comfort food, perfect for a cold night. The meat was just the right texture – fall off the bone tender, with enough substance to make for an enjoyable chew. As with the lamb, the flavor of the beef is out of this world.... (12 replies, last updated by itsolivia February 3, 2007)

, delicious food, but service less than stellar. Again, many years ago, so hopefully, things are better now. (3 replies, last updated by carter June 16, 2003)

that seem to stick with this model routinely: hot dog, burger, wings, pizza, and ice cream places. Why just these? I’m interested in places that do something besides these, offering just one(+) thing and doing it right.... (43 replies, last updated by another_adam August 9, 2007)

two things in the oven, because I am afraid one of them (or even worse, both) won’t come out right. Superstition? Idiocy? I don’t know. You tell me ;-) Usually, the potatoes take about an hour at 350˚F, so I suppose I... (4 replies, last updated by linguafood November 21, 2007)

Do you cook a venison loin to the same internal temperature as a beef tenderloin? 125*, then rest for 15 mins, finally acheiving 130-135*? Thanks, I’ve actually got a venison loin in my freezer and I’ve been waiting... (10 replies, last updated by danna October 8, 2002)

This week’s food section in the LA Times has an feature that lists a lot of fun and interesting things to do with bacon. It even includes a bacon martini. http://latimesblogs.latimes.com/dailydish/2008/12/bacon.html (19 replies, last updated by jacobp June 11, 2009)

Was at the farmers market last weekend and on a whim picked up some liverwurst. Made great apps, smeared some on crusty bread, added some nice grainy mustard, some good bleu cheese on the side... and now I’m at a loss for... (8 replies, last updated by alkapal March 25, 2008)

treasure. Living in London your mom can probably skip the fine arts museums in Vancouver if your time is limited. Definitely go up to Grouse Mountain, especially around sunset time. My favorite thing to do in the whole city is to... (13 replies, last updated by Gary April 19, 2003)

here’s something iranians do with saffron when serving basmati rice to company: right when you rice finishes cooking, take a couple of threads of saffron in a bowl, add about 1/4 cup boiling water to it, and dissolve the... (10 replies, last updated by Gooseberry August 1, 2007)

As a matter of fact- I am eating panko encrusted tilapia with a squeeze of lemon juice right now! mmmm...mm (12 replies, last updated by HillJ July 10, 2007)

When you get to the bottom of the kimchi jar, or it just starts getting a little too sour, what do you do? Here are a couple of ways I use it up to make room for a fresh batch, Kimchi Buchim (Kimchi Pancake) Ingredients 1/2 cup... (27 replies, last updated by groover808 April 11, 2009)

While I am a salt freak and love the stuff right out of hand, I’m wondering what else to do with this tasty and relatively inexpensive cheese. Ideas? (9 replies, last updated by Leslie Brenner February 15, 2002)

, topping salmon...the usual things. What else can I do with massive numbers of cucumbers over the summer? (57 replies, last updated by HillJ July 23, 2007)

What is the craziest, most desperate thing you’ve ever done to satisfy a chowish craving? It doesn’t have to involve expense or travel (although mine generally do)...begging, pleading, cajoling, working countless... (22 replies, last updated by wild child November 20, 2004)

At Perigee, they have an excellent bread basket for you to select from with all kinds of goodies. I remember 4-5 different types of breads and buns. However, they do not leave it at the table... which is probably a good thing.... (9 replies, last updated by TorontoJo August 3, 2008)