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  • Board Topic

    The best meal of your life in Italy!

    I just booked my reservation at La Calandre. In anticipation of the 12 courses and copious amounts of wine, we also booked a room at the Hotel Maccarroni. Joe’s enthusiastic recommendation sealed the deal. I thought Bologna...

  • Board Topic

    "Don't Open That Bag!!!".....because I'll eat the whole thing.

    ,000 calories in 20 minutes. Dried fruit is the same. Especially no-sugar added mangoes, black mission figs and sour cherries (all hard to find where I live, thank g-d). Cant stop. Have to finish. I guess I have somewhat natural...

  • Board Topic

    Is your Thanksgiving menu/setting formal/informal, traditional/contemporary, family/friends?

    they are Jewish, the annual family reunion is at T-day, rather than Christmas. We must go. Last year I insisted we fly over a few days early ( no need to join the ugly hords on Black Wednesday), and drive to Key West – it...

  • Board Topic

    What are you serving for Thanksgiving dessert?

    the sugar, salt, and flour over the apples, then sprinkle cinnamon over. Dot with butter. Place top crust over and seal all edges. (I brush top with milk and edges with water so won’t brown too quick.) Prick top with fork...

  • Board Topic

    What makes LA a foodie city? Tell Me

    , and something else that strikes your fancy (depends on how many people are dining). At Macau Street, the house special crab, leeks with clams and black beans, and ong choy or baby bok choy are good, but save room for the little...

  • Board Topic

    Can't miss restaurants in NYC?

    You’ll be very happy at Babbo. I love the octopus appetizer and black pasta with shrimp and the venison was delicious. Don’t miss seeing the arch, it’s beautiful at night. Have just a tail at Tavern on the Green to see the lights...

  • Board Topic

    balls!

    oil or liquid. Add the rest of the ingredients and mix well. Take a tablespoon of the filling mixture and place into the cavity in the bulghour balls. Bring the cavity edges together and seal the filling inside. Add 2 teaspoons of...

  • Board Topic

    Your Once Famous But Now, "Oh My God I Cant Believe I Used To Serve This" Dish

    hot dog ones, not canned but sold in the hot dog section in vacuum sealed packages with 25 or so in a pack You next warm them up in a sauce that is equal parts ketchup, brown sugar and bourbon (hence the happy part). I have to...

  • Board Topic

    Bittman's no-knead bread recipe?

    too dry. Cast iron pots are also called Dutch ovens and were used by pioneers all over the world. It is still being used daily by blacks living in rural areas to cook a staple food called putu (a stiff and healthy maize meal...

  • Board Topic

    Top Chef what the %$@#!!!

    How about something with tropical fruits, diced mango, key lime, coconut? I was at a party and had a simple fruit salad made amazing by dressing it with a light syrup scented with vanilla, allspice and black pepper. You could use...

  • Board Topic

    What's the Most Time Consuming Thing You Have Ever Cooked?

    Fresh pork sausage (sometimes called chaurice, seasoned with garlic, parsley, green onions, red & black pepper, and often thyme or sage or bay) as sold in southern Louisiana works just fine for cassoulet; it is fairly fatty &...

  • Board Topic

    [Austin] Darn Good Sichuan in Austin!

    some points. But in this case, the dish still wins—-I just pushed the nasty green stuff to the side, and dug into the luscious, tasty pork which was seasoned with lots of chile, Sichuan peppercorn, fermented black beans and...

  • Board Topic

    What's "the" food where you're from?

    What about seal flipper pie, toutons or brewis? Is that more for the tourists?

  • Board Topic

    Hot Tip: Chickie's Beef

    bonnets, pimiento, thyme branches and leaves, garlic, black pepper, etc.) Some of her relatives work at Blue Mountain, which she likes. I’ll follow up with her on the “Jamaican stores” where she buys scallions,...

  • Board Topic

    Is it really expected that one order wine in fine restaurants?

    Not sure where you live ccweb, but in NY and CT you can take your unfinished bottle with you. The cork has to be replaced and the wine put into a sealed (stapled is fine) bag. Purchasing wine by the bottle is almost always a...

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