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  • Board Topic

    Why does anyone buy flour tortillas?

    Made chicken quesadillas last night, excellent with three cheeses, my salsa, tomatoes, scallion, jalapenos and cilantro, and a little dollop of sour cream. Buttered the tortillas, came out the cheeses a beautiful melt, and golden...

  • Board Topic

    Another Mediocre Meal at Spago, Together With Mediocre Service

    , Confit Bacon, Cippolini, Sweet Pea Puree and Thyme Natural Juice." The waitress touted that as vastly superior to the CANTONESE STYLE ROASTED DUCK with Ginger, Star Anise, Black Pepper, Kumquat Chutney and Stir Fried Lo Mein...

  • Board Topic

    Oliveto's: who loves it and why?

    Mustard 16.00 Antipasti and Salads Insalata di carne cruda with Farm Egg, Anchovy, and Parmesan 14.50 Watson Farm Lamb Tongue with Cauliflower and sauce gribiche 13.50 Summer Melon and Oliveto lonza 15.00 ‘Red Oak Leaf’ Lettuces with...

  • Board Topic

    Five Guys vs. Elevation vs. Cheeburger Cheeburger

    I tried the Cheeburger Cheeburger in Burtonsville this weekend and was pleasantly surprised by both the burger and fries. I think my one disappointment was the chocolate egg cream, and there it was not quality, but quantity. Very...

  • Board Topic

    SF Trip Report

    the way into the back for pieces of meat (chicken while I was there) poking them with his finger to check for doneness. The “sizzling” aspect may have been my excited imagination speaking.

  • Board Topic

    Ethnic Opportunities

    /Spanish-Tres Kroner). There is also Svea and Ann Sather for Swedish. I’m sure nostalgics like Kad remember the various smorgasboard like Swedish manor with their red jello and fried chicken. Believe me in my long list of...

  • Board Topic

    Google map of Salinas Street Food

    ://www.chowhound.com/topics/406823 Truck Route: To be added – lunch route in industrial zone CATERING 3 MARIAS CART Next to the Walgreens on 575 N. Sanborn Road and possibly 700-block of East Alisal Street Overview: Tamales (pork,...

  • Board Topic

    Cuban in Tampa and Greek in Tarpon Springs?

    . It is tiny, but big on atmosphere. The menu is limited to sandwiches (about six different kinds), soups (4), tamals, breakfast eggs, some pastries, and the best Cuban coffee in Tampa. It is open only for breakfast and lunch. I...

  • Board Topic

    What's on your thanksgiving menu?

    good, in THE WAY TO COOK. Mirepoix-infused braised wild rice mixed with a few eggs and grated gruyère cheese, mounded on buttered toasted ovals of good bread, then broiled until melty. Then my own recipe for people like me with...

  • Board Topic

    ISO best of the keys

    the Dutch omellette; 2 eggs scrambled and a Heinekin. Another breakfast spot is The Banana Cafe on upper Duval St. It’s run by a French lady named Dani and they have the best crepes around; homemade sauces etc. It’s...

  • Board Topic

    I'm Not Going To Renew Gourmet or Food & Wine

    inserts— a buttermilk fried chicken (tenders) salad, that was actually quite good. I just try to let the special sections blur in front of me. : )

  • Board Topic

    Recent Eats: Destino, Kabuto, Chez Panisse Cafe, Chapeau, Clementine

    , plus excellent tails, including pisco sours with a perfect topper of egg white fluff. We gave high marks to the pork picadillo empanadas (wonderfully flaky, light crust, tasty filling) and the ahi ceviche with mango, as well as...

  • Board Topic

    general question regarding mexican burritos

    's forearm. The burritos that I’ve had here are made with that smear of beans and one ingredient only, usually one of the following: chilorio (a kind of pork hash), chicharrón en salsa verde, chicken with tomatoes and...

  • Board Topic

    coming to chicago: want to eat but real poor -- HELP!

    , what more could I want. About a week ago I had a dish, steamed chicken that was new to me, but I have pretty much never had a bad dish at Kabbabish. Added advantage of being always open. Chicago’s Chinatown, especially in...

  • Board Topic

    Cooking Techniques

    pork, beef, chicken, etc. Too often, new cookbooks concentrate on exotic or expensive splashy flavors to put zing into the resulting dish, perhaps to hide the fact that most recipes have been published countless times before. The...

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