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Bourgeat Excellence Saute Pan

by mikeygoodstuff 1 year ago

Hey folks, first post. I'm looking for a new saute pan, ~4 qts or so, stainless steel, welded handle with aluminum d...

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mikeygoodstuff commented 3 minutes ago

Seeking help for removing oven light bulb cover

by NotSoHot 3 years ago

I don't know if this is the right place to ask the question, but we've tried DYI forums, Home Depot, Lowes, etc. and ...

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ricepad commented 6 minutes ago

What Cookbooks Have You Bought Lately, or Are You Lusting After? October 2017 edition

by buttertart 20 days ago

So here we are in one of the best months of the year, for weather as well as for...cookbook releases! I recently g...

jen kalb commented 6 minutes ago

Best Ramen in Montreal

by Siumaieater 2 years ago

With all the pseudo-izakayas opening, and ramen making a bit of headway, I thought it was time for this glorious crea...

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BLM commented 9 minutes ago

Best hotdogs

by PrincessaMel1976 5 hours ago

We are looking for the best hotdogs available to make for our Dodger party. We really like the Brooklyn Dodger dogs a...

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PrincessaMel1976 commented 11 minutes ago

Peach crisp with frozen slices?

by nofunlatte 10 hours ago

This summer's peach crop in central Indiana was superb, a marked change from the past few years (including one where ...

babette feasts commented 13 minutes ago

Best pizzerias in the South Shore

by BLM 11 years ago

Which establishment in the South Shore makes the best pizza? I've tried some of them, and looking for new pizzerias t...

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BLM commented 15 minutes ago

Frustrated

by elementri 5 hours ago

I moved from the PNW to Arizona and now nothing I bake turns out. Cookies are hard as rocks, bread never proofs, cake...

babette feasts commented 17 minutes ago

Usefulness of 5-ply clad stainless steel cookware and other questions

by VFish 8 days ago

Hello, I am new to Chowhound and started here by asking questions about a Staub braiser that led to other questions o...

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Libranflight commented 36 minutes ago

What's for Dinner #408 (October 2017) - The Spooky Edition

by ChristinaMason 20 days ago

October already! A month for ghosts, ghouls, and other frights. What's bubbling in your dinner cauldron tonight? Phot...

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DonnaMarieNJ commented 1 hour ago

How do you justify $300 for sushi?

by flaky_croissant 5 months ago

Top restaurants like Ichimura charge at least $300 p/p. I don't mean to flame but what's the rationale for such a hig...

princeofpork3 commented 2 hours ago

Sourdough turned into batter?

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by ksoviero 2 hours ago

After making sourdough dough, I let it sit out on the counter for ~4 hours, beating it back down occasionally so that...

Don't miss _______ in San Francisco

by Disneyfreak 1 day ago

Dish please, if you will, about the things you would tell people to not miss when they are visiting San Francisco. ...

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HoosierFoodie commented 2 hours ago

Crack chicken

by pumpkinspice 1 day ago

My bff mentioned she saw a recipe for crack chicken, basically it is chicken breast, dry ranch seasoning, cream chees...

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Foxeyblue commented 2 hours ago

Ground Beef: Are my taste buds getting too old, or does Ground Beef have little taste compared to apprx 20 years ago?

by sylvan 4 years ago

After all these years, I suddenly remembered having to skim fat off the ground beef when I made pasta sauce with it. ...

coll commented 2 hours ago

Trader Joe's YAY/MEH/NAY thread - October 2017

by fldhkybnva 21 days ago

Fall has arrived and the Pumpkinundation has begun! There are old favorites and new soon-to-be favorites, and I'm s...

Ttrockwood commented 3 hours ago

Pot holders and mitts for handling hot cast iron

by VFish 1 day ago

Hello, again, I've become aware that regular pot holders and mitts are less than adequate in handling cast iron co...

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VFish commented 3 hours ago

Finding Saltpeter for Corning Beef or whatever

by Bada Bing 4 years ago

This is a tangent from a thread that I started when looking into how to corn my own beef: http://chowhound.chow.co...

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biochemist1952 commented 3 hours ago

Cooking from Electric Pressure Cooker Cookbooks. Part 2

by DuffyH 10 months ago

Because the original thread has gotten exceedingly long, it's time to split it. Below are the guidelines TDQ set out,...

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Westminstress commented 3 hours ago

April 2014 COTM - Pok Pok: The One Plate Meal pg. 182-239, Foreign Foods pg. 240-251

by delys77 3 years ago

Greetings all! Please use this thread to post your reviews of the following: The One Plate Meal pg. 182-239 Fo...

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ARenko commented 3 hours ago