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  • Board Topic

    Mediocrity reigns re: D.C. area restaurants!

    the MCI with two ex “Inn” opening about the same time, in combination with the many other suggestions also listed (did someone mention the "Mexican steak and cheese" in Arlington ((can’t remember it’s...

  • Board Topic

    Top Chef - Wedding Wars [Spoilers]

    and the app with the short ribs and blue cheese in phyllo looked yummy.

  • Board Topic

    Greater SF & Monterey Bay Areas Report

    What do you like at Santa Cruz? I’ve never found anything I really liked there. Tonight I drove cross town to Vallarta on Soquel passing by Santa Cruz on the way! While I choose that vallarta over the upscaled looking...

  • Board Topic

    DiFara Pizza

    place a lot close to your home." I guess I could do that but I never choose medicority in any area of my life. A liitle extra effort goes a long way. And this wasn’t much effort given that the wife was 5 minutes away from...

  • Board Topic

    Best overall 'hound experience

    to medium-rare - Choose between the side platter of garlic mashed / veggies or pasta (get the homemade fusilli). Santarpio’s – East Boston - Basic Eastie joint with homemade sausage on the grill, lamb kebobs and simple...

  • Board Topic

    Nozawa-LA Times Review

    But the all time champ has to be the back and forth over the Apple Pan – Tito’s conundrum, with maybe a dash of grilled cheese night at Campanile for seasoning. (g)

  • Board Topic

    Best "basic" cookbook to give my daughter?

    that a couple of their recipes don’t work! (Cheese fondue comes to mind.) 3.) I find the chapters arranged rather oddly. Why is the chapter “Know Your Ingredients” in the MIDDLE of the book?? Also, I found it odd...

  • Board Topic

    The Suckification of Scotch Brite Pads

    That’s what I was thinking. Then you get to the end and the author is talking “sheckels”. Like it becomes a satire, almost mocking people that choose to nit pick everything. The reader may just say to...

  • Board Topic

    The Truth About Robert Irvine?

    Actually, that’s the appeal to me, too, for Iron Chef-it’s just fun to watch people cook. I was blown away by Iron Chef in the beginning because (silly me) I bought into the premise. I thought the challenger was...

  • Board Topic

    Why Do People Rub Their Chopsticks Together Before Using Them?

    required to finish the manufacturing process already, and I choose to finish to my own specs. That end bit that you have to break apart (a) rarely splits evenly, which is annoying, and (b) usually leaves at least one rough edge...

  • Board Topic

    Grocery Store Ambiance......

    are there for something other than Coke and Pampers. My point is, we have a LOT to choose from here, and there’s a big difference even within the same chain. At Fiesta you realize that it takes a family of 6 to buy a 12-pack...

  • Board Topic

    Decent Cup of Tea in Even A High End Spot -- Rare As Bigfoot

    Oh, no — NOT AT ALL...but thanks for calling me on it! Tea is like cheese or wine or ...there is no perfect one-size-fits-all! I am just really curious as to what teas others love and where they find them. I am always...

  • Board Topic

    "Dive Bars" + Good Late-Night Eating?

    was in the place on Augusta two times Saturday night with pork, chicken or cheese tamales. I bet you could make a really great night of drinking and eating on foot in this area. Have fun.

  • Board Topic

    Miami Spice 2007

    -20% increase probably for the same 3 items.I would make it mandatory for a restaurant who wants to participate that they must provide their regular menu and then let the customer choose and get a certain percentage off regular...

  • Board Topic

    Does a Chinese restaurant exist in Manhattan that doesn't drown its dishes with brown sauce, black bean sauce or other jarred glop?

    , and just about every restaurant in the USA served gloppy sauces, because they thought rightly or wrongly that that was what Americans liked. Italian... drown it in red sauce. Mexican... smother that food with processed melted...

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