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Sep 8, 2010 11:27 AM

Food Wisdom

My grandmother taught me, among other things, to pick out the sweetest peaches by following the bees and never to buy meat from a butcher shop that puts its prices in the window.

What pieces of food wisdom have you gleaned over the years?

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  1. Don't boil really fresh eggs. They will crack for sure. Can be upsetting at Eastertime.

    3 Replies
    1. re: givemecarbs

      I've heard something similar about poaching -- that poaching works best with eggs that are on the older end of the spectrum.

      1. re: SmallGoodThings

        Nope, opposite. Fresh eggs are for poaching, older eggs are for hard-boiling. Fresh ones'll never come out of the shell whole, old ones won't hold together in the poaching water.

        1. re: LauraGrace

          Oh, right! I always get them confused...Thanks!

    2. "Good restaurants may have bad bread, but bad restaurants will not have good bread" -- Bob W.

      1. And here's another, that my father swears by: "The quality of a restaurant is inversely related to the size of the peppermill."

        1 Reply
        1. 1. Greasy pork chops are a vital source.
          2. Inside every nutritionist is a pastry chef screaming to get out.

          1. To pick out a honeydew, drag your fingers over the surface not ripe- the skin is smooth, almostick, ripe your fingers drag and skin is slightly sticky.

            1 Reply
            1. re: wekick

              Good one. Thanks, wekick. With cantaloupes, I smell the 'bellybutton'. If it smells like melon, it's ripe enough to eat. If it doesn't, it'll have to sit and ripen a few days.