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  • Board Topic

    Cast Iron Seasoning and Cleaning

    on the electric stove, and later saw smoke coming from the surface. I removed the extra oil. I had thought that coconut oil had a high smoke temperature. (This coconut oil was refined, organic, expreller pressed oil.) I lowered...

  • Board Topic

    June Cookbook of the Month: TAPAS by Penelope Casas - ALL RECIPES

    as well as expel any remaining sand. I wasn’t sure how much salt, so I just put in a lot. I wasn’t sure whether to refrigerate them or not (I did) or whether to cover them with plastic wrap or something (I...

  • Board Topic

    Seeking advice from anyone who;s ever actually made kim chee

    Mom always had a kim chee rock. Why hasn’t anyone talked about the importance of weight/pressing? Along similar lines, I just made a non-fermented eggplant kim chee (or pickle): salted and pressed slices for a few hours,...

  • Board Topic

    Hard Eight BBQ (coppell, tx)

    of the thrid world where I had to expel as much gristle, fat and undercooked meat in my life. Lastly the sauce.... and this is where KC does it best! I wouldn’t say it was good but at the same time it wasn’t bad, it...

  • Board Topic

    Things I ate/drank in college that I will never eat again

    There is a place called... Buck Fitty’s. Comprised of two shacks pressed together. Everyone resists that name, but eventually resigns to both name and disgusting white rolls with iceberg lettuce and tasteless, unripe...

  • Board Topic

    It's MASCARPONE!

    The latter of your alternate pronunciations is the more accurate. In Italian, a double consonant indicates a more emphasized enunciation. Not sure how to convey this, but when your tongue is pressed to the roof of your mouth to...

  • Board Topic

    Brother's Wedding Cake-- Should I make it????

    have the right to expell any and all visitors at any moment. 3. Keep enough ingredients on hand that you can make another batch in an emergency. Make extra frosting just in case. When you travel to the wedding site, bring some...

  • Board Topic

    Oaxacan restaurants, anyone?

    ). **** Tex-mex enchiladas and California burritos are NOT Chicago forms at all. Move outside gringolandia (Lincoln Park/Lakeview/Loop etc) and you will be hard pressed to find a place that features these (although most will have...

  • Board Topic

    Bittman's no-knead bread recipe?

    it in a freezer bag (lightly oil it first for easy release)and refrigerates over night or for up to 1 week. (I think I would fold it before bagging.) After taking the dough out and letting it reach room temperature, she divides...

  • Board Topic

    What regional foods do people just get wrong?

    You have a curious sense of history. The first Europeans in the SE US were Spaniards. In 1755, approximately 11,000 Acadians from what are now the Canadian provinces of New Brunswick and Nova Scotia (and bits of Maine) were...

  • Board Topic

    Recommended pressure cooker?

    I totally agree with monkeyrotica. True, leaving the thing unattended while it’s on high heat could eventually cause it to release excess pressure via the safety devices, which would expel steam from the pot and might...

  • Board Topic

    What's your favorite water?

    the salinity of blood, maybe?) that causes the body to expel water.

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