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  • Board Topic

    Dining Around New Orleans [Long]

    in the batch. There were tiny strips of oysters in the breading base. What was there was tasty with nice garlic hints, but mostly the breading bed, with tiny slivers of oyster parts. I thought that this was some sort of a bad...

  • Board Topic

    What are Chowhounds having for dinner tonight?

    the middle with more lemon, parsley and garlic, salt and pepper and lemon pepper from Penzeys. I put them on a bed of red potatoes with more garlic. I also sliced sweet potatoes and tossed them with OO, salt and cajun spice...

  • Board Topic

    Yu Me Ya - Encinitas

    it out. Sushi rice had good flavor and texture. Crunchy shrimp roll – had to check this one out as well. Green tea ice-cream with house made green tea syrup – delicious! There were so many other things but we were beyond...

  • Board Topic

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

    I have to say I really thought the food at Millie’s in the early 80’s was great. I believe it was Paul G. who made the neon futon sign for the front window of a retail Japanese bedding, (futon)store that my business...

  • Board Topic

    is it correct that home cooking skills are seriously disappearing in our society??

    couldn’t believe that I could have all four burners going at the while the roast was in the oven. I spent hours with him showing that there was life beyond the George Foreman.

  • Board Topic

    Eight Hours of Barbecue on the South Side

    the door marked 5914. Then home to bed and dreams of meat. A friend called early next morning to see if I wanted to go to Manny’s for a breakfast of corned beef hash. “No way in hell,” I replied, then chugged...

  • Board Topic

    BBQ dinner in Kansas City

    's on Oceanside Blvd. fairly often and a Greek diner, also on Oceanside Blvd. down toward Bayside. Beyond that, I’m really having trouble remembering exactly where I did eat for that year in NY. :)

  • Board Topic

    Chowhounds at the French Laundry

    herb garden and some vegetables grown in raised beds for microgreens. Mrs. Jaweino interviewed the gardner tending this patch – I hope she’ll fill us in. Image:...

  • Board Topic

    I'm moving from NYC to London for univ...

    specifically mention in your post, which get precious little coverage and write-up here. Pretty much anywhere beyond Tube Zone 2 falls into this category. I’ll give you some examples. London has many, many Subcontinental...

  • Board Topic

    Atkins diet? Yes or No?

    of empowerment or drive...not an excuse to wallow in self-pity or blame factors that are beyond one’s control. [i’m obviously speaking of those whose weight struggles are NOT due to medical or genetic conditions.]

  • Board Topic

    chinese/chinese-americans: tell us about home cooking?

    kinds. There’d be days when one of the bath tubs would be solely reserved for soaking the bamboo leaves and then hours and hours spent filling, wrapping, tying, marking (gotta know which ones are meat and which ones are...

  • Board Topic

    Laboratorio Four+ Hour Blowout 12 Course Dinner...

    just checking in. 2:20 in the a to the m and time for bed. We hung at the bar for a bit with Sassan (sp?) and a guy from the LA times. Great night despite the harrowing adventure trying to get down there. Thank to Joe H. for the...

  • Board Topic

    1994 Port Tasting Notes (very long!)

    '77 Dow has won every '77 horizontal tasting I’ve been in from the very first one when the wines were released to the one we just had. I rated it first in the last tasting. Of course, I wouldn’t have kicked any of...

  • Board Topic

    Table Settings – Does this bug anyone else?

    it all of my life. After so many years, some things just become second nature, like not wearing a sweater inside out, or brushing your teeth before you go to bed.... Or setting the table! As to what occasions I cook and set a...

  • Board Topic

    Starting a Cookbook Collection?

    The Joy of Cooking – I still go to this one to get an idea of how a recipe should be and then expand beyond - a great resource for any kitchen

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