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  • Board Topic

    September COTM “Vietnamese”: Starters, Snacks & Salads

    wonderfully tasty (made a fresh batch of dipping sauce), but the outer squid rings toughened up quite a bit. Just fine for me, but I wouldn’t want to serve them that way to guests, so I’ll either have to plan the meal so I can...

  • Board Topic

    Best and Worst Cooking Shows

    Have to agree about Barber. He has this routine where the phone 'rings' and he then spends three minutes saying ‘yes mother’ for no apparent reason.

  • Board Topic

    What are the foods you grew up with?

    Yodels, Devil Dogs, Ring Dings and the occasional Yankee Doodle. It was years before I realized that my mother didn’t actually bake! I’m on the West coast now and fortunately retain possitive memories of these products....

  • Board Topic

    Anyone preserving, canning or putting food up these days?

    — I nearly wept. The TSA must be very surprised when they search my suitcases coming back: six boxes of wide & six of regular lids, six more of decorative lids/ matching rings, jar lifters, etc.

  • Board Topic

    Picking up the check for another table

    the "Dinner Fairy" and ask the server to give it to the table instead of the bill.

  • Board Topic

    Ottolenghi [The Cookbook]

    I agree with your recommendation, assuming that’s okay with everyone, including Foxy Fairy, our esteemed COTM coordinator. ~TDQ

  • Board Topic

    what's for dinner Part III? - moved from Quebec board

    pretty soon! ;) Excellent sushi for lunch—crunchy duck tempura roll, salad madness (spicy tuna over seaweed salad, wrapped in a ring of thinly sliced avocado with mango sauce and spicy mayo) and another roll of yellowtail,...

  • Board Topic

    Another bbq thread: Is parboiling really acceptable?

    on the other) - not smoking, but it gets a red ring. I would never go back to the parboiling thing. We just have to educate them folks by inviten em over for a Q!

  • Board Topic

    so sick of Boston bashing...

    exceptional service, but the midrange restaurants ($15-$25 entrees) the service for the most part is abysmal. The last thing I need is a teenager with a nose ring advising on what Merlot would go best with my duck.

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