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General Chowhounding Topics | Forum profile
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Forum profile page for General Chowhounding Topics on http://www.chow.com.
This report page is the aggregated overview from a single forum: General Chowhounding Topics, located on the Message Board at http://www.chow.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "General Chowhounding Topics" on the Message Board at http://www.chow.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on General Chowhounding Topics:
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Month
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3 Months
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Threads:
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380
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1,167
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3,425
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Post:
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1,423
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4,825
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14,335
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General Chowhounding Topics Posting activity graph:
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Top authors during last week:
user's latest post:
What's the #1 Thing That...
Published (2009-11-24 14:38:00)
Really, really good fish and chips. Like the skate and chips at the Golden Hind in London. Or the cod and chips at long-gone Yorkshire Fish and Chips in Berkeley, CA, approximately a million years ago when I used to work there.
user's latest post:
Thanksgiving relish tray?
Published (2009-11-25 06:37:00)
oh right!!!! the spiced apples in the jar!!!! i'd forgotten about those. they always tasted too strong for me. i have to see if they're still sold. http://chowhound.chow.com/topics/470818
user's latest post:
Chinese College Students
Published (2009-11-25 23:24:00)
Not sure- that fried chicken, mashed potatoes n gravy, something green idea sure sounds close to being something like a Thanksgiving dinner....just a smaller bird.
user's latest post:
Thanksgiving Day breakfast?
Published (2009-11-25 22:37:00)
Yes, they have frozen at the grocer's and it's nothing but a tease...nothing like straight from the griddle...
user's latest post:
Prepping Butternut Squash = Dry...
Published (2009-11-22 13:43:00)
I hate having gloves on my hand. Another alternative is to split the squash in half lengthwise. Then it will sit stable-ly (is that a word?) on a cutting board so you can draw the peeler along it and chop it into uniform chunks with a minimum of handling. A stainless ice cream scoop with the sweeper blade is a great way to get the seeds out. The steel edge is strong enough to get down to the flesh and the sweeper blade ejects the seeds into...
user's latest post:
Elements Of Americanization?
Published (2009-11-24 15:33:00)
I'm not sure. That's before my time, but I've never heard anyone say nachos were Mexican.
user's latest post:
It's Thanksgiving Eve......
Published (2009-11-25 20:29:00)
Finished baking cornbread a couple of hours ago...can't wait to make it into stuffing tomorrow. HA HA HA, fourunder, I didn't know you were Italian till just now. Are you having lasagna tomorrow or just pasta? :) I think I made it to high school before I figured out not everyone's holiday meal started with lasagna, then turkey, stuffing, mashed potatoes, etc.
user's latest post:
smoked goat meat?
Published (2009-11-25 14:47:00)
I saw the words, "smoked goat meat" and my mouth started watering. I've had it in East Africa. But never smoked and frozen, which must be lightly smoked and then frozen. I've had and enjoyed smoked and dried.
user's latest post:
Expensive Soy Sauce Tasting -...
Published (2009-11-25 18:41:00)
My family did a tasting of artisinal soy sauces a couple of years ago. They were all so salty, that we hated them.
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Latest active threads on General Chowhounding Topics::
Started 1 day, 17 hours ago (2009-11-25 10:51:00)
by Woof Woof Woof
Sleep, I need the energy for the feast of Turkey and Pumpkin Pie later. Oh yea, then come home to a good a movie to let it all digest, some sleep, then maybe some shopping after.
Started 16 hours, 47 minutes ago (2009-11-26 11:57:00)
by KaimukiMan
OK, so it looks like you are making a vegetarian chili. that changes the rules substantially. Otherwise you should get rid of about half of the ingredients.
Started 1 day, 7 hours ago (2009-11-25 21:05:00)
by Cherylptw
Are you wanting to serve traditional Chinese or do something else?
Started 3 days, 18 hours ago (2009-11-23 10:28:00)
by raytamsgv
I've known Chinese cooks who reduced the amount of salt (because soy sauce is often added prodigiously by the non-Chinese customer). Chinese food relies on texture as well as flavor, but most American palates tend to minimize texture. That's why you won't see something like sea cucumber on an Americanized-Chinese menu. Finally, removing the skin or bones does change the taste of the food ...
Started 1 year ago (2008-11-18 17:42:00)
by FoodChic
There was recently a great topic on something very similar. I have to admit, the conversation we had will change my use of the neck. http://chowhound.chow.com/topics/572510
Started 1 day, 20 hours ago (2009-11-25 08:11:00)
by The Dairy Queen
Well of course: without the "ribs" how would you know where to slice? I love homemade cranberry sauce, but no one else in my world does. I don't find the canned all that objectionable (because I grew up with it, I guess), so, I don't bother with making it from scratch unless there will be someone around, besides me, who appreciates it. ~TDQ
Started 1 day, 9 hours ago (2009-11-25 18:52:00)
by corneygirl
Just shaped the rolls, and I need to finish the cranberry sauce. Might chop some veg, might just have more wine.
Started 1 year, 3 months ago (2008-08-24 15:46:00)
by JMJD
I made a recipe for cheese straws from the NYT once that resulted in something that tasted like cheezits -- maybe try a recipe like that and add your own toppings? I think the recipe in the NYT was about New Year's hors d'oeuvres and it appeared at least 5 years ago -- their archives are online if you want to search.
Started 4 days, 13 hours ago (2009-11-22 14:59:00)
by szeglin
I can't remember a time when I DIDN'T like steak. it was definitely one of my favorites when I was a kid. I was sort of an oddball child when it came to food, though. Desserts were never my thing. I preferred steak, scallops, salads, brussels sprouts, and spinach. The only time I remember avoiding steak was after I choked on a piece when I was in second grade. I was afraid of choking again, but...
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Hot threads for last week on General Chowhounding Topics::
Started 3 days, 18 hours ago (2009-11-23 10:28:00)
by raytamsgv
I've known Chinese cooks who reduced the amount of salt (because soy sauce is often added prodigiously by the non-Chinese customer). Chinese food relies on texture as well as flavor, but most American palates tend to minimize texture. That's why you won't see something like sea cucumber on an Americanized-Chinese menu. Finally, removing the skin or bones does change the taste of the food ...
Started 1 year, 7 months ago (2008-04-10 05:11:00)
by Morganna
Fortunately my parents seldom MADE us eat things. If we didn't like what was being served for dinner, we could make ourselves a peanut butter sammich. My mother was generally a really good cook, and I liked the things she made, but there was one dish of hers I couldn't stand and came to dread the nights she was cooking it. Liver and onions. For some reason (I dunno, maybe because she liked ...
Started 1 week, 1 day ago (2009-11-19 01:27:00)
by bushwickgirl
My Latino husband also believes in using corn oil, I think it's an ethnic thing. (I do keep canola, olive, peanut and grapeseed oil in the house, but it's hidden.;-) Corn oil is also a omega-6 polysauturate, an unsaturated fat which is not the healthiest oil available; you should substitute a monounsaturated fat, like olive oil, for sauteeing or salads. If your wife is baking with it, ...
Started 4 days, 13 hours ago (2009-11-22 14:59:00)
by szeglin
I can't remember a time when I DIDN'T like steak. it was definitely one of my favorites when I was a kid. I was sort of an oddball child when it came to food, though. Desserts were never my thing. I preferred steak, scallops, salads, brussels sprouts, and spinach. The only time I remember avoiding steak was after I choked on a piece when I was in second grade. I was afraid of choking again, but...
Started 1 day, 7 hours ago (2009-11-25 21:05:00)
by Cherylptw
Are you wanting to serve traditional Chinese or do something else?
Started 3 days, 17 hours ago (2009-11-23 11:19:00)
by KTinNYC
Popcorn. I pop it in a brown paper bag with a little bit of oil in the microwave. I top with pecorino and fine salt.
Started 1 week, 3 days ago (2009-11-16 10:44:00)
by mels
I love the Double Dark Cocoa Powder made by King Arthur (the flour people). You can buy it on their website. http://www.kingarthurflour.com/shop/l...
Started 3 days, 19 hours ago (2009-11-23 09:02:00)
by Maximilien
none of the above... good milk, good sweetener and good chocolate is enough!
Started 1 year, 1 month ago (2008-10-15 08:04:00)
by takadi
Pho (pronounced fuh) is a beef noodle soup that originated from Northern Vietnam. It has its origins in Chinese and possibly French cuisine. It's a soup of beef bones and meat, onion, ginger, and a spice profile of cinnamon, star anise, cloves, pepper, etc, similar to the chinese five spice profile. The then piping hot soup is filled with rice noodles and slices of rare beef and onion. The pho...
Started 2 days, 21 hours ago (2009-11-24 06:57:00)
by richmondfoodie
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