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*sigh* so happy to find this site....

....and other food-obsessed people. lol

I am brand new to the site and will try to post correctly and learn all "the rules". I see from some of the discussion threads here that other posters get heated if you don't follow proper etiquette. I will try!

As I said, just so happy to find this forum for like minded people.
I have no peers in my social circle willing to discuss at length the proper color of roux...lol

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  1. I prefer to get my roux a nice mahogany brown when I make gumbo but much lighter for a gravy. Plain white for a bechamel.


    1. Welcome!

      And I, too, am so happy you have found us.

      1. You will find that we will discuss ANYTHING ad nauseum!!! There's a new feature that allows us to "unfollow" a thread. In the past if I made the mistake of replying to one that became the thread that wouldn't die, i.e., I had one about cottage cheese for goodness sake, it came back to haunt me. Everybody had one of those.

        Welcome. I've learned more here than I ever thought possible.

        1 Reply
        1. re: c oliver

          lol...yes, I will have to find that "unfollow" feature soon. It is the roux discussion on the Home Cooking board that I keep getting notified of new comments. As you said, I am sure I will learn a ton. Thank you.

        2. Welcome - just out of curiosity, how DID you find Chowhound? It's not as well-known as Yelp and some other food sites.

          4 Replies
            1. re: greygarious

              It was through a google search. Maybe searching for a recipe of something? I created a user name a few weeks ago but just began successfully posting last night (I tried before but the moderators removed my post because I was asking advice about starting a food small biz - a no no, I learned). I stayed up until midnight looking at all the discussion boards.

              Since you mentioned Yelp, I guess you are referring to the reviews of restaurants on CH. I am actually a dedicated home cook and looking for advice/ideas/improved techniques for cooking at home.

              1. re: foodcompletesme

                Oh, you've totally been christened - you've had a post removed! Well done. Some of us go for months or years before that happens. :-D

                Welcome - the Home Cooking board seems to be the most active, and there are a lot of knowledgeable people there. Several specialty boards have also been created (Cheese, BBG/Grilling, etc.), so enjoy the exploring.

                1. re: LindaWhit

                  I went 2-1/2 months before I got the 'rate the chow, not the Chowhoud' e-mail from the mods. It took me a while to learn the ropes here. I had been involved in news and political discussions online and those always get heated. I have not been admonished by the mods since those first few months. ; )

            2. Then of course you have the choice of blonde Florida mahogany, the reddish copper from the hills of Costa Rica, or the deep ebony of the Mosquito Coast. Some on here do get pretty specific on the ingredients.

              Which is to say, where there are bridges of understanding, you can usually expect a few trolls to stir the pot. The more you interact, the better you will understand the rules of the site, not to mention the community.


              2 Replies
              1. re: INDIANRIVERFL

                oh bummer, there are trolls here too? I encounter that on CNN discussion board too. Who has the time for that?

                regarding the specific descriptions of dishes that you mentioned, I will probably be guilty of that detail. I think it helps you almost smell and taste the dish when you hear the ingredients and descriptions they use. Keep 'em coming! : )

                1. re: foodcompletesme

                  Not really trolls. Some posters get rather exasperated if their input is misunderstood, and some enjoy a little teasing, but that's about it.

                1. Don't worry...you'll definitely "roux" the day you came here for the first time. (g)

                  1. Welcome!
                    Be sure to check out all the boards

                    There's not enough time in the day for all the great info posted but if food completes you, you're in GREAT company!

                    11 Replies
                    1. re: HillJ

                      But stay far, far away from NAF (Not About Food)! Trust me.

                      1. re: c oliver

                        Aw, don't you believe we should all find out for ourselves where our interest lie :)

                        NAF is a very lively board and bits of NAF passion live on every board.

                        1. re: HillJ

                          Although I think a lot of people who post on that board are a bit NAF, if you know what I mean.

                          1. re: Tripeler

                            Sure, it's a very broad category for a reason (was always my impression).

                        2. re: c oliver

                          And don't forget to wander over to the CHOW side of the site for videos, contests, product reviews, recipes and blog stories...there really should be some fun interactive map of this site....

                          1. re: HillJ

                            Yes, been checking out the recipe section already. thanks!

                            so, help me out....I don't know what




                            got one of those too on another discussion.
                            I don't "do" facebook or other social media so if it's a widely known thing, I'm sorry I don't get it.

                            1. re: foodcompletesme

                              Just the period usually means someone wrote something and then deleted it, but CH's site won't allow you to remove EVERYTHING from a post - you have to type something....so people type a period.

                              The +1 means "me too" to whichever post they are replying to.

                              1. re: LindaWhit

                                But nowadays we can use the "recommend" button for that.

                                1. re: c oliver

                                  Yup, but I still see an occasional +1.

                                  1. re: LindaWhit

                                    Me too. And sometimes I just "NEED" to say more than that :) Who me? Saying more??? :)

                              2. re: foodcompletesme

                                I'm still learning all about the do-dads myself, foodc!
                                Using the site is the best way to learn and when in doubt
                                just ask. Lots of super helpful, very friendly folk here to answer your questions.

                        3. Welcome to Chow, stick with me kid and I'll have ya' fartin thru silk pajama's in no time. (sorry I'm pretty sure that's not appropriate)

                          Anyway......take your shoes off, relax, have a look around and ENJOY!!

                          8 Replies
                          1. re: jrvedivici

                            Jr, are you on the list of registered....oh, nevermind.

                            1. re: Veggo

                              I'm not sure I appreciate where you were going with this Veggo. ;-)

                            2. re: jrvedivici

                              I'm not sure if I should thank you...or never read your posts again : )
                              so thank you?

                                1. re: Veggo

                                  Sometimes addicting. Always waiting for the train of thought to leave the tracks.

                                  1. re: INDIANRIVERFL

                                    I like to say I have one track mind, sadly it derailed around 1999.

                                    1. re: jrvedivici

                                      As Tom Petty sang:
                                      There are just some things
                                      you can never explain.
                                      Like an angel in tears
                                      or a runaway train.

                              1. re: jrvedivici

                                LOL Junior. Nice welcome. Give the kid a break.

                              2. Welcome. Here are a few little pointers to make your stay more enjoyable.
                                - Be very careful about asking questions that have possibly been asked before. Several members of our little club are inordinately annoyed by this and lurk the boards just waiting to bawl someone out for doing it. Search the boards first. If you don't feel like searching, just start your posts with "I searched I and couldn't find anything."
                                - Don't criticize Trader Joe's. Ever. Even TJ's Frozen Cat Puke makes a nice quick dinner if served with rice, and the avocados are always so good there.
                                - All canned cream soup products are referred to as "cream of crap."
                                - Don't admit you like a chain restaurant. All chain restaurants are bad. Except McDonald's.
                                - Food writer Mark Bittman is referred to as "Bittman."
                                - Many folks spend many hours of their day here and become irritable and territorial when they feel as though their space is being invaded or their opinions questioned. Let 'em have their say and fight the urge to engage them. They will be happier and you won't get as many posts deleted. Have fun!

                                10 Replies
                                1. re: Samalicious

                                  Regarding searching, OP may be more successful by googling something like "chowhound frozen cat puke" if a CH search hasn't been successful.

                                  1. re: Samalicious

                                    Thanks for taking the time to write the pointers. I think I can follow most of them : )
                                    I've already seen some of the terse replies to questions I have asked but I'm still willing to ask the questions to hear from people who really have good input. I will remember to search before starting discussions (I did that yesterday regarding one about naan and another about fenugreek).
                                    We have no Trader Joe's nearby, so no worries there. We just got a Fresh Market in my small city so 'whoo hoo' everyone's excited about that. They may have some things I can't get elsewhere. But they didn't have preserved lemon (NOT lemons preserves, which the staff led me to when I asked) for Moroccan cooking....just time intensive to make my own.

                                    Anyway, thanks again for the welcome and I'll see you around.

                                    1. re: Samalicious

                                      you forgot reviving a dead thread. some posters become irate when a dormant thread becomes active. :)

                                      1. re: Vidute

                                        ok, but I'm not really sure why they become irate. If CH is a fluid group of members in and out, such as myself a new member, wouldn't some of the new members possibly want to discuss an old thread? If the long-time members have discussed it to death, couldn't they just stop following that discussion since there is that great new feature now?

                                          1. re: HillJ

                                            well, thanks, HillJ - I like to think so ; )
                                            I'm old enough to know that sort of logic and straight forward thinking doesn't always translate into the real world.

                                            Life is uncertain, so eat dessert first....and don't waste time getting upset about discussion posts! (that's what I always say)

                                            BTW, I LOVE your pineapple avatar! It's so cheery and I just know you are going to have something positive to say : )

                                            1. re: foodcompletesme

                                              Thanks! You're already having a ball on CH I can tell.
                                              See you round the boards, fcm!

                                          2. re: foodcompletesme

                                            You would think.... hence the catch 22. Don't revive an old thread but if there is an already existing thread with your topic, don't start a new one. ;)


                                            1. re: Vidute

                                              Wonder what KaimukiMan would think about that thread being revived? ;-)

                                      2. This is a great place. I've learned so much from visiting and participating in this site. Welcome!

                                        1. A hearty Welcome to you FCM.

                                          Just want to advise you that the very best board here is the Home Cooking Board. Bar none. Especially the Cookbook of the Month board. AKA COTM. You'll find it on the sticky at the top of the Home Cooking board.

                                          Don't listen to those others who would steer you to best restos in whatever city of the world, or any of those people who want to know which knife to buy, or what's the best wine to serve with Focaccia di Recco for example. Stick with the Home Cooking board. We'll steer you right every time.

                                          All that aside, and with broad grin, don't hesitate to ask any question you want answered. The expertise and experience here is not to be found anywhere else on the net. Plus... it's enormous fun.

                                          3 Replies
                                          1. re: Gio

                                            Well said, Joe! And let me add that a goodly number of recipes on COTM have links so, even without the book, you can still cook them.

                                            1. re: c oliver

                                              Thank you. I am all over the Home Cooking discussion board already and loving that. I went to the India board to ask questions about Indian cooking but realized that is more for travel to India and not necessarily about cooking Indian food. So the Home Cooking board will be best for those types of questions I believe.
                                              I am definitely going to check out the COTM....intriguing.

                                              CH is addicting and keeping me from my studies. I'm pursuing another degree in my field (Registered Nurse) but finding CH so much more fun! I was even doing web research on the local culinary school and dreaming of going. But nursing is my "bread and butter" right now. lol

                                              1. re: foodcompletesme

                                                Well, you know, that was all "tongue in cheek", but here are a few links to past COTMs and Non-COTMs you might want to investigate if you're interested in specific cookbooks...

                                                Archive (goes back to Sept 2006)

                                                Non-COTMs (other "Cooking From" threads

                                                Now go study. (*_ ~)

                                          2. Welcome, fcm, to the world of food, punctuation and grammar obsessed Chowhounders.
                                            Here you will find the most clever, worldly and witty group of gourmands one could ever hope for. It's a pretty good way to make a few hours disappear.

                                            1. Everytime I see a new Chowhounder with a clever user name, I wish I had lurked longer before registering on this site. "sigh"

                                              1. Welcome!

                                                Remember . . .SEARCH is your friend.

                                                Have fun exploring all the different Boards.