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  • Board Topic

    "White Trash"-themed barbecue: your suggestions?

    Let’s don’t forget that redneck badass, Hank Jr: "It’s a family tradition" (referring to boozing and bad-acting, etc.); “All my rowdy friends are coming over tonite” - the ultimate “let's...

  • Board Topic

    Cluck Grunt and Low Review

    from Texas and good ol pulled pork sammies from the Carolinas. I’ve taken what was my childhood love of southern food (my paw’s family is from Flordia) and manifested it into an obsesession. I’m that guy who...

  • Board Topic

    Clement Street Chow Update (Richmond District, SF): D&A Cafe

    for the inexpensive, tasty, and wide-ranging menu. CYL gives a good run-down of the menu options in the thread linked below. During our encampment in the Richmond District these six weeks, this has become our favorite spot for...

  • Board Topic

    Using your credit card at Restaurants

    If McDonald’s can float the 3% charge for my $5 meal, a “real restaurant” can do the same. If 3% is the difference between remaining open and closing down, there are other issues afoot. What we find is that a...

  • Board Topic

    Which snacks to beat pre-dinner munchies/diet sabotage?

    time that I eat. This way I don’t snack like crazy since junk food is high in calories and it also does not fill you up and a small meal is more satisfying than snacks. Also this leaves you room to eat a small dainty meal...

  • Board Topic

    Brian-Scholls Public House

    I finally made it to Scholl’s from Vancouver. My family of five (toddler included) intended to make it the prototype “Sunday Afternoon Drive” through the “country” and wind up at Scholl’s...

  • Board Topic

    Restaurant portion sizes ... and what to do about server's snide remark?

    . Things will not improve at a restaurant if you act in a passive-aggressive manner, I have been trying to teach my family and friends this for a long time. If you don’t tell management what’s wrong, they can’t...

  • Board Topic

    Mexican Moles in America Media

    to make dinner for the family or a kilo to carry home with you from your culinary vacation. At the tianguis where I shop, the mole vendor sells the following pastes: mole poblano, mole almendrado, mole dulce, mole muy picante,...

  • Board Topic

    Love red wine...can't understand the subtle differences to expand horizons - help!

    Now this intrigues me greatly, and I’m apologizing in advance for the off-topic thread drift . . . Let me quickly preface this by saying I grew up in a "wine family." I started tasting, reading, learning about wines at age...

  • Board Topic

    Wegman's--Not impressed

    is not standard or relevant to the needs of most families most of the time. - Wegman’s to me is beyond any doubt whatsoever superior to any FULL-LINE GROCERY STORE in this area. Their selection is better, their upscale...

  • Board Topic

    Mediocrity reigns re: D.C. area restaurants!

    associated with the Chesapeake Bay while Baltimore has. Not just the area flowing into the Inner Harbor but ALL of the Chesapeake Bay down to Annapolis and far beyond. Frankly, this is remarkable since 50 years ago, growing up...

  • Board Topic

    BBQ dinner in Kansas City

    Jone’s Skylight Inn in N. C., the Kreuz Market in Lockhart. Kreuz unfortunately has changed ownership but the building itself is a Temple! It must be 100 years old or so. Hasn’t Pete Jones' family been barbequing...

  • Board Topic

    Bittman's no-knead bread recipe?

    Chowhound Christmas wish list. I suspect it will arrive while I am away in Tucson for a family visit next week. But I want to try your approach with whole grain flours. I think the bottom line in all of this is that there is no...

  • Board Topic

    Rave reviews, but I don't get it

    are to die for. For a long period of time, my family and I drove every Sunday to eat there from Baltimore. I still try to get there as much as possible.

  • Board Topic

    Your Top 5 "must visit" chow-related stores in Manhattan

    Rafetto’s on Houston near 6th Avenue. There since 1906 I think and has raviolis, the best dry pasta and lots of other gems. Still family run.

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