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  • Board Topic

    breakfast in greater L.A. - why does it all suck?

    WIDR, there’s a reason the French consider any meal before mid-day to be worthy of a simple croissant w coffee. And many cuisines, like most Asian, think a bowl of porridge (jook) is a simply dandy way to start the day. And...

  • Board Topic

    Recipes for a first-timer

    has meant limiting my world of at-home food to a certain geographic are (for me, Italian, French and all-American Northeast, but for someone else, Indian and Asian flavors might predominate). Best of luck.

  • Board Topic

    why cant americans make cheese ?

    , authentic Asian, Latin or other ethnic meals but can’t cook – and often reject – the foods of their own German, Scotch, Czech, Russian, Jewish, Danish or Portugese grandmothers. We are losing touch with who we...

  • Board Topic

    Stupid baking/cooking mishaps? Share, laugh, and learn

    to feed my family more fish (good for you, right), saw an Asian woman (Vietnamese?) at the market buying up a bunch of very inexpensive fish, she seemed quite excited about it. Tried to ask her how she was going to cook it, but...

  • Board Topic

    $1100 later... URASAWA report! - VERY long!

    can only be described as being extremely similar to parmesan cheese (certainly more like parmesan than any other item I’ve encountered in Asian cooking!)—it had a slight gummy chew the way a fresh parmesan has, and the...

  • Board Topic

    Mediocrity reigns re: D.C. area restaurants!

    food is upiquitous here, African, South American, Asian, you name it and we have it. While I enjoy many of the high end restaurants here, I don’t think they are quite up to the level of some of the greats in other cities....

  • Board Topic

    In honor of "bernardo" ... how about a MOST OVERRATED list?

    , elsewise why would anyone tolerate the environment? Many new places in Hollywood: Paladar, Kung Pao Kitty, that Asian place in the tents, etc., etc. The only place among these where I had a good tasting meal was Angelini Osteria,...

  • Board Topic

    Chowhounds at the French Laundry

    Laundry the second time you visit. Or, you will like it even less, and have clearer reasons for your conclusion. I have never been there, and for some reason, am not that interested in going there. Yet. Too much Asian and Latin...

  • Board Topic

    Childhood literary chow memories

    and started dating a beautiful Asian girl, was that stupid or what, but back to the chow... ) I have developed a comfort food habit of simple onion, tomato and add just a bit of sugar, on spaghetti noodles. But I don’t...

  • Board Topic

    1,985 Miles of Food, Wine, and Beer – Oregon Road Trip Report

    simply didn’t rise but the kitchen sent it out anyway—the rich flavor of ake mushroom was still quite good. Our other starter was a baby spinach salad with salty proscuitto, Asian pears, and chunks of mild, aged...

  • Board Topic

    Regional "food quirks"

    Berkeley : brown sugar offered with the other stuff at the “cream & sugar” area in a cafe Asian enclaves/markets in CA: pandan flavored(they’re green) waffles eaten as a “to go” snack everywhere in CA:...

  • Board Topic

    dating a foodie novice...

    't think I’d like it" me "What DO you eat?" him "Pizza.. umm.. and spaghetti. and Chinese" me (hopefully) "Asian??!! What about Vietnamese?" him (horrified) " Don’t they eat cats?? NO way!!" **imagine pg mentally ticking...

  • Board Topic

    MSP: Little Szechuan is back!

    . This is perhaps the best Asian meal out I’ve had in a very long time!

  • Board Topic

    Obviously for good Thai and Chinese, go to Naperville

    the experience to take baby steps with the cuisine. We try to shape a discourse in a city whose food media still considers a tawdry pan-Asian noodle place like Joy Yee the pinnacle of Chinese cuisine. I am not going to argue here...

  • Board Topic

    How many fellow Chowhounders are or have been in the biz?

    Started at an asian fusion restaurant on garde manger, worked in every station at a 4 star luxury hotel and am now Sous Chef of a fine dining restaurant in San Francisco with a very high Zagat rating. Love the industry and am...

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