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Board Topic
The Three Stages of Beer Appreciation
Where does “adjunct” come from? I’ve seen ASL (American Standard Lager) and AML (American Macro Lager) regarding american mass-produced lagers, but I’m not sure I understand the use of...
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Does New York mexican food really suck?
others to), you owe it to yourself to scout on your own. Chowhounding is about widening your vistas by intrepidly scoping places, not by walking in the tracks of others. It’s especially essential with Mexican food, because...
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no chowhound friends???
of sauce, and a bag of cheese." She was quite serious and proud of herself for making a homemade dinner. My wife accompanied me in Chinatown but didn’t want to eat at any of the places I planned on trying. Thankfully she was...
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Board Topic
Top Chef 2 episode 6
a break. the only reason elia got to stay was because her soup was the only remotely palatable dish. cheese AFTER dessert? it wasn’t anything better than supermarket cheese and the presentation was like a kid did it....
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Board Topic
Le Vichyssois: All Hope Abandon, Ye Who Enter Here
the next few bites or sips one takes. At this restaurant it is essential to order bottled water ($3 for a small bottle). SMOKED SALMON LE VICHYSSOIS (a slice from a terrine-like layering of many thin strips...
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Board Topic
Wood countertops and This Old House
everything on wood cutting boards. I have a special one for garlic & onions, little round ones for bread and cheese. My pride and joy is an old mellowed 1"X14"X36" slab of maple I found at a farm sale years ago. I keep it at the...
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visiting New Yawkers want to know.....
you not go to your umpteenth so-called “Guide to Chicago”? Every last one of them and I mean every last one has all the information on Lincoln Park burritos that you may want and NOTHING absolutely NOTHING about the...
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Board Topic
The importance of wine?
Its a shame to let the attitude of some pretentios wine freaks get you down. wine is essentially a food, and for most of the wine drinking world, very little thought goes into which wine to drink, and relatively little money is...
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Top Chef-Improv
Yes, I agree completely. Granted they had an ingredient that perhaps was less interesting than the others, but I agree that they could at least have made some sausage. And, Jen and Stephanie were chastized for, among other...
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Board Topic
Why do wines all taste the same to me?
, essentially, the same. As do all pink chardonnays, etc. I was recently amazed to buy a red wine that had even less character than Carlo Rossi paisano, but that’s another story... Set yourself up with a little tasting. Go...
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Board Topic
Two Bellies full of Fried Bellies
...Basically, the steamers were the same size, and a similar sweetness and juicyness...The thing that gave them the edge was that they semed to have been steamed in saltwater, adding a little more essential brininess to the clam...
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Board Topic
What do CHers consider GOOD service
Having been on both sides of the equation, I essentially want someone efficient and knowledgeable, who will mostly leave me alone. If I have a question about a vineyard, or the food, or preparation, it is a rewarding and...
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Board Topic
Who are we?
father-in-law is like this. He prefers the packaged BBQ ribs that you nuke for 15 minutes. He won’t eat pizza unless there’s a ton of salt, cheese dried oregano and hot pepper on it. When we eat, he automatically...
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Board Topic
Proper tip on wine? Seeking waiter's perspective
about paying $8 for a salad? Some baby greens, a little goat cheese, pear, some pumpkin seeds, olive oil and wine vinegar. What is the cost to the restaurant including labor? $2 dollars? A four time markup?! So what is the proper...
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Board Topic
SEA Pad Thai
a DC-er on eGullet. So maybe on the east coast there’s a strong tradition of tamarind-less pad thai that uses lime or some other tart ingredient as a sub. Those noodles in your east coast pic are essentially white. I...
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