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  • Board Topic

    Why does there seem to be such hostility to low-carb?

    passion, it’s only natural that we all post passionatly. And of course it’s hard to catch another writer’s ‘voice’ to know what they really mean. On a positive note: we often color our posts with talk...

  • Board Topic

    Hot Pastrami: Forget About New York, What About Los Angeles?!

    . Absolutely fabulous slightly warm, spred on one of their re-heated at home meat or cabbage piroskis (the mushroom piroshkis aren’t anything special. The Julien makes a great ingredient for adding to hot egg noodles too....

  • Board Topic

    What else is better in Canada?

    The oreos, I knew about. The ketchup, well I do love my Heinz but did not realize we had a lock on that too. I’ve heard contradictory reports on the eggs, and I remember that an American visitor posted about Lactancia...

  • Board Topic

    catering help help help

    (buy them yourself) come in every color, make lovely centerpieces and are cheaper than floral arrangements. Crepe paper, more balloons and paper bells (visit a discount party supply store) make things festive w/o costing much do...

  • Board Topic

    Dieting Foodie??? (moved from General Topics)

    i’m sure you already know this, but i just wanted to clarify [since this is a post about dieting] that the term ‘light’ refers only to the color & flavor of the oil. light olive oil has the exact same nutritional...

  • Board Topic

    SF Bay Area Polish Food Recap

    ) Mushroom crepes with sautéed mushrooms DINNER ONLY Herring in oil served with finely sliced onions and pickles Steak Tartar served with onions, pickles, egg yolk and bouillon Beef Roulade – rolled slices of beef stuffed with...

  • Board Topic

    Floor plan of Flushing food court located on Main St between Maple and Sanford (L&N)

    .com/albums/p150/squid-kun/4182MainSt/?action=view&current=JandLMallYuanJiLaMien2.jpg&refPage=&imgAnch=imgAnch4 1: Red-cooked (soy-simmered) beef noodles. 2: Five-spice lamb noodles. 3: Red-in-snow (salted mustard greens) and...

  • Board Topic

    French Laundry reservation policy (long)

    don’t know that I’d ever make the effort to go back. I’ve had better food and better service since then. Regarding your husband, I strongly suspect that the annoyance factor of the reservation issues would color...

  • Board Topic

    If you had to choose one national cuisine...

    , not that nasty, caramel-colored wonderbread excuse sold under this name in the U.S.), or Schwarzbrot, or Vollkornbrot, Röggelchen, etc. etc.

  • Board Topic

    Am I overreacting? (sushi rant)

    eating the actual food. Items are eaten in a certain order. Style and color of arrangement, type of container or plate, etc are part of the meal.

  • Board Topic

    WSJ: Sushi Bullies

    in Oahu. Not impressed. Hot rice with near frozen fish. I asked for a tekka maki near the end of my meal, and the chef politely declined. Yet he had no problems serving me a dish that was hot unagi over cold egg omlette (poorly...

  • Board Topic

    Yucatecan Crawl in three parts

    - if there is love in the preparation of the food – it is bound to be great – and it was. Stop #2>> Mi Lindo Yucatan was very good – I enjoyed almost everything. Some things that stood out were: — the...

  • Board Topic

    Questions re New Yorker's first chow-conscious trip to SF

    Italian coffee, not having been to Italy either, but hubby, who has, swears by either Puccini or Trieste...and while you are in the area, take a walk up Grant to Golden Gate Bakery to try the egg custard tarts and macaroons!

  • Board Topic

    Taco Truck Thugs - squashing the little guy by outlawing street food

    You can always count on Melanie for cogent facts. I have to wonder if we don’t have a chicken/egg paradox. Are there no other restos because of the trucks or are there trucks because there are no other restos?

  • Board Topic

    German food - undeserved bad reputation

    out and siphon off a pitcher and bring it back in to go with dinner. It really was a gray, dishwasher color. It was faintly fizzy with the new fermentation and lightly alcoholic. The season for it lasted about 2 weeks before that...

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