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Wacky Japanese Food Show on the International Chanel

Feb 20, 2002 by Eric Eto

4
Feb 21, 2002

Dry beer

Feb 18, 2002 by Howard-2

13
Feb 21, 2002

Professional baking advice

Feb 15, 2002 by emily

10
Feb 20, 2002

Wine recommendation for scallops and bacon

Feb 19, 2002 by michaelA

7
Feb 20, 2002

A patty pan dilemma. archaic uses?

Feb 19, 2002 by butternut

3
Feb 20, 2002

20%???? What's the deal with tipping?

Feb 13, 2002 by Tom Hall

36
Feb 20, 2002

What's In A Name? "Phuking Surprise" & "Spotted Dick w/Custard"

Feb 18, 2002 by Jerry Smolin

14
Feb 20, 2002

Salsiccia?

Feb 19, 2002 by CliffA

4
Feb 20, 2002

Chop chop

Feb 19, 2002 by efdee

17
Feb 20, 2002

Dipping sauces

Feb 19, 2002 by foodie in lawyer's clothing

7
Feb 20, 2002

The chicken or the egg?

Feb 19, 2002 by Bill Bock

1
Feb 19, 2002

Eggplant recipes?

Feb 14, 2002 by sskwire

13
Feb 19, 2002

Those vacuum sealers -- are they worth it?

Feb 15, 2002 by Cliff

4
Feb 19, 2002

Pistachios & Pate

Feb 19, 2002 by Chef John

1
Feb 19, 2002

Fried Turnip Pudding?

Feb 18, 2002 by Jeremy Osner

10
Feb 19, 2002

Ester-C

Feb 18, 2002 by Tom Steele

1
Feb 19, 2002

James Beard's Key Lime Pie Recipe

Feb 18, 2002 by Miriam G.

4
Feb 19, 2002

What Wine with Dim-Sum?

Feb 08, 2002 by Vincent Fera

8
Feb 19, 2002

What's the best chocolate?

Jan 30, 2002 by Howard-2

9
Feb 19, 2002

Salt packed capers

Feb 16, 2002 by berkleybabe

7
Feb 18, 2002

Making and Storing Creme Fraiche

Feb 17, 2002 by Lindsay B.

4
Feb 18, 2002

Samphire

Feb 13, 2002 by Saucyknave

8
Feb 18, 2002

Deep Fryers

Feb 17, 2002 by Jed

4
Feb 18, 2002

Bread and mayonnaise, anyone?

Feb 15, 2002 by Nomi Lubin

13
Feb 18, 2002

Olympic Cuisine

Feb 15, 2002 by AZ

8
Feb 18, 2002