HOME > Chowhound >

General Topics

Discuss chow in general, including nationally available products, Internet and mail-order, national cuisines, and tips for chowhounding.
BETA
  • POST:
    • Looking for in-depth food conversation? Our knowledgable Community is ready to discuss (and sometimes debate) all things food.
    • Have a quick question for the Community? Ask and others will vote up the best answers for you to choose from.
    • Share your photos in an organized list. Whether a tasting menu, your best cocktail creation, or a new restaurant, a picture says a thousand words.
    • Discover something great to share with the Community? Start a conversation about a food related link.
    Title
Start a new discussion
Drop photos here or click to select files (10 photo limit)
Selected Board: General Topics x
Show Full Board List +
Posting Guidelines | FAQs | Feedback
Cancel
Type

Books about culinary history - please recommend

May 02, 2002 by JoGunn

10
May 06, 2002

A Cook Tour - The French Laundry

May 03, 2002 by Shoeman

34
May 06, 2002

Making Pickles

May 06, 2002 by SLAP

3
May 06, 2002

Wanted: your best recipes for a steamer

May 06, 2002 by Hallie

0
May 06, 2002

Food-service chips

May 03, 2002 by C. Fox

2
May 06, 2002

Emergency wheat flour

May 04, 2002 by renee

5
May 06, 2002

Favorite Risotto Recipe

Apr 08, 2002 by SeanS

16
May 05, 2002

Gohyah Tea - Bittermelon tea

May 04, 2002 by HLing

2
May 05, 2002

Need help choosing mushrooms, Please!

May 03, 2002 by Kim Shook

9
May 05, 2002

Originality in cooking

May 03, 2002 by Catherine

6
May 05, 2002

Derby Time!

May 03, 2002 by Greg Spence

3
May 04, 2002

Uses for preserved lemons

Apr 03, 2002 by mary mary

9
May 04, 2002

Salt and gastronomy

May 02, 2002 by JD

47
May 04, 2002

Caesar Salad Reprise

May 02, 2002 by Lindsay B.

2
May 04, 2002

So, what would your last meal be?

Apr 30, 2002 by anon this once

22
May 04, 2002

Making japanese noodles at home

May 01, 2002 by Thi N.

1
May 04, 2002

Question about (burned?) garlic RE: Ping's Mott Street

May 02, 2002 by erica

13
May 04, 2002

Food Literature

Apr 28, 2002 by Nick

28
May 04, 2002

Newspaper as cooking vessel, and its ink

Apr 17, 2002 by Daniel C

19
May 03, 2002

SOUTHWEST FRANCE...FOOD AND FOOD-RELATED ITEMS WORTH BRINGING HOME TO NYC

Apr 30, 2002 by erica

9
May 03, 2002

On a brigher note. Anything better than "all you can eat"?

Apr 30, 2002 by Wendy Lai

36
May 03, 2002

Interesting cinco de mayo menus?

May 02, 2002 by wow i'm a dog

2
May 03, 2002

NY Times Article on Beef

Apr 01, 2002 by annab

33
May 03, 2002

Another sauce question/ birthday dinner help needed

May 03, 2002 by Katerina

1
May 03, 2002

Tahini - necessary to refrigerate?

May 02, 2002 by Karen

2
May 03, 2002