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  • Board Topic

    So Many Critics...Do any of them have any training?

    posting guidelines), no credentials required. A big part of Chowhound’s reason for being is the notion that amateurs can often be more helpful than so-called pros. His question, I believe, is that if you have a big soapbox...

  • Board Topic

    How do I raise a little Chowbaby?

    as the convenient choice because of your own circumstances then the child’s likely to fall back on it as a default . . . if you have a couple alternatives available at most times, you can maybe avoid that habit.

  • Board Topic

    Northern Chinese breakfast, really.

    into this little strip of Chinese eats I thought I was back in China again. Narrow, crowded spaces, cheap tables and chairs, the muted colored suites that medium to tallish Chinese men wear, the old hair styles, the northern...

  • Board Topic

    How do east- and west-coast Chinese-American food differ?

    but not least,Egg foo yong-An omelet served in a thick brown gravy with ham or chicken. If I was rich,I would seriously pay the money to have chinese food from back home,that I was raised on,express mailed to me.....Pathetic,But...

  • Board Topic

    Thanks, and also... what do you think of...

    a few months back, my understanding is that the Red Rooster in Uptown is a hillbilly bar which outsiders might be best advised to avoid.

  • Board Topic

    I Finally Bought A Blender: Your Favorite Thick Shake Recipes Please!

    you all cool down a bit. Of course here in San Francisco it’s about 60 degrees and holding steady for the forseeable future. But then, we LOVE it that way. Thanks so much for your help! P.S. If you know of any thick-shake,...

  • Board Topic

    TC 3 Episode 5 - Dame Chocolate (Spoiler Alert!)

    hasn’t backed up his big mouth. At least Marcel’s dishes were well done. I was surprised they didn’t bring Sara in for the top 3. With the way the cast was falling all over her chile rellenos, I thought she would...

  • Board Topic

    how do I become a better cook?

    to have it in you. I dont cook for a living anymore, but I feel lucky to have been paid for the priceless skills, and techniues I learned back in the day. Now I just cook for my family and friends, and love it. I always loved to...

  • Board Topic

    The Perfect Scoop by David Lebovitz

    ) even after a week. I don’t know if that’s a testament to my storage containers or the recipe, but I’m willing to give credit to the recipe. =) The blondie recipe in the back is a good one, too. Buttery and...

  • Board Topic

    'dry' cake

    Oh, don’t get me started on people and their reliance on frosting. I watched recently as my future in-laws and their daughter argued over who got the frosting on a mediocre slice of cake, and saw that they couldn’t...

  • Board Topic

    Help me keep this man fed

    Aaron — these are great suggestions. I’m working on the “planning ahead” part of easy cooking, and the turkey breast might do it. We shall see. He’s really been enjoying the roasted...

  • Board Topic

    MUST READ - MUST GO to incredible new authentic spanish restaurant in san mateo

    was the great list of choices, many of which we had never heard of before but all of which sounded really good. we decided to go with 5 tapas, though the waittress recommended some of the main dishes as well (and as i told my...

  • Board Topic

    The importance of wine?

    an almost non-existent part in my finer dining experience (to wit: I find that a can of Schweppes Ginger Ale complements my meal at DiFara’s perfectly). So what’s the deal, Chowfolk—does fine wine automatically...

  • Board Topic

    Epicurioius Garden

    was fabulous, though. I’m looking forward to going back and sampling more of the soccas.

  • Board Topic

    Point Richmond Restaurants & Spectacular Shoreline Picnic Area

    if this is a good thing. However, maybe someday people will say the same about products with the name Wolfgang Puck. Anyway, the hotel went into a decline after World War II. It has three dining levels, the bar downstairs, a back...

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