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  • Board Topic

    MSP – Getting excited about overpriced mediocre food?

    I was going to reply to another thread where there was several posters protesting that people should not dine at chain restaurants because it is vital to support local restaurants/families. I decided to post a separate thread...

  • Board Topic

    As Requested....From a Waiter's Perspective...

    smoothly and by demanding a certain table (thereby potentially sticking a server with more than he/she can handle at that time) you’re slowing it all down. 2.) When I come over to offer you bottled or tap water please don’t blurt...

  • Board Topic

    Susur at West

    closed Lotus to take a position in Singapore as executive chef of the renowned Club Chinoise. He was also executive chef and consultant to the Ton Lok group’s 17 other restaurants. In August 2000 he opened Susur Restaurant...

  • Board Topic

    Cluck Grunt and Low Review

    Went last night with friends in hopes of some good bbq and a chance to catch up in a lively atmosphere. Can’t say I’ll be heading back any time soon. Things started well – great smells, busy restaurant, fun...

  • Board Topic

    Real BBQ in Chicagoland

    (as hot coals) 2 : to cook in a highly seasoned vinegar sauce" Now, I would never consult a dictionary to determine what constitutes good barbecue, but Webster’s is a pretty good authority for language usage, and I think we...

  • 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

    Top Chef - best cut ever (obviously a spoiler...)

    — and only cooking 3 burgers at a time? My mother (who doesn’t cook at all) knows better than that. Also, this is really petty (and is not the real reason I wanted her off) but she kept saying “myself,”...

  • Board Topic

    Chowhounds at the French Laundry

    This is the first time I tried rabbit, so I really had nothing to compare it to. It didn’t taste like chicken. The people in the group who had more experience with rabbit said it was an excellent version. Rabbit supposedly...

  • Board Topic

    Wood countertops and This Old House

    wood. And here’s the really unusual part — I’m thinking of cutting right on the wood — no cutting board used. I know it’ll get ugly, but I think it’ll age beautifully over time. Here’s why...

  • Board Topic

    Reasons to reject a bottle

    between 4 – 10% of the time, depending on which source you choose to look at. My rough estimate from my cellar is about 5%, but then there are the older wines, that may, one day, give me a bad surprise. If I order a bottle...

  • Board Topic

    Provence & Paris Travel Log

    the masterful performance of car gymnastics that I put on trying to find a parking spot in Avignon. We hopped back in the Renault Scenic (the French version of a minivan) and headed to Carpentras to see the synagogue there. Of...

  • Board Topic

    Mediocrity reigns re: D.C. area restaurants!

    Actually, I am aware, somewhat at least, of DC’s less than glamorous past. At many times in history, Baltimore was a much larger and more cosmopolitan city than DC. And, many of the blue blood, old money families remain...

  • Board Topic

    london dining - the truth

    I’m a little late...but just wanted to note that the Morton’s in Frankfurt is not part of the American chain. There are two of them in town, and they are family-owned. I have been to both many times and give them a...

  • Board Topic

    CHICAGO CHOWHOUND BOARD UNOFFICIAL VISITOR FAQ v. 09 (long)

    of links to interesting threads, allowing the casual or first-time visitor to jump right into the thick of this board’s varied discussions. To access these posts, the easiest way is to open another browser window, paste this...

  • Board Topic

    Thai Avenue - no sweat - Long

    and incompletely I recall. This meal was billed as “Eat Fire” a challenging, spicy and stinky meal (any analogies I might draw here would not be appropriate for our PG and family-friendly board, so I leave those to...

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