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  • Board Topic

    Tipping: Decent Food-Terrible Service

    , not simplicity. I understand that a burger can take about 10 minutes, whereas a chicken breast could be 20, but I don’t see how the difference would be so gross that the other party would be leaving before your food...

  • Board Topic

    Oceanaire in Seattle--what's it like?

    in obesity, the health complications that result, and the general negative effect restaurants are having on the heatlh of the american public. while this is clearly a spastic notion, these places should well be the first to take...

  • Board Topic

    1994 Port Tasting Notes (very long!)

    and concentrated in the mouth with chewy tannins, moderate sweetness, heftier core with expansive layers of blackberry, plum and licorice, extra dimension, long meaty finish. OUTSTANDING A brief dinner interlude of roasted duck...

  • Board Topic

    Top Chef Aug 22nd. [Spoilers]

    I would love to watch the show with Bourdain, it would be hysterical. With much liquor on hand, of course... Re: previous winners getting sent home...that happened every week on (oh my god I am publicly admitting that I actually...

  • Board Topic

    Susur?

    /loathe, I think people love to hate successful people who are over-publicized. I think their food is also judged differently for having that persona. The persona gets them more recognition and business, but also more scrutiny.

  • Board Topic

    Not my list of Venice recommendations (very long)

    the Rough Map of Venice-it was an invaluable tool. Many restaurants are marked on it, as well as many of the sights you’d want to see and the public restrooms (which are clean and nice and well worth the half euro they...

  • Board Topic

    What Etiquette Do You Expect of Your HOST?

    from DW and, athough she won;t admit it in public, she from me. 2 – My FIL is a boy’s first old-school type as well. The most he does in the kitchen is ask for something, and place some sweetener in his decaf. Been...

  • Board Topic

    catering client expectation too high!!

    you know, eloping doesn’t look like such a bad idea for these people. they’d probably save a ton of money if they didn’t have to feed a single guest. i think that the whole thing is getting down to the wire...

  • Board Topic

    Last Minute Dinner Challenge: a Pound of Ground Meat - Now What?

    and add more chili bean paste. pull out ginger and of course enjoy over rice. this will probably feed 4 people if accompanied with something else as well. Make sure you use good chili bean paste. Don’t buy lee kum kee or...

  • Board Topic

    London/France trip of a lifetime!

    decent restaurant (partially due to the fact that there was a public holiday on the Monday and everything seemed to be shut all weekend...I did hear that Wooloomooloo is fun for French-North African food). If you are on a tight...

  • Board Topic

    Kitchen Disasters

    , including red bell peppers. Except for the time she used habaneros by mistake.....That had to be thrown out. Another dish is chicken marinated in lime juice, garlic, and basil. This involves lightly cooking chicken breasts,...

  • Board Topic

    "I made ____ myself!" - the Thrill of Home Cooking Victory

    I just used the rye to get the starter going. Organic rye flour contains natural sourdough yeasts. After several days of feeding the starter, I switched the flour feeder to all purpose white flour. I make sourdough from ap flour.

  • Board Topic

    Eight Hours of Barbecue on the South Side

    ? There is pulled pork and brisket in places like Clarksdale (the Lemons of Lem’s came from a town nearby) but these types of meat apparently never made it northwards to us to emerge on the public/business level (or are we...

  • Board Topic

    new to Evanston

    a heavy Mexican element to the specials. Everything’s homemade, basically. Ham’s on the bone. Turkey off the breast. You get the idea. Try the veggie platter too: homemade garlicky hummos, spin. pie, falafel, bulghur...

  • Board Topic

    How many of us Chowhounds are fat? [Moved from General Topics]

    " of it. Italian? Fuggedaboudit, too much fat in the cooking. I find I have to budget very carefully, have one “hound”-ish meal per day (or every other day) and eat fish fillets, turkey burgers, chicken breasts...

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