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  • Board Topic

    French Copper Pots = lined with TIN or STEEL?

    I wonder if Fantes still has any? May warrent a phone call from me to check it out I totally agree – all of the sudden a few years ago they totally disappeared. They’re wonderful to use and look beautiful hanging on...

  • Board Topic

    I'm Compiling a Family Cookbook... Any Hints?

    for longer or more complicated recipes. You can cut the photo out and paste in one of your own to make it yours. The cells should be formatted already so all you have to do is click on one of them and start typing. I don’t...

  • Board Topic

    A Wad & FOUR hours-- astonishing 20 course feast at Trio

    like little bits of citrus fruit, maybe the Ramp-Bottoms?) It was good, but evidently not as memorable as other things… Grapefruit Cells—Smoke and Anisette-Cinnamon: A palate-cleanser of two spoons, the one facing left...

  • Board Topic

    Central California must visit wineries?

    't have gotten through college without the help of the Bros. Gallo, Carlo Rossi, and a couple of local favorites, or might have come through with a few more brain cells intact. I was referring to the fact that I don’t...

  • Board Topic

    So what's the average Chowhound's age?

    . Earlier today I was a phone consultant for my 81 year old Dad, who was making a fish chowder and wanted to know what I did because he liked mine better. (His was fine before, I just suggested a couple of spices...) It was a gas....

  • Board Topic

    When to salt a steak? My research.

    enhances juiciness by changing the cell structure so that it holds more moisture. Salt also enhances the flavor of the meat by thoroughly penetrating it. And it dissolves the sticky protein myosin, so that in ground preparations...

  • Board Topic

    Using your credit card at Restaurants

    encourage them to enter their PIN which costs me about the same as accepting a check. Credit cards are perfect for phone and internet orders. But damn. Those fees add up to many thousands – the nice vacation or kitchen...

  • Board Topic

    La Luncheonette

    , the phones work and Herbed Saint Pierre swim in the pond with the water lillies. Serously, it’s a beautiful, serine treasure, surprisinly unused. It’s next to another Brooklyn treasure; The Brooklyn Museum, which is...

  • Board Topic

    Your most infamous kitchen misadventure

    hmm there are so many.... -talking on the phone while boiling veggies... dumped them into a strainer... only forgot to put the strainer in the sink.. dumped boiling water on my feet..... -my sister put a muffin in the microwave (30...

  • Board Topic

    Visit to Pittsburgh - how's this list?

    'll never get back that way. Well, not never, but you’ll have difficulty I would think, without calling for one by phone. With 3 full days (plus whatever bits of Friday and Tuesday), you may or may not run out of things to...

  • Board Topic

    enough is enough... WHATS THE BEST SUSHI IN LA??

    I could not agree more! None of those places have anything I would even remotely consider good or authentic sushi. For real omakase, and sashimi, go to Sasabune. It’s listed in the phone book as Sushi Sasabune. It was once a...

  • Board Topic

    A Quick Trip To Chicago - Reviews of Bleeding Heart, Over Easy, Charlie Trotter's, TRU, Bongo Room, Cafe Spiaggia, Moto.

    by phone. Digging in, we each sampled the selections and were wowed to varying degrees by each item. Of the two cupcakes, both were plenty moist and good representations of the genre, but both suffered from far too much topping...

  • Board Topic

    Pepe's P & P (Park Slope's Best Pizza...Shhhh...)

    Does anyone have a phone number for this place? Couldn’t find it online. Thanks.

  • Board Topic

    "Preserving the Organic Integrity of Food" - Tell me why I shouldn't snicker.

    carefully stored the radishes in the organic room at the warehouse," "i took soupkitten’s produce order over the phone," "when soupkitten ordered a 1/2 case of radishes, i put on my organic-only gloves, picked out a box...

  • Board Topic

    how do I become a better cook?

    on automatic so while your hands are chopping and stirring – basically the brain knows the process so well your cooking is on auto and then the only time you ever make a mistake is if you’re doing something in the...

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