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  • Board Topic

    obsessive east coast chef seeking Seattle opinions/options

    First let me say you Pacific posters r gr8. Been checking out this site so long today may not stand again!So on to biz. Will be in Seattle first week of Sept. on the first leg of our flee America tour. Biggest purpose of trip is...

  • Board Topic

    How has Chowhound changed you?

    so he could see what he was missing (was she being kind or cruel?). Anyway, one evening we were eating at Bindel’s (where Stokes Adobe is now) which was a nice restaurant, and the chef was a friend of mine. When each course...

  • Board Topic

    Best Fish and Chips in Detroit ?

    there is the best I’ve ever eaten (as I previously mentioned the clam chowder and pies aren’t my favorite), but their F&C and tartar sauce are, bar none. The (what I consider to be) great roll is just icing on the...

  • Board Topic

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

    Server, baking business owner, back to server. Tried the corporate job couldn’t stand that two week vacation thing. Now I take six weeks a year, sure there’s no pay for that, but I make enough working thirty hours a...

  • Board Topic

    And in Zim's footsteps - Thai Aree

    krob, fish cakes and papaya salad. I’ve never gotten anything at Yum Thai as hot as my recent papaya salad at Thai Aree, but right now, it is my favorite place for the full range of thai flavors. The link below is to a Zim...

  • Board Topic

    Help needed: Biarritz/San Sebastian Area

    Passard’s small restaurant on the rue de Varenne stands out for not being a part of any gastronomic ‘movement’. Yes, he has three stars and yes, he is expensive, but the money goes on the plate. A masterful...

  • Board Topic

    What's wrong with "full-fat"??

    like better low fat: meat (fish and poultry over red meat most of the time), granola bars, snack foods. I love brown rice cakes, fruit, soy crisps, Luna bars and that sort of thing as a snack. I don’t really enjoy munching...

  • Board Topic

    Your Top 5 "must visit" chow-related stores in Manhattan

    filling) - oh yeah, she makes these by hand fresh everyday with crisp dark chocolate outer cases so you can’t keep them around and nibble. We always stand on the sidewalk outside and consume them. They have made it home...

  • Board Topic

    Best of Berkeley/Oakland

    dinner. These are the places that I eat at regularly. I haven’t tried every place out there, but I stand by these choices. I’m interested to hear other peoples picks as well.

  • Board Topic

    My wife's chicken soup stinks!

    to stand in the broth, it will absorb too much of the liquid. (“All the goodness goes into the chicken,” said Grandma.) If you want to do what Grandma did, you sprinkle the chicken pieces with paprika, warm them in...

  • Board Topic

    Penang Malaysian in Chinatown--disaster!

    of interest to me. When i lived in Cambodia we used to eat at the best restarant in our little town and you spit the bones out onto the floor. If I couldn’t stand that then why live and eat there. Same goes for eating in...

  • Board Topic

    Sonoma, Healdsburg, etc.

    as far as you can stand to the wineries themselves. Restaurants are to die for. I never saw such an assemblage of dining establishments in such a small venue, and I have every intention of going back there until I have sampled...

  • Board Topic

    Seeking Budapest Restaurants (By tomorrow)

    ) with offerings from every Hungarian region, but I didn’t check it out. Today we’re here to snack on the local specialties – lángos and ice cream. From the main square, we climbed a meandering set of steep steps...

  • Board Topic

    Sado Sushi: Is Joanne Kates insane?

    Or "crab-flavored fish cake."

  • Board Topic

    Charged for things you thought were comp?

    One example stands out in my mind: Brazilian Steakhouses. Everything is paraded around and given out on the pretense that it is included in the meal.... then they bring out the desserts on the trays just as they would a steak and...

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