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  • Board Topic

    Continuation from New York's Manhattan Board

    with us frequently. He doesn’t create scenes and we have always been welcomed by restaurants. We usually don’t eat at terribly fancy places and I would find a sitter, as I will this week when we celebrate my birthday...

  • Board Topic

    Embaressing Dining Partner- What to Do?

    Ha! That reminds me of the time my whole family went out to a “fancy” restaurant to celebrate my 8th grade graduation (so we are talking late 80s). At the time our town had a hydroponic lettuce farm, and the...

  • Board Topic

    Are you satisfied with your tap water?

    the tub, it turned bright red from the iron. Also lost all the bounce in my hair, it was so hard. Thanks for reminding me that I could have it worse. Think I’ll go have a glass in celebration.

  • Board Topic

    chowhound formative influences?

    Dena, I didn’t go to boarding school, and I’m not a particularly talented cook, but otherwise your story could have been mine. Food is inextricably intertwined with celebration to me. Food equalled conviviality and fun....

  • Board Topic

    London/France trip of a lifetime!

    and shuttling them by bicycle to the restaurant. Our friend Shawn from San Diego was celebrating his birthday with the California contingent and Nadine Gulbine from Antonin Rodet was dining with the sommelier from NY’s...

  • Board Topic

    Oceanaire in Seattle--what's it like?

    This is about 1/2 tongue in cheek —- Do Seattlelites have a phobia against fish ? Or perhaps some kind of twisted psychosis where it is A-Ok to celebrate places where you can get 1/2 a side of fatty, cholesterol rich beef...

  • Board Topic

    Why do wines all taste the same to me?

    150 years ago the flavor profile of Champagne was closer to Asti Spumanti than anything dry. The “red meat” of Burgundy was horse – beef was eaten in celebration of the dairy cow running dry. The combination of...

  • Board Topic

    Oaxacan restaurants, anyone?

    Guy on the CD. Magazines celebrate designs that juxtapose Han Dynasty funerary figurines with Andy Warhol. In our postmodern world, we like to say that there is no longer any conflict: that we can have both the High-Gothic and...

  • Board Topic

    father's office

    at the Library Bar downtown... there it was! And many other Craftsmans too! That’s where I’m heading to celebrate the end of my exams.....

  • Board Topic

    Local Palate finally features chowhounds

    . The area (Cerro San Angel) is also monarch butterfly country and about four years ago or so, there was a major international cause celebre resulting from the discovery of layers of dead butterflies that perished (supposedly)...

  • Board Topic

    If I came to visit...

    Welcome to beautiful Louisville, KY.. when you got here I’d show you our beautiful city.. I’d show you Churchhill Downs, home of the most famous horse race in the world, The new Ali center, a museum celebrating the...

  • Board Topic

    Er, Desert Island Restaurants

    months, much less years, so please forgive me as I sidestep the details. I do remember, however, that it was Sunday brunch (the only time The Ranch House is open during the day), and I was celebrating Valentine’s Day with...

  • Board Topic

    What is Mexican Cuisine To You?

    big pot of Chili con Nopales because all the kids are coming over for any of the thousand celebrations large Mexican families have. It’s the little push carts that make wonderful tacos at 1 in the morning. It’s...

  • Board Topic

    Your moment of discover/ I knew I was a Chowhound when...

    in Arizona, I was as far from chowpuphood as it was possible to get. Especially I avoided meat. My father by way of celebrating our reunion prepared 2-inch thick T-bones on the backyard grill, up at which I turned my nose. It...

  • Board Topic

    More rules of thumb?

    . We celebrate the dissention and the debate. It helps us eat a little better. It keeps us humble and reminds us that all Chowhounds are students to a way that truely has no masters. I love food mags. I appreciate the work that...

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