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  • Board Topic

    What foods do not spoil?

    One thing that really surprised me was a traditional steamed Christmas pudding, or plum pudding – made with suet, raisins, bread crumbs, sugar, and so on. The recipes say that often people used to make these a year ahead of...

  • Board Topic

    Do all farmers markets in Florida stink?

    now sprouting and I should selling my very fresh produce shortly. Don’t know if I’ll have my own stand, but my produce is incredibly sweet and deelish! When I want to rid pests or aphids, I use a home recipe from...

  • Board Topic

    Next Iron Chef Finale [Spoiler inside]

    an issue about the promo that aired during the show for the upcoming holiday dessert battle with paula deen, cat cora, tyler florence & robert irvine. i won’t even start with my thoughts about the battle itself. i just have...

  • Board Topic

    Central Texas BBQ

    to memory. I can remember the colour, which gives the ketchup to mustard ratio, but I can’t figure out the rest. I can make something resembling that saace that is very tasty, but it is nowhere near as good. Surely someone...

  • Board Topic

    Why are chains so big with younger people?

    On a mostly British forum that I have a membership, one member who was planning on going on holiday to the US wanted to know what to do on the trip. I was really, really surprised to read all of these British university students...

  • Board Topic

    Your Frugal Cookware Finds

    it because it was not non-stick (she didn’t know how to cook on it). Total retail value of the 25 pieces he brought home was well over $1500. Cost? $10. HomeGoods/Marshalls/TJMaxx consistently produce good deals. Got a 6-3/4...

  • Board Topic

    Best Chowhound Cities

    of a culture, whether ethnic or geographical, that provides real meaning to the food, other than just the ingredients and even the recipe and process. It still is, and ought to be, that Philly cheese steaks are best in Philly,...

  • Board Topic

    We've made our choices - Chowhounds, please critique!

    They are both breakfast places. We really enjoyed Pergamino’s, across from the Holiday Inn at Fisherman’s Wharf on Columbus. One neat thing is they have a large set of one-of-a-kind coffee cups and mugs to choose from...

  • Board Topic

    [AUS] Just moved down South and feeling food despair.

    Bakehouse sucks for lunch and dinner. The menu is all over the place and everything we had, that was recommended, tasted like it was made by that one grandma everybody has that doesn’t know how to cook but thinks she does....

  • Board Topic

    Where do the Kansas City Foodies like to shop for, what else, food?

    was there and can’t wait to go back and try some. It is one of the few places in town I can find dried shrimp for my Brazilian Vatapa recipe.

  • Board Topic

    confusion about soup dumplings? XLB?

    lady, a pleasant, smiling dumpling of a woman, who looked Chinese like everyone else, claimed Jewish descent. But maybe their recipes lived on?

  • Board Topic

    How can a non-experienced kid (like myself) find a cook position that doesn't entail too much garbage and/or dishwashing work?

    any chef worth her/his sea salt will realize you’re dabbling within the first few days, i suspect, then they’ll figure you’re trying to get ahold of their house recipes or otherwise sell them out to the...

  • Board Topic

    Paseo Cantina, Pasadena (a review)

    Probably the luck of the draw. Plus I was there between the two holidays, even though the restaurant was only half full... Everything I ate was very good, so I’m sure I’ll be back, plus want to try that coconut flan. If...

  • Board Topic

    Any suggestions for awesome bakeries?

    -Of-Mike’s-Pastry.' My mom & her sisters would have my dad and my uncles make that holiday drive to the North End to get our box of sweets to end our Italian meal. But that was way before the the original Mike moved to New...

  • Board Topic

    Top Institutions in FLA

    directly to dessert! How do you screw up a Patty Melt? Use crummy meat that’s how! Thanks for the French dressing recipe AG, BUT, aren’t we still boycotting the French? Riiight, that was before last Tuesday! (:-) What...

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