what I am eating and how it is cooked. The only common den...

Do you get obsessed with certain foods?

by Slowdive 9 years ago

Does anyone else go through food "phases" where they eat the same thing every day, look for/make different version of it, and eat practically nothing else for weeks or months? For example this fall...

Advice on finding a home cook (not chef) for hire?

by Lynndsey Rigberg 1 month ago

Hi Chowhounds, does anyone have any advice on where I might look to hire a home cook who would also do light chores (i.e. walk the dog)? Is there a title/name for someone like this? And I say cook...

What kind of pepper is this?

by Bigley9 2 months ago

Hi. I’m hoping someone can help me identify this pepper/chile. The plant was labeled guajillo but that’s a dried pepper and from what I’ve read the fresh version grows in clusters and these do not....

Question for spaghetti-lovers

by codmeister 2 months ago

Pick an option . . . Option A the main character in classic spaghetti is the pasta noodles and the sauce is a supporting character there just to perk up and enhance the noodles. Or Option B . . ...

How long is Costco Rotisserie Chicken good if I reseal into smaller bags?

by BhamGuy 1 month ago

This is the refrigerated, pre-pulled rotisserie meat that is available by the bag. The expiration date says several months away, December 15. If I open the bag and immediately reseal in Foo...

Private Chef - 40th Birthday Party

by jfunk06 1 month ago

Hello Foodies - Do you have a Chef that will wow the crowd of 40 people in a masked safe, distanced, backyard birthday? Let me know if you've used a private chef for any occasions that made dining ...

Marcona Almonds - Inedible?

by krissywats 13 years ago

I purchased some marcona almonds from Trader Joe's that are salted and have bits of rosemary. I was so excited to try a new almond for a snack. I rushed home and opened them up, popped the first ...

Protecting Your Spices From Insect Infestation

by gremlinkurst 2 months ago

This usually isn't a problem with USP (United States Procured) cooking ingredients, but controls aren't so stringent in other markets...Billy from Idaho can order paprika for a great price online, ...

Local Well Known Chef Embroiled in Sexual Assault claims at her establishments

by burgeoningfoodie 1 month ago

In case you weren't in the know.... https://www.wral.com/we-didn-t-know-is-not-an-excuse-ashley-christensen-responds-to-former-poole-s-diner-employee-s-assault-claim/19287351/ https://ac-resta...

Pasta cooked 'al dente', am I the only one who doesn't like it that way?

by Reston 12 years ago

It seems that the preferred way to cook pasta is 'al dente', but I can't bring myself to make it that way. The texture of it seems too pasty, or chewy. I cook pasta until it has a much lighter text...

Why is my non-stick pan starting to stick?

by Howard-2 18 years ago

About a year ago I bought one of those non-stick pans--the kind that's fairly heavy, and has one of the more modern non-stick coatings. It's worked well for about a year, but now it's starting t...

favorite bottled salad dressings?!?

by kseiverd 7 years ago

When market has bottled dressings on sale, I'll stock up. Vinegar based dressings seem to last indefinitely on pantry shelf. Creamy ones (ranch, ceasar) go a little stale even when not opened. ...

HELP!!! Fudge sticking to the pan!!

by Heidi 17 years ago

Please help with my dilemma. I made a recipe of See's chocolate fudge and poured it into a glass Pyrex dish, which I buttered LIGHTLY. Now I am afraid I buttered the dish too lightly because the ...

bulk or wholesale gourmet chocolate for baking?

by Wendy Lai 15 years ago

The holiday season is coming up soon. The yearly xmas cookies and goodies box will need lots of chocolate. Are there any good website sources that you know that sells either Scharfenburger or Val...